📝 About This Recipe
Hailing from the rolling vineyards of Burgundy, this iconic French stew transforms humble, tough cuts of beef into a silken masterpiece of culinary alchemy. By utilizing the Instant Pot, we achieve the deep, soul-warming complexity of a six-hour braise in a fraction of the time, infusing the meat with red wine, aromatic herbs, and smoky bacon. It is a sophisticated, velvety dish that balances rustic comfort with gourmet elegance, perfect for a cozy weeknight or an impressive dinner party.
🥗 Ingredients
The Meat and Aromatics
- 3 pounds Beef Chuck Roast (cut into 1.5-inch cubes and patted dry)
- 6 ounces Thick-cut Bacon (diced into lardons)
- 1 Yellow Onion (finely diced)
- 3 Large Carrots (peeled and cut into 1-inch chunks)
- 4 cloves Garlic (minced)
The Braising Liquid
- 2 cups Dry Red Wine (preferably Pinot Noir or Burgundy)
- 2 cups Beef Bone Broth (low sodium)
- 2 tablespoons Tomato Paste
- 4 sprigs Fresh Thyme (tied with kitchen twine)
- 2 pieces Bay Leaves
The Finishing Touches
- 1 cup Pearl Onions (frozen or fresh peeled)
- 10 ounces Cremini Mushrooms (halved or quartered)
- 2 tablespoons Unsalted Butter (softened)
- 2 tablespoons All-purpose Flour (to create a beurre manié)
- 1/4 cup Fresh Parsley (chopped for garnish)
👨🍳 Instructions
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1
Set your Instant Pot to 'Sauté' on the high setting. Add the diced bacon and cook until crisp and the fat has rendered. Remove the bacon with a slotted spoon and set aside, leaving the fat in the pot.
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2
Season the beef cubes generously with salt and pepper. Working in batches to avoid crowding, sear the beef in the bacon fat until deeply browned on all sides. Remove the beef and set aside.
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3
Add the diced yellow onion and carrots to the pot. Sauté for 4-5 minutes until the onions are translucent and the carrots begin to soften.
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4
Stir in the tomato paste and garlic. Cook for 1-2 minutes, stirring constantly, until the paste turns a dark brick red and smells fragrant.
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5
Pour in the red wine to deglaze the pot. Use a wooden spoon to scrape up all the 'fond' (browned bits) from the bottom—this is where the flavor lives!
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6
Return the beef and crispy bacon to the pot. Add the beef broth, thyme sprigs, and bay leaves. The liquid should just barely cover the meat.
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7
Secure the lid and set the valve to 'Sealing'. Select 'Manual' or 'Pressure Cook' on High for 35 minutes.
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8
While the beef cooks, sauté the mushrooms in a separate skillet with a touch of butter until golden brown. Set aside.
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9
Once the timer beeps, allow the pressure to release naturally for 15 minutes, then quick-release any remaining steam.
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10
Open the lid and remove the thyme sprigs and bay leaves. Stir in the sautéed mushrooms and the pearl onions.
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11
In a small bowl, mash the softened butter and flour together to form a paste (beurre manié). Set the Instant Pot back to 'Sauté'.
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12
Whisk the butter-flour paste into the bubbling stew. Let it simmer for 3-5 minutes until the sauce thickens into a glossy, velvety gravy.
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13
Taste and adjust seasoning with more salt or pepper if needed. Stir in the fresh parsley just before serving.
💡 Chef's Tips
Dry your beef thoroughly with paper towels before searing; moisture is the enemy of a good crust. Use a wine you would actually drink—a cheap, sour wine will result in a sour sauce. Don't skip the deglazing step; those caramelized bits on the bottom of the pot provide the signature depth of flavor. If the sauce is too thin, simmer it for a few extra minutes on the 'Sauté' setting after adding the beurre manié. For the best flavor, make this a day in advance; the flavors develop beautifully overnight in the fridge.
🍽️ Serving Suggestions
Serve over a bed of buttery, garlic mashed potatoes to soak up the rich sauce. Pair with a crusty French baguette to ensure not a single drop of gravy goes to waste. Accompany with a simple green salad dressed in a sharp Dijon vinaigrette to cut through the richness. Enjoy with a glass of the same Pinot Noir used in the cooking process. For a traditional twist, serve over wide egg noodles tossed in butter and chives.