2lbsbeef chuck roast, trimmed and cut into 1.5 inches cubes
4ouncesbacon, cut into strips
⅔(500 ml) bottle of red wine (traditionally a Burgundy or Pinot Noir)
1medium onion, minced
2garlic cloves, diced
1tablespoontomato paste (optional)
1herb bouquet (spring thyme, bay leaf, parsley)
2 to 3 medium carrots, sliced
½lbmushrooms, sliced or quartered
1pinchall spices (optional)
Before starting, be sure to have all the ingredients ready.
On the Instant Pot, press the saute button, and adjust the heat to medium. Put in the olive oil, and butter. When it is hot, add onion, garlic, bacon, and cook until lightly brown. Remove with a slotted spoon and set aside in a bowl.
Add the meat (working in two batches if needed). Brown each piece of meat on all sides.
Sprinkle the meat with flour and cook a little bit while stirring (adjust the heat to low if necessary).
Add the red wine and scrape well any remaining browned bits off the bottom of the instant pot.
Return the bacon, onion, garlic, add carrots, mushrooms, tomato paste, herb bouquet, all spices, salt, and pepper. Give everything a good stir.
Secure the lid and verify that the pressure valve is closed. Cook for 30 minutes at high pressure.
Naturally release the pressure for 10 minutes, then open the valve to release any remaining pressure.
Remove the herb bouquet from the Instant Pot. With a slotted spoon remove all the meat and vegetables and put them in a big bowl. Keep them warm with a cover.
Optionally, before thickening the sauce in the Instant Pot, you make it very velvety by using a cup fat separator to remove any excess fat.
Press the sauté button on low. Let the sauce thicken a little bit to your liking. Taste the sauce and adjust the seasoning if necessary.
Pour the wine sauce into the bowl. Sprinkle fresh parsley and serve hot with potatoes, mashed potatoes, pasta, or even grilled slices of bread rubbed with garlic.
Beef Bourguignon is even better when reheated, so you can prepare this recipe the day before.