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Meaningful Eats

Instant Pot Beef Burgundy

Instant Pot Beef Burgundy! A COMFORTING beef stew cooked until it's fall-apart tender in a flavorful red wine sauce.
Course Main Course
Cuisine French
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4 -6 servings

Ingredients

  • 1 ½ to 2 pounds beef chuck roast cut into 1-inch cubes
  • salt & pepper
  • 1 ½ tablespoons gluten-free flour
  • 2-3 tablespoons olive oil
  • 1 small onion chopped
  • 3 cloves garlic minced
  • ¾ cup red wine
  • 1 tablespoon tomato paste
  • ½ cup beef stock + 1 tablespoon gluten-free flour whisked together
  • 1 teaspoon fresh or ½ teaspoon dried thyme leaves
  • 2 bay leaves
  • 3-4 carrots peeled and chopped

Instructions

  • 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 ¼ teaspoon salt and ¼ 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!

Nutrition

Calories: 458kcal | Carbohydrates: 12g | Protein: 34g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 117mg | Sodium: 271mg | Potassium: 913mg | Fiber: 2g | Sugar: 4g | Vitamin A: 7725IU | Vitamin C: 6.4mg | Calcium: 58mg | Iron: 4.3mg