This simple weekend meal is a twist on the classic beef stew. It can be made quickly using an Instant Pot or pressure cooker but will feel like restaurant level comfort food.
Beef Bourguignon Stew
- 1 Tbsp. – Olive oil
- 3-4 lb. – Beef chuck roast
- 2 cups – Burgundy or other dark red wine
- 2 – Brown onions, quartered
- 2 cups – Carrot, peeled, large dice
- 1 lb. – New/baby potatoes
- 1 lb. – Button mushrooms, whole or halved
- 4 cups – Beef broth (alternately use beef base and water)
- 2 – Bay leaves
- 3-5 lbs. – Russet potatoes
- 1/2 cup – Butter
- 1/2 cup – Heavy whipping cream
- 1/2 Tbsp. – Soy sauce
- 1/2 tsp. – hot sauce (I use Frank’s)
- 1/2 cup – corn starch
Preheat Instant Pot on ‘sauté’ setting. Generously coat roast with salt and pepper. Add oil and sear roast on both sides, 2-5 minutes per side. Add wine and let come to a simmer, burning off the alcohol smell, 2-5 minutes. Stop the cooker, add onion, carrots, baby potatoes, bay leaves, and broth.
Close lid, set to ‘stew’ setting (roughly 60 minute cycle). Alternately, if using a pressure cooker, bring to pressure and cook 60 minutes.
Meanwhile, peel, dice, and boil russet potatoes until fork tender. Drain, reserving the water, add 1/2 cup butter and 1/2 cup cream, 1 to 1 1/2 Tbsp.salt to taste and a little black pepper. Blend smooth with an immersion blender or by hand until smooth.
Release pressure on cooker, strain broth into a large pot. Place roast and veggies in a serving dish, cover to keep warm. Heat broth to boiling, add soy sauce, hot sauce, and salt and pepper to taste. Mix corn starch with 1/2 cup cold water in a cup to make a slurry, add to the broth while stirring. Bring to a boil. If too thick, add small amounts of reserved potato water until the right consistency. If too thin add more corn starch slurry. Always return to a boil after adding cornstarch.
To serve add potato puree, then large chunks of roast and reserved potatoes carrots and onions. Serve a generous ladle of broth on top. Serve with crusty French bread.
