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Instant Pot Beef Bourguignon – FULL CAL

Instant Pot Beef Bourguignon – FULL CAL

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Course: Main Meals
Keyword: Week 10
Cooking Method: Instant Pot
Recipe Type: Beef
Servings: 2 servings
Calories: 559kcal


  • 10 oz lean chuck eye roast cut into 1” cubes
  • 2 slices thick cut bacon uncured
  • 2 tbsp ghee
  • 1 cup yellow onion diced
  • 1 cup carrot sliced
  • 2 cups mushrooms quartered
  • ½ cup waxy potatoes small cubes, (like red bliss, fingerling, or purple) – 3 medium fingerling potatoes is what I used – 3.5 oz/100 g
  • 1 tsp salt
  • 1 tsp garlic powder
  • 2 cup fresh thyme
  • black pepper  to taste
  • cup red wine
  • 1 cup fat free beef stock
  • tbsp tomato paste


  • SET the Instant Pot to sauté mode and heat the ghee
  • SAUTE the bacon until crisp then add the beef and vegetables and continue sautéing for 6-8 minutes, until the beef begins to brown and the onions begin to soften.
  • SEASON with salt, garlic powder, thyme, and pepper. Stir in the red wine, beef stock, and tomato paste. Cover and cook on high pressure for 25 minutes.
  • DIVIDE into two portions and serve.


Calories: 559kcal | Carbohydrates: 27g | Protein: 40g | Fat: 27g | Fiber: 5g | Net Carbs: 22g