Instant Pot Beef Bourguignon

I am sharing a delightful recipe that is ideal not only for busy weeknights but also for special occasions. Instant Pot Beef Bourguignon is a classic French recipe made with tender chunks of beef and veggies in a flavorful red wine sauce. The melt-in-your-mouth meat is so good that everyone will love it. To make this fantastic meal, it takes me only 20 minutes of active prep, after which I just cook it in the Instant Pot for 35 minutes.

Making meals in the Instant Pot saves me so much time and effort, making it possible to have a special occasion meal on a regular day. On top of this good recipe, I recommend you try my Classic Beef Stew, as well as Beef Tips and Gravy, and on St. Patrick’s Day, never miss this Guinness Beef Stew.

Classic French beef stew is such an indulgence, full of tender beef cooked in a rich, aromatic wine broth, with lots of tender veggies and fragrant herbs that elevate the flavors. This instant pot recipe is adapted from Julia Child’s best-selling book, Mastering the Art of French Cooking. It has such a rich flavor, and the best part is that it’s made in a fraction of the time in the electric pressure cooker. In my opinion, this is the epitome of elevated comfort food, perfect to impress guests and still delicious when you just crave a satisfying, comforting meal.

Why you will love this recipe 

• Authentic French dish in less than two hours: This dish cooks in 35 minutes and takes me about 20 minutes of active prep, so I can have it on the table, ready to serve, in under two hours.  
• Impress the family: They will think it is from a restaurant, but you can impress them by telling them how easy it was to make in your Instant Pot. Or tell them how hard you worked on it to impress them even more!
• Easy cleanup: Making it in the Instant Pot means there is only one pan to wash, so cleanup is easy, too. I cook it all in the Instant Pot from the saute step to simmering the gravy to thicken it.
• A whole meal in one pot: With the vegetables, this is a complete meal, so I don’t have to make any side dishes. 

What you will need

For the beef

• Meat: I use organic, grass-fed chuck steak cut into 2-inch cubes. Stew meat can be less flavorful and tougher.
• Flour: I toss the beef in all-purpose flour seasoned with salt and freshly cracked pepper to thicken the broth, give the meat a velvety texture, and help it brown. 
• Oil: I like to cook beef chunks in canola oil because it has a high smoke point, which helps prevent burning and promotes browning in the Maillard reaction for a crunchy crust.

The rest of the ingredients

• Vegetables: I use organic carrots, peeled and chopped into 2-inch chunks for sweetness and a bit of color. The baby Bella mushrooms are organic, trimmed, and quartered. They provide an earthy, umami-rich note that enhances the complex red wine broth. I use whole baby potatoes, so they stay firm and hold their shape, keeping the sauce from getting mushy. The celery has to be added with the onions and carrots to make mirepoix for a rich foundation. I use yellow onions because they hold their shape better and provide caramelization. Finally, minced garlic adds a deep, savory flavor to complement the tender beef. 
• Wet ingredients: Red wine is the sauce’s main ingredient, giving it an iconic French flavor. It tenderizes, balances the fat, and provides structure. I like to use my favorite red wine (Cabernet Sauvignon), but any kind will do.  Low-sodium beef broth adds rich flavor to the sauce without adding too much salt. I like to control how much salt goes into the broth. Worcestershire sauce deepens the flavor and gives it an earthy, complex taste. Tomato sauce and paste are important ingredients for thickening the sauce, adding umami flavor, and providing a rich, red color. 
• Dry ingredients: Dried rosemary adds a deep, earthy taste, dried thyme gives it a rustic, minty flavor, and I sprinkle a bit of red pepper flakes for a hint of heat. 

How to make 

Toss the beef: First, I toss the beef chunks in a large bowl with the flour, salt, and pepper while the Instant Pot heats up on saute mode. I add oil to the pot once it is hot and let it simmer. 

Brown in batches: Once the oil is ready, I cook the beef in batches, so they do not get overcrowded. I heat them for 2 to 3 minutes per side, until browned, then remove them and cover with foil. 

Mix it all together: Now I add the chopped onion and cook it for 1 minute, then add the garlic and cook for another minute. I pour 1 cup of beef broth, using a wooden spoon to scrape the brown bits from the bottom of the pot to prevent a burn notice.

Adding the remaining ingredients: Then, I put the beef back in the pot with the Worcestershire sauce, tomato paste, and tomato sauce. After stirring, I pour in the celery, mushrooms, carrots, potatoes, and wine. Finally, I add the rosemary, red pepper flakes, and thyme, stir, and place the fresh thyme sprig on top. 

Cook the beef bourguignon: Afterward, I close the lid and let it cook for 35 minutes on high, then do a 10-minute natural pressure release. Then I manually release the pressure from the Instant Pot and let it rest for 5 minutes before checking the sauce to see if it is thick enough. 

Thicken and serve: If it is not thick enough, I add a cornstarch slurry. I put the Instant Pot on saute, then mix 2 tablespoons of cornstarch with 2 tablespoons of cold water until the cornstarch is dissolved. Then I stir it into the pot and cook it for a few minutes on the sauté setting, until it thickens, before serving. 

Expert tip

The best kind of beef for beef bourguignon

While I like to use precut stew meat because it is easier and less expensive, I opt for something else for special occasions. Stew meat may be too small and less tender. Small cuts of meat do not get as juicy or as well-marbled as those I cut myself. I like to use beef chuck roast that I cut into cubes. It has a lot of marbling and collagen, which breaks down into rich, succulent meat. My second choice would be beef brisket, only because it is more expensive. Short ribs and beef shank are also good choices. 

More tips to consider:

• Make sure the broth doesn’t go over the MAX line of the Instant Pot.
• If you want your vegetables to be firmer, do not put them in until the last 5 minutes. 
• Pat the beef chunks dry before tossing them in the flour mixture. 
• Brown the beef in batches so they are not overcrowded. This will give them a better Maillard reaction. 
• Don’t forget to deglaze the pot, or you may end up with a burn notice.

Recipe variations and add-ins:

• Different meat: This also tastes scrumptious with pork, lamb, or sausage. In fact, ham, chicken, or turkey will work too.
• No wine: Instead of wine, this can be made with grape juice or apple cider vinegar. 
• More vegetables: Use the vegetables that you like or have on hand. Substitute sweet potatoes for regular potatoes, or add bell peppers, zucchini, squash, corn, peas, and spinach. 
• Spicy beef: Chop up some jalapenos and add some cayenne pepper for spicy beef bourguignon. 
• Bacon bourguignon: Traditional bourguignon includes thick-cut bacon. Try adding some to yours for extra flavor. 

Serving suggestions:

This is a dish that begs to be served with a bowl of crusty bread for dipping. After all, your guests need something to soak up the delicious broth. Instead of French bread, sometimes I serve my 30-minute dinner rolls. They are soft and fluffy, so easy and fast to make, and they work perfectly to get every last drop of that juice. These Amish potato dinner rolls are incredible for this dish, too. Made with potato starch, they stay soft for up to a week and are easy to make extra. 

One of my favorite side dishes to serve with this is these air fryer bacon-wrapped green beans. They are ready in 30 minutes and blend meaty bacon with tender crisp green beans. This fresh and colorful beet salad is another way to accompany the rich and meaty beef bourguignon. It is full of leafy greens, tangy beets, crunchy pine nuts, and sweet pomegranate seeds. To drink, this peach sangria is packed with fruity flavors and pairs well with the beef bourguignon. 

How to store leftovers:

• Refrigerate: I store my leftovers in a sealed container in the refrigerator for 3 to 4 days.  
• Freezing: It can also be frozen for up to 3 months in a freezer bag.   
• Defrost: For the best flavor, I defrost the leftovers in the fridge overnight.
• Reheating: I reheat leftovers in a skillet over medium heat for a few minutes or in the microwave for a minute or two. 

Frequently asked questions

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