Feel like Julia Child with this version of her famous French Dish! Fresh herbs and a high quality wine are the secrets to this dish. Wine is vital to this dish, so enjoy it when you are on maintenance.
Instant Pot: Beef Bourguignon
Prep time: 15 mins • Cook time: 25 mins • Yield: 6 servings
- 4 slices bacon, chopped
- 2 tablespoons pasture-raised butter/ghee, divided
- 24 medium white mushrooms wiped with damp cloth to clean, thinly sliced
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 ½ cups pearl onions, frozen and defrosted or fresh and blanched and peeled
- 3 pounds lean sirloin, 1-inch thick, trimmed and cubed into 1-inch pieces
- 6 tablespoons arrowroot
- 1 ½ cups burgundy wine
- 2 ½ cups beef bone broth
- 4 sprigs fresh sage
- 4 sprigs fresh thyme
Set your Instant Pot/pressure cooker to the sauté setting*, add the chopped bacon and cook until crisp. Remove the bacon bits with a slotted spoon and set aside. Add 1 tablespoon of the butter/ghee and melt into the bacon drippings. Add mushrooms to the pan and turn to coat evenly with butter and bacon drippings. Season with salt and pepper. Sauté mushrooms 2 to 3 minutes and add onions to the pan. Continue cooking onions and mushrooms 2 to 3 minutes longer, and then transfer to a plate.
With the setting still on sauté, add the remaining tablespoon of butter/ghee to the pan. When melted, add meat and brown evenly on all sides. Add arrowroot to the browned meat and sauté for 2 minutes. Slowly add wine to the pan while stirring.
When the wine comes to a boil and you have scraped up the pan drippings, add the bone broth and herbs to the pot. Return onions and mushrooms to cooker. Using your cooker’s instructions, bring the cooker up to full pressure. Reduce heat to low, maintaining full pressure, and cook for 12 minutes. Allow pressure to release naturally.
Note: *If your electric pressure cooker does not have sauté setting, sauté ingredients on the stove top. If you are using a non-electric pressure cooker that you use on the stove top, you can sauté in the same pot.