The Instant Pot: Formerly known as the my "most intimidating kitchen appliance."  Truth be told, it took me almost a year to pull this pressure cooker-extraordinaire out of its box!  I guess I was afraid that I'd lose an eye from the steam function/somehow ignite my apartment on fire/receive third-degree burns.  Or something else disastrous and life-threatening along those lines... 

However, with the New Years resolution-fire lit under my ass to cook more homemade meals in 2019, I can proudly say that the IP (Instant Pot) and I have become quite friendly over the past month.  The blustery January temperatures here in New York were the inspiration behind my inaugural IP meal: Beef Bourguignon, a hearty French stew comprised of beef braised in red wine and stock and flavored with carrots, onions, garlic, pearl onions, mushrooms, and bacon.  For this recipe, I substituted sweet white onions for the traditional pearl variety that it calls for (because they are a bitch to peel), and completely did away with the bacon (not because I don't love the stuff, but because omitting pork belly shaves off some serious calories).  The final result?  Dynamite!  And trust me when I say that you won't miss the bacon...or those annoying pearl onions!

This recipe is easy to prep and cook - takes approximately two hours from start to finish (including gathering ingredients, food prep, and cook time) - and is a huge crowd pleaser.  

*Tip: Make one day ahead of time for flavors to fully marry!  This stew is like a fine wine - I swear that it gets more delicious by the day!

Ingredients:

Serves four large bowls of stew; loosely based on the recipe from My Food Story

• 1 tablespoon olive oil

• 1 lb. stew meat (1.5" - 2" sized chunks)

• 2 large cloves of garlic, chopped

• 1 cup sweet white onions, chopped in 1" pieces (most recipes recommend using pearl onions, but they're a nightmare to peel, so I will spare you)

• 1 cup button mushrooms, halved

• 3 carrots, thickly sliced

• 1 1/3 cups red wine, separated by 1 cup and 1/3 cup (make sure to use a wine that you actually enjoy drinking; NOT cooking wine. For this recipe, I use a juicy California Merlot or Red Zinfandel)

• 1 cup beef broth

• 1 teaspoon dry thyme

• 1 bay leaf

• 1 tablespoon tomato paste

• 1.5 tablespoons flour

• Salt and pepper, to taste

Method:

1. Turn on your Instant Pot (IP). Set to Sauté function and select high (heat).

2. In a sauté pan, heat oil over medium/high heat. Allow the pan to get hot. Meanwhile, liberally season the beef with salt and pepper. Working in batches, sear the meat on each side for 30 seconds and set aside.

3. Pour the pan grease (from step 2) in to the IP. Add the garlic, onions, mushrooms, and carrots and sauté, stirring occasionally.

4. Meanwhile, using the pan from Step 2, return to the stove. Add 1/3 cup of wine and simmer for five minutes, making sure to scrape the delicious bits stuck to the bottom and sides of the pan (from searing the beef).

5. Add the deglazed wine from the pan, seared beef, remaining wine (1 cup), broth, thyme, bay leaf, and tomato paste to the IP. Lock the lid in place and change the setting from "Sauté" to "Pressure Cook" and manually set the timer dial for 40-minutes.

6. In a bowl, whisk together the flour and 1/4 cup water.

7. Once the 40-minutes has elapsed, release the pressure manually from the IP and carefully remove the lid. Turn on the "Sauté" function and select low (heat).

8. With a ladle, add a small amount (1/3 cup, approximately) of the hot stew to the flour mixture to temper, stirring constantly. Once fully combined, slowly pour in to the stew and stir to incorporate. Simmer for 5 minutes, until the stew thickens.

9. Taste the stew and adjust the flavor by adding salt and pepper, according to your liking/preference (if need be).

10. Serve immediately or store overnight and enjoy the next day for an even more flavorful and robust stew!

Bon appetit!

...

Until we eat again, 

Lindsay, The Lunch Belle