Brandon Kester

My thoughts and projects

Beef Bourguignon Stew

10 Feb 2019

This is a seriously tasty upgrade to traditional beef stew. The addition of bacon and red wine really take this stew to the next level. I’m making this in a 6 quart pressure cooker so you may need to scale this accordingly.

Beef Bourguignon stew in a bowl

Prep time Cook time Total Time
25 minutes 65 minutes 90 minutes


  • 4 slices Bacon, cut into 1 inch sections
  • 2 lbs. Beef stew meat, cut into 1.5 inch cubes
  • 3-4 large Baking Potatoes, cut into 1 inch cubes
  • 3 large Carrots, cut into 1 inch sections
  • 3 ribs of Celery, sliced into 1/2 inch sections
  • 2 large Shallots, sliced into 1/8th inch layers
  • 4 cloves Garlic, diced or pressed
  • 2 cups Pinot Noir, or other suitable red wine
  • 2 cups Beef Stock
  • 2 tbsp. Tomato Paste
  • 2 tsp. Worcestershire sauce
  • 3 stems fresh Rosemary
  • 4 stems fresh Thyme
  • 3 Bay Leaves
  • 0.5 cups All-Purpose Flour
  • 1 tsp. Cornstarch
  • Salt & Pepper


  1. Slice up your veggies and meat.
  2. In a large bowl combine the beef stock, pinot noir, Worcestershire sauce and tomato paste. You’ll want to have this ready to deglaze the pot in step 5.
  3. Coat the beef in a mixture of all-purpose flour, salt, and pepper.
  4. Set your pressure cooker to saute mode and when it’s hot add the bacon and shallots. Cook until the bacon is a crunch brown then remove both bacon and shallots using a slotted spoon.
  5. Brown the flour coated beef in the bacon fat in batches. This will build up a layer of fond in the pot, which is desired. When the last batch of beef is finishing up add the garlic for the last minute. This should be just enough to brown the garlic.
  6. Deglaze the pot with the liquid you mixed up in step 2. Make sure you add all of the liquid to the pot.
  7. Add all of the beef and about one-third of the shallots to the pot and put the lid on your pressure cooker. Set your pressure cooker to manual mode and turn on high pressure for 10 minutes. After the timer goes off let the pressure dissipate for about 5 minutes then open the steam vent.
  8. Remove the lid and add the potatoes, carrots, celery, bacon, rosemary, thyme, bay leaves, and remaining shallots. Put the lid on and close the steam vent. Set the pot to manual mode again and set the timer for 15 minutes. Once the timer goes off let the pot depressurize for about 10 minutes then open the steam vent.
  9. If the stew isn’t thick enough mix together one teaspoon of cornstarch and two tablespoons of water in a separate bowl. Then stir this mixture into the stew. Repeat as necessary.
  10. Season the stew with salt and pepper to taste.


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