No Sear Beef Bourguignon Recipe
Quick, no-sear twist on Beef Bourguignon in the Instant Pot. Rich, flavorful, and ready in under an hour. A modern take on a classic favorite
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
*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.
*If you do not have dried herbs, or fresh herbs you can add fresh frozen herbs at the end. That is what I did today.