Beef Bourguignon is full of tender chunks of beef, mushrooms, onions, potatoes, fresh herbs in a rich broth. This classic French recipe is made easy using an Instant Pot!
Bring a little bit of France into your kitchen with this rich, hearty beef stew recipe.
Like my French Cassoulet recipe, we’ve made this Beef Bourguignon recipe easy.
Using an Instant Pot is a perfect way to make it. Tender, flavorful beef, a rich broth and perfectly cooked vegetables.
This classic beef stew will become a family favorite especially during the cold weather month.
What is Beef Bourguignon?
This French dish is technically called ‘Boeuf Bourguignon‘ and translated into English as Beef Bourguignon. It’s also called Beef Burgundy. Beleived to originate int he Burgundy region of France but also due to using burgundy wine in the recipe.
It’s a beef stew cooked with red wine, beef stock, vegetables such as carrots, onion, garlic, mushrooms and bacon.
The stew is hearty and satisfying with big aromatic flavors. It has a sophisticated flavor that’s the best type of comfort food.
How do you pronounce ‘Bourguignon’?
boor-gee-nyawn.
Recipe Ingredients + Notes
Beef Chuck. Beef chuck is a perfect cut of meat for stewing, using in the slow cooker and in braising recipes. It’s the cut of meat used to make pot roast.
It’s very flavorful and tender when cooked for a longer time. Timesaving Tip: it can be purchased already cubed which will save preparation time.
Bacon. Hickory smoked bacon is recommended. The bacon has two functions.
It cooks first to ensure it’s cooked before pressure cooking with the stew. The rendered fat is used when browning the beef chuck too.
Yukon Gold Potatoes. These potatoes have a dense consistency that is perfect for pressure cooking. They do not need to be peeled either. If you’d prefer russet potatoes, peel them before cooking.
Beef Broth. I recommend low sodium beef broth which allows you to control the saltiness by adding salt at the end.
Red Wine. Red wine gives a signature flavor to this beef stew. For suggested wines refer to the section below. SUBSTITUTION” If you would rather not use wine, substitute more beef broth for the wine.
Yellow Onion. Chopped onions give great flavor.
Mushrooms. Sliced baby bella mushrooms are recommended for their wonderful flavor. They are young portabella mushrooms which taste very meaty.
To clean the mushrooms, use a damp paper towel to wipe any excess dirt off. Do not emerse mushrooms in water or they become soggy in texture.
Timesaving Tip: purchase already sliced baby bella mushrooms from your grocery store to save time cleaning and slicing them.
Carrots. Peeled carrots add flavor to the recipe. Cut the carrots in 1-inch lengths for better texture in the finished stew.
Tomato Paste. Just a bit of tomato paste rounds out the flavor of the broth.
Garlic Cloves.
Unsalted Butter. Used when cooking the bacon and browning the beef cubes.
Flour. Tossed with the beef for a nice outer coating when browned. Regular or gluten-free flour may be used.
Seasonings. Fresh Thyme sprigs, bay leaves, salt and pepper.
What is the best Red Wine to use in Beef Bourguignon?
Traditionally a Burgundy would be used. We used Pinot Noir and it was delicious.
What size Instant Pot to use?
This recipe was made with a 6-quart Instant Pot.
How to Make it – Step-by-Step
STEP 1. Cook the Bacon.
Set the Instant Pot on SAUTE. Add 1 tablespoon butter with the bacon (photo 1). Cook until edges are crispy (photo 2).
Remove the bacon to drain on a paper towel. Leave the bacon fat in the Instant Pot.
STEP 2. Brown the Beef.
Combine the flour, salt and pepper. Toss with the beef (photo 3).
Add 1/3-1/2 of the beef into the Instant Pot (on SAUTE) to brown on all sides; approximately 5 minutes.
Remove from Instant Pot and add another batch of the beef; repeat. Add an additional 1 tablespoon of butter as needed.
STEP 3. Deglaze the Instant Pot. Pour in half of the broth and use a spatula scrape any browned bits of meat sticking to the bottom of the Instant Pot. Turn off the SAUTE setting.
NOTE: this step will prevent a burn warning on more sensitive machines.
STEP 4. Prepare the Beef Stew. Photos 5-6.
Return the beef to the Instant Pot. Add the onions, carrots, mushrooms, garlic, red wine and rest of the beef broth.
Follow with the potatoes, chopped bacon, thyme, tomato paste and bay leaves.
STEP 5. Pressure Cook the Stew.
Seal the lid and put the vent on SEALING. Select HIGH PRESSURE for 32 minutes.
Following cooking perform a QUICK RELEASE. Remove the thyme sprigs and bay leaves.
Remove the lid and select the SAUTE function. Allow the stew to simmer with the lid off for 8-10 minutes until thickened to preference.
What is Traditionally Served with Beef Bourguignon?
Mashed potatoes. Green Beans. Crusty bread that can be dipped into the delicious broth.
Storing Leftovers
Allow the recipe to cool. Store leftovers in a sealed container in the refrigerator for up to 3 days.
More Recipes You’ll Love
- Sweet & Spicy Slow Cooker Beef Stew
- Hearty New Mexican Green Chile Pork Stew
- Mexican Chorizo Lentil Stew
- Cuban Instant Pot Beef Stew (Carne Con Papas)
- Vegetable Beef Soup
- Broccoli Cheese Soup (Instant Pot recipe)
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Leonard says
This was sooooo delicious! I will be making again,
Toni Dash says
So glad you enjoyed it!
Kevin says
With the weather cooling off this is perfect! Adding to my dinner menu for a second time!
Catalina says
Such a fancy recipe with a fancy name but so easy to make!
Erin says
Everyone in my house loved this Beef Bourguignon!
wilhelmina says
This is classic comfort food for me! I love the deep and rich flavors!
Michelle says
Perfect cold weather dish! I can’t believe you can get all that flavor in less than an hour. Instant Pots really are magic!
Beth says
This is so delicious and tasty! My family loves this recipe! Perfect for the weather we’ve been having here!
Katie says
SO good! I can’t wait to make it again.
Sarah James says
What a great idea to adapt Beef Bourgignon for the Instapot. I like how you’ve added potatoes and vegetables, I love a one pot meal. thanks for sharing.
Pam Greer says
I love that you can get that simmered all day flavor from the Instant Pot! It makes these classic recipes so easy and doable!
Shadi Hasanzadenemati says
This is a hit!
Cate says
I love that this is made in the instant pot, why did I never think of that? It turned out beautifully.
Gregg says
Do you think I could double this recipe in a 10qt? Same cooking time?
Toni Dash says
Hi Gregg. I wasn’t even aware there is a 10 quart Instant Pot! I’m not sure how you would adapt exactly for that volume. I do know each Instant Pot has a minimum liquid amount to perform properly so you’d want to be sure you are meeting that requirement at a minimum.
Kristyn says
Hearty & delicious!! So much flavor going on, we love this soup!! Everything is so tender!
Shelley says
Beef Bourguignon is truly such a classic. I just love that you made it so much easier by converting it to the Instant Pot! And I thank you for the specific suggestions to choose hickory bacon and Yukon Golds for the best results – super helpful!
Lauren Kelly says
This is my husband’s favorite! And I love that I make it in my IP and make it so much easier!
Amanda says
Perfect for these cool evenings, this looks so warm and comforting!
Beth says
This recipe is perfect for this time of the year! Weather is starting to change for us and I’m so excited!