Recipes Instant Pot Beef Bourguignon by Lisa Robertson | March 15, 2021 Ingredients 1 ¾ pounds beef stew meat, preferably chuck, trimmed and cut into 1 1/4-inch chunks ¾ teaspoon salt, divided ½ teaspoon ground pepper 8 teaspoons canola oil, divided ⅔ cup dry red wine 1 large onion, chopped (1 1/2 cups) 1 cup diced carrots (2 medium) 4 cloves garlic, minced ¾ teaspoon dried thyme leaves 1 (15 ounce) can no-salt-added diced tomatoes 1 cup low-sodium beef broth 1 bay leaf 1 pound cremini or button mushrooms, quartered (5 cups) 2 cups frozen pearl onions (8 oz.) 2 tablespoons cornstarch 2 tablespoons water 1-2 teaspoons red-wine or cider vinegar 2 tablespoons chopped fresh parsley for garnish Directions Instructions Checklist Pat beef dry; sprinkle with 1/2 tsp. salt and pepper. Heat 2 tsp. oil in a large heavy skillet over medium-high heat. Add half the beef and cook, turning occasionally, until well browned, 4 to 6 minutes. Transfer to a plate. Add another 2 tsp. oil and brown the remaining beef; transfer to the plate. Add wine, stirring to scrape up any browned bits, and cook until reduced by half, 1 to 2 minutes. Meanwhile, heat 2 tsp. oil in a multicooker using the Saute setting. Add chopped onion and carrots; cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and thyme; cook, stirring, until fragrant, 30 seconds to 1 minute. Add tomatoes, broth and bay leaf, along with the beef and any accumulated juices, and the reduced wine. Lock the lid in place and twist the steam-release handle to the sealed position. Select Pressure Cook/High for 40 minutes (or follow manufacturer’s directions to pressure-cook for 40 minutes). When pressure-cooking is complete, let the pressure release naturally for 15 minutes. Meanwhile, heat the remaining 2 tsp. oil in the skillet over medium-high heat. Add mushrooms and the remaining 1/4 tsp. salt; cook, stirring occasionally, until tender and lightly browned, 8 to 10 minutes. Cook pearl onions according to package directions; drain. Release the remaining pressure in the multicooker manually. Select the Saute setting. Stir cornstarch and water in a small bowl; add to the stew. Cook, stirring, until slightly thickened, about 2 minutes. Stir in vinegar to taste, and the mushrooms and pearl onions. Garnish with parsley, if desired. Share You may also like… Glazed Lemon Cookies Spinach & Artichoke Dip Pasta Cinnamon Roll Cake Lemon Parm Chicken Gnocchi To Die For Blueberry Muffins
