Beef Burgundy

Chuck—a tough cut of meat—gets butter-knife-tender after slow cooking in a blend of dry red wine and beef broth flavored with bacon, pearl onions, and herbs. Look for fines herbes in the spice aisle of your supermarket. The classic blend is chervil, chives, parsley, and tarragon.

PREP TIME: 35 minutes

FUNCTION: Sauté (Normal); Slow Cook (More)

CLOSED POT TIME: 4 hours

TOTAL TIME: 4 hours 35 minutes

SERVES: 6

• ¼ cup all-purpose flour
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons butter
• 4 slices bacon, chopped
• 2 pounds beef chuck, trimmed of excess fat and cut into 1-inch cubes
• 1 14.4-ounce bag frozen pearl onions, thawed
• 8 ounces button mushrooms, cleaned and cut in halves
• 1 teaspoon fines herbes
• 1 cup burgundy wine or dry red wine blend
• 1½ cups beef broth
• 8 ounces egg noodles, cooked according to package directions
• ¼ cup chopped fresh flat-leaf parsley

PREP

Combine flour, salt, and pepper in a resealable plastic bag. Close bag; shake to mix well. Set aside.

Add bacon to the Instant Pot®. Select sauté on the Instant Pot® and adjust to normal. Cook and stir bacon for 5 to 7 minutes or until crisp. Remove crisp bacon with a slotted spoon; transfer to paper towels to drain. Chill until serving time.

Press cancel. Carefully remove inner pot; pour bacon fat into another container. Replace pot. Add butter; select sauté and adjust to normal. Add beef cubes to flour mixture in bag. Shake to coat cubes with flour. Brown beef cubes, half at a time, in butter on all sides. Transfer to a bowl. Add onions to pot. Cook and stir for 1 minute. Add onions to reserved beef cubes.

Add mushrooms to pot, adding more butter if necessary. Cook and stir until golden. Press cancel. Return reserved beef cubes, onions, and fines herbes to the pot. Stir in wine and beef broth; mix gently. Secure the lid on the pot. Open the pressure-release valve.

COOK

Select slow cook and adjust to more. Cook for 4 hours.

SERVE

When cooking is complete, spoon beef burgundy over hot cooked noodles. Sprinkle with parsley and reserved bacon.