Wednesday, April 27, 2016

Instant Pot Burgundy Beef

The Instant Pot is such a great tool to have in the kitchen. With so many different functions, it is nice to have one appliance that does so much. I chose to slow cook this recipe because I knew I would be home all day. Having a sauté function in the same place means less mess and cleanup. After using the Instant Pot for a while, I know for sure it now has a permanent home in my kitchen.

Instant Pot Burgundy Beef
by Sarah M.

1 1/2 pounds beef stew meat
2 Tablespoons beef roast seasoning (I used this Beef Roast Seasoning from The Spice House)
3/4 cup flour
6 thick slices of bacon, diced
1 heaping Tablespoon garlic paste
1 8-ounce package of white mushrooms
1 8-ounce package of cremini mushrooms
3/4 pound pearl onions (frozen works perfectly here)
1 10.5 ounce can of tomato sauce
1 1/2 cups burgundy wine
100 milliliters (2 shots) cognac

Add the beef roast seasoning to the flour in a large bowl. Add in the beef and toss to fully coat each piece.

Set the Instant Pot to the sauté function on the more setting. Add in the bacon and sauté until the bacon is crisp. Once the bacon is done, take it out with a slotted spoon.

Add the floured meat to the pot to let it brown on all sides. This will have to be done in batches. Make sure that all the flour is browned. Add all the meat back to the pot. Right on top, add in the garlic paste, mushrooms, onions, crisp bacon, tomato sauce, wine and cognac.

Set the Instant Pot to the slow cooker function on the less setting for 8 hours.

I chose to serve this over whole-wheat egg noodles, but it would be great over mashed potatoes as well!

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