Beef Bourguignon

We were gifted an open bottle of red wine after a potluck, so I made Beef Bourguignon the next day.

 

Ingredients:

• 1 tablespoon oil
• 6 slices bacon - roughly chopped
• 3 pounds chuck beef - cut into 2-inch pieces
• 1 cup red cooking wine - may sub chicken broth
• 2 cups beef broth
• ½ cup tomato sauce
• 1 beef boullion cube - crushed
• ¼ cup flour
• 2 large carrots - cut into 2-inch pieces
• 1 white onion - chopped
• 1 tablespoon minced garlic
• 2 tablespoons fresh thyme - chopped, or 3 teaspoons dried thyme
• 1 pound baby potatoes (I used red potatoes that I cut to baby potato size) 
• 8 ounces fresh mushrooms - sliced
• 1-2 teaspoons salt - or to taste
• ½ teaspoon pepper

 

Instructions:

1. Add oil to Instant Pot and and sear bacon 3-4 minutes until cooked through. Transfer bacon to a paper towel lined plate and set aside. 
2. Add beef in stage to pot and sear 3-4 minutes, using tongs to rotate periodically to brown all sides. Sprinkle flout over the meat, and stir in.
   
3. Add 1 cup of the broth to the pot, scrape any brown bits off the bottom and sides of the pot and into the liquid.
4. Simmer and reduce for about 5 minutes. Gradually add rest of broth, wine. tomato sauce, and boullion.
5. Stir in bacon, carrots, onions, garlic, thyme, potatoes, mushrooms, salt and pepper. Cover and set to pressure cooker to High for 45 minutes. 
6. Do a natural release for 10 minutes, then switch valve to VENT and do a quick release. Once float valve drops, remove lid.
7. Set to saute again and allow to thicken for 5-10 minutes. 
8. Stir and taste before adding additional salt and pepper if needed
   

 

Carole's Notes:

We liked this - it may be my favorite stew recipe ever.

The recipe is from https://www.lecremedelacrumb.com/instant-pot-beef-bourguignon/