Sure, you could labor over beef burgundy stew for hours like most recipes call for. Or you could make this hands-off Instant Pot™ version that’s ready with less time and less effort. Both techniques result in dinner that’s beyond delicious. We’ll leave it up to you on how to get there.
Ingredients
2 lb trimmed boneless beef chuck roast, cut in 1-inch cubes
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 tablespoon vegetable oil
2 cups chopped onions
1 package (8 oz) button mushrooms, quartered
3 slices bacon, chopped
3/4 cup Progresso™ beef avored broth (from 32-oz carton)
3/4 cup Pinot Noir or other dry red wine
1 tablespoon canned Muir Glen™ organic tomato paste
2 cups 3/4-inch pieces peeled carrots (about 3 large carrots)
2 stalks celery, chopped (about 3/4 cup)
2 tablespoons cold water
2 tablespoons cornstarch
Steps
1In large bowl, toss beef with salt and pepper.
2Spray 6-quart Instant Pot™ insert with cooking spray. Select SAUTE; adjust to normal. Add oil to insert. Add beef in 2 batches; cook 2 to 4 minutes on first side until browned. Turn, and cook 2 to 4 minutes longer on second side or until browned; transfer to medium bowl. Add onions, mushrooms and bacon to insert; cook 4 to 5 minutes, stirring occasionally, until onions start to soften. Bacon may not be fully cooked. Select CANCEL.
3Add broth, wine, tomato paste and beef to insert. Add carrots and celery on top of beef. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 45 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
4In small bowl, beat water and cornstarch with whisk. Select SAUTE; adjust to normal. Heat liquid to simmering. Gently stir in cornstarch mixture; cook 30 to 60 seconds, stirring frequently, until thickened. Select CANCEL.