Name: Beef Bourguignon
Ingredients: 1 tbsp olive oil; 4 lbs Beef (with bones or without); 1/4 cup Bacon grease (alternatively, roughly chop 6 slices of bacon and render); 2 cups diced onion; 1 medium carrot; 1/4 cup tomato paste; 3 tbsp minced garlic; 1 tsp thyme; 1/3 cup flour; 2 cups pinot noir or heavier red wine blend; 2 cups chicken or beef stock; 1/2 cup low sodium soy sauce; 2 bay leaves; 2 tbsp butter; 1/2 cup water; 2 tsp sugar; 3 cups quartered baby bella mushrooms; 1 lb cooked mashed potatoes or baby potatoes; salt and pepper to taste

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Beef Bourguignon

x10 from x10i.com

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Course Main Course

Ingredients

1 tbsp olive oil
4 lbs Beef with bones or without
¼ cup Bacon grease alternatively, roughly chop 6 slices of bacon and render
2 cups diced onion
1 medium carrot
¼ cup tomato paste
3 tbsp minced garlic
1 tsp thyme
⅓ cup flour
2 cups pinot noir or heavier red wine blend
2 cups chicken or beef stock
½ cup low sodium soy sauce
2 bay leaves
2 tbsp butter
½ cup water
2 tsp sugar
3 cups quartered baby bella mushrooms
1 lb cooked mashed potatoes or baby potatoes
salt and pepper to taste

Instructions

Set an instant pot to SAUTE and drizzle bottom with oil
Season the beef with salt and pepper, then sear all sides in instant pot, remove and set aside
Add 1/4 cup red wine to deglaze
Using the bacon grease, saute diced onion, carrots, tomato paste, garlic and thyme until the onions are unfrozen and soft.
Add the flour and stir for 1 minute to get rid of the flour taste
Stir in 3/4 cup of wine to deglaze and get all the browned bits off the bottom of the pan
Add the broth, soy sauce, bay leaves, water, butter, mushrooms, sugar, and 1 cup of wine
Add the beef
Cover and set to manual high pressure for 45 minutes
Do a natural release for 10 minutes, then switch to vent for a quick release
Remove lid, saute again to thicken for 5-10 minutes
Serve over mashed potatoes with a nice glass of wine

Beef Bourguignon