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–+ servings
Serving of beef bourguignon in a bowl.

Classic Beef Bourguignon (Instant Pot / Slow Cooker)

Julie Hession
This hearty and cozy classic Beef Bourguignon features an array of veggies and tender beef simmered in a rich and flavorful sauce. Serve it over buttered noodles, soft polenta or mashed potatoes....with warm bread for mopping up every last bit.
Prep Time 20 minutes
Cook Time 45 minutes
Servings 8 people
5 from 3 votes
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Equipment

  • 1 Instant pot or slow cooker

Ingredients
 
 

  • ¼ cup all-purpose flour
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 2½ pounds boneless beef chuck roast, cut into 1½ inch cubes
  • 2 thick strips Applewood smoked bacon, chopped
  • 2 tablespoon unsalted butter
  • 1 750 mL bottle of red Burgundy wine
  • 1 cup beef stock
  • 1 tablespoon minced garlic
  • 6 medium carrots, peeled and cut into 1-inch (2.5 cm) sections
  • 2 stalks celery, chopped
  • 1 pound cremini mushrooms, stemmed and halved
  • 6 large shallots, peeled and quartered
  • 1 sprig fresh thyme
  • 1 sprig fresh rosemary
  • 1 teaspoon dried oregano
  • ½ bunch fresh Italian parsley
  • 2 tablespoon tomato paste
  • 2-3 tablespoon cornstarch (optional)

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Instructions
 

  • In a large zip-top bag, combine flour, salt and pepper. Add the cubed beef and shake to coat.
  • Press the "Sauté" function on your Instant Pot or slow cooker.
  • Add the bacon and cook, stirring frequently, for 5 minutes or until just starting to crisp. Remove the bacon.
  • Add the butter and then the beef cubes. Cook and stir until the beef is browned on all sides, 5-6 minutes.
  • Turn off the Sauté function and return the bacon to the pot.
  • Stir in the wine and the beef stock, stirring to scrape up any browned bits from the bottom.
  • Add the garlic, carrots, celery, mushrooms, shallots, thyme, rosemary, oregano, parsley, and tomato paste.
  • Lock the lid of the Instant Pot and turn the steam release handle to the sealed position. If you are using a slow cooker, place the lid on top.
  • For the Instant Pot, cook on the Manual setting for 23 minutes. Then, carefully open the steam release handle to release the pressure. If using a slow cooker, cook on "Low" for 7-8 hours or "High" for 4-5 hours, until beef and vegetables are very tender.
  • At this point, you can either serve the stew or you can thicken the sauce (I like a thicker sauce.) Mix about 3 tablespoon (45 ml) of the sauce with 2-3 tablespoon cornstarch until smooth. Add this mixture back to the pot, stir, and simmer 5-10 minutes on the Sauté function until thickened.
  • Serve hot over noodles, polenta or mashed potatoes!

Notes

  • You can make Beef Bourguignon in advance and store it in the refrigerator for up to 2-3 days in an airtight container. You can also freeze Beef Bourguignon. Once the dish has cooled to room temperature, transfer it to an airtight container. Properly frozen, Beef Bourguignon can last in the freezer for up to 2-3 months.

Nutrition

Calories: 382kcal | Carbohydrates: 17g | Protein: 32g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 436mg | Potassium: 1101mg | Fiber: 3g | Sugar: 5g | Vitamin A: 8169IU | Vitamin C: 11mg | Calcium: 78mg | Iron: 4mg
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