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Instant Pot Beef Burgundy


Ingredients

  • 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

Instructions

  1. Press the saute key on the instant pot. Wait for the pot to say “HOT” before beginning cooking.
  2. 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.
  3. 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.)
  4. 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.
  5. Add the wine and scrape the bottom of the pan to remove the brown bits. Let cook for about 5 minutes until reduced.
  6. Add the tomato paste and stir to combine. Add the remaining ingredients as well as 1/4 teaspoon salt and 1/4 teaspoon pepper.
  7. 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.
  8. Season to taste and serve. Enjoy!