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Tender Pressure Cooker Beef Bourguignon Recipe Easy Rich Red Wine Sauce

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A quick and easy pressure cooker version of classic French beef bourguignon with a rich red wine sauce, tender beef, and hearty vegetables. Perfect for cozy dinners without the long wait.

Ingredients

Scale
  • 2 lbs beef chuck roast, cut into 1.5-inch cubes
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons all-purpose flour (or gluten-free flour)
  • 2 tablespoons olive oil or vegetable oil
  • 2 medium carrots, peeled and sliced into 1/2-inch rounds
  • 1 large yellow onion, chopped
  • 3 garlic cloves, minced
  • 8 oz cremini or button mushrooms, halved or quartered
  • 2 tablespoons tomato paste
  • 1 1/2 cups dry red wine (Pinot Noir or Burgundy recommended)
  • 1 cup beef broth (homemade or low-sodium store-bought)
  • 3–4 sprigs fresh thyme
  • 1 bay leaf
  • Chopped parsley for garnish (optional)

Instructions

  1. Pat the beef cubes dry with paper towels, then season generously with salt and pepper. (5 minutes)
  2. Heat 2 tablespoons of olive oil in a skillet over medium-high heat. In batches, sear the beef cubes until all sides are browned, about 3-4 minutes per batch. Transfer browned beef to a plate. (10-12 minutes)
  3. In the same skillet, add chopped onion and carrots. Cook until softened and fragrant, about 5 minutes. Add garlic and mushrooms, cooking another 3 minutes until mushrooms release their juices. (8 minutes)
  4. Stir in tomato paste and cook for 1 minute. Pour in red wine and scrape browned bits from pan. Let wine simmer for 3-4 minutes to reduce slightly. (5 minutes)
  5. Transfer browned beef and sautéed vegetables into the pressure cooker. Pour in wine mixture and beef broth. Sprinkle flour over mixture and stir well. Add thyme sprigs and bay leaf. (5 minutes)
  6. Seal lid and set pressure cooker to high pressure for 35 minutes. Allow pressure to release naturally for 10 minutes, then quick-release remaining pressure. (35 minutes cook, 10 minutes release)
  7. Open lid carefully. Remove thyme sprigs and bay leaf. Stir stew and adjust seasoning with salt and pepper. If sauce is too thin, use sauté function to simmer and reduce to desired thickness. (5-7 minutes)
  8. Garnish with chopped parsley and serve hot over buttered egg noodles, mashed potatoes, or crusty bread.

Notes

Browning the beef well is essential for flavor. Use good quality dry red wine for best taste. Natural pressure release helps keep beef tender. Adjust sauce thickness at the end with sauté function or cornstarch slurry. For gluten-free, substitute flour with cornstarch or arrowroot.

Nutrition

Keywords: beef bourguignon, pressure cooker, red wine sauce, easy beef stew, French comfort food, quick beef recipe

Find it online: https://evabake.com/tender-pressure-cooker-beef-bourguignon-recipe-easy-rich-red-wine-sauce/