Instant Pot Beef Burgundy
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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.
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.
- 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.
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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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
- Beef Stifado (Greek Beef Stew)
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Instant Pot Beef Burgundy
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
- 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.
- 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
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
