Instant Pot Beef Burgundy! A COMFORTING beef stew cooked until it’s fall-apart tender in a flavorful red wine sauce.
- 1 1/2 to 2 pounds beef chuck roast, cut into 1-inch cubes
- salt & pepper
- 2-3 tablespoons gluten-free flour
- 2-3 tablespoons olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 3/4 cup red wine
- 1 tablespoon tomato paste
- 1/2 cup beef stock + 1 tablespoon gluten-free flour (whisked together)
- 1 teaspoon fresh (or 1/2 teaspoon dried) thyme leaves
- 2 bay leaves
- 3-4 carrots, peeled and chopped
- Press the saute key on the instant pot. Wait for the pot to say “HOT” before beginning cooking.
- Spread the beef out in a single layer on a cutting board. Season the beef with salt and pepper. Sprinkle 2-3 tablespoons gluten-free flour over the beef and toss to evenly coat on all sides. Shake off the excess.
- Add 2 tablespoons olive oil to the hot instant pot. Spread around then add the beef in a single layer (you may have to do this in 2 batches). Cook on one side until brown, about 4-5 minutes. Flip and cook on the other side for 2-3 minutes. (If the fond on the bottom of the pan starts to look like it’s burning, add a little wine to deglaze so it doesn’t burn – but ideally you want to wait to add the wine until everything is brown.)
- Remove the beef from the instant pot and set aside. Add the onion (and another tablespoon of olive oil if needed) to the instant pot and cook until softened, about 3-4 minutes. Add the garlic and cook for 30 seconds.
- Add the wine and scrape the bottom of the pan to remove the brown bits. Let cook for about 5 minutes until reduced.
- Add the tomato paste and stir to combine. Add the remaining ingredients as well as 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Place the lid on the instant pot. Press the MEAT/STEW button and set the time to 40 minutes. After cooking is complete let sit for 10 minutes, then vent the pressure to open the pot.
- Season to taste and serve. Enjoy!