• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Facebook
Instagram
Pinterest
YouTube
TikTok

Jo Cooks

Simple - Easy - Comfort

  • All Recipes
    • Course
      • Breakfast
      • Appetizers
      • Lunch
      • Dinner
      • Desserts
      • Side Dishes
      • Soups
      • Salads
      • Sandwiches
      • Drinks/Cocktails
      • Sauces & Dressings
    • Method
      • Crockpot
      • Instant Pot
      • One Pot
      • Air Fryer
      • Casseroles
    • Season
      • Spring
      • Summer
      • Fall
      • Winter
    • Cuisine
      • Asian
      • Italian
      • Mexican
      • European
      • Indian
      • Romanian
      • Mediterranean
      • Middle Eastern
      • American
    • Ingredient
      • Chicken
      • Pork
      • Beef
      • Seafood
      • Lamb
      • Vegetarian
      • Pasta
      • Spices
    • Holiday
      • Christmas
      • Easter
      • Thanksgiving
      • Game Day
      • Valentine's Day
      • St. Patrick's Day
      • Cinco de Mayo
      • Mother's Day
      • Memorial Day
      • Father's Day
      • 4th Of July
      • Labor Day
      • Halloween
    • Recipe Index
  • Cookbooks
    • The Big Book of Jo’s Quick and Easy Meals
    • 30-Minute One-Pot Meals
  • Shop
  • About Jo
FREE recipe eBook!
Display Search Bar Search...
All Recipes
Instant Pot
30 Minute
One Pot Meals
Soups
Dips & Dressings
Baking
Pasta
Sandwiches
Sides
Dinner Instant Pot Beef
4.6 from 52 votes

Instant Pot Beef Burgundy

Jump to RecipePrintRate
By: Joanna Cismaru •8/31/22 13 Comments

This post may contain affiliate links. Please read my disclosure policy.

Instant Pot Beef Burgundy – Made with a full bottle of red wine and fall-apart tender morsels of savory beef. Gourmet dinner is served in just over an hour! Including instructions for your slow cooker, this recipe is perfect for any occasion. Try it over noodles, rice, or creamy mashed potatoes.

overhead shot of beef burgundy over a bed of mashed potatoes garnished with parsley in a white plate
Table of Contents Open
  • The Best Instant Pot Beef Burgundy Recipe
  • Ingredients You’ll Need
  • What type of beef should I use?
  • What type of red wine is best for cooking?
  • How To Make Beef Burgundy In The Instant Pot
  • How To Make Beef Burgundy In The Slow Cooker
  • How to store leftovers
  • Freezing
  • Looking for more recipes like this?
  • Instant Pot Beef Burgundy
    • Ingredients
    • Instructions
    • Notes
    • Nutrition Information
  • Did You Make This?

The Best Instant Pot Beef Burgundy Recipe

When you have a few pounds of beef tips, what do you typically lean towards? Beef tips with gravy? So do I! They’re tender, flavorful, and ridiculously easy. However, today I felt it necessary to exercise some creativity with that bag of beef tips.

While along the same wavelength of beef tips and gravy, this recipe takes it to the next level. Inspired by Beef Bourguignon, I wanted to offer up this classic made famous by Julia Child, but have it much easier to make. No braising and hours of waiting required today! Using your Instant Pot, you’ll be rewarded with tender meat and an ultra flavorful red wine gravy.

Ingredients You’ll Need

overhead shot of all ingredients needed to make beef burgundy in the instant pot
  • Olive oil – Avocado, canola, vegetable, sunflower, safflower, or grapeseed oils will all work too.
  • Beef – Tips or stewing beef.
  • Salt & pepper – Season to taste.
  • Butter – I prefer to use unsalted to have better control over the sodium.
  • Mushrooms – I used cremini. Use any type you like!
  • Onion – White or yellow.
  • Garlic – Use as much or little as you like.
  • Tomato paste – Make sure you have paste rather than sauce or crushed. Tomato paste is very thick and has a strong tomato flavor.
  • Red wine – Since we’re using a whole bottle, I don’t suggest eliminating the wine. You can use an alcohol-free red wine if needed.
  • Beef broth – Chicken or veggie broth can be used if that’s all you have.
  • Bay leaves – Fresh or dried.
  • Thyme – Fresh is best.
  • Cornstarch – This is to create a slurry to thicken your stew.
  • Water
  • Parsley – Freshly chopped for garnish.
side view shot of beef burgundy in a white bowl garnished with parsley and a bed of mashed potatoes in a bowl in the background

What type of beef should I use?

‘Beef tip’ recipes rose in popularity because they allowed butchers to use up and sell the bits of beef they’d usually throw out. Not just that, but they were also able to sell them for a really cheap price. That being said, you have tons of options for what types of beef you can use for this recipe! Chuck roasts, round roasts, rump roast, sirloin, tenderloin, or rib cuts.

You can grab cubes of stewing beef from the grocery store or you can go ask you local butcher for some beef tips. If you often trim up roasts, you can also save those and freeze them. Once you have a couple pounds of meat accumulated, use them up in this recipe!

What type of red wine is best for cooking?

When you’re cooking with red wine, it’s best to choose a dry variety with plenty of tanins. Of course, Burgundy wine would be ideal for beef burgundy, but Merlot, Pinot Noir, Cabernet Sauvignon, Zinfendel and Shiraz are all great options as well. Cook with wines that you would drink, especially in a recipe like this which requires a whole bottle.

In terms of making this recipe alcohol-free, I suggest finding an alcohol-free red wine. It’s very important for the flavor profile of the recipe to include wine, so I wouldn’t be able to offer a comparable substitute.

How To Make Beef Burgundy In The Instant Pot

detailed process shots of all the steps required to make beef burgundy in the instant pot
  1. Sear beef: Heat the olive oil in your Instant Pot on the sauté setting. Season the cubed beef generously with salt and pepper. Sear the beef cubes until browned on all sides, then remove the beef from the pot and set aside.
  2. Sauté veg: Melt the butter in the pot then add the mushrooms and onion. Cook for 4-5 minutes, stirring occasionally, until the onions soften and the mushrooms begin to brown. Add the garlic, cook for 30 seconds, then mix in the tomato paste. Cook for another 1-2 minutes.
  3. Pressure cook: Add the wine, broth, bay leaves, and thyme. Stir everything together well. Add the beef back to the pot. Secure the lid of the Instant Pot and turn the valve from VENT to SEAL. Cook for 25 minutes on high pressure, then let the pressure release naturally for 10 minutes before quick releasing the remaining pressure.
  4. Thicken: Turn the sauté setting on and bring the mixture to a bubble. Let it simmer for 10-15 minutes to reduce slightly. Whisk the cornstarch and water together to create a slurry, then add the slurry to your Instant Pot. Mix well and allow the sauce to thicken. You can add more slurry if you’d like the sauce thicker.
  5. Finish: Taste for salt and pepper and season as needed. Garnish with parsley and serve over mashed potatoes or noodles.
overhead shot of beef burgundy in a white bowl garnished with parsley

How To Make Beef Burgundy In The Slow Cooker

  1. Sear beef: Heat the olive oil in a skillet over medium-high heat. Season the cubed beef generously with salt and pepper. Sear the beef cubes until browned on all sides, then remove the beef from the skilet and set aside.
  2. Sauté veg: Melt the butter in the skillet then add the mushrooms and onion. Cook for 4-5 minutes, stirring occasionally, until the onions soften and the mushrooms begin to brown. Add the garlic, cook for 30 seconds, then mix in the tomato paste. Cook for another 1-2 minutes.
  3. Cook: Add the onion/mushroom mixture, beef cubes, wine, broth, bay leaves, and thyme to your slow cooker. Stir everything together well. Secure the lid of your slow cooker. Cook for 6-8 hours on low or 3-4 hours on high, until the beef is tender.
  4. Thicken: Whisk the cornstarch and water together to create a slurry, then add the slurry to your slow cooker. Mix the slurry into the stew well and turn the slow cooker onto high. Cook for 15-20 minutes or until thickened.
  5. Finish: Taste for salt and pepper and season as needed. Garnish with parsley and serve over mashed potatoes or noodles.

How to store leftovers

Transfer leftover beef burgundy to an airtight container and store in the fridge for 3-4 days. This will reheat well either in the microwave or on the stovetop. Using a saucepan or a skillet, bring the leftovers to a boil over high heat, then reduce the heat to a simmer. Cook for 10 minutes, or until fully heated through. You may have to shred a piece of beef to make sure they’re not cold in the center. Feel free to add a splash of water or broth if the sauce is getting too thick and reduced.

Freezing

A stew like this is one of my favorite meals to freeze. Your beef burgundy will last 4-6 months frozen. Reheating will be much easier if you let the leftovers thaw overnight, but it isn’t completely necessary. Reheat using the methods described in the section above.

side view shot of beef burgundy over a bed of mashed potatoes garnished with parsley in a white plate

Looking for more recipes like this?

  • Beef Bourguignon
  • Instant Pot Beef Brisket
  • Beef Stroganoff
  • Crockpot Beef Stew
  • Salisbury Steak
  • Oxtail Stew
  • Beef Ragu
  • American Goulash
  • Pozole Rojo Recipe

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

overhead shot of beef burgundy over a bed of mashed potatoes garnished with parsley in a white plate
Print
4.62 from 52 votes

Instant Pot Beef Burgundy

Prep 15 minutes
NPR 10 minutes
Cook 45 minutes
Total 1 hour 10 minutes
Rate Recipe
Instant Pot Beef Burgundy – Made with a full bottle of red wine and fall-apart tender morsels of savory beef. Gourmet dinner is served in just over an hour! Including instructions for your slow cooker, this recipe is perfect for any occasion. Try it over noodles, rice, or creamy mashed potatoes.
6

Ingredients

  • 2 tablespoon olive oil
  • 2 pounds cubed beef (chuck roast, sirloin, or other types of stewing beef.)
  • 1 teaspoon salt (or to taste)
  • 1 teaspoon pepper (or to taste)
  • 2 tablespoon butter (unsalted)
  • 8 ounce cremini mushrooms (halved)
  • 1 medium white onion (diced)
  • 4 cloves garlic (minced)
  • 2 tablespoon tomato paste
  • 750 ml red wine (1 bottle, Burgundy, Cabernet Sauvignon, Pinot Noir, or Zinfendel.)
  • 1 cup beef broth (low sodium)
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1 tablespoon parsley (freshly chopped)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • Sear beef: Heat the olive oil in your Instant Pot on the sauté setting. Season the cubed beef generously with salt and pepper. Sear the beef cubes until browned on all sides, then remove the beef from the pot and set aside.
  • Sauté veg: Melt the butter in the pot then add the mushrooms and onion. Cook for 4-5 minutes, stirring occasionally, until the onions soften and the mushrooms begin to brown. Add the garlic, cook for 30 seconds, then mix in the tomato paste. Cook for another 1-2 minutes.
  • Pressure cook: Add the wine, broth, bay leaves, and thyme. Stir everything together well. Add the beef back to the pot. Secure the lid of the Instant Pot and turn the valve from VENT to SEAL. Cook for 25 minutes on high pressure, then let the pressure release naturally for 10 minutes before quick releasing the remaining pressure.
  • Thicken: Turn the sauté setting on and bring the mixture to a bubble. Let it simmer for 10-15 minutes to reduce slightly. Whisk the cornstarch and water together to create a slurry, then add the slurry to your Instant Pot. Mix well and allow the sauce to thicken. You can add more slurry if you'd like the sauce thicker.
  • Finish: Taste for salt and pepper and season as needed. Garnish with parsley and serve over mashed potatoes or noodles.

Notes

  1. Transfer leftover beef burgundy to an airtight container and store in the fridge for 3-4 days. This will reheat well either in the microwave or on the stovetop. Using a saucepan or a skillet, bring the leftovers to a boil over high heat, then reduce the heat to a simmer. Cook for 10 minutes, or until fully heated through. You may have to shred a piece of beef to make sure they’re not cold in the center. Feel free to add a splash of water or broth if the sauce is getting too thick and reduced.
  2. Your beef burgundy will last 4-6 months frozen. Reheating will be much easier if you let the leftovers thaw overnight, but it isn’t completely necessary. Reheat using the methods described in the section above.

Nutrition Information

Calories: 496kcal (25%)Carbohydrates: 10g (3%)Protein: 34g (68%)Fat: 25g (38%)Saturated Fat: 10g (63%)Cholesterol: 119mg (40%)Sodium: 603mg (26%)Potassium: 1003mg (29%)Fiber: 1g (4%)Sugar: 3g (3%)Vitamin A: 269IU (5%)Vitamin C: 5mg (6%)Calcium: 61mg (6%)Iron: 4mg (22%)

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

overhead shot of beef burgundy over a bed of mashed potatoes garnished with parsley in a white plate

Did You Make This?

We love seeing what you made! Tag us on Instagram at @jocooks or hashtag #jocooks so we can see your creations!

Rate Recipe
Add Your Photo!
  • 236
Home Recipes
Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More
iPad showing title of ebook 30 recipes from around the world
Subscribe

Get our FREE recipe eBook + weekly newsletter!

Loading

guest
Did you make this recipe? Rate it:




The comment form collects your name, email and content to allow us keep track of the comments placed on the website. Please read and accept our website Terms and Privacy Policy to post a comment.

guest
Did you make this recipe? Rate it:




The comment form collects your name, email and content to allow us keep track of the comments placed on the website. Please read and accept our website Terms and Privacy Policy to post a comment.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

13 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments
kathy
kathy
Posted: 13 days ago

5 stars
This was amazing. I had a small petite sirloin that I cut in chunks..Then I guessed at the amount of each of the ingredients. It came out amazing!! Thanks for this recipe.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  kathy
Posted: 11 days ago

My pleasure, so glad you enjoyed it!

0
Reply
Sally
Sally
Posted: 17 days ago

I want to make this as is…but I was wondering if you could also leave out the meat and just make Burgundy Mushrooms this way?
Sounds so delicious!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Sally
Posted: 17 days ago

You can, I don’t see why not, but you won’t need the whole 25 minutes, probably 5 minutes is more than enough.

0
Reply
Essess
Essess
Posted: 4 months ago

5 stars
My store didn’t have cremini so I chopped up a couple portabellas instead. I used a decent bottle of French Pinot Noir from the Burgundy region and it was perfect for the sauce. I did need to add some extra cornstarch for more thickening at the end even after letting it reduce for 20 minutes.

0
Reply
Jeanette
Jeanette
Posted: 11 months ago

Where’s the bacon??????

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Jeanette
Posted: 11 months ago

No bacon in this recipe, you can, of course, add some.

0
Reply
April
April
Posted: 1 year ago

4 stars
We thought this recipe was okay. Mind you, my kids don’t love mushrooms, so there was some hesitancy there. I added lots more thyme. I’d suggest using a heavier, dry red wine. I used a good Cab, but maybe needed something heartier.

0
Reply
Dana Downing
Dana Downing
Posted: 2 years ago

5 stars
I made this recipe and the whole house smelled amazing. It was soooo good and so easy. So the next time I had 3 lbs of petite sirloin, I decided to make Julia Child’s famous Boeuf Bourgeon thinking, if this instant pot version was good, JC’s fussy long ass recipe must be better. Well, it wasn’t. My husband requested this recipe over the Julia Child one.

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Dana Downing
Posted: 2 years ago

Wahoo!!! Funny we have the same initials 😉

0
Reply
Ed Zegar
Ed Zegar
Posted: 2 years ago

5 stars
Everyone thought it was a 5 star restaurant!!

0
Reply
Rachel Thérien
Rachel Thérien
Posted: 2 years ago

It is marked that there are instructions for the slow cooker but they are for the pressure cooker. Would you please provide the ones for the slow cooker? Thanks in advance!

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Rachel Thérien
Posted: 2 years ago

The slow cooker instructions are in the blog post! Since this recipe is specifically for the Instant Pot, the actual recipe card will have pressure cooker instructions.

1
Reply

sidebar

Headshot of Joanna Cismaru

Hey there!

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More
Collage of recipe ebooks
Subscribe

Get our FREE recipe eBook + weekly newsletter!

Loading

Pasta Favorites

baked mac and cheese in a black cast iron skillet.
45 mins

Baked Mac And Cheese

freshly made crack chicken penne with a wooden spoon in a skillet.
40 mins

Crack Chicken Penne

chicken pot pie pasta in a white serving bowl with a wooden serving spoon.
50 mins

Chicken Pot Pie Pasta

freshly made one pot pasta in a dutch oven.
20 mins

One Pot Pasta

tomato spinach chicken pasta in a white bowl.
30 mins

Tomato Spinach Chicken Pasta

homemade hamburger helper lasagna from scratch in a skillet.
30 mins

One Pot Hamburger Helper Lasagna

baked feta pasta in a white bowl garnished with fresh basil.
50 mins

Baked Feta Pasta (Tik Tok Pasta)

sideview shot of chicken fajita pasta in a white bowl with a fork inside
45 mins

Chicken Fajita Pasta

side close up shot of swedish meatball pasta in a beige braised garnished with parsley
30 mins

Swedish Meatball Pasta

overhead shot of a bowl of haluski
40 mins

Haluski (Cabbage and Noodles)

A stack of cookbooks
Grab a copy!

My Cookbooks

Order Now: Amazon | Indigo | Barnes & Noble | Indie Bound | Books-A-Million

Dinner Favorites

smothered pork chops in a skillet garnished with parsley.
1 hr 15 mins

Smothered Pork Chops

a wooden spoon lifting a salisbury steak out of the skillet
30 mins

Salisbury Steak

beef lo mein in a black wok.
30 mins

Beef Lo Mein

side shot of beef and broccoli in a skillet
15 mins

Easy Beef and Broccoli Stir Fry

shepherd's pie in a skillet with a serving taken out of it.
1 hr 25 mins

Skillet Shepherd’s Pie

a serving spoon inside a skillet with chicken broccoli rice casserole.
30 mins

One Pot Cheesy Chicken Broccoli Rice Casserole

side view shot of two italian stuffed peppers in a bowl
2 hrs 30 mins

Italian Stuffed Peppers

side view shot of a bowl with a scoop of spaghetti bolognese in it
40 mins

Spaghetti Bolognese

Facebook
Instagram
Pinterest
YouTube
TikTok
Visit our Other Site: Craving Home Cooked

Explore

Recipes
Cookbooks
About Jo
Contact

Legal

Privacy Policy
Accessibility
Disclaimers
© 2023 Jo Cooks
Site Credits
Designed by Melissa Rose Design Developed by Once Coupled
Back to Top
wpDiscuz