Classic boeuf Bourguignon from Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Slow Cooker, and Instant Pot (page 50) by Melissa Clark

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Accompaniments: Butter-braised Yukon Gold potatoes; Guidelines for brown rice; Guidelines for white rice

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Acarroll on May 06, 2023

    Increased cooking time by 5 minutes based on other comments. Beef turned out a tiny bit dry - not sure if it was the cooking time, or low quality of beef. I meant to reduce salt based on comments, but I forgot and did not find it too salty in the end. I didn't measure the salt to season the beef though, I just eyeballed it. I enjoyed the carrots/onions/mushrooms more than anything - next time I might halve the beef and double the veg and see how that turns out.

  • Ileana on January 15, 2023

    Halved the amount of salt and increased the cooking time by 5 minutes. So rich and comforting. Served over polenta with a green salad.

  • FJT on October 30, 2021

    This was excellent! Great depth of flavour. I cooked it for 30 mins on high just to be sure the beef was tender having read the other comments. Will make again as it’s quick and easy compared to a standard beef bourguignon.

  • PiaOC on April 18, 2021

    1st time using the instant pot - this recipe was a great success. I used oyster blade beef and having read others' comments, cooked for an extra 5 minutes. I reduced the salt but it was still a tad salty. Served with mashed potatoes and steamed greens. Very good winter meal.

  • rionafaith on February 10, 2019

    Very good version of the classic. My meat didn't seem tender enough when I opened the cooker, so I brought it back up to pressure for an additional 5 minutes and did another natural release and that did the trick -- the beef was practically falling apart and delicious at that point. I used a local Terhune Orchards "Red Rooster" wine that was on the sweet side, so I omitted the pinch of sugar. I used nearly a full pound of mushrooms because I love them, and I stirred in 8 oz of thawed frozen peas at the end to add some color and more veg content -- maybe untraditional, but I thought they were a really nice addition. Served over cauliflower puree.

  • clcorbi on November 14, 2018

    I really enjoyed this, although I made a couple tweaks--I added a healthy amount of TJ's umami paste as well as triple the tomato paste called for. I also salted more often while cooking, rather than adding one large quantity of salt before starting the pressure cooking. The result was delicious and had a great depth of flavor. Unlike most pressure cooker recipes I've tried, I also found that this one came out perfectly thick and glossy as soon as I took the lid off--I didn't need to reduce it at all. Served with buttered egg noodles, this is a cozy winter meal.

  • twoyolks on October 26, 2018

    I used smaller beef cubes and made sure to remove excess fat. I cooked it for 30 minutes which got the beef to be actually tender (it was not tender after 20 minutes). I liked the flavor but I felt the sauce was too acidic and not beefy enough. The sauce would have also done well with some enrichment at the end.

  • mamacrumbcake on July 30, 2018

    The only criticism I have is that this dish is just a touch too salty. Next time I would reduce the amount of salt used for seasoning the meat to 1 1/2 teaspoons instead of two. The sauce is rich and beefy and the mushrooms and onions are delicious—roasty and caramelized. You will want something to soak up all the good sauce so definitely make rice, noodles, or potatoes. Most of the meat was perfectly tender but one or two pieces were slightly larger and not as tender as the others—just something to keep in mind as it matters what size the beef cubes are. I might add a minute or two to the cooking time next time.

  • NJChicaa on April 01, 2018

    The flavor was wonderful but the beef cubes were still kind of tough after the 20 minutes of high pressure cooking. I suspect a longer cook time is needed.

  • skjohns on December 23, 2017

    I followed the recipe exactly except cut the meat into smaller cubes (recipe calls for 2" cubes). Easy and delicious... will definitely make it again. I think dinnermints idea of shredding the meet before serving sounds good too,

  • TangoTosca on December 03, 2017

    The best recipe of this I’ve ever made, and it was so easy

  • dinnermints on November 18, 2017

    Delicious! I made it the pressure cooker way, but wish I'd done it the slow cooker way for a break in cooking. I've never made boeuf bourguignon before, and am guessing you're supposed to serve large chunks of beef, but I ended up shredding the chunks and liked that better. This worked out to more like eight servings. I used a large skillet to brown the beef instead of the instant pot.

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