Beef Bourguignon Instant Pot Recipe

I love meals where you can basically throw everything into one pot and cook. This one isn't quite that simple, but it's definitely close - and the payoff is totally worth it. This Instant Pot Beef Bourguignon is rich, cozy, flavorful, and truly the perfect comfort food!

Jump to:

• Where does beef bourguignon come from?
• What is beef bourguignon?
• What is beef bourguignon traditionally served with?
• How do you pronounce bourguignon?
• About the Ingredients
• How do you make Beef Bourguignon (Step by Step)
• Storage & Reheat
• FAQ
• Beef Bourguignon Instant Pot Recipe
• More Hearty Comfort Food Recipes
• Pin for later!

My inspiration actually came from a French bakery & café called La Madeleine, where they serve a seasonal dish called Beef and Parmesan Potatoes. It reminded me so much of classic Beef Bourguignon - tender beef in a red wine sauce, mushrooms, onions - so I had to recreate something similar at home.

Where does beef bourguignon come from?

The place of origin is France. Which makes sense that I had something super similar in the French cafe/bakery.

If you're in to cookbooks, you may have heard of Julia Child, the author of Mastering the Art of French Cooking. Child has studied cooking in France, and according to Child, Beef Bourguignon is "certainly one of the most delicious beef dishes concocted by man"

What is beef bourguignon?

Beef bourguignon is a beef stew braised in red wine, beef stock, and cooked with carrots, onions, garlic, pearl onions, mushrooms, bacon, and a bundle of herbs usually tied together such as thyme.

For this recipe, I made some shortcuts - for example, I skipped the pearl onions and only used white onions, instead of a bundle of fresh herbs, I used dried herbs (ex: thyme). Of course, if you prefer to add pearl onions, fresh herbs you can also do that, but I was trying to keep things simple.

What is beef bourguignon traditionally served with?

It's traditionally served with potatoes or pasta. Of course you can serve it with whatever you want. As someone that had the Beef and Parmesan Potatoes dish, I made a side of Garlic Parmesan Mashed Potatoes to serve it with.

Of course if you're looking for more low carb options, you can make some other sides too. For example, Oven Roasted Asparagus or Oven Roasted Garlic Parmesan Broccoli.

How do you pronounce bourguignon?

LOL - that was my first question, so I figured I'd help you out in case you've been wondering this the whole time.

It's boo r-geen-yuhn.

About the Ingredients

Beef Stew Meat (or Chuck Roast)
Beef Bourguignon traditionally uses tougher cuts of beef that become tender after long cooking. Pre-cut stew meat works great, or you can cut your own cubes from a chuck roast for even better texture.

Bacon
Adds smoky richness and depth to the sauce. The bacon grease left in the pot helps brown the beef and builds flavor right from the start.

Carrots, Onions & Mushrooms
Classic aromatics for Beef Bourguignon. They cook down into the sauce and add natural sweetness, earthiness, and body to the stew. I use white onions for simplicity, but yellow onions work too.

Garlic
Fresh garlic brings savory flavor and warmth to the dish. Don't skip it!

Red Wine
The signature ingredient. A dry red wine like pinot noir or cabernet sauvignon adds acidity, depth, and richness. The alcohol cooks off - you're left with flavor only.

Beef Broth
Creates the base of the sauce along with the wine. I recommend low-sodium broth so you can control the salt level.

Tomato Paste
Adds umami and helps thicken the sauce slightly. It also gives the stew a deeper color.

Dried Thyme, Parsley & Bay Leaves
Traditionally, Beef Bourguignon uses fresh herbs tied in a bouquet. I keep it simple with dried herbs. Bay leaves add subtle earthiness and help round out the flavor.

Salt & Pepper
Season generously - the stew develops deeper flavor as it cooks, so taste and adjust at the end.

How do you make Beef Bourguignon (Step by Step)

First, gather your ingredients:

• 3 bacon, chopped
• 1-½ lb beef stew meat, cut in to 1-½ to 2 inch cubes.
• ½ cup of carrot, cut in to ½ inches
• 1 cup of white onion, chopped
• 8 oz button mushrooms, sliced
• 4 cloves of garlic, minced
• 1 cup red wine (I use pinot noir)
• 1-½ cups beef broth
• 1 tablespoon tomato paste
• ¼ teaspoon dried parsley
• 2 bay leaves
• ¼ teaspoon dried thyme
• Salt and pepper, as desired

Make sure to chop, slice, mince everything so all ingredients are ready to go when it's their time to be cooked.

Set your Instant Pot to sauté mode.

Fry the bacon

Cut bacon slices in half and put in the Instant Pot in a single layer. Cook bacon slices for 2-3 minutes, then change sides with a tong or spatula (or chopsticks like me lol) and cook for another 2 minutes until crispy.

Remove bacon from instant pot and place on plate with paper towels. Very important - keep the bacon grease in the instant pot! 🙂

Add Ingredients

Now, add the meat and let it brown on all sides.

Add garlic, onions, carrots, mushrooms, and stir letting it all cook for 2 minutes.

Add beef broth, tomato paste, red wine, and bring to a boil.

While waiting for it to boil, go ahead and chop up that bacon from earlier.

Add the bacon bits, thyme, bay leaf and parsley and stir to combine.

Cooking It!

Cover the instant pot and switch the mode to Manual because it's time for pressure cooking! Let it cook for 40 minutes.

When it's complete, let it naturally release. If you really don't have time, CAREFULLY switch valve to vent. As it is very hot and since it's liquidy, it is more likely to spew hot food content at you.

Once float valve drops, you can remove the lid.

Now, set the instant pot back to sauté, and let it cook for another 10 minutes or until sauce thickens to your preference.

Add salt and pepper, as desired. Turn off instant pot, let cool a little and serve!

Storage & Reheat

Store:
Let the Beef Bourguignon cool completely, then transfer it to an airtight container. It will keep in the refrigerator for 3-4 days.

Freeze:
This stew freezes very well. Place cooled leftovers in a freezer-safe container or bag and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat:

• Stovetop: Warm over medium-low heat, stirring occasionally, until heated through.
• Microwave: Heat in 60-90 second intervals, stirring between each.
• Instant Pot: Use Sauté mode on low heat to rewarm gently.

If the sauce thickens too much when stored, add a splash of beef broth or water when reheating.

FAQ

Can I make this ahead of time?
Yes! Beef Bourguignon tastes even better the next day as the flavors deepen. It's great for meal prep or entertaining.

Do I have to use wine?
The red wine is traditional and adds a lot of depth, but if you prefer not to use it, replace it with additional beef broth (the flavor will be slightly different but still delicious).

Can I add potatoes directly to the stew?
You can! Cut them into chunks and add them before pressure cooking. I usually keep potatoes separate so they don't break down, but it's up to your preference.

How do I thicken the sauce more?
After pressure cooking, switch to Sauté mode and simmer until it reaches your desired consistency. If needed, mix 1 teaspoon cornstarch + 1 teaspoon water into a slurry and stir it in.

What cut of beef works best?
Chuck roast is ideal because it becomes tender and flavorful during pressure cooking.

More Hearty Comfort Food Recipes

• Smoky Beef & Mushroom Chili - A hearty and flavorful chili made with ground beef, mushrooms, and smoky spices. No beans, no onions - just pure comfort food with a subtle chipotle kick. Perfect for chilly nights!
• Chinese Beef Stew with Potatoes (紅燒牛肉) - Tender chunks of marinated beef simmered with potatoes, carrots, and tomatoes in a rich, flavorful broth. A comforting classic perfect for chilly days.
• Ground Beef and Broccoli Stir Fry - Quick, easy, and satisfying! Crushed garlic, sliced onions, and crisp broccoli are stir-fried with ground beef in a flavorful umami sauce.
• Beef Noodle Soup - Tender red-braised beef, rich broth, chewy noodles, and fresh veggies - Taiwanese Beef Noodle Soup (台式紅燒牛肉麵) is the ultimate comfort food in Taiwan.

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