Instant Pot Beef Bourguignon

Stove top Instructions are included at the bottom of the post..just make sure you have the time!

Weight Watchers Points 2 (total of 5 after serving over mashed potatoes)

Eating healthy has honestly gotten so much easier since I started this venture. When I first began, I wasn’t sure if I could stick with it — but slowly, day by day, I’ve been proving to myself that I can. And that feeling? It’s honestly one of the most rewarding parts of this whole journey.

Today’s meal was a perfect example of that. Even with the mashed potatoes, it was only 5 points of deliciousness — and it was so good. There’s something about a warm, hearty meal like that on a cold winter day that just makes everything feel right. It’s like a cozy hug in a bowl.

But I’ll be real with you guys — I need help in the exercise department. Sitting at a desk all day, then sitting at my computer again to write blog posts and edit photos… it’s not doing me any favors. I can feel the difference in my energy, my mood, and even my posture. I know I need to move more, but some days it feels like the motivation just isn’t there.

So I’m turning to you — because I know this community is full of smart, practical people. What do you do to stay active during the winter months? Do you have any routines or small habits that help you get moving even when it’s cold and dark outside?

Key changes to make this a Light Bite

• ✔ Less oil (cuts fat and calories)

• ✔ Reduced red wine (lower sugar and calories)

• ✔ Lean beef + trimmed fat (lower cholesterol)

• ✔ Fat-free, low-sodium broth

• ✔ More vegetables for volume and fiber

Instant Pot Light Beef & Vegetable Stew

Low Cal • Low Sugar • Lower Cholesterol

Ingredients

1½ lbs lean beef chuck, trimmed and cut into 1½-inch chunks

Cooking spray

1 large onion, chopped

4 cloves garlic, minced

4 large carrots, sliced

3 cups mushrooms, sliced

¾ cup dry red wine (Pinot Noir or Merlot)

3 cups low-sodium, fat-free beef broth

1 tablespoon tomato paste

1 teaspoon dried thyme (or 1 fresh sprig)

1 bay leaf

1 tablespoon cornstarch

Salt and black pepper, to taste

Fresh parsley, chopped (for garnish)

Instant Pot Instructions

1. Sauté the Beef

• Set Instant Pot to Sauté – Normal.

• Lightly coat the inner pot with cooking spray.

• Sear beef in batches until lightly browned on all sides (2–3 minutes per batch).

• Transfer beef to a plate and set aside.

2. Sauté Vegetables

• Re-spray pot lightly if needed.

• Add onion and cook 3–4 minutes until

  softened.

• Add garlic and cook 30 seconds until fragrant.

• Add mushrooms and cook 2–3 minutes until they release moisture.

3. Deglaze

• Pour in red wine and scrape up all browned bits from the bottom of the pot.

4. Build the Stew

• Stir in beef broth, tomato paste, thyme, and bay leaf.

• Return beef to the pot.

• Add carrots and season lightly with salt and pepper.

5. Pressure Cook

• Secure lid and set valve to Sealing.

• Cook on High Pressure for 35 minutes.

6. Release Pressure

• Allow Natural Release for 10 minutes, then Quick Release remaining pressure.

• Remove bay leaf.

7. Optional: Thicken the Sauce

• Set Instant Pot to Sauté – Low.

• Scoop about ½ cup of the hot cooking liquid from the pot into a small bowl.

• Whisk the cornstarch into the hot liquid until smooth.

• Pour the mixture back into the stew, stirring constantly.

• Simmer 2–4 minutes until the sauce thickens to your liking.

8. Serve

• Taste and adjust seasoning if needed.

• Garnish with fresh parsley and serve warm.

Note: If you don't have an instant pot here are the stove top directions.

Stove Top Instructions

Prepare Ingredients

• Chop onion, slice carrots and mushrooms, and mince garlic.

• Pat beef dry with paper towel to help it brown using less oil.

Sear the Beef (Lower-Fat Method)

• Spray upto 5 sprays of cooking spray in a large Dutch oven over medium-high heat.

• Add beef in batches, browning lightly on all sides (avoid over-browning to keep fat lower).

• Transfer beef to a plate and set aside.

Sauté Vegetables

• In the same pot, add onion and cook 3–4 minutes until softened.

• Add garlic and cook 30 seconds until fragrant.

• Stir in mushrooms and cook 3–4 minutes until they release moisture.

Build the Sauce

• Pour in ¾ cup red wine and scrape up browned bits from the bottom of the pot.

• Add beef broth, tomato paste, thyme, and bay leaf. Stir well.

Simmer the Stew

• Return beef to the pot and add carrots.

• Season lightly with salt and pepper.

• Cover and simmer on low for 1½–2 hours, until beef is fork-tender.

• to thicken uses a small amount of the juice and add your table spoon of cornstartch. Let simmer for 2-3 mins or to your desired thickness.

Garnish and Serve

• Remove bay leaf.

• Taste and adjust seasoning if needed.

• Garnish with fresh parsley and serve hot.