Instant Pot Julia Child’s Beef Bourguignon–A super simplified version of Julia Child’s famous recipe with beef, carrots, onions and mushrooms made in the Instant Pot.
Instant Pot Julia Child’s Beef Bourguignon
Perhaps I should call this recipe Karen Child’s Beef Bourguignon because I changed it quite a bit from Julia’s recipe. I wanted to follow Julia’s recipe. I really did. But after looking it over and going cross-eyed because of the amount of time and steps I just couldn’t do it. Although I bet it would taste good I just couldn’t give that much time to one dinner. I am a fast and easy dinner type of girl, as you know if you follow my recipes.
My version is, of course, made in the Instant Pot instead of on the stove and oven. Some steps have been combined, some steps have been eliminated. However, it does contain most all of the same ingredients as the original recipe. I do think you will enjoy this dinner. It’s beefy and flavorful and the sauce is, oh, so yummy.
More Beef Recipes You’ll Love…
Instant Pot Sunday Dinner Pot Roast
Instant Pot Po Boy Roast Beef Sandwich
Instant Pot Round Steak and Gravy
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Instant Pot Julia Child’s Beef Bourguignon
- Prep Time: 30 minutes
- Cook Time: 35 minutes (plus release time)
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
A super simplified version of Julia Child’s famous recipe with beef, carrots, onions and mushrooms made in the Instant Pot.
- 3 pieces of thick cut bacon or 6 slices of regular cut bacon
- 3 pounds rump roast or chuck roast, cut into 1–2 inch cubes
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 1 large white onion, sliced
- 1 large carrot, peeled and sliced
- 1/2 pound (8 oz) sliced mushrooms
- 18 small pearl onions (fresh or frozen)
- 3 cups beef broth (or 1 1/2 cups red wine + 1 1/2 cups beef broth)
- 2 cloves smashed garlic
- 1 Tbsp tomato paste
- 1 crumbled bay leaf
- 1/2 tsp dried thyme
- 1 tsp dried parsley
- 3 Tbsp melted butter
- 1/4 cup flour
- 2 Tbsp red wine vinegar
- Turn Instant Pot to sauté setting. While it’s heating up cut the bacon into quarter inch pieces with kitchen shears*. Add the bacon pieces into the pot and cook until crisp. Remove the bacon pieces with a slotted spoon and lay on a paper towel lined plate.
- Sprinkle the kosher salt and pepper on the meat. Use tongs to place the pieces of meat into the pot in one layer. You’ll need to work in batches. Brown the meat on all sides in the bacon grease. Move the meat to a plate and set aside.
- Add the onion, carrot, mushrooms and pearl onions into the pot and sauté for about 5 minutes. Move the vegetables to a plate.
- Pour the broth/wine into the pot and scrape bottom of pot so that nothing is sticking.
- Add the meat back into the pot. Add in the garlic, tomato paste, bay leaf, thyme and parsley.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 25 minutes. When time is up use a quick release by moving the valve to venting. Remove the lid.
- Add the sautéed vegetables into the pot. Cover pot and secure the lid. Set valve to sealing. Set the manual/pressure cook button to 10 minutes. When time is up let the pot sit for at least 10-15 minutes or a full natural pressure release. Remove the lid.
- In a small bowl stir together the melted butter and the flour until smooth. Turn Instant Pot to sauté setting. Stir the flour mixture into the pot and let it thicken for about 5 minutes. Stir in the vinegar and bacon. Season to taste.
- Ladle into bowls and enjoy!
- Category: Beef
- Method: Instant Pot
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
I don’t like bacon and wondering if I leave it out would it change the taste?
You could leave it out, it’ll be fine
Judy F Malavazos says
I love this recipe !! I’ve made it twice in just a month.
So glad to hear you love it! Thanks Judy!
My husband and I are about to become empty nesters (this Saturday in fact) and I am wondering, that instead of halving a recipe, what a serving is….1 C, 3/4 C….so that way I can portion it out for lunches? Sorry if it’s a silly question. I just think it’s easier to make a full recipe and save leftovers for lunch. Trying to cut back on portions too so would like to make sure I’m eating a correct serving. Thank you!
It’s about a cup per serving! Good luck on this new part of your life!
TL Vance says
No such thing as silly question. MANY people in same or similar situation.
Karen, I have always wanted to make Julia’s recipe and have also been put off by all the time it would take. Am anxious to give this a try!
I hope you like it Annette!
The recipe looks like it would be very tasty, but isn’t it a fancy beef stew?
It’s disconcerning to see ingredients called for like “1 Tbsp of tomato paste” what do you do with the rest of the can? Would eliminating the paste, or replacing it with some amount of ketchup really make a difference?
Really love the more simple recipes with less “tad of this” and “pinch of that”
Gene B Gifford says
I buy tomato paste in a tube. That way, like tooth paste, you can use what
you need and save the rest for later (refrigerated). I do not think ketchup
would be a good substitute. It is too sweet. But that is just my taste. And, to
me, a “tad” of this and a “pinch” of that can really elevate the finished product!
Rita R Kauer says
Jean, take the left over tomato paste and freeze it. This way it won’t go bad and you can take what you need for the next recipe.
I have started freezing leftover items in ice cube trays, popping them out, storing them in zip lock baggies. Then they are available when needed. I do this alot with cans of broth.
Judy F Malavazos says
I freeze the leftover tomato paste in a small plastic Rubbermaid container. It defrosts in minutes the time I need to use it.
Jean, you could just freeze the remainder of the tomato paste. I put it in a sandwich size zip bag and flatten it out. It’s very easy to break off what you need and return it to the freezer! Enjoy.
I didn’t rate recipe since I haven’t made it yet. It does sound good though.
Nancy Sorrels says
We can give it fancy names but it’s still pot roast and a darn good version. I make a similar version but with apple juice instead of beef broth. The pot and I share a bottle of wine, usually merlot and that makes for a grown up happy meal.
Thank you for the sugestion
I live in the 3rd world apple juice a lot easier to find then beef chicken stock
Nancy Nixon says
Could I substitute red wine for the vinegar? I’m sure that’s where the Bourguignon in the recipe name comes from.
You’ll need the vinegar, so don’t leave it out… the recipe says you can sub burgundy wine for half the beef stock.
This is my kind of recipe. I can’t wait to try it. I wonder though if stew meat would work. I’m lazy and hate cutting up meat but if you don’t think that is a good sub, I’ll stick with the directions.
James Farrell says
This sounds great and I want to try this this week! My question to you is: I’d like to double the recipe and cook in my 10 quart IP. Do I need to adjust the cooking time? Also, what type of red wine did you use? (BTW, my family loves your recipes!)