Instant Pot Beef Burgundy Stew is a savory comfort meal full of fall-apart tender beef chunks and veggies. If Ina Garten and Julia Child created a beef bourguignon together – this would be it!
When you have a few pounds of beef tips, what do you typically lean towards? Beef tips with gravy? So do I! They’re tender, flavorful, and ridiculously easy. However, today I felt it necessary to exercise some creativity with that bag of beef tips.
While along the same wavelength of beef tips and gravy, this recipe takes it to the next level. Inspired by Beef Bourguignon, I wanted to offer up this classic made famous by Julia Child, but have it much easier to make. No braising and hours of waiting required today! Using your Instant Pot, you’ll be rewarded with tender meat and an ultra flavorful red wine gravy.
Ingredients
- 2 lb trimmed boneless beef chuck roast, cut in 1-inch cubes
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1 tablespoon vegetable oil
- 2 cups chopped onions
- 1 package (8 oz) button mushrooms, quartered
- 3 slices bacon, chopped
- 3/4 cup Progresso™ beef avored broth (from 32-oz carton)
- 3/4 cup Pinot Noir or other dry red wine
- 1 tablespoon canned Muir Glen™ organic tomato paste
- 2 cups 3/4-inch pieces peeled carrots (about 3 large carrots)
- 2 stalks celery, chopped (about 3/4 cup)
- 2 tablespoons cold water
- 2 tablespoons cornstarch
How To Make Instant Pot Beef Burgundy Stew
Please continue to the next page (>) for the full list of ingredients and complete cooking instructions. Enjoy this meal!
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