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This recipe is ridiculously good! This is my friend Ardra's recipe which she adapted from "The Paleo Slow Cooker" cookbook; which I then adapted for the Instant Pot for your convenience. I haven't made it with the cognac. I just use about a cup and a half of whatever red wine I have on hand, and about 2 cups of organic beef stock or broth. Also, I haven't tried it with shallots... I just use a large onion. Hope you enjoy this as much as we do! Ardra made this for our family after we had our youngest baby about two years ago. It was so good, I had to get the recipe, and have been using it in my meal plan rotation ever since.
So here you have it.
Instant Pot Traditional Beef Bourguignon:
This French twist on a regular beef stew contains less sauce, is more elegant and delivers a delicious tangy red-wine flavor that is to die for. Shallots can be time consuming to peel so feel free to save shallots for guests and swap in a large yellow onion cut into eighths for regular meals, though I’m not sure who would call this a “regular meal”. It’s easy gourmet, French country cooking at its best and will fill your house with tantalizing aromas all day, presaging the great meal ahead.
½ lb bacon, diced (I use uncured, organic bacon)
2 lbs beef chuck, cut into big chunks (I use organic grass fed beef)
8 shallots (or 1-2 red onions quartered), peeled and left whole
2 cloves garlic, crushed
1 tbsp Herbes de Provence (or 1 teaspoon each of the following: thyme, rosemary, and marjoram. I purchase my herbs separate in bulk from the local Amish market).
1 lb mushrooms, stemmed and sliced
1 lb carrots
1 ½ c. red wine
1.5 c. beef stock or broth
½ cognac (optional)
** I think potatoes always go with a beef stew so I also add a healthy amount (maybe 4-6 medium) of quartered Yukon Golds
1. Sauté bacon in cast iron pan over medium high heat until crisp.
2. Remove the bacon and brown the meat in the bacon grease in batches for about 5 minutes each, turning the meat to brown on all sides.
3. Place the beef, potatoes, carrots and bacon into the Instant Pot.
4. In bacon grease, sauté mushrooms, onions and garlic until handsomely brown.
5. Deglaze your cast iron pan using beef stock. Pour this mixture into the Instant Pot.
6. Sprinkle herbs on top.
7. Secure lid of Instant Pot and set lid to seal. Set on manual high pressure with warming feature on for 60 minutes.
8. Let Instant Pot NATURALLY release. Do not use quick release for at least 15-20 minutes. I personally prefer to let the pressure release completely naturally.
Cook's Note: Cooking draws the salt out of meats and vegetables so it’s best to put a good amount of salt on just before serving to bring out the flavors.
Ardra’s Note: To save time, you could skip the step to sauté the mushrooms and onions as this is my added step. It would still be good, just not as good. Also, we make this nearly every week during the school year so I save the strained, defatted jus and use it, instead of beef stock, in future batches. The flavor is even richer and deeper! Crazy good!
Adapted from “The Paleo Slow Cooker” – Arsy Vartanian
I just know you will enjoy this recipe as much as my family and I do. God bless... and remember: Sharing is caring!
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