INSTANT POT BEEF BOURGUIGNON

The fall season is here, so let's create some soul-warming stews. This keto-friendly pressure cooker version of Beef Bourguignon is the perfect way to start. This savory comfort meal is full of bold flavors and fall-apart tender beef chunks.

The beef is seared in bacon fat and then pressure cooked with red wine, onions, garlic, and mushrooms. Of course, if you have bacon fat you're going to have crumble bacon on the top of this beefy recipe.

I matched this INSTANT POT BEEF BOURGUIGNON with mashed garlic turnips (include i separate post).

Remember, I cook it, I eat it, so I know you'll love it.

INGREDIENTS:

1.5 to 2 pounds beef chuck roast, cut into 3/4 inch cubes

5 slices bacon, diced

1 small onion, chopped

10 ounces cremini mushrooms, quartered

2 carrots, chopped

5 cloves garlic, minced

3 bay leaves

3/4 cup dry red wine

1 tablespoon tomato paste

1 teaspoon dried thyme

3/4 teaspoon xanthan gum or corn starch (Note: for corn starch)

salt and pepper

DIRECTIONS:

Prepare: Generously season beef cubes with salt and pepper, and set aside. Verify that all ingredients are measured, prepared, and ready to go before proceeding with the recipe.

Cook Bacon: Select saute mode on your pressure cooker for medium heat. When the display reads HOT, add diced bacon and cook for about 5 minutes until crispy, stirring frequently. Transfer bacon to a paper towel-lined plate.

Brown Beef: Keeping bacon grease in pot, add beef in a single layer and cook for a few minutes to brown, then flip and repeat on the other side. Transfer beef to a separate plate when done.

Add Aromatics: Add onions and garlic to the pot. Cook for a few minutes to soften, stirring frequently. Add red wine and tomato paste, using stiff wooden or plastic utensils to briefly scrape up flavorful brown bits stuck to the bottom of the pot. Stir to check that tomato paste is dissolved. Turn off saute mode.

Pressure Cook: Transfer beef back to the pot. Add mushrooms, carrots, and thyme, stirring together. Top with bay leaves. Secure and seal lid. Cook at high pressure for 40 minutes, followed by quick pressure release.

Thicken Stew: Uncover and select saute mode. Remove bay leaves. Evenly sprinkle xanthan gum over the pot and stir together. Let stew boil for a minute to thicken while stirring. Turn off saute mode. Serve into bowls and top with crispy bacon.

Notes & Healthish Tips:

For red wine try using a Pinot Noir or Cabernet Sauvignon; other dry reds include Merlot and Zinfandel. To make this dish Paleo and Whole 30 compliant, replace the wine with beef stock.

I use xanthan gum as a thickener because it’s low carb. To substitute with corn starch, mix 2 tablespoons of corn starch with 1/2 cup cold beef stock in a small bowl until the corn starch is dissolved. Using corn starch will add 2.5 grams of net carbs per serving. If you don’t like thickened stews and prefer more of a soup, then skip this ingredient.

Enjoy