I just made a bootleg version of Beef Burgundy in my Instant Pot and it tasted so good I just had to share it. The original recipe came from Pinterest. But I adjusted it a bunch to suit what I felt like doing and my ingredients on hand. Full disclosure; mine was very soupy. That could have been remedied by using more flour. But it didn’t really matter to me since the mashed potatoes absorbed the liquid. It was the perfect meal for a cold, rainy night. Bon Appétit!
INSTANT POT BEEF BURGUNDY
With the Instant Pot on sauté, cook:
6 oz bacon, chopped (I used Wrights Sweet Barbecue Bacon)
2 large onions, chopped
Remove the bacon and onions and brown in batches, adding oil if necessary:
4 lbs stew beef
Sprinkle meat with:
¼ C flour
½ t sea salt
¼ t pepper
Stir to coat.
Put onions and bacon back in the pot.
Combine and add to pot:
3 C burgundy
2 C water
1 T Beef Better Than Bouillon
2 T tomato paste
1 t fresh thyme
2 bay leaves
6 cloves of garlic (I used minced from a jar. No shame.)
Set Instant Pot to high pressure for 30 minutes. Let release naturally for 10 minutes.
Serve with mashed potatoes and broccoli. Yield: 8 Kerith House servings, 12 normal servings, or 16 airline servings.
Added Bonus: There will be a lot of extra liquid. Save it! It makes a great broth for French Onion Soup. I will post my favorite recipe for that next time.