Instant Pot Beef Burgundy Stew

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.

Instant Pot Beef Burgundy Stew

Ingredients
  1. 2 lb trimmed boneless beef chuck roast, cut in 1-inch cubes
  2. 1 1/2 teaspoons salt
  3. 1/2 teaspoon pepper
  4. 1 tablespoon vegetable oil
  5. 2 cups chopped onions
  6. 1 package (8 oz) button mushrooms, quartered
  7. 3 slices bacon, chopped
  8. 3/4 cup Progresso™ beef flavored broth (from 32-oz carton)
  9. 3/4 cup Pinot Noir or other dry red wine
  10. 1 tablespoon canned Muir Glen™ organic tomato paste
  11. 2 cups 3/4-inch pieces peeled carrots (about 3 large carrots)
  12. 2 stalks celery, chopped (about 3/4 cup)
  13. 2 tablespoons cold water
  14. 2 tablespoons cornstarch

Steps
  • In large bowl, toss beef with salt and pepper.
  • 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.