Beef Bourguignon
Feel like Julia Child with this version of her famous French Dish! Fresh herbs and a high quality wine are the secrets to this dish. Wine is vital to this dish, so enjoy it when you are on maintenance.
Servings Prep Time
6servings 15minutes
Cook Time
Servings Prep Time
6servings 15minutes
Cook Time
  • 4slices baconchopped
  • 2tablespoons butteror ghee, divided
  • 24 white mushroomswiped with damp cloth to clean, thinly sliced
  • 1/2teaspoon salt
  • 1/4teaspoon pepper
  • 1 1/2cups pearl onionsfrozen and defrosted or fresh and blanched and peeled
  • 3pounds lean sirloin1-inch thick, trimmed and cubed into 1-inch pieces
  • 6tablespoons arrowroot
  • 1 1/2cups burgundy wine
  • 2 1/2cups beef bone broth
  • 4sprigs sagefresh
  • 4sprigs thymefresh
  1. Set your Instant Pot to the Sauté setting. When display reads “hot”, add the chopped bacon and cook until crisp.
  2. Remove the bacon bits with a slotted spoon and set aside. Add 1 tablespoon of the butter/ghee and melt into the bacon drippings.
  3. Add mushrooms to the pan and turn to coat evenly with butter and bacon drippings. Season with salt and pepper.
  4. Sauté mushrooms for 2 to 3 minutes and add onions to the pan. Continue cooking onions and mushrooms 2 to 3 minutes longer, and then transfer to a plate.
  5. With the setting still on sauté, add the remaining tablespoon of butter/ghee to the pan.
  6. When melted, add meat and brown evenly on all sides. Add arrowroot to the browned meat and sauté for 2 minutes.
  7. Slowly add wine to the pan while stirring. When the wine comes to a boil and you have scraped up the pan drippings, add the bone broth and herbs to the pot.
  8. Return onions and mushrooms to the Instant Pot. Using the Manual setting, adjust the instant Pot to cook at high pressure for 12 minutes. When time is up, allow pressure to release naturally.
  9. Remove the herbs and serve over cauliflower “rice” or cauliflower “mashed potatoes.” Enjoy!