This beef burgundy recipe uses the Instant Pot for a rich, classic French stew. It’s designed for home cooks to achieve tender beef and a savory sauce with ease.
Key takeaways
- Sear beef in batches for optimal flavor development.
- Use a dry red wine suitable for drinking.
- Ensure aromatics (onion, garlic) are sautéed before pressure cooking.
- Adjust sauce thickness with a gluten-free flour or cornstarch slurry if needed.
Instant Pot Beef Burgundy Delight
Ingredients
Method
- Season beef with salt, pepper, and gluten-free flour, then brown in 2 tablespoons olive oil in the Instant Pot for 4-5 minutes per side.
- Remove beef, then sauté chopped onion for 3-4 minutes and minced garlic for 30 seconds.
- Deglaze with red wine, reduce for 5 minutes, then stir in tomato paste, beef stock, and thyme.
- Pressure cook on MEAT/STEW for 40 minutes, then natural release for 10 minutes before serving.
Notes
– To ensure the beef chuck roast is extra tender, make sure to brown it thoroughly in batches; this builds a deep fond at the bottom of the pot, which is crucial for flavor development.
– Store leftover beef burgundy in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze in individual portions for up to 3 months. Reheat gently on the stovetop or in the microwave. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
The Technique Behind Instant Pot Beef Burgundy
The success of this Instant Pot Beef Burgundy hinges on two key techniques: proper searing and controlled pressure cooking. Searing the beef chuck cubes before pressure cooking is crucial for developing deep flavor through the Maillard reaction. This browning process creates complex aromatic compounds that are essential to the rich taste of beef burgundy. Insufficient searing will result in a paler, less flavorful stew. The Instant Pot’s pressure cooking function tenderizes the beef quickly by raising the boiling point of water, allowing it to penetrate the meat fibers more efficiently. However, overcooking under pressure can lead to mushy, disintegrated beef. The combination of gluten-free flour with the beef stock and tomato paste creates a slurry that, when heated under pressure, thickens the sauce without the need for traditional roux, ensuring a velvety texture.
Troubleshooting
- Problem: Beef is tough.
Fix: Ensure the beef was seared properly in batches to avoid overcrowding the pot, which steams rather than browns. If still tough after cooking, it may need a longer, gentle braise on the stovetop or a second, shorter pressure cook cycle. Ensure you used a cut like chuck roast, which benefits from long cooking.
- Problem: Sauce is too thin.
Fix: The gluten-free flour slurry should thicken the sauce. If it remains thin, remove the beef and vegetables, then set the Instant Pot to Sauté mode. Whisk in another tablespoon of gluten-free flour mixed with a little cold water or beef stock, and simmer until thickened. Alternatively, create a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) and stir it in.
- Problem: Garlic and onion flavors are weak.
Fix: Sauté the chopped onion until softened and lightly browned before adding the minced garlic and cooking for another minute until fragrant. This process, known as sweating the aromatics, releases their full flavor potential. Ensure they are not added directly to the pressure cooker without this initial sauté step.
- Problem: Wine flavor is too strong or bitter.
Fix: Use a good quality, dry red wine that you would enjoy drinking. Avoid
Pro tips
- For the most authentic flavor, choose a dry red wine like Pinot Noir or Cabernet Sauvignon for your beef burgundy.
- To ensure the beef chuck roast is extra tender, make sure to brown it thoroughly in batches; this builds a deep fond at the bottom of the pot, which is crucial for flavor development.
- Store leftover beef burgundy in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze in individual portions for up to 3 months. Reheat gently on the stovetop or in the microwave.
This Instant Pot Beef Burgundy is a testament to how modern cooking methods can elevate classic dishes. Savor the rich flavors and tender beef, and don’t hesitate to experiment with your favorite root vegetables for added depth. Enjoy this comforting meal!
Frequently asked questions
Can I use a different cut of beef?
For the best results, a well-marbled cut like beef chuck roast is recommended as it becomes tender and flavorful with slow cooking. Other braising cuts like brisket or round roast can work, but may require adjustments to cooking time to achieve the desired tenderness.
What kind of red wine should I use?
A dry red wine such as Merlot, Cabernet Sauvignon, or Pinot Noir is ideal. Avoid sweet wines or cooking wines, as they can impart an undesirable flavor profile. The wine adds depth and complexity, so choose one you would enjoy drinking.
How can I thicken the sauce if it’s too thin?
The gluten-free flour mixed with beef stock acts as a thickener. If the sauce is still too thin after cooking, you can create a slurry with 1 tablespoon of gluten-free flour or cornstarch mixed with 2 tablespoons of cold water or beef stock, then stir it into the simmering liquid in the Instant Pot on Sauté mode until thickened.
Can I make this recipe ahead of time?
Yes, Beef Burgundy often tastes even better the next day as the flavors have more time to meld. Reheat gently on the stovetop or in the microwave. Ensure it is heated through before serving.
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