Beef Bourguignon


  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 1/2 pounds boneless chuck roast
  • 2 bacon slices
  • 1/2 cup dry red wine
  • 10 1/2 ounce beef broth
  • 3 cups baby carrots
  • 2 cups shiitake mushroom caps
  • 2 teaspoons thyme
  • 6 shallots
  • 4 garlic cloves
  • 7 cups medium egg noodles
  • Thyme leaves
  • Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, salt, and pepper in a large zip-top plastic bag. Add beef; seal and shake to coat.
  • Remove lid from the Instant Pot®. Press [Sauté], and use [Adjust] to select “More” mode. Place bacon in cooker, and cook, stirring constantly, 30 seconds.
  • Add half of beef mixture to cooker; cook for 5 minutes, browning on all sides. Remove beef and bacon from cooker. Repeat procedure with remaining beef mixture.
  • Turn cooker off. Return cooked beef and bacon to cooker. Stir in wine and broth, scraping inner pot to loosen browned bits (deglazing). Add carrots, mushrooms, thyme, shallots and garlic.
  • Close and lock the lid of the Instant Pot®. Turn the steam release handle to “Sealing” position. Press [Manual]; select “High Pressure,” and use [-] or [+] to choose 23 minutes pressure cooking time. When time is up, turn cooker off. Open the cooker using Quick Pressure Release.
  • Serve beef mixture over noodles. Garnish with thyme leaves, if desired. Enjoy!
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