It is definitely stew season so I broke out my Instant Pot to work on a new beef bourguinon recipe and this bad boy is great… It is fit and ready to go in an hour rather than the several hours it would normally take and uses probably the cheapest cut of beef you can find, shin, wonderfully tasty if looked after and this really is in the wheel arch of the Instant Pot.
It has been pretty much a year since I bought my pot in the Black Friday sales and whilst I am not the televangelist that many have become I love it, what it does it does exceptionally well. There are many that claim it can do everything, I have tried many of the recipes that claim this and they are lying… But stews, and braising now we are talking!
Beef bourguinion or beef burgundy as it is often known is nothing more than beef braised in red wine, much the same a coq au vin is chicken in red wine and it is as big and bold as that sounds! Just a few additions like bacon, shallots and mushrooms add to the depth of flavour in the sauce and whilst we are on the topic of sauce…
The instant pot is a wet cooking environment, there is no evapouration during the cooking process, this means that there is still work to do on your sauce when you meat is cooked. Many advocate adding a thickening ‘conduit’ like cornflower or beurre manié but that does not cut it for me.
Traditional cooking will typically result in your sauce reducing intensifying the flavour in that sauce and I champion that method too! So strain out the solids and set them aside for 5-10 minutes and hard boil your sauce and reduce it right down, use your cooks instinct, aka taste as you go get it so you like it adding salt and pepper as needed and finally add some butter to enrich before adding back the solids. Do it you know you want to!