Chef Julia Child showed Americans how to create this classic beef recipe that originated in the Burgundy region of France. It features juicy beef chunks, bacon, tender veggies and plump mushrooms braised in a savory wine broth. My version is a cinch to make in your multicooker! Smart Recipes, European Recipes, Beef Recipes, Recipes Beef European Julia’S Modern Instapot Beef Bourguignon Julia’S Modern Instapot Beef Bourguignon Recipe | PT2H30M Serves 6 Ingredients: 1 tablespoon Extra-Virgin Olive Oil 0.5 pound Applewood Smoked Bacon 2.5 pounds Chuck Beef 2 tablespoon Salt 2 tablespoons Freshly Ground Black Pepper 2 large Yellow Onions 8 medium Carrots 4 cloves Garlic 0.5 cup Cognac 1 cup Dry Red Wine 1.5 cups Beef Stock 1 tablespoon Tomato Paste 1 small bunch Fresh Thyme Leaves 4 tablespoons Unsalted Butter 3 tablespoons All-Purpose Flour 1 pound Frozen Pearl Onions 1 pound Button Mushrooms 1 pound Small White Potatoes 1 small Bunch Fresh Parsley In a multicooker set on Saute, heat oil and saute bacon until browned, about 4 minutes. Transfer bacon to a plate lined with paper towels to drain. Set aside. In the same cooker, add beef and saute until brown on all sides, about 4 minutes. Add wine and use a wooden spoon to scrape up browned bits from the bottom of the cooker and stir into the wine. Allow mixture to simmer until reduced by half, about 5 minutes. Stir in stock & tomato paste and gradually whisk in flour. Add cooked bacon, carrots, onions, garlic, thyme, potatoes, mushrooms, salt & pepper. Cover and cook on High Pressure for 45 minutes. Allow a natural pressure release for at least 10 minutes. Use quick release to relieve the remaining pressure. Set on Saute and stir stew until it thickens about 10 minutes. Sprinkle with parsley and serve.

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