Hey everyone, Guess what? I have yet another beef stew recipe for you! And this one is Julia Child’s favorite. Have you guessed what it is? If you’ve been following along, you know I’ve already spilled the beans on my classic beef stew and a super-easy ground beef version. But hey, it’s winter, and stews are just soooo cozy, right? Now, let’s make something a little more fancy – my take on the classic French beef stew- A no sear Beef Bourguignon recipe.
So, here’s the deal. Beef Bourguignon used to be my weekend go-to before the kiddos came along. But let’s be real, since then, it’s been MIA because, well, it used to be a time commitment. Not anymore! I have adapted my go-to recipe for the Instant Pot. And now it takes less than an hour, lets me walk away after hitting that start button, and I don’t even have to sear the beef anymore , unlike all the other recipes that want you to do it. That’s right; this is a no-sear Beef Bourguignon recipe—total game-changer. With this recipe there will be no more no more splattering of grease around your kitchen, messy clean up and it is much faster because you get to skip that step!
Table of Contents:
Equipment:
– This recipe was tested using an 8 qt instant pot.
-wooden spoon or silicone spatula
Ingredients:
- 200g chopped bacon
- 1 chopped onion
- 5 minced garlic cloves
- 1.5 cups red wine: I like to use pinot noir
- 2 cups boiling water
- 2 tbsp all purpose flour
- 80g tomato sauce
- 1 tbsp salt
- 2 lbs stew meat
- 2 carrots, sliced into half-moons
- 1 bouquet garni (thyme, bay leaf, and parsley, tied together with string). If you do not have fresh herbs, then I recommend adding some dried herbs instead.
Directions:
- Sauté bacon until golden brown. Using a slotted spoon, transfer the bacon and set it aside on a plate.
2. Without washing your pan and using the remaining bacon fat, sauté onions until soft, add garlic, and sauté for one more minute. You may add a drizzle of olive oil to prevent sticking if necessary.
3. Add wine and scrape the bottom of the pan to release any browned bits.
4. Let the wine evaporate to 1/3 of the initial amount
4. Stir in 2 tbsp of flour, cook for 1-2 minutes, then turn off the heat.
5. Add the remaining ingredients (tomato sauce, salt, beef, water, the bouquet garni, or dried herbs if using, and the reserved bacon), excluding the carrots.
6. Pressure cook on high for 25 minutes. Quickly release, open your lid, add carrots, and cook for another 10 minutes.
7. Quick release again, serve, and enjoy!
Note:
Letting the wine evaporate is the most important step of this recipe. You see when you make Beef Bourguignon traditionally, it does evaporate during the entire slow-cooking process. If you simply add the wine and cover your pan without letting the wine evaporate, your recipe will taste weird. I know because I have made this recipe multiple times until I got to a version that I liked and am sharing with you. So, make sure that you let it evaporate.
Substitutions and Variations:
- Swap water for beef broth or beef stock.
- Mix and match herbs to your liking.
- If you do not want to add wine, I recommend trying my classic beef recipe stew instead.
- I recommend using a bottle of Pinot Noir, but you can use another kind of dry red wine like Merlot or Cabernet Sauvignon. There is no need to buy expensive wine. I usually go for the cheapest wine that is still okay to drink. Never add anything to your food that you think tastes terrible
Storage:
This classic dish is fridge-friendly for up to three days in an airtight container.
Leftover wine:
If you aren’t sure what to do with your leftover wine, just pour it into a freezer-safe container. The next time you need it for a recipe, you won’t have to buy a whole other bottle. While some people like to use an ice cube tray for this purpose, I don’t. I find it always makes a mess. I prefer to freeze it all together; it does not become rock solid when frozen, making it easy to scrape the necessary amount.
How to Serve/Pairings:
Classic beef bourguignon pairs very well with crusty bread and creamy mashed potatoes for an amazing dinner. It is perfect for prepping ahead for a stress-free dinner party and, It tastes great the next day.
No Sear Beef Bourguignon Recipe
Equipment
- – This recipe was tested using an 8 qt instant pot.
Ingredients
- 200 g chopped bacon
- 1 chopped onion
- 5 minced garlic cloves
- 1.5 cups red wine: I like to use pinot noir
- 2 cups boiling water
- 2 tbsp all purpose flour
- 80 g tomato sauce
- 1 tbsp salt
- 2 lbs stew meat
- 2 carrots sliced into half-moons
- 1 bouquet garni thyme, bay leaf, and parsley, tied together with string. If you do not have fresh herbs, then I recommend adding some dried herbs instead.
Instructions
- Sauté bacon until golden brown. Using a slotted spoon, transfer the bacon and set it aside on a plate.
- Without washing your pan and using the remaining bacon fat, sauté onions until soft, add garlic, and sauté for one more minute. You may add a drizzle of olive oil to prevent sticking if necessary.
- Add wine and scrape the bottom of the pan to release any browned bits. Let the wine evaporate to 1/3 of the initial amount.
- Stir in 2 tbsp of flour, cook for 1-2 minutes, then turn off the heat.
- Add the remaining ingredients (tomato sauce, salt, beef, water, the bouquet garni, or dried herbs if using, and the reserved bacon), excluding the carrots.
- Pressure cook on high for 25 minutes. Quickly release, add carrots, and cook for another 10 minutes.
- Quick release again, serve, and enjoy!
Notes
Nutrition
FAQ Section/Troubleshooting:
Can I use a different kind of pressure cooker?
Traditional pressure cookers release more steam, requiring additional liquid. While I haven’t tested the recipe in different pressure cookers, if yours releases steam during cooking, I recommend adding more liquid to prevent burning. Adjust as needed to suit your cooker’s specifications.
There you have it – this classic French stew really delivers it has rich flavor, its quick, easy, and just super delicious. And the best part? with this no sear beef bourguignon recipe clean up will be a breeze! Time to dig in!
Until next time,
Claudia
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