Beef Burgundy Stew

A French-inspired beef Burgundy braised in Pinot Noir with bacon, mushrooms and carrots in the Instant Pot, thickened with a cornstarch slurry.

⏱️ Prep: 60 min

Ingredients

2 lb	905 g	trimmed boneless beef chuck roast, cut in 1-inch cubes
1.5 teaspoons	7.5 ml	salt
0.5 teaspoon	2.5 ml	pepper
1 tablespoon	15 ml	vegetable oil
2 cups	480 ml	chopped onions
1		package button mushrooms, quartered (8 oz)
3		slices bacon, chopped
0.75 cup	180 ml	Progresso beef flavored broth (from 32-oz carton)
0.75 cup	180 ml	Pinot Noir or other dry red wine
1 tablespoon	15 ml	canned Muir Glen organic tomato paste
2 cups	480 ml	3/4-inch pieces peeled carrots (about 3 large carrots)
2		stalks celery, chopped (about 3/4 cup)
2 tablespoons	30 ml	cold water
2 tablespoons	30 ml	cornstarch

Prep: 60 MIN. Total: 2 HR 0 MIN. Servings: 8.

Steps

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.
Add broth, wine, tomato paste and beef to insert. Add carrots and celery on top of beef. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 45 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
In small bowl, beat water and cornstarch with whisk. Select SAUTE; adjust to normal. Heat liquid to simmering. Gently stir in cornstarch mixture; cook 30 to 60 seconds, stirring frequently, until thickened. Select CANCEL.

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