Started two days in advance. I am baffled by how many pots & pans the French must have in their homes.
this post was submitted on 21 Dec 2023
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I used to make it the traditional way as well: searing the meat, stewing, separately stewing the pearl onions and herbs.... Then I discovered I can make it taste identical (and have much more tender beef chunks) by just making it all in the Instapot. You do it in 2 steps so your veggies don't turn to mush, but it takes around an hour, 2 tops. You can still cook the pearl onions on the side if you want (I have opted for just cutting up yellow onions, as pearls or shallots are not readily available where I live). You could probably preecook the beef in the Instapot the day before and have the Bourginon finished in half an hour if you wanted!
I'd wager your method is much more traditional, the average French housewife isn't going to put as much effort into a dish as the professional chefs who wrote the cookbooks
Recipe?