Instant Pot Beef Bourguignon
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No trip to France would be complete without the classic Beef Bourguignon (I have SUCH trouble pronouncing this word for some reason). It’s basically the richest …
This guy is The Man! Every recipe I’ve tried of his has been a home run!
I appreciate Richard's contributions to this one
think you just sold me on the IP
You may want to do a redo of this video.
Very nice. I might mention you would get a better browning of your beef cubes if you did not pour them in all at one time. Multiple batches would work better. You would also have a much stronger beef flavor from the browning. jmo
Looks great and what be even better if you stopped blaspheming God.
While I am sure this is delicious, and I cannot wait to try it this way you didn’t allow the beef to undergo the Maillard reaction which is paramount to the taste of beef burgundy.
But I will say you have already changed the way I and my two daughters cook with an Instant Pot.
Hi – I made the Beef Bourguignon today and it was PERFECTION!!! It tasted like I was back in Paris. Thank you for sharing your recipe.
I wonder if I can add those mini potatoes to it also
Your videos are so much better than cooking with Doug !
Sauce a wee bit to thin. Wrong wine!
I could not decide if I was a fan of Instant Pot or not until I found your channel. You are an amazing teacher and chef and so entertaining. This is the best way to make beef stew and the instant pot takes the tough 3-4 hours of babysitting beef on stove step out. Love it. Thanks for great videos and techniques.
I have had an instapot at least 2 months I feel as if beef is dry everytime I cook it I even reduce cooking times at least 5-10 mins I tried natural release and quick release what is wrong with my pot, I have even gone as far as frozen meat. Tender or moist I want both!!
I just made this last night after I got home from work and it was sooooo easy and so delicious. I just used a bag of frozen stew vegetables I had in the back of the freezer and it was great. I will be making this again and again.
I am totally making this! It's like stroganoff, but with wine instead of tomato sauce, no cream and more onions. Thanks for the recipe!
Looks good but I’d deglaze with the wine first but that just me 😂😂
Your boyfriend must love your cooking!
Hey, I really like your cooking I’ve made your stroganoff twice, Abig hit both times. I had potatoes bourgeoisie from a chef in Nashville, wonderful. Thought you might have a recipe for such I will be watching.
Good!!!
Jeff, I wanted to let you know I tried your recipe tonight and it was awesome!!! I've only had my Instant Pot for a week and have used it 4 times already. This is easily the best recipe so far. The only change I made was to skip the cornstarch and I used an envelope of Au Jus gravy mix and it was plenty thick enough for us. Served over mashed potatoes and voila' – dinner served in less than 30 minutes. Thanks!
love Beef Bourguignon–There is an instant pot under my Christmas tree but I can't convince my wife to open it before Chistmas–so just collecting recipes for now
carrots please
It is AMAZING!!!!!!!>>>ur2.pl/1035 It is as GREAT as "Eric" in the TV Infomercial/YouTube Video said it is! I love it!!!!! I purchased one for myself and one for my sister and she loves her Power Pressure Cooker XL as much as I love mine. Easy to use with step by step instructions. Cooks the food fast as promised with the flavor of hours of preparation and cooking. Eric, from the TV Infomercial and YouTube Videos, is an Excellent Instructor for this product. The Power Pressure Cooker XL also comes with very easy to follow instructions.
I already made this and it was amazing. The one thing I would like to add is carrots. Does the cooking time change when adding carrots?
Bringing back cheese is illegal. You may want to delete that portion as to not incriminate yourself
Just got my IP, this is the first recipe I tried. Your video was easy to follow and I followed it exactly but my beef was tough. Should I have cooked it a little longer? Thanks
Would it be considered an act of sacrilege to add carrots and potatoes? Would that affect the flavor? I wouldn't want to cause some famous, deceased French chef to roll over in his grave.
I get my Instant pot in 2 days. Can't wait to try this one!
You are hilarious and adorable!! I'm enjoying these recipes so much!!!
Great dish! Keep your day job as it relates to your Julia voice! :O) Cheers! poko
IDIOT…
I live with fussy eaters. Almost every dish I cook, there are leftovers. Well, not this dish. I made a huge pot of this and it was gobbled up. Thanks for the great recipe and easy to follow directions!
I really get a kick out of your style. I also enjoy the booze bottles in the background and when you say you’re “transporting” the meat from the pot to a plate. Lol.
Solve all your recipes and videos. Got us cooking away with our new pot. Would be awesome if you're u include quick mention of how to freeze/store leftovers then how to reheat.
Please do a pot roast with potatoes and carrots
I've tried to make this twice and I get the burn indicator on the Instant Pot. How do I get this to stop happening?
Just put those beef cubes in the flour all at once, put the lid on and shake it. Much faster than doing one at a time. Gonna do this recipe soon, looks amazing.
Hi Jeff, yet another Brilliant video as always. 🙂
Can you put the recipe in the comments please as you do go through them a little too quickly for this Old Man. 😏
Thank you in advance Jeff.
Common issue I have with most instant pot recipes, food on bottom burns. This recipe same issue. Cooked 15 minutes and beef still tough also. Plenty of liquid. I don’t get it.
I am sure you hear this all the time, but this is Amazing! I make traditional beef burgundy which takes 4 hours and this is so good I may never make it that way again.
Jeff, I love your show and I am now also hooked on PC recipes. I too am a Better Than Bullion addict and have been for years. Sadly, they have discontinued one of most favored flavors, and that is Au Jus. If you haven't tried it, or if you like it already I encourage you to find and buy up as much as you can from stores that still have it. I use it in place of BTB Roasted Beef in the Beef Burguinon recipe and also the pot roast recipe. I think you will like it.
Looks amazing. I am going to give it a try tomorrow. Start to finish approx how long? Just got my IP for Hanukkah so I’m still figuring out timing.
I saw on a video that when you cook meat in the pressure cook that you should use the natural long release because the meat would seize up and be tough if you used the quick release. Could you tell me if that is wrong or right? You seem to know a lot about pressure cooking. If not… could someone please advise? Thank You!!