INSTANT POT BEEF BOURGUIGNON DELICIOUS
Pull out
your pressure cooker and whip up this quick and easy Instant Pot Beef
Bourguignon and enjoy savory fall-apart tender beef chunks and veggies. If Ina
Garten and Julia Child created a beef bourguignon together - this would be it!
Prep
Time : 15 mins
Cook
Time : 45 mins
Total
Time : 1 hour
Servings : 6
INGREDIENTS
·
1
tablespoon oil
·
6
slices bacon, roughly chopped
·
3
pounds chuck beef, cut into 2-inch pieces
·
1
cup red cooking wine may sub chicken broth
·
2
cups beef broth
·
1/2
cup tomato sauce
·
1
beef boullion cube, crushed
·
1/4
cup flour
·
2
large carrots, cut into 2-inch pieces
·
1
white onion, chopped
·
1
tablespoon minced garlic
·
2
tablespoons fresh thyme, chopped or 3 teaspoons dried thyme
·
1
pound baby potatoes
·
8
ounces fresh mushrooms, sliced
·
1-2
teaspoons salt or to taste
·
1/2
teaspoon pepper
·
chopped
parsley for garnish
INSTRUCTIONS
1.
Set
instant pot to SAUTE. Drizzle with oil and sear bacon 3-4 minutes until cooked
through. Use a slotted spoon to transfer to a paper towel lined plate and set
aside.
2.
Add
beef to pot and sear 3-4 minutes, using tongs to rotate periodically to brown
all sides.
3.
Add
red wine to the pot, scrape any brown bits off the bottom and sides of the pot
and into the liquid. Simmer and reduce for about 5 minutes. Gradually add beef
broth, tomato sauce, and boullion. Gradually whisk in flour.
4. Stir
in bacon, carrots, onions, garlic, thyme, potatoes, mushrooms, salt and pepper.
Cover and set to PRESSURE COOK or MANUAL. Set to 45 minutes.
5.
Do
a natural release for 10 minutes (do nothing, just allow to depressurize during
this time) then switch valve to VENT and do a quick release. Once float valve
drops, remove lid. Set to SAUTE again and allow to thicken for 5-10 minutes.
6. Give
it a good stir and taste before adding salt and pepper if needed and garnishing
with chopped parsley.
NOTES
SLOW
COOKER INSTRUCTIONS: Use a skillet on the stove over medium-high heat for steps
1, 2, and 3. In step 4, transfer everything from the skillet into a slow
cooker, then cover and cook on low for 6-8 hours. Uncover, set to HIGH, and
stir in corn starch slurry. Allow to thicken for about 30 minutes, then finish
with step 6 as written.
Recipe from www.lecremedelacrumb.com
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