Instant Pot – Beef Bourguignon
We have been travelling for the past couple of weeks, spending our time in London and Paris. We are now in the countryside in South of France.
We are staying in a beautiful house in Bigorre, a tiny hamlet with a population of 13. There are only 7 houses here and the closest town is about a 25-30 minute drive away.
When I think of French cooking, the first thing that comes to mind is Julia Child and Boeuf Bourguignon. But with the advancement of technology, I believe we can create just as delicious a meal with the Instant Pot. It is much less complicated and much faster.
The good people at Instant Pot delivered a unit for me to use. After two weeks of eating sandwiches and eating out during our travels I am happy to be cooking again!
Our hosts in the hamlet have an amazing vegetable garden where we harvested some carrots and herbs. I even gathered the courage to invite them to dinner. Check out the video to see how it goes.
1/2 lb lardon (or bacon cut up)
3 lbs stew meat
1 cup flour
5 small shallots sliced (or 1 yellow onion diced)
5 medium carrots, cut into 1 1/2-2″ chunks
2-3 cloves minced garlic
2 small white onion cut into quarters
6 stems fresh Italian parsley
4 stems fresh thyme
1 cup burgundy wine
1 1/2 cup water
2T tomato paste
Salt & pepper to taste
1/2 lb mushrooms quartered
chopped parsley for garnish
- Set the instant pot on Sauté. Once it says Hot, add the lardon and render until brown.
- Meanwhile toss the stew meat in the flour to lightly coat. Remove the lardon from the pot. Add some olive oil. Brown the meat in small batches on each side, being careful not to overcrowd so that they brown properly. Remove the meat into a bowl.
- Add more olive oil if needed. Then add the shallots and the carrots and sauté them for a few minutes. Add te garlic and stir for another 30 seconds.
- Pour in 1 cup of wine to deglaze, scraping up the brown bits from the bottom of the pot as you go.
- Cancel the sauté mode. Return the meat, add the tomato paste, parsley, thyme, water, salt and pepper.
- Close and lock the lid, making sure the sealing knob is on sealing. Start the recipe program.
- Meanwhile, heat up a frying pan on medium heat on the stove. Melt the butter and add the mushrooms, toss lightly. Let the mushroom brown without stirring by allowing the liquid to burn off. Once all the liquid is gone and the mushrooms start to turn golden brown, add salt and then give it a stir. Remove from heat until needed.
- Once the cooking is done, you can release the pressure by the quick or natural pressure release.
- Stir in the mushrooms. Garnish with chopped parsley. Serve with fresh bread.
Pressure cook on high for 45 minutes. Keep warm for up to 6 hours.