Instant Pot Slow Cooker Beef Bourguignon

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Instant Pot Beef Bourguignon made gluten-free, and paleo friendly! This easy beef bourguignon recipe is so simple to make in the pressure cooker and results in the most comforting dinner recipe! This recipe includes a Low-FODMAP option.

You'll be shocked to know it's so easy that it can be made virtually any night of the week and put on repeat! No fancy occasion necessary!

Beef Bourguignon. Wow, what a topic! I almost didn't want to touch this classic dish due to its notoriety. To me it seemed like one of those dishes that could only be touched by the most well-esteemed of highly-trained chefs.

Well, I'm happy to say, I put on my big girl britches and dove into the lovely land of Bourguignon. Not only is it not at all intimidating, but it's just one of those feel-good meals that we should all be enjoying during the chilly fall and winter months.

Let's take a step back for the bourg newbies in the house.

What is Beef Bourguignon:

Beef Bourguignon (also known as Beef Burgundy, bœuf à la Bourguignonne or bœuf bourguignon in France) is a classic French beef stew.

Tender chunks of meat are smothered in a thick sauce made of red wine (or burgundy) and beef stock that is typically thickened by a roux (butter and flour mixture).

Traditionally, the dish includes onions, carrots, herbs, mushrooms, and bacon. Some people add potatoes to the stew to make it even more filling and inviting.

I take the creative liberty of adding parsnips (a cousin to carrots and a delicious root vegetable), but you can easily omit them or replace them with potatoes. The way I see it, there is no possible way you can go wrong with a dish like this! It is just so flavorful and filling.

What Kind of Beef Should I Use for Beef Bourguignon?:

Beef Chuck Roast! The kind I buy comes with netting around it. I simply remove the netting, lay out the roast on a cutting board (it will be rolled up), and chop it into chunks.

You can use beef stew meat or other types of beef roast as long as you chop it into stew-sized chunks before browning the meat in the Instant Pot.

Do I Need Beef Bouillon Cubes for Beef Bourguignon?:

I'm sure the experts would tell you yes. When I was doing some preliminary research to create this recipe, I found all of the recipes called for bouillon cubes or the powder equivalent.

Because I'm not a huge fan of everything that goes into bouillon cubes, I left it out and thought the bourguignon was supreme nonetheless. If you have bouillon on hand, you can add 1 cube, or ½ teaspoon of the granulated bouillon.

A Note About Red Wine:

A traditional Beef Bourguignon recipe (using this amount of beef) calls for about 1 ½ cups of red wine and 2 cups of beef broth. I personally don't do well with alcohol, so I decreased the amount of wine and thought the dish still turned out great. If you tolerate wine well, feel free to increase the amount to the traditional 1 ½ cups.

How to Make Instant Pot Beef Bourguignon:

Plug in your Instant Pot and press the Sauté button. Allow Instant Pot to heat up for a minute or so.

Add the chopped bacon and cook, stirring occasionally, until bacon is crispy and the fat has rendered.

Transfer bacon to a small bowl and set aside. Note: while the bacon is cooking, you can chop the beef into 2 inch chunks.

Add the avocado oil, followed by the chunks of beef.

Brown on two sides for 4 minutes per side, then transfer to a plate. Note: I have a 10-quart pressure cooker, so I'm able to brown all the meat in one batch, but you may need to do this in two batches if you have a smaller pressure cooker.

Add the onion to the Instant Pot and sauté, stirring frequently, until very fragrant and softened, about 3 to 5 minutes.

Add about 1 cup of beef broth and bring to a full boil. Sprinkle in the flour and whisk until all the clumps are out. Return mixture to a boil, then gradually add the remaining beef broth, the red wine, and the tomato paste, stirring constantly and allowing mixture to continuously boil.

Add the garlic, carrots, parsnips, mushrooms, cooked bacon, Italian Seasoning, bay leaf, and sea salt, and stir well.

Transfer the browned beef back into the Instant Pot and move everything around until it is well-submerged in liquid.

Secure the lid on the Instant Pot, and press Manual. Adjust the time for 45 minutes (be sure it is set to pressure cook on High heat), and make sure the steam release valve is turned to the sealed position.

Once the Instant Pot has finished running its course, allow it to naturally release for at least 10 minutes, then manually release any remaining pressure. Note: You can allow the Instant Pot to naturally release all the way if you're doing other things 🙂

Open the lid and if desired, lay a small paper towel on the surface of the beef bourguignon to collect any excess fat (this is optional). Stir well, season to taste with sea salt, and serve with choice of sides.

I enjoy the dish alongside brown rice and peas, but you can serve over noodles, or alongside sautéed or roasted vegetables.

How to Make Whole30 / Paleo Beef Bourguignon:

If you follow a strict Paleo or Whole30 lifestyle, you can make some super easy swaps to make this recipe compliant.

First, omit the wine (unless you have decided it's okay on your protocol), and replace it with more beef broth.

Also, replace the gluten-free all-purpose flour with tapioca flour. It will be a bummer to lose the iconic red wine flavor, but it will still taste GREAT (I tested it without wine and still loved it).

More Healthy Beef Recipes:

• 30-Minute Paleo Beef Stir Fry
• Instant Pot Corned Beef and Cabbage
• 30-Minute Paleo Broccoli Beef Recipe
• Paleo Beef Stroganoff
• Pressure Cooker Korean Beef Bulgogi

My cookbook, Paleo Power Bowls , is now available! CLICK HERE to check it out. Thank you for your support!

If you make this recipe, please feel free to share a photo and tag @The.Roasted.Root on Instagram !

Ingredients

• 4 slices thick cut bacon, chopped
• 1 Tbsp avocado oil
• 2 1/2 to 3 lbs beef chuck roast, chopped into 2-inch chunks
• 1/2 medium-sized yellow onion, diced*
• 2 Tbsp gluten-free all-purpose flour, or tapioca flour
• 1 cup red wine, such as cabernet sauvignon, merlot, etc.
• 3 cups beef stock
• 2 Tbsp tomato paste
• 4 cloves garlic, minced*
• 2 large carrots, peeled and chopped into 3-inch chunks
• 1 large parsnip, peeled and chopped into 3-inch chunks
• 8 ounces mushrooms, quartered
• 1 bay leaf
• 1 Tbsp Italian Seasoning
• 1 tsp sea salt, + more to taste

Instructions

1. Plug in your Instant Pot and press the Sauté button. Allow Instant Pot to heat up for a minute or so. Add the chopped bacon and cook, stirring occasionally, until bacon is crispy and the fat has rendered. Transfer bacon to a small bowl and set aside. Note: while the bacon is cooking, you can chop the beef into 2 inch chunks.
2. Add the avocado oil, followed by the chunks of beef. Brown on two sides for 4 minutes per side, then transfer to a plate. Note: I have a 10-quart pressure cooker, so I'm able to brown all the meat in one batch, but you may need to do this in two batches if you have a smaller pressure cooker.
3. Add the onion to the Instant Pot and sauté, stirring frequently, until very fragrant and softened, about 3 to 5 minutes.
4. Add about 1 cup of beef broth and bring to a full boil. Sprinkle in the flour and whisk until all the clumps are out. Return mixture to a boil, then gradually add the remaining beef broth, the red wine, and the tomato paste, stirring constantly and allowing mixture to continuously boil.
5. Add the garlic, carrots, parsnips, mushrooms, cooked bacon, Italian Seasoning, bay leaf, and sea salt, and stir well.
6. Transfer the browned beef back into the Instant Pot and move everything around until it is well-submerged in liquid.
7. Secure the lid on the Instant Pot, and press Manual. Adjust the time for 45 minutes (be sure it is set to pressure cook on High heat), and make sure the steam release valve is turned to the sealed position.
8. Once the Instant Pot has finished running its course, allow it to naturally release for at least 10 minutes, then manually release any remaining pressure. Note: You can allow the Instant Pot to naturally release all the way if you're doing other things 🙂
9. Open the lid and if desired, lay a small paper towel on the surface of the beef bourguignon to collect any excess fat (this is optional). Stir well, season to taste with sea salt, and serve with choice of sides.

Notes

*Make recipe Low-FODMAP by omitting the onion and garlic. If you are sensitive to mushrooms, omit them too!

Nutrition Information

Yield 6 Serving Size 1 of 6
Amount Per Serving Calories 555 Total Fat 30g Unsaturated Fat 0g Carbohydrates 10g Fiber 7g Sugar 9g Protein 56g

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Source: https://www.theroastedroot.net/instant-pot-beef-bourguignon-gluten-free/

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