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Instant Pot™ Beef Burgundy Stew

Prep 60 min
Total 2 hr 0 min
Servings 8

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. MORE+ LESS-

By Tablespoon Kitchens

March 14, 2018

Ingredients

lb trimmed boneless beef chuck roast, cut in 1-inch cubes

1 1/2

teaspoons salt

1/2

teaspoon pepper

tablespoon vegetable oil

cups chopped onions

package (8 oz) button mushrooms, quartered

slices bacon, chopped

3/4

cup Progresso™ beef flavored broth (from 32-oz carton)

3/4

cup Pinot Noir or other dry red wine

tablespoon canned Muir Glen™ organic tomato paste

cups 3/4-inch pieces peeled carrots (about 3 large carrots)

stalks celery, chopped (about 3/4 cup)

tablespoons cold water

tablespoons cornstarch

Steps

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1

In large bowl, toss beef with salt and pepper.
2

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.
3

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.
4

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.