Description
A rich and savory Instant Pot Burgundy Beef with tender chunks of beef, mushrooms, pearl onions, and smoky bacon simmered in a luxurious red wine sauce. Classic French comfort made fast with the Instant Pot.
Ingredients
Scale
- 1 1/2 pounds beef stew meat, cut into chunks
- 2 tbsp beef roast seasoning
- 3/4 cup flour
- 6 thick slices bacon, diced
- 1 heaping tbsp garlic paste
- 8 oz white mushrooms, halved
- 8 oz cremini mushrooms, halved
- 3/4 lb pearl onions (fresh or frozen)
- 1 (10.5 oz) can tomato sauce
- 1 1/2 cups burgundy wine
- 100 ml cognac (about 2 shots)
Instructions
- Turn Instant Pot to sauté mode. Let it preheat while preparing the beef.
- In a large bowl, toss beef stew meat with flour and beef roast seasoning until coated.
- Add diced bacon to the Instant Pot and cook until crispy. Remove with a slotted spoon and set aside, leaving the bacon fat in the pot.
- In batches, brown the beef in the bacon fat until golden on all sides. Remove and set aside.
- Add garlic paste and sauté for 30 seconds. Deglaze the pot with a splash of wine, scraping up any browned bits.
- Add mushrooms, pearl onions, tomato sauce, remaining wine, cognac, browned beef, and cooked bacon. Stir to combine.
- Seal the Instant Pot lid. Cook on high pressure for 35 minutes, then allow a natural release for 10 minutes.
- After releasing pressure, switch back to sauté mode if needed to thicken the sauce. Stir gently and adjust seasoning to taste.
- Serve hot over mashed potatoes, rice, or egg noodles.
Notes
- Use a wine you’d enjoy drinking for the best flavor.
- Brown the beef in batches to avoid steaming instead of searing.
- Deglazing the pot adds incredible flavor depth.
- Frozen pearl onions work perfectly—no need to thaw.
- This dish tastes even better the next day as flavors deepen.
Nutrition
- Serving Size: 1 serving
- Calories: 530
- Sugar: 5g
- Sodium: 620mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 115mg