Beef Burgundy stew
Servings Prep Time
6Servings 15Minutes
Cook Time
Servings Prep Time
6Servings 15Minutes
Cook Time
  • 3lb beef brisket or beef stew
  • 1tbsp olive oil
  • 500g baconchopped
  • 1tbsp of kosher salt and 1 tbsp black pepper
  • 1cup large white oniondiced
  • 4 garlic clovesminced
  • 2tbsp all-purpose flour
  • 3cups of burgundy wine
  • 1 ½cup of carrotssliced ½ inch
  • 2cups of pearl onionspeeled
  • 2tbsp tomato paste
  • 2cups of beef stock
  • 1tbsp dry bay
  • 1tbsp fresh thyme
  • 2tbsp fresh parsleygarnish
  1. Set your instant pot in Saute function High for 10 Minutes, heat the olive oil and sauté the bacon until it is crispy and brown. Take the bacon out of the pot and set aside.
  2. Pat dry the meat and season with salt and pepper, using the bacon fat, sear the meat in batches until browned on all sides.
  3. Add the chopped white onion and garlic, let them cook with the meat for about 2 Minutes, sprinkle with the flour, toss well then add the wine and deglaze the bottom of the pot, add the pearl onion, carrots, tomato paste, stock and herbs, press cancel and set the pot in Pressure Cook high function for 30 Minutes, close the lid making sure the valve is on seal position.
  4. When the cooking finishes quickly release moving the valve to vent.
  5. Served hot and garnish with chopped parsley.