Description
A luxurious, French-inspired beef stew made in an Instant Pot for a stress-free dinner party. This recipe delivers fork-tender beef, rich wine sauce, and pearl onions in under an hour.
Ingredients
Scale
- 2 pounds beef chuck roast, cut into 1.5-inch cubes
- Salt and pepper, generous amounts
- 2 tablespoons neutral oil (avocado or grapeseed)
- 2 tablespoons all-purpose flour
- 4 slices bacon, chopped (optional)
- 2 medium carrots, cut into 1-inch chunks
- 12–15 pearl onions, peeled (or halved French breakfast radishes)
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 bottle (750ml) dry red wine (Pinot Noir or Cabernet Sauvignon)
- 1 cup beef broth, low-sodium
- 4 sprigs fresh thyme
- 2 bay leaves
- 1 teaspoon dried rosemary
- 8 ounces mushrooms, quartered (cremini or button)
- Fresh parsley for garnish
Instructions
- Pat beef cubes dry and season generously with salt and pepper. Toss in flour, shaking off excess.
- Set Instant Pot to ‘Sauté’ on high. Add oil and sear beef in a single layer for 2-3 minutes per side until browned. Remove to a plate.
- If using bacon, cook until crispy and remove. Add carrots and pearl onions to the pot and sauté for 3-4 minutes.
- Add garlic and tomato paste, stirring for 1 minute until fragrant.
- Pour in red wine and scrape the bottom of the pot to release browned bits (deglaze). Add beef broth, remaining tomato paste, and herb bundle tied with twine.
- Return seared beef, mushrooms, and bacon to the pot. Ensure ingredients are submerged.
- Lock lid, set valve to ‘Sealing’, and cook on High Pressure for 35 minutes.
- Allow pressure to release naturally for 15 minutes, then vent remaining pressure.
- Remove herb bundle. If sauce is thin, use ‘Sauté’ function to simmer for 5-10 minutes until thickened.
- Taste and adjust seasoning. Serve garnished with fresh parsley.
Notes
Do not skip searing the beef for flavor depth. Ensure you scrape the bottom of the pot thoroughly when deglazing to avoid a ‘burn’ error. Use a dry red wine you enjoy drinking. For a gluten-free version, use gluten-free flour or a cornstarch slurry. Radishes can be used instead of pearl onions for texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Cuisine: French
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 450
- Sugar: 6
- Sodium: 650
- Fat: 22
- Carbohydrates: 25
- Fiber: 4
- Protein: 35
Keywords: Instant Pot, Beef Bourguignon, French Recipe, Dinner Party, Pressure Cooker, Braised Beef, Red Wine Stew