Sure, you could labor over beef burgundy stew for hours like most recipes call for. Or you could make this hands-off Instant Pot™ version that’s ready with less time and less effort. Both techniques result in dinner that’s beyond delicious. We’ll leave it up to you on how to get there.
2 lb trimmed boneless beef chuck roast, cut in 1-inch cubes
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 tablespoon vegetable oil
2 cups chopped onions
1 package (8 oz) button mushrooms, quartered
3 slices bacon, chopped
3/4 cup Progresso™ beef avored broth (from 32-oz carton)
3/4 cup Pinot Noir or other dry red wine
1 tablespoon canned Muir Glen™ organic tomato paste
2 cups 3/4-inch pieces peeled carrots (about 3 large carrots)
2 stalks celery, chopped (about 3/4 cup)
2 tablespoons cold water
2 tablespoons cornstarch
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