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Milk Street Recipe
Instant Pot

Braised Beef with Pancetta, Mushrooms and Red Wine

1 review

FAST: 2 hours 40 minutes
Slow: 10-11 hours 40 minutes active

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Braised Beef with Pancetta, Mushrooms and Red Wine

This recipe is a pot roast spin on classic French boeuf bourguignon, brightened up with a generous handful of fresh herbs. For faster cooking, we divide a chuck roast into three pieces by pulling the roast apart at its natural seams, them trimming away the excess fat. Tying each piece with kitchen twine compacts the shapes so all the pieces fit in the pot and cook evenly. The parsley and tarragon aren't needed until the very end, so to save time and ensure that their flavors and color stay fresh, prep them during the natural pressure release. Chunks of warm, crusty bread or buttery mashed potatoes are the perfect accompaniment for this hearty braise.

4-6

Servings

Tip

Don't discard the fat left in the pot after cooking the pancetta. Using it to brown the tomato paste creates a meaty, flavorful base for the braise.

FAST: 2 hours 40 minutes
Slow: 10-11 hours

40 minutes active

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