If you like this recipe, you’ll love our Instant Pot Osso Buco!
Ingredients needed
Bacon. Pancetta can be substituted. Stewing beef. Onion. I used chopped white onion but pearl (baby) onions are traditionally used. Carrots. Red wine. I used Cabernet Sauvignon but most varieties will work. To substitute, use beef stock and a teaspoon of Balsamic vinegar. Tomato paste. Beef stock. Flour. Thyme. Bay leaf. Garlic. Mushrooms. Salt and pepper.
How to make Instant Pot Boeuf Bourguignon.
Stovetop/Oven instructions:
Brown the beef in a large, oven-proof casserole/pot. Follow all the steps up to sealing the Instant Pot. Cover the stew with a lid and place in a preheated oven (160ºC/320ºF) and allow to cook for 2-3 hours or until the beef is tender. Add the mushrooms and braise for another 10-15 minutes.
Can I freeze Boeuf Bourguignon
Stews generally freeze really well. Once cooked, allow to cool completely then transfer to freezer-safe containers and freeze for up to 3 months. Thaw and reheat before serving.
What to serve with Boeuf Bourguignon
Parmesan garlic mashed potatoes Steamed rice. Crusty bread
Beef stew recipes
