Beef Bourguigno: Experience the flavours of France

Beef Bourguignon, also known as Beef Burgundy, is a classic French dish that originated in the Burgundy region of France. It is a hearty and flavourful stew made with tender chunks of beef, red wine, and vegetables.

The dish is slow-cooked to perfection, resulting in a rich and delicious meal that is perfect for the whole family. The dish has a long history, dating back to the 19th century, and has become a beloved comfort food for foodies around the world.

Tried, tested, and true – this recipe by the number one-selling multi-cooker Instant Pot is a real crowd-pleaser!

Ingredients

• 1.5 kg beef rump steak, cut into large cubes
• 60ml olive oil
• 250g streaky bacon
• 2 onions, chopped
• 4 garlic cloves, crushed
• 2 carrots, sliced
• 30ml flour
• 60ml chopped thyme
• 10ml paprika
• 6 bay leaves
• Zest of 2 lemons
• 10ml brown sugar
• 60ml tomato paste
• 500ml red wine
• 250ml beef stock
• 1kg baby onions, peeled
• 5ml garlic and herb seasoning
• 60g butter
• 500g button mushrooms
• 80ml cream
• Salt and black pepper to taste

Method

1. Set the Instant Pot Pro on sauté mode, add olive oil and bacon and fry until brown and crispy.  Remove the bacon and add half of the beef.  Brown the meat and season with some salt and black pepper. Remove the half-cooked beef and cook the rest of the beef until browned. Keep aside.
2. Add olive oil in the pot and sauté the onions and garlic for a few minutes. Add the flour, thyme, paprika, bay leaves, lemon zest, sugar and the tomato, paste and cook for a few minutes. Return the meat and half of the crispy bacon to the Instant Pot and stir to mix well. Add the red wine and the stock and mix well.
3. Cover and cook on high pressure for 25 minutes. Allow the pressure to release naturally.
4. Open the lid, turn on the sauté function and cook until the sauce is thick and reduced.
5. Meanwhile: Preheat your air fryer to 180°C. Place the baby onions in a medium sized tray, season with the garlic and herb seasoning and drizzle with a little oil and roast for 20 minutes, checking halfway.
6. Set your Instant Pot on sauté mode, add butter and sauté the mushrooms until they brown and season. Add the mushrooms and baby onions to the beef and mix it in gently. Stir in the cream and check the seasoning.
7. To serve: scatter the remaining crispy bacon over the stew and garnish with chopped thyme.