Name: Julia Child's Beef Bourguignon Pressure Cooker Recipe
Prep time: 30 min
Cook time: 150 min
Total time: 180 min
Ingredients: 6 oz Bacon (cut into ¼-inch pieces); 2.5 lb Beef stew meat (cut into 2-inch cubes, salted, peppered, dusted with flour); 3 medium Carrots (peeled and sliced into ½-inch pieces); 1 small Yellow onion (thinly sliced); 2 cloves Garlic (finely chopped); 1 tbsp Tomato paste; 0.25 cup Cognac; 2 cups Red wine (plus more for mushrooms); 3 cups Low-sodium beef stock (just enough to cover meat); 4-5 sprigs Fresh thyme; 2 Bay leaves; 2 tbsp Unsalted butter; 1 tbsp Olive oil; 1 lb Button or cremini mushrooms (quartered); 1 cup Frozen pearl onions; 0.5 cup Red wine (for mushroom mixture); 1 tsp Fresh thyme leaves; 1 Bay leaf; Salt (to taste); Pepper (to taste); 0.5 cup All-purpose flour (for dusting)

The pot lid rattles and you know dinner is almost ready. That little telltale sound of steam bouncing inside the pressure cooker kinda brings a smile no matter your day. You feel the warmth rising and senses getting sharp for the rich beef and wine aroma that’s starting to sneak around your kitchen.

Rich beef and wine aroma simmering in pressure cooker — The rich aroma of beef and wine fills your kitchen as the pressure cooker works its magic.

You notice how the broth depth thickens during the pressure build, like the flavors all decide to gather close. That smell? It’s sorta comforting and dang inviting. You know all the tender chunks of beef and those soft vegetables are swimming in sauce that’s gonna hit your spot hard.

While the float valve does its little dance on top, you spot the time slipping by but you just trust it. You sense the joy of that natural release waiting for you where your patience gets its reward in juicy bites. It’s kinda like Julia Child showed you how to turn simple ingredients into hearty love.

The Truth About Fast Tender Results

Pressure cooking cuts down that long simmer to a fraction without losing flavor.
The broth depth gets deeper 'cause the sealed pot keeps all those juices locked in tight.
You skip that slow oven wait but still get beef as tender as if it was all day slow-cooked.

Natural release helps beef rest and keeps juices inside instead of spilling all over.
Float valve lets you know when the ideal pressure build is reached so the beef cooks evenly.
Slow release stops your stew from splattering and keeps the sauce smooth and rich.

What Goes Into the Pot Today

6 ounces bacon cut into ¼-inch pieces — that crisp smoky fat starts it all.
2 to 2½ pounds beef stew meat cut into 2-inch cubes, salted and peppered, dusted with ½ cup flour to get that lovely crust.
3 medium carrots peeled and sliced thickish at ½ inch.

1 small yellow onion thinly sliced for that subtle sweetness.
2 cloves garlic finely chopped to bring the aroma alive.
1 tablespoon tomato paste for a touch of richness and color.

¼ cup Cognac to flash-flambé and boost the flavors.
2 cups red wine plus more for cooking the mushrooms later.

2 ½ to 3 cups low-sodium beef stock brought to just cover the meat — you gotta keep an eye for the broth depth here.
4-5 sprigs fresh thyme and 2 bay leaves, real herbs make it better.

2 tablespoons unsalted butter and 1 tablespoon olive oil for cooking.
1 pound button or cremini mushrooms quartered, with 1 cup frozen pearl onions, tossed with the last bit of wine, thyme, and bay leaf for that jazzy finish.
Salt and pepper to taste, of course. Can’t skip what makes it sing.

Ingredients including beef, bacon, vegetables and wine lined up for beef bourguignon — Gather fresh ingredients for a classic beef bourguignon pressure cooker recipe.

Walking Through Every Single Move

First, you wanna preheat your oven to 325°F. This helps your beef finish tender if you want that oven finish step after pressure cooking. But the pressure cooker is the real star so don’t sweat it.

In your Dutch oven or pressure cooker on a sear setting, cook the bacon till crisp. You gotta scoop it out and save that fat goodness.

Next pat your beef dry with paper towels, season the cubes well with salt and pepper, then dust with flour. It helps get that nice crust later when searing in your bacon fat.

In batches so your pot ain’t crowded, brown the beef pieces on all sides over medium-high heat. Look for that deep brown crust that locks in juices. Remove to plate once you got the color.

Now toss in your sliced carrots and onion and cook till softened about 5 minutes. Then stir in the chopped garlic and tomato paste; cook just a minute to wake up the flavors.

Bring your beef and bacon back to the pot. Pour in the Cognac and do a careful ignite right there to burn off alcohol — safety first!

Pour in the red wine and enough beef stock to just cover the meat. That broth depth matters, so keep it just right. Bring it all to a simmer before you close the lid.

Seal that lid and let the float valve rise. Pressure build heats the pot and cooks the beef fast. Cook about 35-40 minutes under high pressure.

When done, do a natural release so the beef relaxes in the sauce and all those juices stay put inside your meat.

Smart Shortcuts for Busy Days

Use pre-cut stew beef to skip cubes chopping — way less mess.
Grab pre-sliced carrots and onions from the store to speed prep.
Swap frozen pearl onions for fresh if you can’t find them — still tasty.

Use broth cubes or concentrate instead of homemade beef stock for quick flavor.
Brown the beef in the pressure cooker using the sear function instead of extra pans.

Your First Taste After the Wait

You dig in and notice how perfectly tender the beef chunks are. They almost melt on your tongue and soak up that deep red wine and herb flavor.

The sauce is thick and velvety, all that broth depth showing off with hints of garlic, thyme, and even bacon smoky notes.

Your carrots and pearl onions are perfectly soft but still hold a little bite — that balance makes the dish sing.

Every bite feels warm and soul-satisfying, reminiscent of a slow day but done in a fraction of time. That natural release really helps keep the goodness inside the meat.

How to Store This for Later

Let the beef bourguignon cool down a bit so it’s not piping hot in the fridge. Store in an airtight container to keep that sauce thick and tasty.

In the fridge, it’ll hold up real good for about 3 to 4 days if sealed properly. Just reheat gently on stove or microwave.

For longer hauls, freeze the stew in meal-sized containers. It keeps well up to 3 months and reheats great after a slow release of heat.

If you wanna save leftovers for the next day, the flavors actually get better once it’s had a day to rest. Just make sure you warm it slowly to keep that broth depth nice.

Finished plated beef bourguignon with vegetables and rich sauce — A beautifully plated beef bourguignon showing tender beef chunks and rich sauce ready to serve.

Everything Else You Wondered About

Can I skip the Cognac? Sure thing, use extra red wine instead. It’s gonna still taste dang good.
Why natural release? Because it lets the pressure drop slow n steady. Quick release might toughen the meat.

Can I use fresh onions instead of frozen pearl onions? Yes you can, just throw in sliced small onions during cooking.
Do I gotta use flour on the beef? The dusting helps the crust form and thickens the sauce a bit, but you could skip if you want.
What’s the float valve about? It signals when your cooker is up to pressure. Never force the lid open till it drops.

Can I do this entirely in the pressure cooker without oven? Absolutely. Just pressure cook around 45 minutes then do the rest on stove top if you want sauce thicker.

For other rich, comforting meals using your cooker, check out our onepot creamy beef and garlic butter pasta or warm up with easy taco soup packed with flavor. To sweeten your day, you might enjoy our Marshmallow Crispy Cookies for an easy treat done right.