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Ingredients
1 tablespoon oil
6 slices bacon – roughly chopped
3 pounds chuck beef – cut into 2-inch pieces
1 cup red cooking wine – may sub chicken broth
2 cups beef broth
½ cup tomato sauce
1 beef boullion cube – crushed
¼ cup flour
2 large carrots – cut into 2-inch pieces
1 white onion – chopped
1 tablespoon minced garlic
2 tablespoons fresh thyme – chopped, or 3 teaspoons dried thyme
1 pound baby potatoes
8 ounces fresh mushrooms – sliced
1-2 teaspoons salt – or to taste
½ teaspoon pepper
chopped parsley for garnish
Directions
- Set instant pot to SAUTE. Drizzle with oil and sear bacon 3-4 minutes until cooked through.
- Use a slotted spoon to transfer to a paper towel lined plate and set aside.
- Add beef to pot and sear 3-4 minutes, using tongs to rotate periodically to brown all sides.
- Add red wine to the pot, scrape any brown bits off the bottom and sides of the pot and into the liquid.
- Simmer and reduce for about 5 minutes.
- Gradually add beef broth, tomato sauce, and boullion. Gradually whisk in flour.
- Stir in bacon, carrots, onions, garlic, thyme, potatoes, mushrooms, salt and pepper.
- Cover and set to PRESSURE COOK or MANUAL. Set to 45 minutes.
- Do a natural release for 10 minutes (do nothing, just allow to depressurize during this time) then switch valve to VENT and do a quick release.
- Once float valve drops, remove lid.
- Set to SAUTE again and allow to thicken for 5-10 minutes.
- Give it a good stir and taste before adding salt and pepper if needed and garnishing with chopped parsley.