Low Carb Instant Pot Beef Bourguignon
After a long day of work or play, there is nothing better than serving up a big rich and satisfying meal to welcome your loved ones home. This Low Carb Instant Pot Beef Bourguignon will become one of those meals you make night after night, and no one will ever complain about eating the same thing repeatedly. Sometimes the best meals are the easiest to make, right?
Equipment
- Instant Pot ( Pressure Cooker)
Ingredients
- 1.5-2 lb beef chuck roast cut into ¾-inch cubes
- 5 strips bacon
- Diced 1 small onion chopped
- 10 oz cremini mushrooms quartered
- 2 carrots chopped
- 5 cloves garlic minced
- 3 bay leaves
- ¾ cup dry red wine
- ¾ tsp xanthan gum
- 1 Tbsp tomato paste
- 1 tsp dried thyme
- Salt & pepper
Instructions
- Generously season beef chunks with salt and pepper, and set aside. Select the saute mode on the pressure cooker for medium heat. When the display reads HOT, add diced bacon and cook for about 5 minutes until crispy, stirring frequently. Transfer the bacon to a paper towel lined plate.
- Add the beef to the pot in a single layer and cook for a few minutes to brown, then flip and repeat for the other side. Transfer to a plate when done.
- Add onions and garlic. Cook for a few minutes to soften, stirring frequently. Add red wine and tomato paste, using a wooden spoon to briefly scrape up flavorful brown bits stuck to the bottom of the pot. Stir to check that the tomato paste is dissolved. Turn off the saute mode.
- Transfer the beef back to the pot. Add mushrooms, carrots, and thyme, stirring together. Top with bay leaves. Secure and seal the lid. Cook at high pressure for 40 minutes, followed by a manual pressure release.
- Uncover and select the saute mode. Remove bay leaves. Evenly sprinkle xanthan gum over the pot and stir together. Let the stew boil for a minute to thicken while stirring. Turn off the saute mode. Serve into bowls and top with crispy bacon.
Notes
NUTRITION
Calories 673 g
Calories 673 g