Easy Beef Burgundy
Prep Time15 mins
Cook Time35 mins
Pressure Release15 mins
Total Time50 mins
Servings: 6 servings
Ingredients
- 8 slices thick-cut pork bacon (or 12 slices thin-cut), diced
- 1 large yellow or white onion, diced
- 4 cloves garlic, minced
- 1 pound fresh mushrooms, sliced (we like crimini, but any kind will do)
- 4 pounds stew beef, cut into 1-inch chunks
- 3 cups beef broth (more or less to cover meat)
- 2 cups red cooking wine
- 1 medium carrot, cut into chunks
- 2 tablespoons tomato paste
- 1 tablespoon fresh thyme leaves, chopped OR 1 teaspoon dried thyme leaves
- 1 bay leaf, crushed
Instructions
Pressure Cooker (Instant Pot) Instructions
- In the crock of your pressure cooker, sauté the bacon, onion, and mushrooms together, stirring often, until the bacon is just barely cooked and the onions are translucent.
- Add the garlic and sauté another minute until the garlic is lightly toasted.
- Using a slotted spoon, remove the bacon, onion, and mushroom mixture and put into a bowl; set aside.
- In the remaining bacon fat, cook the stew meat on each side just until lightly browned on the exterior.
- Add the bacon, onion, and mushroom mixture back to the crock. Add in the remaining ingredients and stir together.
- Pop on the lid and cook on high pressure for 40 minutes.
- Naturally release pressure for 15 minutes then quick release the rest of the way. Serve and enjoy!
Slow Cooker (Crock Pot) Instructions
- In a large skillet over medium heat, sauté the bacon, onion, and mushrooms together, stirring often, until the bacon is just barely cooked and the onions are translucent.
- Add the garlic and sauté another minute until the garlic is lightly toasted.
- Using a slotted spoon, remove the bacon, onion, and mushroom mixture and put into a bowl; set aside.
- In the remaining bacon fat, cook the stew meat on each side just until lightly browned on the exterior.
- Put the beef, bacon, onions, mushrooms, and all the remaining ingredients together in the crock of your slow cooker. Mix together.
- Pop on the lid and cook on low for 6 to 8 hours. Serve and enjoy!
Oven Instructions
- Preheat oven to 325° F.
- In a dutch oven over a medium heat burner, sauté the bacon, onion, and mushrooms together, stirring often, until the bacon is just barely cooked and the onions are translucent.
- Add the garlic and sauté another minute until the garlic is lightly toasted.
- Using a slotted spoon, remove the bacon, onion, and mushroom mixture and put into a bowl; set aside.
- In the remaining bacon fat, cook the stew meat on each side just until lightly browned on the exterior.
- Put the bacon, onions, and mushrooms back into the dutch oven; add all the remaining ingredients and mix together.
- Pop on the lid, put in the oven, and bake for about 1 hour and 30 minutes or until beef is fully cooked. Serve and enjoy!
Nutrition
Serving: 1serving | Calories: 863kcal | Carbohydrates: 8g | Protein: 40g | Fat: 38g | Fiber: 1g