Description
Pressure Cooker Beef Bourguignon is a hearty French-inspired stew made in under 90 minutes. It’s full of tender beef, mushrooms, carrots, and potatoes in a rich red wine and beef broth sauce. Perfect for weeknights or entertaining!
Ingredients
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3 slices bacon, cut into 1” pieces
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1½ lb beef chuck, cut into 1–2” cubes
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½ tsp salt
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¼ tsp black pepper
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3 tbsp butter
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½ cup all-purpose flour
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3 cups beef broth
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1½ cups dry red wine
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1 lb baby potatoes, unpeeled
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2 large carrots, peeled and chopped
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1 cup frozen pearl onions or 1 chopped yellow onion
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2 stalks celery, chopped
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8 oz baby bella mushrooms, sliced
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3 garlic cloves, sliced
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2 tbsp tomato paste
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Optional: chopped parsley, crusty bread
Instructions
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Set multi-cooker to SEAR for 40 minutes and press START.
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Cook bacon until crisp; transfer with a slotted spoon to paper towels.
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Brown beef in batches; remove and set aside.
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Melt butter in pot, stir in flour, and cook for 3–4 minutes for roux.
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Add beef, bacon, all remaining ingredients. Stir well.
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Lock lid, select BEEF/PORK setting, press START.
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Let pressure release naturally for 10 minutes, then manually release.
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Garnish with parsley and serve with crusty bread.
Notes
To use fresh onions, blanch and peel before adding. For a thicker sauce, reduce it using the SEAR or SAUTÉ setting after cooking.
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 4 g
- Carbohydrates: 31 g
- Protein: 31 g