INGREDIENTS
- 1 tablespoon oil
- 2 slices bacon, roughly chopped
- 3 pounds stew beef, cut into 2-inch pieces
- 1 cup red cooking wine
- 1 lb carrots, cut into 2-inch pieces
- 1 white onion, chopped
- 2 cloves minced garlic
- 3 teaspoons dried thyme
- 2 bay leaves
- 8 ounces fresh mushrooms, optional
- 1 teaspoon fresh ground pepper
- chopped parsley for garnish
INSTRUCTIONS
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 wine 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.