Sure, you could labor over beef burgundy stew for hours like most recipes call for. Or you could make this hands-off Instant Pot™ version that’s ready with less time and less effort. Both techniques result in dinner that’s beyond delicious. We’ll leave it up to you on how to get there.
Ingredients
- 2 lb trimmed boneless beef chuck roast, cut in 1-inch cubes
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1 tablespoon vegetable oil
- 2 cups chopped onions
- 1 package (8 oz) button mushrooms, quartered
- 3 slices bacon, chopped
- 3/4 cup Progresso™ beef flavored broth (from 32-oz carton)
- 3/4 cup Pinot Noir or other dry red wine
- 1 tablespoon canned Muir Glen™ organic tomato paste
- 2 cups 3/4-inch pieces peeled carrots (about 3 large carrots)
- 2 stalks celery, chopped (about 3/4 cup)
- 2 tablespoons cold water
- 2 tablespoons cornstarch
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| Instant Pot Beef Burgundy Stew |
Instruction
- In large bowl, toss beef with salt and pepper.
- Spray 6-quart Instant Pot™ insert with cooking spray. Select SAUTE; adjust to normal. Add oil to insert. Add beef in 2 batches; cook 2 to 4 minutes on first side until browned. Turn, and cook 2 to 4 minutes longer on second side or until browned; transfer to medium bowl. Add onions, mushrooms and bacon to insert; cook 4 to 5 minutes, stirring occasionally, until onions start to soften. Bacon may not be fully cooked. Select CANCEL
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