This Instant Pot Bourbon Beef Bourguignon is a play on the classic French recipe that will warm your soul right up and take you right into the colder months of fall.
Nothing says “fall” quite like a hearty and flavorful beef stew. I love a classic Beef Bourguignon (thanks to Julia Child) and this fun twist is anything but bland!
Traditionally, Beef Bourguignon calls for cognac as a secret ingredient, but I decided to swap it out for my liquor of choice, bourbon. Being from the Commonwealth of Kentucky my answer to pretty much everything is bourbon.
Got a cut on your hand? Pour some bourbon on it. Suffering from a cold? Bourbon should do the trick. Deep emotional wounds? Bourbon helps every time (JK). I love the subtle flavor that it adds to this stew and It’ll probs be used in place of cognac from now on.
How’s the fall foliage where you are? This weekend it was at its peak for us and it was so beautiful! There’s just something about the leaves changing colors that gets me so excited about life. Is that overly dramatic? Maybe. But hey, that’s me!
The cool crisp air and soggy weather (our 6th wettest season so far!) played a huge role in my craving for beef stew and I’m so thankful for it because I stan this recipe. Any Generation Z kids wanna chime on whether I used ‘stan’ correctly? This elder millennial googled it the other day and I’m still not 100% sure what it means.
Anyway, thanks to my trusty Instant Pot we’re making a recipe that would typically take upwards of 3 hours and getting it done in an hour, start to finish. You really have to try this for me. Your father-in-law will love it, your nephew will love it, and your bestie may never leave again.
Try my Instant Pot Apricot Chicken!
- 1 1/2 pounds stew meat
- 4 Tbsp flour, divided
- 1 tsp salt
- 1 tsp fresh cracked pepper
- 2 Tbsp olive oil
- 1/4 cup bourbon
- 1 bunch thyme + 2 sprigs rosemary, tied in a bundle
- 1/2 medium yellow onion, peeled and diced
- 4 carrots, peeled and chopped into large chunks
- 1 cup crimini mushrooms trimmed and quartered or halved (depending on size)
- 4 cloves garlic, minced
- 1 cup red wine (Burgundy, Cabernet Sauvignon, Pinot Noir)
- 1 cup beef broth
- 2 tbsp tomato paste
- 3 tbsp Worcestershire sauce
- 1 cup frozen pearl onions
- Mashed potatoes to serve
- Toss the beef with 2 tbsp of flour, salt, and pepper, making sure the beef is completely covered.
- Set your Instant Pot to Sauté and heat olive oil. When the screen reads 'Hot', add 1/2 the meat to the pot to brown. Let the meat get good color on all sides, (4-5 minutes) then remove and brown the remaining meat.
- Add all the meat back into the pot and add the bourbon. Stir to combine and let the reduce for a minute. Scrape up any browned bits from the bottom of the pot.
- Press 'Cancel' and then add the bundle of herbs, the diced onions, carrots, mushrooms, and garlic.
- Whisk in the wine, broth, tomato paste, and Worcestershire sauce and pour into the pot. Stir to combine, then close and lock the lid. Put the vent to the seal position, and set the manual timer to 30 minutes.
- When the machine beeps, press cancel and let it sit for 15 minutes. Then set the pressure valve to release, and wait for the pressure to come down. Open the lid and remove the thyme bundle. Set the Instant Pot to sauté and add the pearl onions. remove about 1/2 cup of the sauce and whisk in the remaining 2 tbsp of flour. Pour the mixture back into the stew and stir well as it thickens. Taste and adjust the salt and pepper as needed.
- Serve in shallow bowls with a sprinkle of fresh thyme, mashed potatoes, and crusty bread.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 311Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 84mgSodium: 628mgCarbohydrates: 16gFiber: 2gSugar: 4gProtein: 30g