Ingredients

1 lb stew meat (we used chuck)
2 Tbl Beef Bourguignon Blend
Herbes de Provence Extra Virgin Olive Oil
1 yellow onion, chopped
1 cup sliced mushrooms
1/2 cup red wine
3 cups beef broth
1 lb small new potatoes, halved
2 large carrots, sliced
1 bay leaf
Parsley for serving.

While we’re not sure how Julia Child would feel about us employing the oh-so handy instant pot to create this day-long classic, we are sure that you’ll achieve rich, authentic flavor in 35 minutes. Defrost that pack of chuck stew meat, grab those last dregs of red wine and add in our Beef Bourguignon Blend. Then say: Hey Siri, play French bistro music. Beef Burgundy in under an hour? Yep, true story.

Instructions

1.Set the Instant Pot to saute mode on high. Drizzle in Herbes de Provence Extra Virgin Olive Oil to coat the bottom. Season the stew meat with the Beef Bourguignon Blend.
2.Sear the meat in the Instant Pot. Be sure to scrape in any left behind blend. Allow the meat to brown and stick to the bottom of the pot.
3.When the meat is browned, add in the onion and carrot. Saute, scraping up any browned bits, until softened and beginning to turn translucent.
4.Add in the flour and stir to create a paste. If needed, drizzle in a little additional olive oil to keep things moving. You are, essentially, creating a roux at this point.
5.Add in the red wine and stir to combine. Saute for 30 seconds. Add in the broth and bring to a boil. Add in the potatoes, mushroom and bay leaf. Hit cancel. Set to pressure cook for 35 minutes. At the end of the pressure cooking time, allow to naturally release for 10 mins, then fully release and open the lid. Stir and set on saute to reduce a bit to thicken. Garnish with lots of fresh parsley and serve with rice, egg noodles or polenta.

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