Description
A quick and easy pressure cooker version of the classic French stew that yields fork-tender beef and a rich, glossy sauce in under an hour, perfect for weeknight dinners.
Ingredients
Scale
- 2 pounds beef chuck roast, cut into 1.5-inch cubes
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 pound pearl onions, peeled
- 2 large carrots, chopped into 1-inch chunks
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup dry red wine (Cabernet Sauvignon, Merlot, or Pinot Noir)
- 1 cup low-sodium beef broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 tablespoon butter
- 2 tablespoons flour
- 2 tablespoons cold water (for slurry)
- 8 ounces mushrooms, halved (optional)
Instructions
- Pat beef cubes dry and season generously with salt and pepper.
- Heat olive oil in a skillet over medium-high heat. Sear beef in a single layer for 2-3 minutes per side until deeply browned. Remove beef to a plate.
- In the same skillet, sauté pearl onions and carrots for 3-4 minutes until softened. Add garlic and tomato paste, stirring for 1 minute until fragrant.
- Pour in red wine to deglaze the pan, scraping up browned bits. Simmer for 1 minute to cook off alcohol, then pour into the Instant Pot.
- Add beef, beef broth, bay leaves, thyme, and rosemary to the pot. Stir to combine.
- Secure the lid, set valve to sealing, and cook on High Pressure for 35 minutes.
- Allow pressure to release naturally for 10 minutes, then manually release remaining pressure. Remove bay leaves.
- If using mushrooms, stir them in now and let sit for 5 minutes.
- Whisk flour with cold water to make a slurry. Stir into the stew.
- Set Instant Pot to Sauté mode and simmer for 5-10 minutes until sauce thickens.
- Remove from heat and swirl in butter for richness.
Notes
Do not rush the searing step as it builds flavor. Use a dry red wine you would drink. If the sauce is watery, ensure you reduce it sufficiently on Sauté mode. This dish tastes better the next day as flavors meld. For gluten-free, use cornstarch instead of flour. For low-carb, serve over cauliflower mash.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Cuisine: French
Nutrition
- Serving Size: Served over mashed p
- Calories: 450
- Sodium: 600
- Fat: 22
- Carbohydrates: 25
- Fiber: 3
- Protein: 35
Keywords: Instant Pot, Beef Bourguignon, Pressure Cooker, French Stew, Weeknight Dinner, Comfort Food, One Pot Meal