Join! 12 weeks for $1

Instant Pot

Braised Beef with Pancetta, Mushrooms and Red Wine

4-6 Servings

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

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

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

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

Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe

JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1

and get access to all of our recipes and articles online, as well as in print.

GET DIGITAL & PRINT
How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.

Reviews
Vanessa A.
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.
Gisela H.

What level of doneness does this create? Rare? Medium?

Janelle C.

As this is a braise the meat will be cooked through completely.

Best,
The Milk Street Team

Suzanne B.

Is 1/2 cup liquid enough for 4-5 pounds of beef? That seems so small.

Janelle C.

To concentrate the flavors in the stew no extra liquid of any kind is needed. You will get plenty of "sauce" from the juices that are naturally released.

Best,
The Milk Street Team

Petra G.

Thank you for your comment! Your comment is currently under moderation and will appear shortly.

Gary S.

I am always so disheartened when a recipe is designed only for Instant Pot or Pressure cooking, as some of us only have an oven. And this sounds REALLY good. Anyone know if I could adapt it to braising in an oven? I could guess, but I'd hate to be wrong!

Tyler B.

I had my doubts but this was a knockout. Beef and mushroom gravy what’s not to like.