Comments on: Instant Pot Beef Bourguignon

By: Janice

Janice — Sat, 07 Oct 2023 06:39:30 +0000

This is a solid recipe. As a comparison, I’ve made Julia Child’s Beef Bourguignon recipe from her original cook book (yes, I was inspired by the film “Julie and Julia”). Julia Child’s version wasn’t difficult but took several hours. It was; however, worth it.

Your version is also good but took half the time. Instead of using the Instant Pot to brown and saute, I used my cast iron Dutch oven as it heats more evenly and sears better. I did use the Instant Pot to pressure cook the vegetables and meat (which turned out fork tender).

I’m letting it sit in the fridge for a day-and-a-half and reheating it for our potluck Thanksgiving. I’m anticipating it will become more flavoursome.

By: Jim

Jim — Mon, 14 Aug 2023 18:41:40 +0000

I found everything at my grocery store to make this tonight except the Fish Sauce. Will it make much difference to leave it out or is there a substitute for it? (I can wait and order it on-line if it is essential to the flavoring.

By: Rick

Rick — Sat, 05 Aug 2023 17:14:48 +0000

Thank you for your tuition, with your help I have made a fantastic dish I’ll let it mature for a day. It tastes so good I do not think any will be left for freezing. I’ll double up next time 🙂 First time in using my pot for a complete task , well done you.

By: Angela

Angela — Mon, 01 May 2023 04:51:28 +0000

This recipe is amazing, there are a few steps involved but the flavour is so rich and delicious!

By: Amy + Jacky

Amy + Jacky — Thu, 13 Apr 2023 23:27:10 +0000

In reply to Gary.

Thanks for your kind words & review Gary! 🙂
Happy to hear you enjoyed this Beef Bourguignon.
Stay well & take care,
Amy

By: Gary

Gary — Thu, 13 Apr 2023 15:26:41 +0000

This is definitely one of your best recipes and thank you for publishing and sharing it.
I made it last night and didn’t have any pearl onions (thought I had a bag in the freezer but apparently, I used them, too) so I just added another onion. I also did half shitake and half cremini on the mushrooms because I just love the depth you get with shitake mushrooms. And speaking of depth, I used Merlot. My only other change I would recommend is to garnish with the thyme leaves, not sprigs, because the leaves are edible and flavorful. The sprigs become off-putting when you have to pick them out of your dish.

By: Bruce Otto

Bruce Otto — Mon, 27 Mar 2023 15:51:59 +0000

I made this, let it cool for a day and then reheated it. The flavors were amazing! I like carrots so added a few extra. Next time I think I would cut the meat into smaller pieces, or maybe my idea of 1 1/2 inches was wrong

Thanks for another wonderful recipe, keep up the very good work

By: Bryant @ FB

Bryant @ FB — Sun, 26 Mar 2023 01:23:14 +0000

In reply to Bryant @ FB. the whole pot

By: Bryant @ FB

Bryant @ FB — Sun, 26 Mar 2023 01:22:12 +0000

Tried Amy Jacky’s latest Beef Bourguignon recipe: Made half the meat at HP 30 mins, NR 10 mins. Just scrumptious!

By: Amy + Jacky

Amy + Jacky — Tue, 21 Mar 2023 23:58:10 +0000

In reply to Mimi Nguyen.

Hi Mimi,

thank you for your question 🙂

It will have plenty of sauce.

Take care & have fun cooking
Jacky