1 hour 35 min serves 2-4

Beef Bourguignon

Bring your Bourguignon to the next level with Pre's Chuck Roast.

PREP: 15 min. ACTIVE: 1 hr. 20 min. DIFFICULTY Medium


  • 1 Pre Chuck Roast, cut into 2-inch cubes
  • 1 6-ounce piece pork belly, cut into 1 inch chunks
  • 3 1/2 tablespoons olive oil
  • 1 carrot, sliced
  • 1 onion, sliced
  • 1 pound white mushrooms, fresh and quartered
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons cassava flour
  • 3 cups red wine, like Burgundy
  • 2 1/2 to 3 cups low sodium beef stock
  • 1 tablespoon tomato paste
  • 2 garlic cloves, mashed
  • 1/2 teaspoon thyme
  • 1 bay leaf, crumbled
  • 18 to 24 white pearl onions, peeled
  • 3 1/2 tablespoons grass-fed butter or coconut oil, divided
  1. Turn Instant Pot to the "sauté" setting. Lightly brown the pork in 1 tablespoon of the olive oil. Set aside.
  2. Use a paper towel to pat chuck roast dry. Add beef cubes to the Instant Pot, a few pieces at a time, and sauté until nicely browned on all sides. Set aside.
  3. Brown the sliced vegetables in the Instant Pot. Pour out the excess fat.
  4. Return the beef and bacon to the pot and toss with 1/2 teaspoon salt and 1/4 teaspoon pepper. Sprinkle with flour and toss again to coat the beef lightly.
  5. Close Instant Pot and set to manual for 10 minutes. Let it naturally release.
  6. Stir in wine and stock, just enough to barely cover the meat. Add the tomato paste, broth collagen, garlic, herbs, and bacon rind. Bring to a simmer.
  7. Reduce heat, cover and cook for 30 minutes in Instant Pot on "manual."
  8. Sauté pearl onions stovetop with butter until caramelized and browned slightly. Set aside.
  9. Sauté mushrooms in the same pan until browned. Set aside.
  10. Naturally, release pressure from Instant Pot and strain the liquid into a saucepan. On high heat, reduce the liquid in saucepan until about 2½ cups remain. This will be your sauce.
  11. Combine all elements: beef, sauce, onions, and mushrooms. Stir gently; the beef will be soft.
  12. Serve with mashed root vegetables: potato, turnip, or squash.


Beef Bourguignon

Amount per 100g

Recipe developed by   Chef Sarah Russo