Instant Pot® Beef Bourguignon

Make this classic Beef Bourguignon in a fraction of the time using your Instant Pot. Tastes amazing and full of flavor!

Yield: 4 servings

Equipment

2 pounds beef chuck, cut into 1 1/2 to 2 inch cubes
1 teaspoon salt
1 teaspoon pepper
6-8 slices bacon, diced
2 tablespoons unsalted butter
12 to 16 pearl onions
1 cup carrots, cut into 1 to 2 inch pieces
4 garlic cloves, minced
1 cup beef broth (I used 2 teaspoons Better than Bouillon, roasted beef flavor mixed with 1 cup water)
1 (750 milliliter) bottle red wine (I like a Cabernet Sauvignon)
1 tablespoon tomato paste
3 bay leaves
1 tablespoon fresh thyme leaves or 1 teaspoon dried
1 tablespoon fresh chives diced or 1 teaspoon dried
8 ounce crimini mushrooms, halved and some quartered
1 pound baby Dutch yellow Idaho® potatoes, cut into 1-inch chunks
Salt and pepper, to taste
2 tablespoons flour mixed with 2 tablespoons of water to make a paste

Season the beef pieces with salt and pepper.
Turn the Instant Pot® on, select sauté. Once hot, carefully add the diced/cubed bacon to the pot. Cook until just crispy, stirring around occasionally. Remove to a paper-lined plate and set aside.
Add the beef to pot, cook until browned, about 3 minutes on each side. Remove and set aside, covered with foil.
To the pot, melt the butter then add in the onions and carrots, sauté for about 1 to 2 minutes. Add in the minced garlic and continue cooking for an additional minute.
Pour in the beef broth, wine and add the tomato paste, stirring to mix well. Continue to add in the bay, thyme and chives, cooking on the sauté setting uncovered for about 10 minutes. This allows the alcohol to properly evaporate.
Turn off the sauté setting. Mix in the mushrooms, beef, bacon and potatoes, gently stirring, cover, seal the valve, and set Instant Pot® to Meat/Stew setting for 45 minutes. Once finished cooking, then quick-release the pressure according to manufacturer’s directions.
In a small bowl, mix the flour with water to create a thin paste. Set the Instant Pot® to sauté one last time, allow to come to a boil, add in the flour mixture and combine well. Stir frequently to help thicken, cooking for 2 - 4 minutes.
Taste, adjust seasoning if needed, garnish with additional fresh thyme leaves, and serve.

Can be kept up to 3 to 5 days, stored in an airtight container in the refrigerator.

Best made the day before, allowing the flavors to develop.

Serve on its own or over mashed potatoes or rice.

Recipe and photo used with permission from: Idaho Potato Commission
Source: Stacey Doyle, Food Blogger, Little Figgy Food