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Pork Carnitas Tacos
Beef Bourguignon
| By : |
This classic French stew is perfect cold weather and is delicious over noodles or mashed potatoes.
| Prep Time | 10 minutes |
| Cook Time | 23 minutes |
| Servings |
7 servings
|
Ingredients
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper freshly ground
- 1 1/2 pounds boneless chuck roast trimmed and cut into
1-inch cubes - 2 bacon slices diced
- 1/2 cup dry red wine
- 10 1/2 ounce beef broth
1 can - 3 cups baby carrots
- 2 cups shiitake mushroom caps sliced
- 2 teaspoons thyme dried
- 6 shallots halved
- 4 garlic cloves thinly sliced
- 7 cups medium egg noodles hot cooked, about
5 cups uncooked pasta - Thyme leaves optional
Ingredients
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Instructions
- Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, salt, and pepper in a large zip-top plastic bag. Add beef; seal and shake to coat.
- Remove lid from the Instant Pot®. Press [Sauté], and use [Adjust] to select “More” mode. Place bacon in cooker, and cook, stirring constantly, 30 seconds.
- Add half of beef mixture to cooker; cook for 5 minutes, browning on all sides. Remove beef and bacon from cooker. Repeat procedure with remaining beef mixture.
- Turn cooker off. Return cooked beef and bacon to cooker. Stir in wine and broth, scraping inner pot to loosen browned bits (deglazing). Add carrots, mushrooms, thyme, shallots and garlic.
- Close and lock the lid of the Instant Pot®. Turn the steam release handle to “Sealing” position. Press [Manual]; select “High Pressure,” and use [-] or [+] to choose 23 minutes pressure cooking time. When time is up, turn cooker off. Open the cooker using Quick Pressure Release.
- Serve beef mixture over noodles. Garnish with thyme leaves, if desired. Enjoy!
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Simple.
Prep time was closer to 20+ minutes
Sautéing took longer – did
The flavor was amazing and the meat was tender. I will be making this again!
Great flavors! Wonderful melt in your mouth tender beef. First recipe I made with Instant Pot. I will be making it again for guests.
Too much thyme. Way too much. Should be about 1/4tsp. It overpowered the dish…also, add bay leaf!
I read the first commenter that there was too much thyme so I cut it in half. It was still too much time. The meat and mushrooms were fantastic though. I will make it again but will just leave the thyme out altogether.
For the ones that find there is too much thyme, use a single branch of fresh thyme instead of dried thyme. It will be ok then!
Just as tasty as Joy of Cooking’s version, but much faster. Will do again. I browned beef in IP and on stove-saves time having two hot surfaces to cook beef in batches. Will make again.
Very tasty! Prep work was more like 30 minutes.
Made it as is, second Instant Pot recipe, salt and pepper to taste, was delicious.
This was my first recipe and it turned out really well, except it was a bit heavy on the thyme… I would use less next time.
The meat was very tender. Excellent recipe. Habe made twice now. To me it’s more like a great stew than a true boeuf bourginion. Julian Childs recipe still rules the word… if you have all day to cook!
Wayyyyy too much thyme. This is a soup
Made this for dinner tonight and it was really good! Used chicken broth i stead of beef because i had a carton open in the fridge already.
Served it over egg noodles but next time i think id do mashed or boiled potatoes. It was awesome dont get me wrong but it could have used a bit more flavour. I also added 4 strips of bacon instead of the 2 the recipe called for. And on the advice of others i used only half the amoubt of thyme.
This is a delicious recipe. We prepared mashed potatoes rather than noodles, on the side.
It’s an adequate beef stew but doesn’t remotely replicate the flavor or texture of a proper braised bourguignon.
Gh
Made it tonight. Beef and veg were tender but the beef needed to render for longer. I would double the time sauteing the meat. But I would half or quarter the amount of thyme. The sauce had a musty smell and flavor that after some investigation we decided was the amount of thyme. Will try it again with the above adjustments.
Great! Didn’t have shallots, so used some yellow onions
There was no juice or gravy at all. I may tweak it. It was dry. Also, recipe calls for too many carrots and mushrooms. Overwhelms the dish. And I like pearl onions instead of shallots, much more pronounced flavor.
Super easy and delicious. I followed the advice of others and reduced the thyme. Vegetables were overdone so next time I will pressure cook the meat and 1/2 the vegetables for 15 and then QR. Add the rest of the vegetables and pressure cook for 4 mins and QR to see if that helps . Great recipe over all!
Recipe needs way more red wine
A good way to ruin a chuck roast. I followed the recipe to the letter and the results came out like a gray, watery stew with disappointingly little flavor. I’ve been cooking for 40 years, and this was a pretty big letdown compared to beef bourguignon I’ve made in the past in electric skillets, slow cookers, and even a solar oven! Yes, the meat was tender, but how couldn’t it be? That’s this meal’s only redeeming quality. Beyond that, this recipe needs a lot of work.
Really nice flavor. A little dry. I would increase the wine to 3/4 cups and the broth to 2 cups. Decrease the thyme to 1 teaspoon. Save yourself some time and brown the meat on the stove. You can deglaze your frying pan and pour it into your instant pot. Enjoy!
Delicious!
Not a fan. We made a great beef stew the other night and were expecting this Bourguignon to be more rich in flavor and maybe thicker….was a thin beef stew with little flavor – we added 1/2 packet of onion soup mix because it was not good as is. Disappointing
Meat was tough, carrots and mushrooms were mush, sauce was meh. Very disappointed in this recipe.
This was the first recipe rhat we made . Very much lacking flavor was morw of a soup then a stew. If you like bland flavor this is for you .
This was ok but needs work. We will make it again but thicken it and cook it longer.
This is a good recipe. I saute the beef separately in a pan first to make it quicker. I also saute some mushroom, onion & bacon that I throw in before I add the wine/broth and other veggies. I’m not a fan of thyme so I just use spices I prefer (i.e. salt, pepper, roasted peppers & garlic seasoning, paprika, a little italian seasoning) and I do add a tablespoon or so of tomato paste for additional flavour.
Delicious! I discarded most of the bacon fat and added three tablespoons of butter to brown the meat seasoning woth garlic salt instead of garlic. I also used large carrots and doubled the amount and made my own bone broth since I think box made tastes pretty awful. This was simple but a little bit time consuming for an instant pot recipe…however, worth it!
Due to the fact that my instant pot kept turning off because a “burn” signal was displayed, the meat was tough, very disappointing!
Way to much thyme. I used a teaspoon and 1/2 and all I taste is thyme. It’s pungent. I’d try 1/2 teaspoon next time. Otherwise, cooked fast and was easy to prepare. I cut the the chuck roast into 1-inch cubes and they were easy to brown in the first batch. The second batch took longer. Takes more than 5 minutes/batch. Turned out soupy but I put it on sauté while I made sides and boiled it down a bit. Can’t help but wonder what a bit of tomato paste would do next time. Served with stovetop mashed potatoes. It’s definitely not Julia Child’s Beef Bourguignon but it’s a quick and easy mid-week stew. Served 4 not 7.
The flavor was fine… maybe a little too herbal. Half as much thyme might be a good correction. Also more salt. I added more salt at the end along with some corn starch & water mixture to thicken the liquid. It was a good thick stew over noodles.
It wasnt bad but wasnt great. Veggies were mush, and it was watery.
Fantastic. The flavor is anazing. My only comment is I set the timer for 35 minutes. It nade the meat more tender.
How do you pronunce name kind sir. I domt care if i assume genders
Absolutely womderful! My Fiancé has asked me to cook this again next week!
This was a big hit. I used less thyme and added a little more wine and decreased the broth. The meat was very tender and the vegetables cooked perfectly. I cooked for 30 minutes instead of 23 and allowed it to slow release for about 10minutes before quick releasing. I agree browning the meat on the stove will be a time saver.
Really good! I used cut up carrots instead of baby carrots…and agree they almost were too done. Agree on the use of less Thyme also. But this was the first recipe I made, and it wasa hit overall!
What kind of wine did everyone use? I am going to try it tomorrow and cut back on thyme.
For the wine, a red burgundy, or a good pinot noir. If you can’t drink it do not cook with it.
I read all reviews first before deciding how to follow the recipe. After comparing Julia Childs recipe to this I decided to follow Julia Childs all the way till it came to letting it cook for four hours. At that point i put everything in the instant pot and cooked the seperate batch of onions and mushrooms.DELISH! After 28 minutes and a quick release the meat was still a little tough and dry. But after closing it back up and cooking another 30 with natural release it was just about perfect!
This is the first recipe I have cooked in the instant pot. It turned out pretty well but 23 minutes was not enough time to get the beef tender so I cooked it 15 minutes longer on the vented cycle. Also used herbs de Provence instead of time.
My instant pot did show “burn” a couple of times and I’m not sure why. It’s cycle backed up on after a minute or so. I know I had enough liquid in the pot.
I used marsala wine because I didn’t have anything else. As a result the soup was quite sweet; needed a lot of salt to balance out.
It held up well overnight and the leftovers tasted better than straight out of the pot.
Hi KCpot,
“Burn” can be displayed if contents are too thick. Pasta sauce typically doesn’t count as a pressurizing liquid because it is not thin enough.
Nice and easy. I like thyme so i can cope with full dose. Gravy thin but i think thats normal for this french dish. Had it with mash to soak it up
Flavor composition was there, there was a mice nice depth and layer to them. Severly undersalted if following recipe to the letter. The saice thickened nicely, the flour on the beef assisted in that process. The beef itself was not tender though, it was tough and really ruined the whole dish for my family. Maybe a bad cut, maybe I should have extende the cooking time. My instapot started releasing preasure on its own at around 20 minutes in, not sure why, but perhaps the 5 minutes extra was need
Hi Afaulk,
It shouldn’t release pressure on it’s own unless you have the Max with automatic venting.
If it was tough then it may have needed a bit more cooking time. Since pressure cookers cook by thickness, larger cuts will need more time.
I was concerned about the cooking time so I did 30 min and 10 min NPR, It was great the first night, put it in the fridge overnight, i removed the layer of fat the next day before warming it up. It was delicious, the sauce was luscious and the meat really tender. I coudlnt find chuck roast sp i got chuck steak. I used some thyme but alsp herbes de Provence and a good wine, burgundy region is most appropriate and followed the recipe to the letter excrpt for the cook time. Highly recommend it!
This was delicious and very easy to make. My Husband loved it. I doubled the recipe so at one point I added olive oil to the pan to brown a batch of the meat, I dont think that would have been neccessary if I didn’t double the recipe. I used stew meat and cut the pieces smaller as they were huge.
Shockingly bland
Easy to make but not very tasty. Not a lot of flavor. Could use more salt among other things.
We loved it! Made this a day before on a Sunday so it was all ready for Monday night. I’m thinking the salt & pepper amounts were reversed in the directions though. It tasted a bit heavy on the pepper. Next time i will adjust the salt. Will make this again!
This was a fantantic dish. I had to add olive oil with the bacon and beef. Not enough fat cooked off the bacon to brown the meat. Some commented about not enough salt. Be careful…with the bacon and beef broth (i used reduced sodium broth), it is plenty. I added Worcestershire sauce like it do with stews. I also cooked 30 minutes instead of 23 minutes so the beef was tender. My toughest critics liked it…the kids.
Very good, and very easy to make. I had to add olive oil as the bacon grease was not enoungh. I also added in corn starch at the end to thicken it up.
To make it closer to Julia Child’s Beef Bourguignon I sauted the onions and mushrooms first. I used 6 pieces of bacon and had plenty of fat from thst to do the mushrooms and onions properly. After the mushrooms and onions, I removed them and browned the meat as directed. I then took that out and sauted the garlic briefly and then added the broth and the rest of the ingredients to deglaze the pan. I added more wine than broth (a great decision!) and about a 1/4 of brown sugar to mellow the fla