Beef Bourguignon without wine that actually holds its own — it exists, and it’s delicious. Many people think red wine is irreplaceable in this dish. They are wrong: it’s the depth of flavor that counts, not the liquid medium used to achieve it.
Ingredients :
- Beef Chuck — This is the ideal cut for this type of cooking. Rich in collagen, it turns into gelatin under pressure, giving it that melting texture impossible to get with a fillet or ribeye. Ask for it cut into 5 cm cubes — no smaller. Small cubes dry out, big cubes melt. It’s as simple as that.
- Baby Bella Mushrooms — More flavorful than white button mushrooms, cheaper than shiitakes. Cut them into quarters, no thinner — they will shrink during cooking and you want something left on the plate. If you can’t find baby bellas, classic brown mushrooms work just fine.
- Tomato Paste — Just one tablespoon, but it’s essential. It brings umami, slightly thickens the sauce, and gives it that deep red hue that distinguishes a real bourguignon from a simple brown stew. Sauté it for 30 seconds directly in the Instant Pot before adding liquid — it changes everything.
- Balsamic Vinegar — The red wine substitution that really works. A tablespoon in the broth provides the acidity and roundness traditionally brought by wine. Use a basic supermarket balsamic, not a 20-year-old vintage — the effect is the same and it disappears completely into the sauce.
