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Instant Pot Beef Bourguignon<\/p>\nInstant Pot Beef Bourguignon<\/p>\n
<\/p>\n
1 pound beef chuck, cut into 1\/2-inch cubes<\/p>\n
1 T. all-purpose flour<\/p>\n
Kosher salt and freshly ground black pepper<\/p>\n
1 T. olive oil<\/p>\n
2 onions, roughly chopped<\/p>\n
3 carrots, cut on the diagonal into 1\/4-inch-thick slices<\/p>\n
2 celery stalks, cut on the diagonal into 1\/4-inch-thick slices<\/p>\n
2 garlic cloves, chopped<\/p>\n
1 C. sliced white mushrooms<\/p>\n
1 C. dry red wine<\/p>\n
1 C. beef broth<\/p>\n
1 T. tomato paste<\/p>\n
2 fresh thyme sprigs<\/p>\n
2 T. cornstarch<\/p>\n
\u00c2\u00bd C. frozen pearl onions, thawed<\/p>\n
Chopped fresh parsley (optional)<\/p>\n
<\/p>\n
In a large bowl, toss together the beef, flour, and a sprinkling of salt and pepper. Set the Instant Pot to \u00e2\u20ac\u0153saut\u00c3\u00a9, medium heat.\u00e2\u20ac\u009d Once it reads \u00e2\u20ac\u0153hot,\u00e2\u20ac\u009d add \u00c2\u00bd T. of the olive oil and, working in batches, brown the beef in the hot pot, transferring it to a plate as you finish. Add the remaining \u00c2\u00bd T. of olive oil, onions, carrots, celery, and a light sprinkling of salt to the pot and saut\u00c3\u00a9 the vegetables for 5 minutes, until softened. Add the garlic and mushrooms and saut\u00c3\u00a9 for 2 minutes. Hit \u00e2\u20ac\u0153cancel.\u00e2\u20ac\u009d Add the wine and scrape the bottom of the pot to loosen up any browned bits, then add the broth and mix in the tomato paste. Return the beef to the pot and mix to combine. Place the thyme sprigs on top of the stew. Cover and cook on high pressure for 30 minutes. Let the pressure release naturally for 10 minutes, then quick-release the remaining pressure. Pluck out the thyme stems (the leaves will most likely have fallen off). Transfer \u00c2\u00bc C. of the broth to a bowl and whisk it with the cornstarch. Return the cornstarch mixture to the pot and mix well. Add the pearl onions. Set the pot to \u00e2\u20ac\u0153saut\u00c3\u00a9, high heat\u00e2\u20ac\u009d and cook for 5 minutes, to burn off any alcohol and cook the pearl onions. Taste and add more salt and pepper as needed. 6. Serve in bowls and top with parsley if desired. This stew gets better<\/p>\n","protected":false},"excerpt":{"rendered":"
Instant Pot Beef Bourguignon 1 pound beef chuck, cut into 1\/2-inch cubes 1 T. all-purpose flour Kosher salt and freshly ground black pepper 1 T. olive oil 2 onions, roughly chopped 3 carrots, cut on the diagonal into 1\/4-inch-thick slices 2 celery stalks, cut on the diagonal into 1\/4-inch-thick slices 2 garlic cloves, chopped 1 C. sliced white mushrooms 1 C. dry red wine 1 C. beef broth 1 T. tomato paste 2 fresh thyme sprigs 2 T. cornstarch…<\/p>\n