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This classic French beef stew just got an upgrade! This Instant Pot Beef Bourguignon - also known as Beef Burgundy - is the ultimate comfort food. Now, you can make it just a fraction of the time of Julia's recipe using your pressure cooker! Tender chunks of beef in a rich red wine gravy, with bacon, and vegetables. Serve it over redskin mashed potatoes for an ultra-satisfying French classic!
![Instant Pot Beef Bourguignon Recipe (1) Instant Pot Beef Bourguignon Recipe (1)](https://i0.wp.com/afullliving.com/wp-content/uploads/2022/04/Pressure-Cooker-Beef-Bourguignon-32.jpg)
Disclosure: This is a paid partnership with Strauss. Their Grass Rooted brand features delicious, 100% grass-fed beef stew meat. Taste the difference between commercially raised beef, and cattle that grow up roaming pastures and eating grass! Thanks for supporting the brands that make A Full Living possible.
This hearty dish is a sped-up version of Julia Child’s beef bourguignon recipe that you would find in her best-selling cookbook, Mastering the Art of French Cooking. In fact, it's made in half the time as her original recipe!
This is not your average simple beef stew recipe. While it does take a little effort to create a rich flavor, pressure cooking makes this classic French food all the more approachable.
Craving more beef comfort food meals? Check out our Instant Pot Corned Beef and Cabbage, Roast Beef with Gravy, or this Dutch Oven Pot Roast!
You may also like this Slow Cooker Prime Rib Recipe or this Sirloin Tip Roast in the Slow Cooker!
![Instant Pot Beef Bourguignon Recipe (2) Instant Pot Beef Bourguignon Recipe (2)](https://i0.wp.com/afullliving.com/wp-content/uploads/2022/04/Pressure-Cooker-Beef-Bourguignon-27.jpg)
Jump to:
- ❤️Why you'll love this
- 🥕Ingredients
- Substitutions
- Variations
- 🔪Prep work
- 📖Instructions
- ✨Tips and Tricks
- 🍴What to Serve with this
- 💭Frequently asked questions
- More Recipes to Consider
- 📖 Recipe
- 💬 Community
❤️Why you'll love this
- Transforms tough cuts of meat. This is a great way to take tougher cuts, and turn them into flavorful, tender beef! Stew meat really shines in this recipe!
- Made with staple ingredients. While there are a few steps to making this recipe correctly, everything in the dish is a kitchen or pantry staple. Anything you don't have on hand already can be found at nearly any grocery store!
- Sped up process. This French stew is a classic, made easier with modern appliances in half the time. Instead of cooking this meal in a Dutch oven on the stovetop, which takes around 4 hours, this stew is ready in under 2 hours from start to finish!
- Naturally suits multiple diet types. We've made this recipe naturally gluten free without an all purpose flour mixture to thicken the sauce, so this dish fits multiple diet types. It's also naturally low in carbs.
🥕Ingredients
You can find full quantities and nutritional information in the recipe card.
![Instant Pot Beef Bourguignon Recipe (3) Instant Pot Beef Bourguignon Recipe (3)](https://i0.wp.com/afullliving.com/wp-content/uploads/2022/04/Beef-Bourguignon-Pressure-Cooker-Recipe-Ingredients-Graphic-Update.png)
- Grass Rooted beef stew meat. These pre-cut stew meat chunks are of amazing quality. Like all stew beef, it's a tougher cut of meat, so it requires a little extra cooking time, and the instant pot helps us speed up the process. Grass Rooted also has an amazing quality chuck roast that you can use, and you can cut it into bite-sized chunks.
- Dry red wine. This is a staple in the classic beef bourguignon flavor. Choose something you'd enjoy on its own, but it doesn't need to be expensive at all. Pinot Noir is the classic choice here.
- Unsalted butter. Added with the mushrooms and pearl onions.
- Baby Bella mushrooms. Can be cut in half or even left whole.
- Pearl onions. Optional, but more of a traditional ingredient and very tasty!
- Fresh thyme & parsley. Dry thyme can also be used.
Substitutions
- Baby carrots. Large carrots peeled and cut into chunks work well, but baby carrots can be used.
- Tomato sauce. Tomato paste really helps create a rich flavor, and is a traditional ingredient. However, you can use tomato sauce instead if you prefer. The flavor won't be quite as intense
- Beef broth. We used beef stock, but beef broth can also be used.
- Swap the wine. Traditionally this dish is made with red wine like Pinot Noir, but any dry red wine you enjoy drinking will work. Merlot, Cabernet Sauvignon, and Syrah/Shiraz also work well.
- Different meat cuts. If you don't have stew meat, use boneless beef chuck roast, round roast, or shoulder roast and cut them up into smaller pieces. Short ribs would also be delicious!
Variations
- For a thicker sauce. If you prefer a thicker sauce, you can make a slurry of cornstarch or flour and water. Be sure to add this after pressure cooking, and then allow the mixture to simmer until it thickens up.
- Alcohol free. If you don't drink alcohol or prefer not to use wine, you can substitute it with beef broth or a combination of beef broth and a splash of red wine vinegar for acidity. Please note that wine makes up a big part of the flavor of this dish, so the flavor profile will be altered.
- More vegetables. Feel free to add more parsley, carrots, onions, and mushrooms for more veggies and herbs.
- Add some heat. For added spice, add a pinch of cayenne pepper or red pepper flakes. This is not traditional at all, we might add!
🔪Prep work
- Blanch and peel the pearl onions. This step can also be done while the stew is cooking.
- Clean and halve mushrooms.
- Peel and cut carrots into rounds or chunks.
- Slice onions into thick strips.
- Mince garlic, and parsley. Prepare the fresh thyme by removing the leaves from the stems.
- Dry the beef stew meat off really well with paper towels before seasoning.
📖Instructions
🥓Cook the bacon
Set your instant pot setting to sauté function on medium. Add about 1 tablespoon of olive oil. Place bacon bits in the pan over medium heat and render out all of the fat.
Continue to scrape the bottom of the pan to get the brown bits from the bottom of the pan and prevent burning.
Once the bacon is browned after about 7 minutes, remove the bacon bits, and leave the bacon fat in the pan using a slotted spoon. Set aside on a paper towel-lined plate to soak up excess bacon grease. (Image 1)
![Instant Pot Beef Bourguignon Recipe (4) Instant Pot Beef Bourguignon Recipe (4)](https://i0.wp.com/afullliving.com/wp-content/uploads/2024/03/Instant-Pot-Beef-Bourguignon-Process-Shots-1.jpg)
🥕Cook the vegetables & aromatics
Don't drain the fat, and add onion and carrots to the inner pot. Season with a pinch of salt, and cook for about 5-7 minutes to soften. (Image 2)
Once softened, add in tomato paste and garlic, and cook until tomato paste has deepened in color, about 2-3 minutes, then remove from the Instant Pot and set aside. (Image 3)
![Instant Pot Beef Bourguignon Recipe (5) Instant Pot Beef Bourguignon Recipe (5)](https://i0.wp.com/afullliving.com/wp-content/uploads/2024/03/Instant-Pot-Beef-Bourguignon-Process-Shots-1-2-1.jpg)
![Instant Pot Beef Bourguignon Recipe (6) Instant Pot Beef Bourguignon Recipe (6)](https://i0.wp.com/afullliving.com/wp-content/uploads/2024/03/Instant-Pot-Beef-Bourguignon-Process-Shots-3-1.jpg)
🥩Brown the beef
Season the beef chunks generously with salt and pepper in a mixing bowl. (Image 4)
![Instant Pot Beef Bourguignon Recipe (7) Instant Pot Beef Bourguignon Recipe (7)](https://i0.wp.com/afullliving.com/wp-content/uploads/2024/03/Instant-Pot-Beef-Bourguignon-Process-Shots-4.jpg)
Increase to medium-high heat on the sauté function. Add more olive oil to the pot, and cook the meat in 2-3 batches so as to not overcrowd the pan.
Cook for 2-3 minutes on each side. The meat doesn't need to be cooked through completely, but we want some good color on the meat for maximum flavor. As you cook the meat, remove it from the pot and move the browned beef to a plate. (Image 5)
After the last batch of beef is browned, add the remaining beef to the pan (Image 6)
![Instant Pot Beef Bourguignon Recipe (8) Instant Pot Beef Bourguignon Recipe (8)](https://i0.wp.com/afullliving.com/wp-content/uploads/2024/03/Instant-Pot-Beef-Bourguignon-Process-Shots-5.jpg)
![Instant Pot Beef Bourguignon Recipe (9) Instant Pot Beef Bourguignon Recipe (9)](https://i0.wp.com/afullliving.com/wp-content/uploads/2024/03/Instant-Pot-Beef-Bourguignon-Process-Shots-6.jpg)
✨Pro tip: Searing in batches will ensure you don't steam the beef. Getting a hard sear on the beef maximizes flavor, and locks in the juices.
🧅Prepare to pressure cook
Add the cooked carrots and onions mixture and bacon, followed by the beef stock, red wine, beef bouillon, fresh thyme, and parsley. Use the flat edge of a spatula or wooden spoon to scrape the bottom of the pot for browned bits. (Image 7)
Give the mixture a stir, then top with a bay leaf or two, before putting on the lid of the Instant Pot and setting it to high pressure. (Image 8)
Pressure cook for 40 minutes. (Image 9)
![Instant Pot Beef Bourguignon Recipe (10) Instant Pot Beef Bourguignon Recipe (10)](https://i0.wp.com/afullliving.com/wp-content/uploads/2024/03/Instant-Pot-Beef-Bourguignon-Process-Shots-7.jpg)
![Instant Pot Beef Bourguignon Recipe (11) Instant Pot Beef Bourguignon Recipe (11)](https://i0.wp.com/afullliving.com/wp-content/uploads/2024/03/Instant-Pot-Beef-Bourguignon-Process-Shots-8.jpg)
![Instant Pot Beef Bourguignon Recipe (12) Instant Pot Beef Bourguignon Recipe (12)](https://i0.wp.com/afullliving.com/wp-content/uploads/2024/03/Instant-Pot-Beef-Bourguignon-Process-Shots-9.jpg)
🧈Finish the stew
After the mixture has been pressure cooked for 40 minutes, allow it to natural release for 10 minutes, then do a quick release and remove the Instant Pot lid. Remove the bay leaves and discard them. (Image 10)
![Instant Pot Beef Bourguignon Recipe (13) Instant Pot Beef Bourguignon Recipe (13)](https://i0.wp.com/afullliving.com/wp-content/uploads/2024/03/Instant-Pot-Beef-Bourguignon-Process-Shots-10.jpg)
Return the Instant Pot to the sauté setting, and add in the butter, mushrooms, and pearl onions with a pinch of salt and pepper. (Image 11)
Simmer for 10 minutes or so, until mushrooms have softened. The cook time of the mushrooms may vary slightly depending on their size. (Image 12)
![Instant Pot Beef Bourguignon Recipe (14) Instant Pot Beef Bourguignon Recipe (14)](https://i0.wp.com/afullliving.com/wp-content/uploads/2024/03/Instant-Pot-Beef-Bourguignon-Process-Shots-11.jpg)
![Instant Pot Beef Bourguignon Recipe (15) Instant Pot Beef Bourguignon Recipe (15)](https://i0.wp.com/afullliving.com/wp-content/uploads/2024/03/Instant-Pot-Beef-Bourguignon-Process-Shots-12.jpg)
✨Pro tip: If you'd like to thicken the sauce, you can always make a slurry of corn starch or flour, and the red wine gravy in a small bowl, then add it to the pressure cooker and allow it to simmer for a few minutes to thicken. Personally, we didn't think the gravy needed to be thickened so we opted out of this step. (Image 13)
Add more fresh parsley and thyme, and adjust seasonings to taste. (Image 14)
![Instant Pot Beef Bourguignon Recipe (16) Instant Pot Beef Bourguignon Recipe (16)](https://i0.wp.com/afullliving.com/wp-content/uploads/2024/03/Instant-Pot-Beef-Bourguignon-Process-Shots-13.jpg)
![Instant Pot Beef Bourguignon Recipe (17) Instant Pot Beef Bourguignon Recipe (17)](https://i0.wp.com/afullliving.com/wp-content/uploads/2024/03/Instant-Pot-Beef-Bourguignon-Process-Shots-14.jpg)
Serve over mashed potatoes, mashed turnips or cauliflower, egg noodles, or with crusty bread! Enjoy! (Image 15)
![Instant Pot Beef Bourguignon Recipe (18) Instant Pot Beef Bourguignon Recipe (18)](https://i0.wp.com/afullliving.com/wp-content/uploads/2024/03/Instant-Pot-Beef-Bourguignon-Process-Shots-15.jpg)
✨Tips and Tricks
- Use high-quality meat. Since beef is the star ingredient, using high-quality beef stew meat will really enhance the flavor. Use the highest quality you can afford.
- Cook the bacon properly. When rendering the bacon fat, make sure you cook it until it's brown and crispy, and stir it often to prevent sticking or burning.
- Brown the beef in batches. Browning the beef in batches allows for better browning and prevents overcrowding. Overcrowding the Instant Pot will just cause the meat to steam instead of getting a nice sear.
- Deglaze the pot. After browning the beef, deglaze the pot by adding the beef stock and red wine. Use a spatula or wooden spoon to scrape up any browned bits stuck to the bottom of the pot. This adds depth of flavor to the dish.
- Adjust the seasonings. Taste the dish before serving and adjust the seasonings as needed. You may need to add more salt, pepper, or fresh herbs to achieve the desired taste.
- Natural release. Try letting the Instant Pot naturally release for 5-10 before doing a quick release. After letting it naturally release for a few minutes, carefully turn the venting knob to quick release to get rid of the remaining pressure. Letting the Instant Pot natural release helps ensure it's safer to open the venting knob without getting sprayed with hot steam and liquid and makes the beef even more tender!
- Add the mushrooms and pearl onions at the end. Adding the mushrooms and pearl onions towards the end of the cooking process ensures that they get tender but not too mushy.
- For a thicker sauce. If you prefer a thicker sauce, you can make a slurry of cornstarch or flour and water. Be sure to add this after pressure cooking, and then allow the mixture to simmer until it thickens up.
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🍴What to Serve with this
If you're hosting a dinner party, date night, or are looking for more things to serve with this pressure cooker beef bourguignon, here are a few ideas!
- Salad.Thisspinach and arugula saladwith thiscreamy balsamic dressingor thishoney lemon dressingwould be the perfect way to lighten up this hearty meal.
- Bread.Bread and beef bourguignon are a perfect match. Serve with a side of crusty bread, or thisair fryer garlic bread.
- Sides. Serve this dish over redskin mashed potatoes, or these creamy mashed turnips. Theselemon garlic green beans, theseair fryer zucchini, or these air fryer fingerling potatoes would also be great accompaniments to this dish.
- Dessert. Wrap it all up with a decadent dessert! Try ending the meal with this chocolate lava mug cake, or these loaded brownies!
💭Frequently asked questions
What is the best wine for beef bourguignon?
Use a dry red wine you'd actually want to drink for this beef bourguignon recipe. Since wine makes up such a large portion of the flavor in this stew, it should be good quality and tasty, but it doesn't need to be expensive. Avoid sweet or heavily oaked varieties - they will overpower the flavors of the dish.
Julia Child's recipe calls for Pinot Noir. If you don't have Pinot Noir, you can use Merlot, Cabernet Sauvignon, or Syrah/Shiraz.
How do I store this dish?
Store in an airtight container in the fridge for up to 5 days. Reheat gently in your Instant Pot, in the microwave, or on the stove. The flavor is even better the next day!
How to freeze:
To freeze, allow the dish to cool completely. Then, store in a freezer-safe container for up to 6 months.
Can this recipe be made in a slow cooker?
Yes, definitely. Follow all of the same steps that you would for the Instant Pot version, and when it comes time to add the red wine, beef broth, and bay leaves, cover and slow cook for 2-3 hours on high, or 4-6 hours on low.
Can this recipe be made alcohol-free?
Skipping the wine in this recipe will drastically alter the flavor. The recipe would no longer be considered beef bourguignon, and instead, it would become a beef stew.
If you don't drink or don't want to use wine, replace the wine with beef broth, and add a few tablespoons of vinegar for acidity.
More Recipes to Consider
- Dutch Oven Corned Beef and Cabbage
- Slow Cooker Prime Rib Recipe
- Dutch Oven Pot Roast
- Bavette Steak Recipe
Did you try this recipe? Make sure to leave a 5-star review below!🌟 This helps other readers find our recipes and encourages them to try them. Also, be sure to leave a comment with your experience. Follow along, and tag@AFullLivingon Instagram with your photos!
📖 Recipe
Instant Pot Beef Bourguignon
Briana
This Instant Pot Beef Bourguignon is a tasty French classic, made in half the time as traditional recipes using your pressure cooker. A hearty red wine beef stew, packed with flavor!
5 from 2 votes
Print Recipe Pin Recipe Save Recipe
Prep Time 30 minutes mins
Cook Time 1 hour hr 30 minutes mins
Total Time 2 hours hrs
Course Main Course
Cuisine French
Servings 8 servings
Calories 560 kcal
Equipment
Instant Pot (We used the 8-quart size)
Ingredients
- 4 tablespoons olive oil divided
- 8 ounces bacon cut into small pieces
- 4 teaspoons kosher salt divided
- 1.5 teaspoons coarse black pepper divided
- 5 medium carrots peeled and cut into rounds (about 200 grams)
- 1 large yellow onion sliced
- 2 tablespoons tomato paste
- 5 cloves garlic minced
- 3 pounds beef stew meat
- 12 ounces beef stock
- 12 ounces dry red wine (Preferably Pinot Noir, but Malbec, Cabernet Sauvignon, and Shiraz/Syrah would work.)
- 2 cubes beef bouillon
- 2 tablespoons fresh parsley minced
- 1 tablespoon fresh thyme
- 2 bay leaves
- 3 tablespoons unsalted butter
- 12 ounces pearl onions blanched and peeled
- 16 ounces mushrooms halved
Instructions
Set your Instant Pot setting to the sauté function on medium. Add about 1 tablespoon of olive oil. Place the bacon bits in the pan over medium heat and render out all of the fat. Continue to scrape the bottom of the pan to get the brown bits from the bottom of the pan and prevent burning. Once the bacon is browned after about 7 minutes, remove the bacon bits, and leave the bacon fat in the pan using a slotted spoon. Set aside on a paper towel-lined plate to soak up excess bacon grease.
4 tablespoons olive oil, 8 ounces bacon
Don't drain the fat, and add 1 more tablespoon of olive oil to the Instant Pot, followed by the onion and carrots. Season with a pinch of salt and pepper, and cook for about 5-7 minutes to soften. Once softened, add in 2 tablespoons of tomato paste and garlic, and cook until tomato paste has deepened in color, about 2-3 minutes, then remove from the Instant Pot and set aside.
4 tablespoons olive oil, 4 teaspoons kosher salt, 1.5 teaspoons coarse black pepper, 5 medium carrots, 1 large yellow onion, 2 tablespoons tomato paste, 5 cloves garlic
Season the beef chunks generously with about 3 teaspoons of salt and ½ teaspoon of black pepper in a mixing bowl. Increase to medium-high heat on the sauté function. Add the remaining 1 tablespoon of olive oil to the pot, and cook the meat in 2-3 batches to not overcrowd the pan. Cook for 2-3 minutes on each side. The meat doesn't need to be cooked through completely. As you cook the meat, remove it from the pot and move the browned beef to a plate. Once all of it is browned, return it to the Instant Pot.
4 teaspoons kosher salt, 1.5 teaspoons coarse black pepper, 3 pounds beef stew meat, 4 tablespoons olive oil
Add the cooked carrots and onions mixture and bacon, followed by beef stock, red wine, beef bouillon, fresh thyme, and parsley. Use the flat edge of a spatula or wooden spoon to scrape the bottom of the pot for browned bits. Stir to combine, then top with a bay leaf or two, before putting on the lid of the Instant Pot and setting it to high pressure. Pressure cook for 40 minutes.
12 ounces beef stock, 12 ounces dry red wine, 2 cubes beef bouillon, 2 tablespoons fresh parsley, 1 tablespoon fresh thyme, 2 bay leaves
After the mixture has been pressure cooked for 40 minutes, allow it to natural release for 10 minutes, then do a quick release and take off the lid. Remove the bay leaves and discard them.
Return the Instant Pot to the sauté setting, and add unsalted butter, mushrooms, and pearl onions with a pinch of salt and pepper. Simmer for 10 minutes or so, until mushrooms have softened. Add more fresh parsley and thyme, and adjust seasonings to taste.
4 teaspoons kosher salt, 1.5 teaspoons coarse black pepper, 3 tablespoons unsalted butter, 16 ounces mushrooms, 12 ounces pearl onions
Serve over mashed potatoes, mashed turnips or cauliflower, with egg noodles, or with crusty bread. Enjoy!
Store in an airtight container in the fridge for up to 5 days. Reheat gently in the Instant Pot or on the stovetop.
Video
Notes
- Use high-quality meat. Since beef is the star ingredient, using high-quality beef stew meat will really enhance the flavor. Use the highest quality you can afford.
- Cook the bacon properly. When rendering the bacon fat, make sure you cook it until it's brown and crispy, and stir it often to prevent sticking or burning.
- Brown the beef in batches. Browning the beef in batches allows for better browning and prevents overcrowding. Overcrowding the Instant Pot will just cause the meat to steam instead of getting a nice sear.
- Deglaze the pot. After browning the beef, deglaze the pot by adding the beef stock and red wine. Use a spatula or wooden spoon to scrape up any browned bits stuck to the bottom of the pot. This adds depth of flavor to the dish.
- Adjust the seasonings. Taste the dish before serving and adjust the seasonings as needed. You may need to add more salt, pepper, or fresh herbs to achieve the desired taste.
- Natural release. Try letting the Instant Pot naturally release for 5-10 before doing a quick release. After letting it naturally release for a few minutes, carefully turn the venting knob to quick release to get rid of the remaining pressure. Letting the Instant Pot natural release helps ensure it's safer to open the venting knob without getting sprayed with hot steam and liquid and makes the beef even more tender!
- Add the mushrooms and pearl onions at the end. Adding the mushrooms and pearl onions towards the end of the cooking process ensures that they get tender but not too mushy.
- For a thicker sauce. If you prefer a thicker sauce, you can make a slurry of cornstarch or flour and water. Be sure to add this after pressure cooking, and then allow the mixture to simmer until it thickens up.
- You can substitute some beef stock for some of the wine if you prefer. We would recommend adding a few tablespoons of vinegar as well for added acidity.
Nutrition
Calories: 560kcalCarbohydrates: 15gProtein: 46gFat: 31gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 135mgSodium: 1620mgPotassium: 1179mgFiber: 3gSugar: 7gVitamin A: 4508IUVitamin C: 12mgCalcium: 80mgIron: 5mg
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Reader Interactions
Comments
Tempus says
SCRUMPTIOUS!!! I haven't eaten since Nov. 28, 2022...have been on TPN iv feeding and was told that I could FINALLY eat last week. After applesauce, mashed potatoes and meat paste galore I made this tonight for supper. AHHHHHHHHHH...the ANGELS sand out in rapturous bliss as I took my first bite!!! Don't even think about it...just MAKE IT!!! LolBriana says
This comment totally made our day! We're so honored you chose our recipe and we can't tell you how pleased we are that it exceeded your expectations! Thanks for the kind review! 🙂
JPS says
The pressure-cooker cooking was just perfect!I used Tri Tip cubes, and it did not dry out in the wine cooking.
I used a relatively cheap MERLOT, I had to use canned mushrooms (sorry), But with the blend of herbs, which I didn't have any fresh ones, the flavor is incomparable!
I served with French cut green beans, and baby red mashed potatoes with parsley and garlic.
The garlic in both dishes was subtle, but totally outstanding.
At the end of cooking, I made a bit of a roux with cornstarch to stir in to thicken the meat dish.
Hubby was happy! My bay leaves evidently cooked up in the pressure cooker, because I couldn't find them afterwards:)
Thank you all!
Briana says
This is so awesome to hear! We're so thrilled you made it work for you and that it turned out so great!! 😀 Thanks for sharing your experience, and for the sweet comment. 🙂
Sam Contreras says
Ooohhh my gosh! It was freaking fantastic. I have never had this before. I used a very cheap red wine and it still tasted so good. I only used 1lb of beef and on top of egg noodles
Thank you, thankyou!Briana says
Hey Sam! This made our day, we're so thrilled! Thanks for trying it and for the sweet comment. 🙂
Berni says
Just made this and was deliberately, even though can't get beef bouillon in uk but still tasted goodBerni says
Meant to say devine
Briana says
Hi Berni! We're so glad to hear this, thanks so much for trying it and for the awesome review! 😀