Beef Bourguignon

Beef Bourguingnon.jpg

In an Instant Pot, because who has time otherwise? Very few people I know do!  And I have to say, this really exceeded my expectations. It’s like a fancied-up beef stew, so it makes this Texas girl who loves Manhattan really happy!

I hadn't tried cooking with red wine since starting my whole AIP journey (TBH...I hadn't before AIP, either!), so it was a whole new adventure for me. I'm not one to imbibe as it is, so cooking with it was a whole new thing. I mean sure, I'd seen other people use it....anyone remember Justin Wilson? Well, I guar-on-tee the broth in this dish would make him proud!

•2 lbs beef (stew beef, or chuck roast cut into cubes)
•6 bacon slices, cut into 1” pieces
•6 baby bella mushrooms, sliced
•1/2 white onion, slivered
•3 garlic cloves, minced
•3 carrots, chopped
•2 tsp sea salt
•2 tsp garlic powder
•3 sprigs fresh thyme
•2 tbsp water *optional
•1 tbsp cooking fat (tallow, coconut oil) *optional
•1 cup sulfite free red wine (AIP REINTRO)
•Bone Broth (approx 3 cups)
•1-3 tbsp coconut flour

  1. “Dry” the beef with paper towels, then season with the sea salt and garlic powder.
  2. In an instant pot, sauté the bacon on low until fat has rendered. Add the mushrooms, onion and garlic to the bacon and continue cooking on “sauté” until onions and mushrooms are soft. **if the vegetables begin to stick, add the water. You can also put the instant pot lid on to give it a good steam.
  3. Remove the bacon and vegetables from the instant pot and set aside.
  4. If the bacon fat has been used completely, add the optional cooking fat to the instant pot. Keeping the sauté function on low, add the beef and sear on each side. This will need to be done in batches due to the size of the instant pot.
  5. Turn off the sauté function. Add the beef, wine, carrots and thyme to the instant pot. Add bone broth until it just covers the beef.
  6. Cook on “manual” for 35 minutes and quick release pressure at end of cycle. Remove lid, and remove thyme sprigs.
  7. Use 3 tbsp of the broth and whisk together with 1 tbsp coconut flour to make a slurry. Add the slurry to the broth. If you like your broth thicker, do this a couple of times.
  8. Pour the slurry into the instant pot and stir well. Add the bacon, mushroom, onion and garlic mixture and stir.
  9. Garnish with parsley upon serving! Optional: serve over fresh greens, cauliflower rice or butternut squash noodles.