Description
A quick and easy version of the classic French stew made in an Instant Pot. Tender beef chuck, pearl onions, carrots, and mushrooms simmer in a rich red wine sauce for a hearty, kid-approved weeknight dinner.
Ingredients
Scale
- 2 pounds beef chuck roast, cut into 1.5-inch cubes
- 2 tablespoons neutral oil (vegetable or canola)
- 2 tablespoons all-purpose flour
- 1 cup dry red wine (Pinot Noir, Merlot, or Cabernet)
- 1 cup low-sodium beef broth
- 1 tablespoon tomato paste
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 2 bay leaves
- 12–16 ounces pearl onions (peeled)
- 3 medium carrots, chopped into rounds
- 8 ounces mushrooms (cremini or button), quartered
- Salt and black pepper to taste
- 1 tablespoon cornstarch mixed with 1 tablespoon cold water (optional, for thickening)
- Fresh parsley for garnish (optional)
Instructions
- Pat beef cubes dry with paper towels and toss with flour, salt, and pepper until evenly coated.
- Set Instant Pot to ‘Sauté’ mode on high. Add oil and sear beef in batches until browned on all sides (3-4 minutes per batch). Remove beef and set aside.
- In the same pot, sauté carrots and pearl onions for 2-3 minutes until softened. Add garlic and tomato paste, stirring for 1 minute until fragrant.
- Pour in red wine and scrape the bottom of the pot to release browned bits (fond).
- Add seared beef and juices, beef broth, thyme, and bay leaves. Ensure liquid level is at least 1 cup.
- Lock lid, set valve to ‘Sealing’, and cook on High Pressure for 35 minutes. Let natural release for 15 minutes, then quick-release remaining pressure.
- Open lid, remove bay leaves, and stir in mushrooms. Set to ‘Sauté’ mode and cook for 5 minutes until mushrooms are tender.
- If sauce is too thin, stir in cornstarch slurry and cook for 1-2 minutes until thickened. Taste and adjust seasoning.
- Serve hot over mashed potatoes, egg noodles, or crusty bread, garnished with fresh parsley.
Notes
Do not skip searing the beef for better flavor. Scrape the bottom of the pot thoroughly after deglazing to prevent the ‘Burn’ warning. Frozen pearl onions can be used to save time. Add mushrooms at the end to prevent them from becoming slimy. This dish tastes even better the next day as leftovers.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Cuisine: French
Nutrition
- Serving Size: Approximately 1.5 cu
- Calories: 380
- Sugar: 6
- Sodium: 450
- Fat: 18
- Saturated Fat: 6
- Carbohydrates: 18
- Fiber: 3
- Protein: 28
Keywords: Instant Pot, Beef Bourguignon, French Stew, Pressure Cooker, Weeknight Dinner, Family Meal, Comfort Food