This Pressure Cooker Beef Bourguignon includes a few time-saving changes to the traditional French recipe, making it easy for weeknight dining. This recipe is friendly for Paleo and Keto diets and adaptable for Whole30 and Low-FODMAP diets.
- 2 1/2 lbs beef stew meat (chuck or shoulder work well)
- 2 tsp sea salt, divided
- 1/2 tsp cracked black pepper
- 1 tbsp avocado oil
- 1 tbsp tomato paste
- 1 tbsp olive oil + 2 cloves minced garlic – OR – 1 tbsp garlic-infused olive oil (for Low-FODMAP)
- 1 cup dry red wine (Burgundy, Cabernet, Pinor Noir, or Merlot) – OR – 1 additional cup beef broth (for Whole30)
- 1 cup beef broth
- 1 cup sliced carrots
- 1/2 tsp dried thyme
- 1 bay leaf
- 1/3 lb pork belly
- 1/2 lb Crimini mushrooms, quartered – OR – 1/2 lb Oyster mushrooms (for Low-FODMAP)
- 10 oz pearl onions, trimmed and peeled (omit for Low-FODMAP)
- 1 tbsp arrowroot flour
- 3 tbsp cold water
- Optional: Fresh flat leaf parsley to top
- Season the beef stew meat with 1 3/4 tsp sea salt and the cracked black pepper. I recommend doing this around an hour before you cook this dish if you wish to maximize the tenderness (or up to the night before), but may be done right before cooking if you’re working in a shorter window of time. As the meat absorbs the salt, it will begin to disgorge moisture. Simply blot this away with a paper towel before cooking so that the meat is as dry as possible for best browning results.
- Set a large sauté pan over high heat with the avocado oil. Once the pan is properly hot, sear meat in batches, making sure not to overcrowd the pan so that the meat browns properly. Allow the meat to cook for around 2 minutes on each side before turning. You’re looking for a nice brown sear on the outside of the meat, but the inside should still be mostly raw. Reserve seared meat to the side in the bowl of your cold pressure cooker as you work through the batches.
- Lower the heat of your sauté pan slightly, to medium-high. Add the tomato paste and garlic-infused olive oil (or olive oil + minced garlic) to the pan and stir together for 30-60 seconds. You just want to get a bit of direct heat on the tomato paste so it begins to darken.
- Add the red wine and deglaze the pan, scraping all of the browned bits that may be lingering from the meat and tomato mixture 1-2 minutes.
- Remove from heat and add the wine and tomato mixture to the bowl of the electric pressure cooker along with the browned beef. Then add beef broth, carrots, dried thyme, and bay leaf. Give the mixture a good stir before locking the lid and sealing the vent. Set to pressure cook on high for 40 minutes.
- While the beef is cooking, set the sauté pan over medium-high heat. Once properly hot, add the pork belly to the pan. Cook until evenly golden and crisp on the edges, about 8 minutes, stirring occasionally to make sure that it cooks evenly on all sides and is cooked through. Reserve the pork belly to the side, retaining a tablespoon of the rendered fat in the pan to cook the mushrooms in. The rest of the fat can be utilized later for the onions if you wish, or discarded.
- Cook the mushrooms next in the rendered 1 tbsp pork belly fat remaining in the pan. Make sure you start with very dry mushrooms in one even layer for best browning results. Cook undisturbed until brown on one side, about 3-5 minutes. Stir and cook another 3-5 minutes until evenly browned. As the mushrooms cook, they will disgorge liquid and begin to look glossy. You’ll want to cook until all liquid has left the pan and they are nice and golden, then add 1/4 tsp sea salt at the very end and reserve to the side with the pork belly.
- Add the pearl onions to the pan along with a tbsp of the rendered pork belly fat or avocado oil. Sauté, stirring occasionally until the edges begin to blister and turn nice and golden. Reserve to the side with the pork belly and mushrooms.
- Once the pressure cooker has finished its 40-minute cook, quick-release the pressure. Add the reserved pork belly, mushrooms, and onions to the pressure cooker with the stew and carefully fish out the bay leaf.
- Taste for salt and adjust if needed.
- In a small prep bowl, prepare a slurry with the arrowroot flour and cold water (don’t worry, it’s such a small amount of cold water it shouldn’t bring the temperature of your stew temp down too much). Once evenly blended, add this to the stew and stir it in. Within about a minute or less, the stew should begin to thicken slightly and turn glossy as you stir. If you would like to thicken the stew even more this can be repeated again, but remember that a little arrowroot goes a long way and a cold water slurry must be used before adding it to the stew, otherwise it will clump up.
- Serve the Pressure Cooker Beef Bourguignon warm over your choice of side with optional parsley on top. Mashed potatoes or mashed cauliflower are my personal favorite, but I’ve included some other great ideas in the text above.
Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
- Serving Size: 1 portion
- Calories: 612
- Sugar: 4 g
- Sodium: 1135 mg
- Fat: 32 g
- Saturated Fat: 19 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 64 g
- Cholesterol: 151 mg