The Best Instant Pot Beef Burgundy Recipe
When you have a few pounds of beef tips, what do you typically lean towards? Beef tips with gravy? So do I! They’re tender, flavorful, and ridiculously easy. However, today I felt it necessary to exercise some creativity with that bag of beef tips. While along the same wavelength of beef tips and gravy, this recipe takes it to the next level. Inspired by Beef Bourguignon, I wanted to offer up this classic made famous by Julia Child, but have it much easier to make. No braising and hours of waiting required today! Using your Instant Pot, you’ll be rewarded with tender meat and an ultra flavorful red wine gravy.
Olive oil – Avocado, canola, vegetable, sunflower, safflower, or grapeseed oils will all work too. Beef – Tips or stewing beef. Salt & pepper – Season to taste. Butter – I prefer to use unsalted to have better control over the sodium. Mushrooms – I used cremini. Use any type you like! Onion – White or yellow. Garlic – Use as much or little as you like. Tomato paste – Make sure you have paste rather than sauce or crushed. Tomato paste is very thick and has a strong tomato flavor. Red wine – Since we’re using a whole bottle, I don’t suggest eliminating the wine. You can use an alcohol-free red wine if needed. Beef broth – Chicken or veggie broth can be used if that’s all you have. Bay leaves – Fresh or dried. Thyme – Fresh is best. Cornstarch – This is to create a slurry to thicken your stew. Water Parsley – Freshly chopped for garnish.
What type of beef should I use?
‘Beef tip’ recipes rose in popularity because they allowed butchers to use up and sell the bits of beef they’d usually throw out. Not just that, but they were also able to sell them for a really cheap price. That being said, you have tons of options for what types of beef you can use for this recipe! Chuck roasts, round roasts, rump roast, sirloin, tenderloin, or rib cuts. You can grab cubes of stewing beef from the grocery store or you can go ask you local butcher for some beef tips. If you often trim up roasts, you can also save those and freeze them. Once you have a couple pounds of meat accumulated, use them up in this recipe!
What type of red wine is best for cooking?
When you’re cooking with red wine, it’s best to choose a dry variety with plenty of tanins. Of course, Burgundy wine would be ideal for beef burgundy, but Merlot, Pinot Noir, Cabernet Sauvignon, Zinfendel and Shiraz are all great options as well. Cook with wines that you would drink, especially in a recipe like this which requires a whole bottle. In terms of making this recipe alcohol-free, I suggest finding an alcohol-free red wine. It’s very important for the flavor profile of the recipe to include wine, so I wouldn’t be able to offer a comparable substitute.
How to store leftovers
Transfer leftover beef burgundy to an airtight container and store in the fridge for 3-4 days. This will reheat well either in the microwave or on the stovetop. Using a saucepan or a skillet, bring the leftovers to a boil over high heat, then reduce the heat to a simmer. Cook for 10 minutes, or until fully heated through. You may have to shred a piece of beef to make sure they’re not cold in the center. Feel free to add a splash of water or broth if the sauce is getting too thick and reduced.
Freezing
A stew like this is one of my favorite meals to freeze. Your beef burgundy will last 4-6 months frozen. Reheating will be much easier if you let the leftovers thaw overnight, but it isn’t completely necessary. Reheat using the methods described in the section above.
Looking for more recipes like this?
Beef Bourguignon Instant Pot Beef Brisket Beef Stroganoff Crockpot Beef Stew Salisbury Steak Oxtail Stew Beef Ragu American Goulash Pozole Rojo Recipe Beef Stifado (Greek Beef Stew)
