Best beef....

[George K]

I made the instant pot beef bourguignon last week, and as I commented, it came out a bit "mushy."

I really liked the flavor, however, and I'm willing to give it another shot. But, I'm going to make it the traditional way. It takes about 3 ½ hours in the oven...

So, I have two questions:

1. I want to put some potatoes into it, and I'd like them to be soft, but not mushy. How long should they cook for?

2. The recipe calls for "stewing beef, cut into 2" chunks". I have some "stew meat," but I think buying a chuck roast and cutting up into these "chunks" might be a good alternative. Thoughts?

[Jolly]

I cut up a chuck roast for stew meat this week. Being part coonass, I'll cut up a pork roast, too (pork stew with a gravy over rice).

[George K]

I mean, c'mon man! Doesn't that look great?

[George K]

Maybe I'll just cook some spuds in the instant pot to get them tender, and then throw them in for the last 30 minutes or so.

[Jolly]

@george-k said in Best beef....:

I mean, c'mon man! Doesn't that look great?

I think that will work.

[Mik]

What most BB is missing is the taste of the wine. Did that have it?

[George K]

@mik the instant pot version did.

I'll report on the traditional when I make it.

[LuFins Dad]

@george-k said in Best beef....:

Maybe I'll just cook some spuds in the instant pot to get them tender, and then throw them in for the last 30 minutes or so.

You know what makes spuds mushy? Salt. Can you avoid adding salt to the recipe till the end?