Instant Pot Beef Burgundy

• Meat

  • 1 1/2 lbs Beef chuck, roast

• Produce

  • 2 Bay leaves
  • 3 Carrots
  • 3 cloves Garlic
  • 1 Onion, small

• Canned Goods

  • 1/2 cup Beef stock
  • 1 tbsp Tomato paste

• Baking & Spices

  • 2 tbsp Gluten free flour
  • 1 Salt & pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Beer, Wine & Liquor

  • 3/4 cup Red wine

• Other

  • 1 teaspoon fresh (or 1/2 teaspoon dried thyme leaves

Found on meaningfuleats.com

Ingredients

• 1 1/2 to 2 pounds beef chuck roast, cut into 1-inch cubes
• salt & pepper
• 2-3 tablespoons gluten-free flour
• 2-3 tablespoons olive oil
• 1 small onion, chopped
• 3 cloves garlic, minced
• 3/4 cup red wine
• 1 tablespoon tomato paste
• 1/2 cup beef stock + 1 tablespoon gluten-free flour (whisked together)
• 1 teaspoon fresh (or 1/2 teaspoon dried) thyme leaves
• 2 bay leaves
• 3-4 carrots, peeled and chopped

Directions

• Press the saute key on the instant pot. Wait for the pot to say HOT before beginning cooking.
• Spread the beef out in a single layer on a cutting board. Season the beef with salt and pepper. Sprinkle 2-3 tablespoons gluten-free flour over the beef and toss to evenly coat on all sides. Shake off the excess.
• Add 2 tablespoons olive oil to the hot instant pot. Spread around then add the beef in a single layer (you may have to do this in 2 batches). Cook on one side until brown, about 4-5 minutes. Flip and cook on the other side for 2-3 minutes. (If the fond on the bottom of the pan starts to look like its burning, add a little wine to deglaze so it doesnt burn - but ideally you want to wait to add the wine until everything is brown.)
• Remove the beef from the instant pot and set aside. Add the onion (and another tablespoon of olive oil if needed) to the instant pot and cook until softened, about 3-4 minutes. Add the garlic and cook for 30 seconds.
• Add the wine and scrape the bottom of the pan to remove the brown bits. Let cook for about 5 minutes until reduced.
• Add the tomato paste and stir to combine. Add the remaining ingredients as well as 1/4 teaspoon salt and 1/4 teaspoon pepper.
• Place the lid on the instant pot. Press the MEAT/STEW button and set the time to 40 minutes. After cooking is complete let sit for 10 minutes, then vent the pressure to open the pot.
• Season to taste and serve. Enjoy!