A delicious Instant Pot Beef Stew, this Instant Pot Beef Bourguignon is possibly the best beef stew you will ever eat!
Instant Pot Beef Bourguignon Recipe
Let me tell you about the last time I made this recipe.
Consider it a cautionary tale.
(Don’t want to read it? Skip to our recipe tips.)
I had been dating my man for about a month. All the while he knows that I’m a food blogger and I play that up. I’m sending him food pictures, talking about being pretty good in the kitchen, asking him about his favorite foods… Generally, setting a pretty big stage for myself to wow him when I eventually treat him to my cooking.
Of course, he loves steak, so I plan to wow him with this recipe.
It’s a killer.
Tender, juicy steak that melts in your mouth with a crunchy, caramelized sear on the outside.
Rich, mop-it-up-with-bread gravy that is more red wine than beef broth.
And just the right assortment of veggies, perfectly cooked but allowing that succulent beef to take centre stage.
I’m cooking at his house, so he buys all of the ingredients. This man invests his own money in what he thinks is going to be an amazing meal.
Everything is going great… until I go to make the roux (a flavorful mix of fat and flour that thickens the broth into a rich gravy) and we realize: he doesn’t have all-purpose flour.
I didn’t think to get him to buy some because I’m thinking flour is in everyone’s kitchen.
It’s a kitchen STAPLE.
Nope. Not this kitchen. But he does have coconut flour.
I’m apprehensive, but I’m not going to let a little thing like not having the flour I usually use derail me from making this scrumptious meal.
This is where it all went horribly wrong. Do NOT use coconut flour. Do not use almond flour. Just don’t.
Use cornstarch. Use arrowroot. Stop everything and head out to the store to buy the smallest bag of flour they have.
But, for the love of all that is delicious and good, do not use coconut flour.
I proceed with the recipe. I make the roux using olive oil, butter, garlic, onions and coconut flour.
I leave the stew to cook and thicken as we watch a movie, and an hour later remove the lid to reveal the broth has not thickened at all.
No worries. I’m practically a professional cook, right? I decide to make a slurry (a concentrated mixture of flour and broth) and stir it into the stew to quickly thicken it up.
I leave it to simmer a few more minutes, and then check it to make the horrible discovery: little globs of coconut flour EVERYWHERE.
They won’t break down and there are so many I can’t possibly remove them all.
So I serve it to this sweet, unsuspecting man, thinking it’s still going to be delicious just with a bit of extra… gumminess.
No. What I actually served him was gritty, practically inedible stew with an odd coconut-beef flavor that completely overpowered the pricey wine I had used in the recipe.
I couldn’t even eat it. I was grimacing and completely mortified with every bite.
The moral of the story? Do not deviate from the recipe. If you need to make substitutions, read my recipe notes for how to do that without ruining the entire dish. Second moral: the next time you have a hiccup in the kitchen, remember that even people who make their living developing recipes have kitchen fiascos.
And the guy? He ate it. Every last bite – while complimenting me on how perfectly the steak was cooked and assuring me that it wasn’t as bad as I thought. (It took me a month to get him to admit it actually was.)
And then he did the dishes.
He’s a keeper.
What cut of beef is best for beef bourguignon? Because the beef is going to be seared completely before cooking in a flavorful broth, you can use any cut of meat. Feel free to use the cheapest cut you can find at your grocery store. For the best results, brisket or “chuck” (shoulder cut) would be my recommendation.
What wine is best for beef bourguignon? Obviously, a French red wine (Burgundy, Bordeaux, Cabernet Sauvignon, Pinot Noir) is traditional and will yield great results, but I always have a giant bottle of Italian Valpolicella on hand for cooking with, so that’s what I use. I love Beaujolais (a light French red made with Gamay grapes) but it’s a bit pricey to sacrifice a cup for a recipe – just serve alongside your meal.
What is the difference between beef bourguignon and beef stew? The biggest and most noticeable difference is the presence of wine in the final dish. While some beef stews may use a bit of wine to round out the broth, you don’t usually taste it when it’s done cooking. With beef bourguignon, the wine adds an incredible aroma and depth of flavor that is unmissable.
Does alcohol cook off in the Instant Pot? Since the Instant Pot is sealed and the alcohol can’t evaporate, it doesn’t cook off in the Instant Pot the same way it does on the stove. For this reason, I reduce the amount of wine I use in my Instant Pot version (1 cup) from what I use when I make it on the stove (2 cups). Some of the wine will evaporate during the valve release, but not all of it.
Can I reduce the wine this recipe calls for? Of course! When I make this recipe to enjoy with my daughter I use only 1/3 to 1/2 cup of wine to give the broth some depth, and replace the remaining liquid with beef broth. (So I use 1 2/3 cup or 1 1/2 cups of broth instead of 1.)
Can you freeze beef bourguignon? Yes! Allow the recipe to cool completely before portioning out into freezer-safe ziplock bags or airtight freezer containers. Label and freeze for up to three months. Allow to thaw before reheating.
(This set of freezer containers is a crazy bargain.)
What to serve with Instant Pot Beef Bourguignon:
I just like to serve this with some mashed potatoes or a crusty loaf of French bread (perfect for sopping up all of that rich gravy). However, if you want to make this recipe last longer by pairing it with some side dishes, you may like:
Instant Pot Beef Bourguignon Ingredients
- 1 to 1 1/2 lbs beef of choice, cut into 1 1/2 inch cubes
- 2 Tablespoons all-purpose flour (plus additional, if desired)
- Salt and pepper, to taste
- 1 Tablespoon olive oil
- 1 Tablespoon butter
- 1 Tablespoon fresh thyme (or 1 teaspoon dried)
- 1 yellow onion, chopped
- 2 stalks celery, chopped
- 4 carrots, peeled and chopped
- 1 pint button mushrooms, scrubbed
- 6 cloves garlic, peeled and smashed
- 1 cup red wine
- 1 cup beef broth
- 1 Tablespoon tomato paste
- 2 Tablespoons Worcestershire sauce
Scroll down to the printable recipe card for full measurements.
Tip: reduce or swap out the wine with beef broth along with a Tablespoon of red wine vinegar if you’d like to avoid adding alcohol to this dish.
Kitchen Tools You May Find Helpful
- Instant Pot
- Measuring cups and spoons
- Sharp kitchen knife
- Wooden spoon
- Small bowl
How to Make Beef Bourguignon in the Instant Pot
Cut your beef into 1-2” cubes.
Dry with a paper towel, or leave uncovered in the fridge for 20 minutes to dry out.
Season the beef cubes with salt and pepper and toss with 2 Tablespoons of flour.
Place 1/2 Tablespoon of olive oil and 1/2 Tablespoon butter in the Instant Pot and select the Sauce setting.
Once the butter is melted and the oil is hot, add the beef and sear (brown) on all sides, about 4-5 minutes, turning only when each side is brown (it will release easily from the pot when it is – if you have to force it to turn, it’s not browned yet.
Remove the beef from the Instant Pot.
Add the remaining oil and butter.
Once the butter is melted and the oil is hot, add the onions and cook until translucent. Add the garlic and cook for 1 minute.
Turn off the Instant Pot and add the thyme, celery, carrots and mushrooms.
Whisk the tomato paste into the wine and add the wine, Worcestershire sauce and broth to the Instant Pot.
Add back in the beef and secure the lid.
Select 30 minutes at Manual pressure.
Natural release for 10 minutes.
If the broth is not as thick as you’d like, remove 1/2 cup of the broth and mix in 3 Tablespoons of flour to form a slurry. Stir back into the stew and allow to thicken for 4 minutes.
Grab your free printable for our Instant Pot Beef Bourguignon recipe:
You can either dredge the beef cube in the flour before searing or add the flour when you add the additional butter and olive oil. The flour helps to sear the beef quicker, but makes a more effective roux if added in the second step. To reduce the amount of wine this recipe calls for use only 1/3 to 1/2 cup of wine to give the broth some depth, and replace the remaining liquid with beef broth. (So I use 1 2/3 cup or 1 1/2 cups of broth instead of 1.) To replace the red wine this recipe calls for, swap out the wine with beef broth with a Tablespoon of red wine vinegar if you'd like to avoid adding alcohol to this dish. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.
Serving Size: 1
Amount Per Serving: Calories: 344Total Fat: 20gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 78mgSodium: 281mgCarbohydrates: 10gFiber: 2gSugar: 3gProtein: 25g
You can either dredge the beef cube in the flour before searing or add the flour when you add the additional butter and olive oil. The flour helps to sear the beef quicker, but makes a more effective roux if added in the second step.
To reduce the amount of wine this recipe calls for use only 1/3 to 1/2 cup of wine to give the broth some depth, and replace the remaining liquid with beef broth. (So I use 1 2/3 cup or 1 1/2 cups of broth instead of 1.)
To replace the red wine this recipe calls for, swap out the wine with beef broth with a Tablespoon of red wine vinegar if you'd like to avoid adding alcohol to this dish.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.