Why It’s The Great British Baking Show In The U. Delish editors handpick every product we feature. We may earn commission from the links on this page. There’s no need to wait for a large piece of meat to tenderize for hours when your Instant Pot can instant pot beef bourguignon it in less than an hour.
Remember to sear in batches, because otherwise the meat will just steam and you’ll miss out on those crispy brown bits. We love the large chunks of carrot and potato, but feel free to chop them smaller if that’s more what you’re looking for. Lastly — don’t forget lots and lots of crusty bread for dunking. This gravy is seriously on another level. True, purchasing pre-cut stew meat is convenient. The wiser choice is to buy your own roast and cut it yourself.
We recommend chuck for its well-marbled composition. You may be in a hurry to taste the deliciousness that awaits. But we highly recommend a bit of patience and for you to use a slow-pressure release. A quick release is great for some things, but generally not for dishes that contain meat. A quick release likely will toughen the meat, in essence making it seize up. A slow release gives the meat time to relax.
If you’re used to Frenchier beef stews like Boeuf Bourguignon, you may notice a distinct lack of red wine in this stew. This is largely due to the fact that most traditional American Beef Stews rely on the aromatics and the beef as the main flavor boosters, using only water to deglaze the pan. You could, in fact, sub in a full-bodied red wine for the water in this recipe and it will result in a richer, darker stew. We love both kinds, so give them each a try.
