Amy’s Hearty Beef Burgundy:
Hearty, yet light this recipe has the most delicious gravy, thick and creamy. Beef is tender and has excellent texture. We serve it over polenta, potatoes or thinly sliced green cabbage and our favorite side dish is sautéed kale, broccoli and brussle sprout medley with caper butter.
This recipe serves 4-5 people
Best Cuts of Beef to use: 4-5 lb beef chuck roast, Arm or Round Roasts, 3 lbs Osso Bucco(shank), 2 lbs Stew beef or Kebab beef, 2 lbs Sirloin Steak cut into chunks.
Set Up:
I start by placing my Instant Pot under hood of our range top and turn the hood on low. I set the Instant Pot on sauté function and I add 2 Tbs olive oil to the pot.
Brown Meat and Veggies:
I brown the beef if it’s thawed. But many times I use frozen beef, so I skip browning and just sauté the onions and garlic.
Push the beef to the side and add one small onion diced and 2 crushed cloves of garlic to the pan, toss quickly to brown.
Deglaze and Add other Liquid Ingredients:
Add 1-2 cups red wine and deglaze. (My favorite wine for this is Cotes De Rhône for it’s mild flavor lack of acidity that it imparts in the sauce) Add 1 Cup SWF chicken or beef broth and 2 Tbs Worcestershire sauce.
Instant Pot:
Close the lid and double check that it is sealed. And you are done! Set the Instant Pot on the Meat/Stew Setting which is about a little less than 1.5 hours of high pressure cooking—-which takes about 2-hours to actually be finished cooking.
I set this up at lunch time, you could even do it before you leave the house in the morning. My Instant Pot will keep things warm—at a food safe temperature for up to 12 hours. It rests and becomes more flavorful in the instant pot on warm until dinner, usually an extra 2-3 hours after it is done cooking.
When I get home I open the pot and get started with the final prep. Which might be the most important step!
Don’t worry if your creation doesn’t look very appetizing after pressure cooking. You’ll find that the roast is smaller and that the juice or sauce has some fat on top of it. These are all the start of an amazing gravy.
Take out the roast out of the pot and strain off some of the fat if you need to. I find the only beef cut that I need to strain fat off off after cooking is the Osso Bucco. If the volume of fat is fairly low incorporating the fat that is cooked off is actually good for you. It contains many of the healthy omegas you want to gain from grass raised beef.
Make the Gravy:
Set the instant pot on the saute function again. Take 1/4 cup of flour and place it into a 2 -4 cup bowl and add 1/2-3/4 cup cold water or broth and whisk it until it is a thick paste. Add 1-2 ladles full about 2-3 cups of your wine broth from the instant pot To your flour paste and whisk until thick, smooth and hot and then slowly add your broth paste to the instant pot broth while whisking. Your sauce should look thicker now, but not thick enough!
Then....the magic step. That one of my cooking mentors told me about 20 years ago when I first started cooking. One of the best combinations she said was “Beef, red wine and.....drumroll..... Lipton’s Onion Soup Mix!” So one packet of dried onion soup mix goes in to our pot and bam. Sauce. I let it bubble for about 2-5 minutes or until it looks good and then turn it off. It will burn if you keep it on Sautee in the instant pot—believe me I’ve done it!
Plate your Meal:
Cut off the strings on the roast and cut it into 6 or so 1/2 inch slices and cover your sides and beef in sauce OR place all the meat back in the sauce to coat and soak it up (Ben’s Favorite) leave it to rest for a few minutes, then serve with your sides. Yumm... every bite is delicious.
Let me know how your Beef Burgundy tastes. Surely you will substitute ingredients, but don’t omit the Lipton Soup Mix!
Have fun in the kitchen. Best, Amy
