Instant Pot Beef Burgundy Stew

• Effortless Elegance: This recipe takes the intimidation factor out of Beef Bourguignon. The Instant Pot does the hard work, transforming tough beef cuts into tender, flavorful morsels in under an hour.
• Packed with Flavor: The combination of seared beef, red wine, and fresh vegetables creates a depth of flavor that is sure to impress.
• Perfect for Busy Weeknights: Who says comfort food can't be quick and easy? This recipe is a lifesaver for busy schedules, allowing you to whip up a satisfying and delicious meal without spending hours in the kitchen.

Ingredients:

• Succulent Beef:
• 2 pounds trimmed boneless beef chuck roast, cut into 1-inch cubes
• 1 ½ teaspoons salt
• ½ teaspoon black pepper
• Flavorful Base:
• 1 tablespoon vegetable oil
• 2 cups chopped onions
• 1 package (8 oz) button mushrooms, quartered
• 3 slices bacon, chopped
• Liquid Gold:
• ¾ cup Progresso™ beef-flavored broth
• ¾ cup Pinot Noir or other dry red wine
• 1 tablespoon canned Muir Glen™ organic tomato paste
• Vegetable Medley:
• 2 cups peeled carrots, cut into ¾-inch pieces (about 3 large carrots)
• 2 stalks celery, chopped (about ¾ cup)
• Thickening Touch:
• 2 tablespoons cold water
• 2 tablespoons cornstarch

1. Seasoning for Success: In a large bowl, toss the cubed beef with salt and pepper. Seasoning the meat before searing helps to lock in moisture and create a more flavorful end product.
2. Searing for Depth of Flavor: Heat the vegetable oil in your Instant Pot using the SAUTE setting on normal. Sear the beef in batches to avoid overcrowding the pot. Browning the beef on all sides is essential for developing a rich and savory flavor in the finished stew.
3. Softening the Aromatics: Once the beef is seared, transfer it to a separate bowl. Add the chopped onions, mushrooms, and bacon to the Instant Pot and cook for 4-5 minutes, stirring occasionally. You want the onions to soften and become translucent.
4. Building the Stew: Cancel the SAUTE function and pour the beef broth, red wine, and tomato paste into the Instant Pot. Nestle the seared beef back into the pot, then add the chopped carrots and celery.
5. Instant Pot Magic: Secure the lid of your Instant Pot and ensure the pressure valve is set to SEALING. Select MANUAL and cook on high pressure for 45 minutes. The pressure cooker environment will tenderize the beef quickly and efficiently.
6. Quick Release and Thicken: Once the cooking cycle is complete, carefully release the pressure using the venting valve.
7. Creating a Silky Sauce: In a small bowl, whisk together the cold water and cornstarch to create a slurry. Select SAUTE again and bring the liquids in the Instant Pot to a simmer. Slowly whisk in the cornstarch slurry, cooking for 30-60 seconds, or until the sauce thickens to your desired consistency.
8. Dinner is Served!: Serve the Instant Pot Beef Burgundy Stew immediately, spooned over mashed potatoes, rice, or your favorite pasta. Enjoy the restaurant-worthy flavors and melt-in-your-mouth beef that this recipe delivers in a fraction of the traditional cooking time!