80/20: Beef Bourguignon

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Directions

(tap to cross out each step and ingredient as you go)

• Step 1
  Prepare the bacon, white mushrooms, carrots, pearl onions, and chuck roast. Season the cubed chuck roast with salt and pepper, making sure all sides are well coated.
  • 6 slice bacon, roughly chopped (225 g)
  • 0.50 lb white mushrooms, sliced (225 g)
  • 1 carrot, half inch slices or roll-cut (225 g)
  • 10 pearl onions, peeled and whole (225 g)
    (or yellow onion)
  • 2 lb chuck roast, 2 inch cubes (900 g)
  • 1/4 tsp salt (1.50 g)
    (to taste)
  • 1 tsp black pepper (2 g)
    (to taste)
• Step 2
  Turn the Instant Pot to Sauté mode on High. Once it’s hot, add the bacon to the pot.
  • 6 slice bacon, roughly chopped (225 g)
• Step 3
  Sauté the bacon until the fat renders out for about 5 minutes, then take the bacon out and set aside.
• Step 4
  Add the chuck roast to the pot and sear for about 5 minutes, or until it develops a nice, browned exterior. Then remove the chuck roast from the pot and set it aside.
  • 2 lb chuck roast, 2 inch cubes (900 g)
• Step 5
  Add the tomato paste, pearl onions, mushrooms, and carrots to the pot and sauté for about 5 minutes. Then remove the vegetables from the pot and set them aside.
  • 2 tbsp tomato paste (34 g)
  • 10 pearl onions, peeled and whole (225 g)
    (or yellow onion)
  • 0.50 lb white mushrooms, sliced (225 g)
  • 1 carrot, half inch slices or roll-cut (225 g)
• Step 6
  Add beef broth, red wine, beef bouillon, garlic, salt, pepper, bay leaf, and thyme to the pot. Gently scrape and deglaze the browned bits from the bottom of the pot.
  • 2 cup beef broth (480 g)
    (or beef stock)
  • 2 cup red wine (480 g)
  • 3 tsp beef bouillon (18 g)
  • 3 clove garlic, minced (6 g)
  • 1/4 tsp salt (1.50 g)
    (to taste)
  • 1 tsp black pepper (2 g)
    (to taste)
  • 2 bay leaves, fresh or dried (1.50 g)
  • 3 sprig thyme, fresh (2 g)
• Step 7
  Add the bacon and chuck roast back into the pot, keeping the vegetables set aside for now. Keeping the vegetables out for the first round of pressure cooking prevents them from breaking down too much while the meat cooks.
  • 2 lb chuck roast, 2 inch cubes (900 g)
  • 6 slice bacon, roughly chopped (225 g)
• Step 8
  Cover the InstantPot and run on Manual on High setting for 25 minutes.
• Step 9
  After the first pressure cook finishes, perform a quick release and open the lid. Add the reserved vegetables into the Instant Pot, cover the lid again, and run it on Manual (High) for another 5 minutes.
  • 10 pearl onions, peeled and whole (225 g)
    (or yellow onion)
  • 1 carrot, half inch slices or roll-cut (225 g)
  • 0.50 lb white mushrooms, sliced (225 g)
• Step 10
  After the final pressure cook, perform a quick release and open the lid. If you’d like to thicken the sauce, slowly whisk in a bit of flour until the desired consistency is reached.
  • 1/4 cup all purpose flour (30 g)
• Step 11
  Serve the dish with rice, roasted potatoes, or mashed potatoes. Garnish with fresh chopped parsley and enjoy!

Per serving