Beef Bourguignon
This classic French stew is perfect cold weather and is delicious over noodles or mashed potatoes.
Servings Prep Time
7servings 10minutes
Cook Time
Servings Prep Time
7servings 10minutes
Cook Time
  • 1/4cup all-purpose flour
  • 1/2teaspoon salt
  • 1/2teaspoon black pepperfreshly ground
  • 1 1/2pounds boneless chuck roasttrimmed and cut into 1-inch cubes
  • 2 bacon slicesdiced
  • 1/2cup dry red wine
  • 10 1/2ounce beef broth1 can
  • 3cups baby carrots
  • 2cups shiitake mushroom capssliced
  • 2teaspoons thymedried
  • 6 shallotshalved
  • 4 garlic clovesthinly sliced
  • 7cups medium egg noodleshot cooked, about 5 cups uncooked pasta
  • Thyme leavesoptional
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Serve beef mixture over noodles. Garnish with thyme leaves, if desired. Enjoy!