Instant Pot
Instant Pot Beef Bourguignon
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22 Reviews
Jaxmccaff
March 27, 2021
Made this exactly as directed. I did use a high quality bottle of wine and served with roasted potatoes. It turned out very well with excellent flavor. I will make this again.
Willow450
January 27, 2021
It turned out way too soupy. I tried to thicken it up and the carrots turned to mush. Not my best effort. Probably my fault as I probably added too much liquid, but won’t try again
IWearTheHat
November 26, 2020
I cooked this last night. Overall it was very good (we used dark bread and butter with the meal) but the wine flavor was so strong it left a slightly tangy taste for me. I think next time I will use 2/3 or 3/4 wine and and 1/3 or 1/4 beef broth to cover everything. I also used three instead of two carrots and it worked fine. I was impressed with the multi-cooker method (I have a Fagor LUX multi-cooker) and will try this with potatoes or egg noodles next time.
Marguerite
October 20, 2020
The promo on Facebook said that this recipe and method would yield a Boeuf Bourguignon with a “deeper and richer flavor.” And it doesn’t, not at all. It’s just a faster method.
I’ve been making Boeuf Bourguignon for years. I’ve tried several variations over the years, all excellent. But there is nothing new or better about this recipe. It is just easier - NOT better tasting. Pressure cookers have been around for more than 80 years. The Instant Pot is simply an electric, programmable one. That false ad bragging about deeper and richer flavor was just stupid click bait.
I’ve been making Boeuf Bourguignon for years. I’ve tried several variations over the years, all excellent. But there is nothing new or better about this recipe. It is just easier - NOT better tasting. Pressure cookers have been around for more than 80 years. The Instant Pot is simply an electric, programmable one. That false ad bragging about deeper and richer flavor was just stupid click bait.
Robert L.
May 19, 2020
made this on May 19 with instant pot i borrowed from my daughter. No tomato paste so I roasted some cherry tomatoes an mushed them. No button mushrooms so I reconstituted dried Porcini, added the broth & chopped them up. Sauteed meat, & stuff, dash Worcestershire for some reason. OMG, all I can say. For a first exposure to pressure cook, very impressed, as opposed to a five hour braise. BTW, used Baldor Beef during this pandemic. Excellent. Thanks to the author for a no forget formula. Oh yes, egg noodles on side. Life's good, feelin lucky tonight.
Sheila M.
March 4, 2020
Great meal. I made this last night in my 8 quart instant pot. I multiplied the ingredients by 1.5 since I had extra beef. We thoroughly enjoy
It. Great flavor and wonderful left over. I served it over wide flat noodles and a baguette on the side. I used Malbec wine and really enjoyed it. I used my large cast iron skillet to brown the beef since it was more efficient than the instant pot sauté in batches. Great hearty meal.
It. Great flavor and wonderful left over. I served it over wide flat noodles and a baguette on the side. I used Malbec wine and really enjoyed it. I used my large cast iron skillet to brown the beef since it was more efficient than the instant pot sauté in batches. Great hearty meal.
Beth M.
February 17, 2020
I made this recipe double. I used herbes de Provence instead of just thyme. My family loved it and I did too. I did boil the stew after releasing the pressure for at least 10 minutes to reduce the sauce. It was excellent and complex. We ate it with potatoes the first night but I'm sure my husband will love the leftovers with noodles tomorrow night when I'm out. I think it's an excellent recipe and will definitely make it again.
Mon-Cherie C.
November 8, 2019
5 Stars! It was a perfect 1st recipe I made in my new instant Pot, it was very easy and it was amazing, even the next morning with a sunny side egg on it. I will definitely be making this again.
Kathy C.
October 24, 2019
After done cooking, throw the egg noodles in, stir a bit, cover and pressure cook another 5 minutes! Amazing! Noodles are just the right consistency and soak up some of the extra juice. I love my Insta Pot too!!
Lorraine P.
September 29, 2019
Family loved the recipe - just as written. No changes or substitutions. Served over wide noodles. Won over my husband (who had a mother who made traditionally every month during his childhood). I used a lighter cabernet sauvignon (Dark Myth from Paso Robles 2018). I tasted before using - almost more like a Merlot. Thank you for the recipe.
Jennifer K.
September 26, 2019
(1) The type of wine makes a big difference. It said "red wine," and I used red wine, and it was...meh. The wine was overwhelming. But when I've made boeuf bourguignon with a burgundy, it is much better.
pjcamp
September 27, 2019
Burgundy is a Pinot Noir so you can substitute if you can't find actual Burgundy or don't want to spring for the cost.
memarq0
September 23, 2019
If you let the liquid cook down after releasing the pressure, it's lovely - you just need to commit to that additional time. While this instant pot recipe is good and flavorful, it's not "instant".
Carlos C.
September 27, 2019
They never are instant, but it still takes a lot less time than doing it the traditional way.
pjcamp
September 21, 2019
Oh my god, this is awful! And in retrospect, I know exactly why. A pressure cooker is airtight. There's no place for the alcohol to go so it stays right there in the pot. So it ends up a bunch of unmelded flavors swimming in a boozy jus. The taste is quite harsh and really not good at all. I did, by the way, follow the recipe exactly.
Carlos C.
September 22, 2019
Oh dear! I'm sorry it didn't turn out well for you. I know what you mean about pressure cookers being airtight, which is why I instructed to turn on the sauté function to reduce the sauce. BTW, I try to avoid following a recipe exactly. Always trust your instinct. There are so many famous authors and chefs who may instruct you to cook something in a way that is not to your liking or just plain wrong. I'll never forget the recipe for rice pilaf from Ottolenghi's Jerusalem cookbook. I cackled reading his instructions for cooking rice, because I knew it would turn out like mush, so I made it the way I knew to make it but added the ingredients he recommended. Several months later, I tried someone else's rendition that followed the recipe to the letter, and it was terrible. Always trust your intuition, regardless of who wrote or published the recipe. Recipes are not commandments.
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