Ingredients: |
Ingredients: 1 pound stew beef, cut into 1-inch pieces
2 tablespoons all-purpose flour
Salt and pepper, to taste
1 tablespoon olive oil
1 tablespoon unsalted butter
1 large bay leaf, fresh or dried
2 large garlic cloves, smashed
1/2 teaspoon dried thyme
2 yellow onions, cut into half-inch slices
2 medium carrots, peeled and cut into 1-inch pieces
1 tablespoon tomato paste
8 ounces button mushrooms, cleaned
Red wine, enough to cover meat (see directions)
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Directions: |
Directions:Pat the beef dry and set aside. In a bowl, add the flour, salt, and pepper and stir to combine. Add the meat and toss to coat (it's okay if it's a little sticky).
Turn the Instant Pot onto the medium Sauté setting and add 1 tablespoon olive oil. When the oil is hot, add a single layer of meat. Wait for it to brown on one side, and then turn over. When browned on both sides, remove and place on a plate. Repeat with the remaining meat until it is all browned. Set browned meat aside.
Add butter to the Instant Pot. When it is melted and foaming, add bay leaf and fry until fragrant. Add the onions and stir until translucent. Stir in garlic and carrots and fry for about 3 minutes. When garlic is no longer raw, add tomato paste and mix with the vegetables. Fry for 1 minute. You can add a little bit of wine if things start to brown too quickly. Stir in the mushrooms and cook for about 2 minutes.
Add thyme, meat and enough wine to just cover all the solids. Turn the Instant Pot off. Place the cover on the Instant Pot, making sure to turn the knob to the Pressure Cook setting. Cook on high pressure for 45 minutes.
When finished cooking, release the pressure and uncover pot. Turn on the sauté setting to high and reduce until you reach the desired consistency (and to cook off any alcohol). Season with salt and pepper to taste and serve with a baguette, egg noodles, or roasted potatoes. |
This recipe for Instant Pot Beef Bourguignon is from