Instant Pot Beef Burgundy

Ingredients

• 680–907 g (1½–2 lb)beef chuck roast, cut into 2.5 cm (1-inch) cubes
• to tastesalt and black pepper
• 1½ tablespoonsgluten-free flour
• 2–3 tablespoonsolive oil
• 1 smallonion, chopped
• 3 clovesgarlic, minced
• 180 ml (¾ cup)red wine
• 1 tablespoontomato paste
• 120 ml (½ cup) stock + 1 tablespoonbeef stock + gluten-free flour
• 1 teaspoon fresh or ½ teaspoon driedthyme leaves
• 2bay leaves
• 3–4carrots, peeled and chopped

Instructions

1. 1

   Heat the pot

   Press the Instant Pot’s sauté setting and wait until the display reads “HOT” before you start cooking.

2. 2

   Season the beef

   Arrange the beef in a single layer on a chopping board and season with salt and pepper. Sprinkle over 2–3 tablespoons of gluten-free flour, toss to coat all sides, then shake off any excess.

3. 3

   Brown the beef

   Add 2 tablespoons olive oil to the hot pot and spread it around. Add the beef in a single layer, working in 2 batches if needed. Brown one side for 4–5 minutes, then turn and cook the other side for 2–3 minutes. If the browned bits on the bottom look as though they may burn, add a little wine to loosen them; ideally, wait until the beef is browned before adding the wine.

4. 4

   Cook the aromatics

   Take the beef out of the pot and set it aside. Add the onion, with another tablespoon of olive oil if needed, and cook for 3–4 minutes until softened. Add the garlic and cook for 30 seconds.

5. 5

   Reduce the wine

   Pour in the wine and scrape the bottom of the pot to release the browned bits. Cook for about 5 minutes, until the wine has reduced.

6. 6

   Add remaining ingredients

   Stir in the tomato paste. Add the remaining ingredients, along with ¼ teaspoon salt and ¼ teaspoon pepper.

7. 7

   Pressure cook

   Fit the lid on the Instant Pot, select MEAT/STEW and set the cooking time to 40 minutes. When cooking is complete, leave the pot to sit for 10 minutes, then vent the pressure before opening.

8. 8

   Season and serve

   Taste and adjust the seasoning, then serve.

What is beef Burgundy?

Beef Burgundy, also known as beef bourguignon, is a French-style stew traditionally associated with Burgundy and its red wine. Beef is cooked with wine and flavourings until tender, producing a deep, savoury sauce.

This version uses an Instant Pot to pressure-cook the beef after browning it. The initial browning and wine reduction build flavour before the quicker cooking stage.

Nutrition and macros by portion

The nutrition label shows one serving as written: 458 calories, 34g protein, 12g carbs, 26g fat.

The beef provides most of the protein, while the flour and carrots contribute carbohydrates. Olive oil and the beef account for much of the fat; serve the stew with a green vegetable or salad for a more varied plate.

Why brown the beef first?

Batch size: Arrange the beef in a single layer, cooking in two batches if necessary. Crowding the pot can prevent the cubes from browning properly.

Browned bits: The seared residue on the base adds flavour to the sauce. Scrape it up with the wine, but loosen it earlier if it starts to look as though it might burn.

The wine and sauce

Wine reduction: Let the wine cook for about 5 minutes before adding the other ingredients. This gives it time to reduce and helps concentrate its flavour.

Flour: The coating flour goes on the beef before browning, while the method also lists gluten-free flour with the stock. Keep the pot base scraped clean so the sauce can cook without stuck-on browned bits.

Beef and vegetable choices

Chuck: This cut is suited to long, moist cooking and becomes tender under pressure. Cutting it into roughly 2.5 cm cubes helps keep the pieces a similar size.

Carrots: Peel and chop them before adding them to the pot. The recipe cooks them with the beef, so they soften and take on some of the wine-rich sauce.

Pressure cooking and release

Timing: Set the MEAT/STEW programme for 40 minutes, as directed. The recipe’s total time is 60 minutes, though the pot also needs time to come to pressure and release it.

Release: After cooking, allow the pot to sit for 10 minutes before venting. Wait until the pressure has released before opening the lid.

How to serve it

The beef and carrots make a substantial stew, with a savoury red wine sauce to spoon over the plate. Serve it with potatoes, bread or another simple accompaniment if you would like something to soak up the sauce.

For a balanced meal, add a green vegetable alongside the stew. Season the pot to taste just before serving.

Recipe notes & tips

• Let the pot reach “HOT” before adding the oil and beef.
• Pat the beef dry before seasoning if its surface is wet, so it browns more readily.
• Brown the beef in batches rather than crowding the pot.
• Scrape the pot base thoroughly after adding the wine.
• Wait for the pressure to release before removing the lid.
• Taste and adjust the seasoning at the end, as the sauce reduces during cooking.

Variations

• Use dried thyme: Choose ½ teaspoon dried thyme instead of 1 teaspoon fresh.
• Adjust the carrots: Use three carrots for a less vegetable-heavy stew or four for more.
• Choose the wine: Use a dry red wine that you would also enjoy drinking.
• Add a side: Serve with potatoes or bread to accompany the sauce.
• Make it dairy-free: The listed ingredients contain no dairy; check the stock and other packaged ingredients if needed.

Common mistakes to avoid

• Crowding the pot: The beef may steam rather than brown; work in two batches if needed.
• Leaving browned bits stuck: Scrape the pot base with the wine before pressure cooking.
• Letting the base burn: Loosen it with a little wine if it starts to darken too much.
• Skipping the wine reduction: Cook it for about 5 minutes before adding the other ingredients.
• Opening too soon: Leave the pot undisturbed for 10 minutes, then vent the remaining pressure before opening.

How to store

Refrigerate leftovers in a covered container and use within 3–4 days. Reheat gently in a saucepan or microwave until piping hot, adding a splash of stock or water if the sauce has thickened.

Frequently asked questions