Easy Instant Pot Beef Bourguignon Recipe

Ingredients

• 0.5 (750 milliliter) bottle dry red wine
• 2 sprigs fresh thyme
• 12 juniper berries
• 2 bay leaves
• 3.5 pounds well-marbled beef stew meat, cut into large pieces, or more to taste
• 8-inch square of cheesecloth, or as needed
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 2 bay leaves
• 6 juniper berries
• 4 whole cloves
• 1 teaspoon dried orange peel
• salt and freshly ground black pepper to taste
• 4 tablespoons vegetable oil
• 3 tablespoons olive oil
• 3 stalks celery, cut into large chunks
• 3 large carrots, cut into large chunks
• 2 onions, cut into large chunks
• 3 cloves garlic, minced
• 3 tablespoons tomato paste
• 1 large Idaho potato, peeled and diced
• 0.5 (32 fluid ounce) container chicken broth, or as needed
• 3 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh thyme, or to taste

Instructions

1. In a large bowl, combine red wine, thyme, juniper berries, and bay leaves. Add beef and mix thoroughly to coat. Cover and refrigerate for at least 2 hours, or up to 1 day for best flavor.
2. Create a bouquet garni by placing thyme, rosemary, bay leaves, juniper berries, cloves, and orange peel in the center of a cheesecloth square. Gather the corners and tie tightly to form a bundle. Set aside until ready to use.
3. Strain the meat, reserving the marinade. Place the meat on a plate lined with paper towels and pat dry. Season generously with salt and pepper.
4. Add 2 tablespoons of vegetable oil to your Instant Pot and turn on the Saute function. Once the oil is hot, add half of the beef and brown on all sides for 5 to 7 minutes. Transfer the browned beef to a plate lined with paper towels and repeat with the remaining oil and beef. Turn off the Instant Pot and return all the beef to the pot.
5. In a large skillet over medium heat, heat olive oil. Add celery, carrots, onions, and garlic, and cook until softened and golden, about 10 minutes. Increase the heat, add tomato paste, and cook, stirring constantly, for 1 to 3 minutes until fragrant. Add the reserved marinade, potato, and bouquet garni bundle to the skillet. Bring to a boil and cook until the sauce has thickened, about 5 to 10 minutes.
6. Pour the vegetable mixture from the skillet into the Instant Pot with the beef. Add enough chicken broth to ensure the ingredients are halfway submerged. Secure the lid, ensuring it's locked properly. Select high pressure and set the timer for 45 minutes. Allow 10 to 15 minutes for the pressure to build naturally.
7. Allow the pressure to release naturally for 10 to 40 minutes. Unlock and carefully remove the lid. Use a fork to mash some of the carrots and potatoes into the liquid to thicken the stew. Taste and adjust the seasoning with salt and pepper as needed. Garnish each serving with fresh parsley and thyme.

Nutrition

• Calories: 417 kcal
• Fat Content: 26 g
• Fiber Content: 4 g
• Sugar Content: 4 g
• Sodium Content: 302 mg
• Protein Content: 24 g
• Cholesterol Content: 74 mg
• Carbohydrate Content: 15 g
• Saturated Fat Content: 8 g
• Unsaturated Fat Content: 0 g