Beef Bourguignon


  • 4 slices bacon
  • 2 tablespoons butter
  • 24 white mushrooms
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 cups pearl onions
  • 3 pounds lean sirloin
  • 6 tablespoons arrowroot
  • 1 1/2 cups burgundy wine
  • 2 1/2 cups beef bone broth
  • 4 sprigs sage
  • 4 sprigs thyme
  • Set your Instant Pot to the Sauté setting. When display reads "hot", add the chopped bacon and cook until crisp.
  • Remove the bacon bits with a slotted spoon and set aside. Add 1 tablespoon of the butter/ghee and melt into the bacon drippings.
  • Add mushrooms to the pan and turn to coat evenly with butter and bacon drippings. Season with salt and pepper.
  • Sauté mushrooms for 2 to 3 minutes and add onions to the pan. Continue cooking onions and mushrooms 2 to 3 minutes longer, and then transfer to a plate.
  • With the setting still on sauté, add the remaining tablespoon of butter/ghee to the pan.
  • When melted, add meat and brown evenly on all sides. Add arrowroot to the browned meat and sauté for 2 minutes.
  • Slowly add wine to the pan while stirring. When the wine comes to a boil and you have scraped up the pan drippings, add the bone broth and herbs to the pot.
  • Return onions and mushrooms to the Instant Pot. Using the Manual setting, adjust the instant Pot to cook at high pressure for 12 minutes. When time is up, allow pressure to release naturally.
  • Remove the herbs and serve over cauliflower “rice” or cauliflower “mashed potatoes.” Enjoy!
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