Ingredients:

  • 2 lbs beef chuck, cut into 1.5-inch cubes
  • 4 slices of bacon, chopped
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 4 medium carrots, sliced
  • 1 cup cremini mushrooms, halved
  • 2 cups red wine (preferably Burgundy)
  • 2 cups beef broth
  • 2 tbsp tomato paste
  • 1 tbsp all-purpose flour (optional, for thickening)
  • 1 tsp dried thyme
  • 2 bay leaves
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnishing)

Instructions:

  1. Dice the onion, slice the carrots, mince the garlic, and halve the mushrooms.
  2. Set the Instant Pot to Sauté. Add chopped bacon and cook until crispy.
  3. Remove bacon, set aside. In the bacon fat, add beef cubes in batches and brown on all sides. Remove and set aside.
  4. Add onion, carrots, and mushrooms to pot. Sauté until soft, about 5 minutes.
  5. Stir in minced garlic and tomato paste. Cook for 1 minute until fragrant.
  6. Pour in red wine, scraping the bottom to remove browned bits.
  7. Return beef and bacon to the pot along with beef broth, thyme, bay leaves, salt, and pepper. Stir to combine.
  8. Seal the lid
  9. Allow natural pressure release for 10 minutes, then quick release any remaining steam.
  10. If desired, stir in flour mixed with a little water to thicken the sauce and sauté for an extra few minutes.
  11. Garnish with fresh parsley if using. Serve hot.