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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 to 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
Ingredients
-
4½-5
pound boneless beef chuck roast, pulled apart at the natural seams into 3 pieces, trimmed, each piece tied with twine at 1-inch intervals
-
1
teaspoon grated nutmeg
Directions
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01Mix together the nutmeg, 2 teaspoons salt and 1 teaspoon pepper. Use to season the beef on all sides. On a 6-quart Instant Pot, select Normal/Medium Sauté. Add the oil and pancetta, then cook, stirring occasionally, until the pancetta has rendered its fat but is not yet crisp, 3 to 5 minutes. Stir in the mushrooms and ½ teaspoon each salt and pepper. Cook, stirring occasionally, until the liquid released by the mushrooms has evaporated and the mushrooms begin to brown, 6 to 8 minutes. Add the garlic and cook, stirring, until fragrant, 1 to 2 minutes. Using a slotted spoon, transfer the mixture to a bowl and set aside. To the fat remaining in the pot, add the tomato paste and cook, stirring occasionally, until browned, 1 to 2 minutes. Add the wine and ¼ cup water, scraping up any browned bits.
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May 25, 2022
This has become my signature dish
So yummy and easy. I also add pearl onions to it, to be closer to the French classic.
February 25, 2024
Maria F.
Maria, direction number 03, 4th sentence “ In a small bowl, whisk the flour with about ¼ cup of the cooking liquid until smooth, then stir into the pot along with the mushroom mixture.” tells you what you missed. I haven’t made this yet but it’s is very similar to a dish I make in a Dutch oven on the stovetop using Marsala wine. For sure I’m making this one. Less time than my recipe and makes use of my InstaPot.
October 1, 2023
No direction to add back pancetta mushrooms?
When do you do that?
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What level of doneness does this create? Rare? Medium?