Instant Pot Beef Burgundy
Yield: 4 servings
Active Time: 10 minutes
Prep Time: 10 minutes
Cook Time: 1 hour
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Instant Pot Beef Burgundy is a rich, savory stew where tender chunks of beef are simmered in a red wine sauce with mushrooms, garlic, and aromatic herbs. The Instant Pot drastically reduces cooking time, delivering all the deep flavors of a classic beef bourguignon in a fraction of the time.

Ingredients for Single Meal

  • 2 - Tbsp olive oil
  • 2 - lb(s) stew beef
  • 2 - slices bacon
  • - Salt and pepper
  • 2 - cup(s) beef broth
  • 1 - bay leaf
  • 2 - whole carrots
  • 1 - small white onion(s)
  • 2 - Tbsp tomato paste
  • 2 - Tbsp butter
  • 2 - tsp garlic powder
  • 1 - tsp dried thyme
  • 1/2 - cup(s) burgundy wine**
  • 4 - Tbsp all purpose flour**
  • Side: - salad**
  • 1 - gallon-size freezer baggie(s)
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Cooking Directions for Single Meal

  1. Cut the bacon strips into 1/2-inch pieces.
  2. Peel and cut the carrots into 1/4-inch circles. Chop the white onion.
  3. Open the can of tomato paste.
  4. Heat the olive oil in the Instant Pot insert on
  5. Add the beef broth, bay leaf, carrot pieces, chopped onion, tomato paste, butter, garlic powder, ground thyme, and burgundy wine. Stir to combine.
  6. Steam valve: Sealing.
  7. Cook on: Manual/High for 60 minutes.
  8. Release: Natural or Quick.
  9. After you open the lid, whisk the flour with 2 Tbsp of water to make a slurry and then swirl and stir into the meal. Let it sit on warm mode for about 10 minutes to allow the stew base to thicken slightly. Discard bayleaf before serving.
  10. Prepare salad.
  11. Serve Instant Pot Beef Burgundy with side salad.

Freezeasy Meal Prep Directions

  1. Cut 4 bacon strips into 1/2-inch pieces.
  2. Peel and cut 4 carrots into 1/4-inch circles. Chop the 2 white onions.

To each gallon-size plastic freezer baggie, add the following ingredients

  • About 2 lbs. stew beef pieces
  • Half of the bacon pieces
  • Salt and pepper
  • 1 cup beef broth
  • 1 bay leaf
  • Half of the carrot pieces
  • Half of the chopped onion
  • 2 Tbsp tomato paste
  • 2 Tbsp butter
  • 2 tsp garlic powder
  • 1 tsp dried thyme
  • 1/2 cup burgundy wine
  • Note: Do not add the flour before freezing.

Remove as much air as possible and seal. Add label to baggie and freeze.

Freeze & Thaw Instructions

Put baggie in the freezer and freeze up to 6 months in the fridge freezer or 12 months in a deep freezer. Thaw in the fridge overnight, or a warm bowl of water for about 20 minutes, before transferring to the Instant Pot and cooking on High Pressure for 60 minutes. Add the flour, after the pressure cooking cycle, as directed. Discard bay leaf before serving.

Dairy-Free Modifications

Recipe is dairy-free when served with dairy-free sides.

Gluten-Free Modifications

Recipe is gluten-free when use gluten-free flour for thickening.

Printable Label Recipe Title

Instant Pot Beef Burgundy

Printable Label Instructions

Thaw and slow cook on low for 8 hours. Add the burgundy wine and flour, at the end of the cooking cycle, as directed. Discard bay leaf before serving.
Serve with salad.

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