Pressure Cooker Beef Bourguignon Recipe

Spring has sprung in Paris, and we have had a few of those sky-so-blue, light-of-gold, fill-my-heart-to-bursting days, the kind that makes every Parisian mellow out and smile the way not other time of year does.

There is still a definite chill in the air, though, which is part of the charm of this particular turn of season, and we are not quite out of stew territory yet. It is an in-between I love and embrace, and the perfect time to make the quickest, easiest Beef Bourguignon you can imagine.

In my first cookbook I have a recipe for traditional Boeuf Bourguignon that is really really good (do you know my first book is full of staples from my repertoire?). But when I’m pressed for time, I streamline the process quite a bit to have it be ready in just two hours, most of which is just the pressure cooker working its magic while you paint your toenails (I wish) or herd the small people in your life (more like).

Pressure Cooker Beef Bourguignon

I’m sure a side-by-side taste comparison would reveal more depth of flavor in the cookbook version, which includes marinating and browning the meat before stewing, but the bang for your buck of this pressure cooker beef bourguignon is quite extraordinary.

So get thee to your favorite butcher shop or meat counter (check out my tips on buying meat like the French) and buy some sustainably-raised beef. Pick up a reasonably priced bottle of red, and have yourself a lovely French meal.

Oh, and let me point out that the recipe only uses two-thirds of the wine; do with the rest what you will.

Pressure Cooker Beef Bourguignon

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Pressure Cooker Beef Bourguignon Recipe

Prep Time: 15 minutes

Cook Time: 1 hour, 45 minutes

Total Time: 2 hours

Serves 6.

Pressure Cooker Beef Bourguignon Recipe


  • 1 kilogram (2.2 pounds) stew-friendly cut of sustainably-raised beef (such as beef chuck), cut into 5-cm (2-inch) cubes (your butcher can do that for you)
  • 1 marrow bone, cut (by the butcher) into 5-cm (2-inch) slices (optional)
  • 3 stalks celery, thinly sliced
  • 3 medium carrots, halved or quartered lengthwise depending on thickness, and sliced thinly
  • 2 medium yellow onions, sliced thinly
  • 2 cloves garlic, chopped finely
  • 2 teaspoons mixed dried herbs, such as Herbes de Provence (thyme, rosemary, basil, oregano...)
  • 1 bay leaf
  • 500 ml (2 cups) medium-body dry red wine, preferably Pinot noir or Gamay (in keeping with the traditional grapes of Burgundy)
  • 500 grams (1 pound) fresh brown mushrooms, sliced
  • Fine sea salt
  • Freshly ground black pepper
  • For serving:
  • Fresh parsley, chervil, and/or chives, snipped
  • Steamed new potatoes
  • Crusty bread
  • Strong mustard


  1. At the bottom of a pressure cooker, slow cooker, or Dutch oven, put the beef, marrow bone, celery, carrots, onions, garlic, herbs, bay leaf, and 2 teaspoons salt.
  2. Pour in the wine.
  3. If using a pressure cooker:
  4. Secure the lid. Place over medium-high heat and bring to pressure. Lower the heat to medium-low just to maintain the pressure, and cook for 45 minutes to 1 hour, depending on the pressure level of your pressure cooker (high or medium).
  5. Place the pressure cooker in the sink and run fresh water over the lid to release the pressure before opening.
  6. If using a slow cooker:
  7. Secure the lid. Set the slow cooker on low and let it stew for 9 to 11 hours, until the meat is fork-tender.
  8. If using a Dutch oven:
  9. Cover the pot and place over medium-high heat to bring to a simmer.
  10. Lower the heat just to maintain the simmer, and cook for 3 to 3 1/2 hours, stirring once in a while, until the meat is fork-tender. Add a little more water if the levels of liquid run low.
  11. In all cases:
  12. Add the mushrooms and simmer for an additional 5 minutes, until the mushrooms are just cooked through.
  13. Taste and adjust the seasoning.
  14. Sprinkle with the fresh herbs and freshly ground black pepper, and serve with steamed new potatoes, crusty bread, and strong mustard.


  • If you can make this a day ahead, the flavors and texture will be even better. (This applies to the leftovers as well.)
  • The marrow from the bone tends to slip out after it's cooked. I don't mind as it melds with the sauce and makes it even silkier. If you prefer to keep it in, however, you can either close off each end with a slice of carrot and secure with a piece of kitchen string, or rub the exposed surface of the marrow with coarse salt.
  • Annabel Smyth

    That looks lovely! Do you find you need more liquid if you are doing it in a casserole/Dutch oven, rather than in the slow or pressure cooker?

    • Generally, yes, but how much depends on the Dutch oven you use. In my Staub cocotte, there are “dimples” on the inside of the lid that redirect the steam back into the stew so there is very little loss of moisture. But I find it’s good to keep an eye on the level of liquids and top up as needed.

    • T Fleming

      Agree it looks great. Does the slow cooker take more liquid than the pressure cooker? I would think it would???

      • Actually, cooking in the slow cooker typically doesn’t require more liquids than in the pressure cooker because there is no evaporation in either situation. It’s only on the stovetop, when the liquid simmers for hours, that the levels need to be checked regularly. Hope that helps!

        • T Fleming

          Many thanks. My slow cooker has a small hole for evaporation; I just watched and added some additional wine. Turned out well.

  • Velia

    First of all, I noticed the broth in your photo is LIGHT, when I use burgundy wine, the broth in mine is DARK!
    Also, if I cook it the pressure cooker for 1-1/2 hours, I will find MUSH! Mine only takes 35 minutes at the most.

    • Thank you for your comment, Velia, and for bringing up the cooking time. I did make an error in transcribing my notes. I actually cook mine for 1 hour, but my pressure cooker is a medium-pressure model. I would recommend 45 minutes if you have a high-pressure pressure cooker. I’ve updated the recipe to reflect that.

      As for the color of the broth, I find it turns out different shades depending on the wine I use. On the day I shot the pictures, I used a Ventoux made with Grenache and Syrah (so yes, not following my own advice! ;) and the broth was on the lighter side, but I personally don’t mind. Pinot noir and Gamay will get you a darker color, but I typically never use an actual Burgundy wine as good ones are pretty pricy and I prefer to drink them rather than cook with them.

      • Velia

        Having California wines at special prices, it pays to purchase 6 at a time for a 30 % discount. I can buy assorted ones as I consider what I will be using them for. I do prefer the dark broth though. Also, I do the veggies in the same cooker without pressure after the meat is done, otherwise they will disintegrate because they take less time to cook than the meat.

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