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Best Paleo Instant Pot Beef Bourguignon Recipe

Gluten Free
Lunch
Main Dishes
Paleo
★★★★☆
4.9/5
(1793 reviews)
By Zylo Nutritionist Team
Best Paleo Instant Pot Beef Bourguignon
Zylo Recipes

Description

Imagine tender chunks of beef, imbued with the rich flavors of a classic French stew, effortlessly achieved with the help of a pressure cooker. This beef bourguignon recipe transforms simple ingredients into a deeply satisfying and elegant meal. The journey begins by searing the beef, developing a beautiful crust that seals in the juices and creates a foundation of robust flavor.

The browned beef then mingles with the sweetness of onions and carrots, their flavors melding together to form the heart of the dish. A generous splash of red wine, simmered with tomato paste, fresh garlic, and fragrant thyme, creates a luscious braising liquid that envelops the beef, coaxing it to fork-tenderness. The result is a symphony of flavors, where the earthy notes of the beef are balanced by the subtle sweetness of the vegetables and the complex, fruity undertones of the wine.

To ensure a perfectly thickened sauce that clings beautifully to the meat, a touch of starch is added, creating a glossy glaze that enhances both the appearance and the taste of the dish. Instead of traditional pearl onions, this recipe uses larger onions, which stand up better to the pressure cooking process, retaining their texture and preventing them from becoming overly soft. The result is a hearty and flavorful stew that is both comforting and sophisticated, perfect for a cozy night in or a special occasion.

Serve it with your favorite sides to soak up every last drop of the delicious sauce. The deep, savory flavor of the beef, the subtle sweetness of the vegetables, and the fragrant aroma of herbs create an irresistible combination that will leave you wanting more. Each bite is an experience, a journey through layers of taste and texture that will tantalize your senses and warm your soul.

Preparation Time

Prep Time
30 min
Cook Time
1 h 15 min
Total Time
1 h 45 min

Nutrition Information

Per 1 bowl serving
C
Calories
450 Kcal
C
Carbs
20 g
Fi
Fiber
5 g
Sugar
8 g
P
Protein
35 g
C
Fats
30 g
Saturated Fats 12 g
Unsaturated Fats 15 g
Cholestrol 120 mg
Sodium 600 mg
Potassium 800 mg
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Ingredients

    1.
    White Boiler Onions
    White Boiler Onions
    8 oz
    2.
    Pasture-Raised Thick Cut Bacon
    Pasture-Raised Thick Cut Bacon
    1 fried slice
    3.
    Beef For Stewing
    Beef For Stewing
    2 lb
    4.
    Coarse Kosher Salt
    Coarse Kosher Salt
    1 tsp
    5.
    Carrots, raw
    Carrots, raw
    1 medium - 6" to 7" long
    6.
    Red wine
    Red wine
    1 cup
    7.
    Coarse Kosher Salt
    Coarse Kosher Salt
    1 tsp
    8.
    Black pepper
    Black pepper
    0.25 tsp
    9.
    Tomato paste
    Tomato paste
    1 tbsp
    10.
    Garlic
    Garlic
    2 clove
    11.
    Beef broth
    Beef broth
    1 cup
    12.
    Thyme, fresh
    Thyme, fresh
    2 tbsp
    13.
    Bay Leaf
    Bay Leaf
    2 leaf
    14.
    Arrowroot flour
    Arrowroot flour
    4 tbsp
    15.
    Fresh Parsley (for flavoring only)
    Fresh Parsley (for flavoring only)
    1 tsp

Instructions

    1.
    Remove the skins from the boiler onions by dropping them into a pot of boiling water for 30 seconds. Then drop them into a bowl filled with ice water for 30 seconds. Remove them from the water and trim off the ends. The skins should peel right off using a paring knife to help get underneath the papery skins. Set the peeled onions aside.
    2.
    Dry the stew beef using paper towels. Discard the wet paper towels and repeat with more if necessary. Drying the meat is critical for achieving a proper sear. Season the beef with one teaspoon of kosher salt and ¼ teaspoon of black pepper. Preheat the Instant Pot on the Saute setting. Add in chopped bacon before the pot is hot to render the bacon fat. Keep cooking the bacon until it is crispy and the fat is rendered off into the bottom of the pan. Remove the crisp bacon to a bowl for now.
    3.
    Add in ⅓ to ½ of the stew beef, browning it on the first side for several minutes before stirring it. Repeat browning the beef on all sides. Remove the beef to the bowl with the bacon and repeat with the remaining meat.
    4.
    There should be some fat and brown bits on the bottom of the pan. Add the boiler onions and cut carrots to this. Stir well to incorporate it all. Season it with one teaspoon of kosher salt. Cook until the onions and carrots start to brown. Before the bottom of the pan burns, drizzle some red wine into the pan to deglaze some of the browned bits and continue cooking the carrots and onions for a couple more minutes.
    5.
    Next, add the mushrooms. The mushrooms should be destemmed and then cut into quarters. Cook the mushrooms until they become nicely browned.
    6.
    Next, add back in the beef, tomato paste, garlic cloves, red wine, beef broth, fresh thyme, and bay leaves. Set the pot on high pressure for 1 hour and 15 minutes.
    7.
    Once the timer is up, set the pot on the quick release. When the button pops open the lid to see how much liquid was created in the pot. Create a starch slurry by mixing four tablespoons of arrowroot starch and 1-2 tablespoons of water. Pour the slurry into the pot and give it a good stir. Turn the Instant Pot on the Saute setting and allow the mixture to come to a boil and thicken the sauce. Remove the thyme stems as well as the bay leaves and discard. Once thickened, serve immediately with chopped parsley on top.