Beef Burgundy Stew a la Tamara 28-May-2020


  • 1 1/2 lb Beef Stew Meat, 1 inch cubes
  • 1 tsp Kosher Salt, any coarse salt
  • 2 Tbsp Olive Oil
  • 1 Onions, diced
  • 3 Tbsp Garlic, minced
  • 1 Tbsp Worcestershire Sauce
  • 1 cup Red Wine
  • 3 cups Beef Stock
  • 2 Tbsp Tomato Paste
  • 1/2 tsp Marjoram
  • 2 Tbsp Parsley
  • 1 Tbsp Basil
  • 1/2 tsp Red Pepper Flakes
  • 2 cups Baby Carrots
  • 4 Russet Potatoes, washed, cubed, 1 inch


  1. salt the beef with the coarse salt, let stand while onions and garlic cook
  2. turn on sauté
  3. when hot, add the oil
  4. add the onions and garlic and stir them while they turn translucent , add the worcesteshire after they’ve cooked a bit
  5. add the beef
  6. sauté until cooked on all sides, turn off sauté mode
  7. put wine, broth, tomato paste, and herbs into a bowl. whisk until blended. pour into pot
  8. add the carrots and give everything a good stir
  9. seal the pot and cook on high pressure for 30 minutes. allow 10 minutes natural realease
  10. open the pot and add the potatoes. replace the lid and pressure cook for 5 more minutes on high, then quick release the pressure
  11. turn on sauté to reduce the sauce


This isn’t “officially” beuf burgongone as the French make it, this is my shot given what I have on hand at this moment.

I used marjoram since it’s what I had. Thyme would probably be better.

The carrots are a little overdone, I might add them after 15 minutes instead of the whole 30.

OMG this is good tho!