Beef bourguignon, or beef burgundy, is the ultimate when it comes to beef stew. It takes a little more effort than traditional beef stew, but it’s well worth the effort!
This recipe gets tons of flavor from smoky bacon, rich Burgundy wine, cremini mushrooms and fresh herbs. You can add potatoes to the pot, like I did here, or omit them and serve the stew over your favorite carb instead. I love it with egg noodles or mashed potatoes!
To keep the vegetables from overcooking and turning to mush in the Instant Pot, you’ll cook this stew in two stages. First, you’ll cook the meat until it’s fork-tender. Then you’ll add the vegetables and cook for another 10 minutes – just long enough for the vegetables to cook and all the favors to meld together without getting mushy.
This beef bourguignon is thickened with a mixture of flour and butter known as beurre manie. It melts into the liquid and turns it into velvety goodness. It’s so easy to make – just knead together equal parts softened butter and flour. You can even make a big batch and freeze it in teaspoon-sized portions to use to thicken your soups and stews all winter long. If you prefer, you can also thicken your Beef Bourguignon with a mixture of flour and water, as in this Instant Pot Beef Stew.
What Beef Should You Use For Beef Bourguignon?
Beef Bourguignon can be made with any good stew meat, from shoulder to brisket. I like using chuck, which is generally easy to find and affordable. The long, pressurized cooking time helps tenderize this cut of meat so it’s perfect for stews.
When using a pressure cooker, be sure to take the extra time to release the pressure naturally – the quick temperature change that comes along with manually releasing the pressure can cause the beef to seize up, and no one wants that.Print
- 2 lbs. chuck roast, cut into cubes
- 1 tsp. salt
- ¼ tsp. black pepper
- 4 slices thick-cut bacon, chopped
- 1 and ½ cups beef broth or homemade beef bone broth
- 1 cup Burgundy wine
- 1 bouquet garni (a tied bundle of thyme, bay leaf and parsley)
- 1 lb. Yukon Gold potatoes, halved
- 1 pint sliced cremini mushrooms
- 1 cup frozen pearl onions
- 2 carrots, peeled and sliced
- 1 Tbsp. butter, softened
- 1 Tbsp. all-purpose flour
- Several sprigs fresh thyme, for garnish
- Generously season the beef with salt and pepper.
- Set 6-Quart Instant Pot to Sauté. Add the bacon and cook 3-4 minutes until beginning to crisp.
- Add the beef and cook 5-10 minutes, or until browned on all sides.
- Pour in the beef stock and Burgundy wine. Add the bouquet garni. Cover with the lid and lock in place, making sure the vent is set to sealing.
- Cook under high pressure for 20 minutes. Natural release for 10 minutes.
- Add the potatoes, mushrooms, onions and carrots. Lock the lid in place and cook under high pressure for 10 minutes. Natural release for 10 minutes.
- In a small dish, knead together the butter and flour to form a soft dough called beurre manie. Divide into four balls.
- Set the Instant Pot to Sauté. Stir in the beurre manie one piece at a time, until thickened.
- Garnish with fresh thyme.