Roasts and stew meat aren’t just for winter when you want to cozy up with a warm comfort meal. I feel complete comfort when eating a roast type dish all year long. This Beef Bourguignon with G5 Wagyu Stew Meat was no exception. We took the quick route and used our Instant Pot and it WORKED SO WELL. If you’re into tradition, feel free to adapt our recipe to slow roasting on the stove.
Ingredients
- 4-6 slices of bacon (of course, we used G5 Wagyu Beef Bacon)
- 2 lb G5 Wagyu Stew Meat
- 1 yellow onion
- 2-3 carrots
- 2 portabella mushrooms
- 3 cloves garlic
- 4 sprigs of each parsley, rosemary, thyme plus 2 bay leaves, bundled with kitchen twine
- 1.5 cups dry red wine
- 2.5 cups beef broth
- 3 tbsp flour salt and pepper
- -Start the sauté function on Instant Pot.
- -Slice bacon into lardons and cook until done.
- -Remove Bacon and reserve fat.
- -Add 2-3 tbsp of fat back into pot and brown stew meat in batches.
- -Remove stew meat.
- -Add wine to deglaze and reduce for 5 mins.
- -Add beef broth and tomato paste.
- -Whisk in flour.
- -Add sliced carrots, onion, mushrooms, bacon, stew meat, garlic, salt, pepper, and herbs (bundled).
- -Cover and ensure lid is set to seal.
- -Pressure Cook on high pressure for 45 minutes.
- -Quick release pressure and press sautés for 5 minutes.
- Serve along side mashed potatoes. Yum.
