Foto: RecipeGirlIngredients
- 2 pounds beef chuck (fat trimmed), (cubed)
- 2 tablespoons all purpose flour
- kosher salt and freshly ground black pepper
- 4 slices thick cut bacon, (chopped)
- 1 medium yellow onion, (diced)
- 2 medium garlic cloves, (minced)
- 4 medium carrots, (sliced)
- 1 cup sliced cremini mushrooms
- 2 cups dry red wine ((Pinot Noir or Cabernet Sauvignon))
- 1 cup low-sodium beef broth
- 2 tablespoons tomato paste
- 4 sprigs fresh thyme
- mashed potatoes, (for serving (if desired))
Steps
In a large bowl, combine the beef, flour, and a pinch each of salt and pepper. Toss to coat.
Scatter the bacon into the instant pot and, using the sauté function, cook, stirring frequently, until the fat has rendered and the bacon is crispy, about 5 minutes. Remove the bacon from the pot and drain on a paper towel-lined plate. Discard all but 1 tablespoon of the bacon grease.
Add the beef to the pot and, using the sauté function, cook until browned on all sides, about 5 minutes. Stir in the onion, garlic, carrots, mushrooms, and a pinch each of salt and pepper. Pour in the wine and beef broth, then add the tomato paste, thyme and bacon. Stir to combine. Lock the lid in place, select high pressure, and cook for 35 minutes.
Quick or natural release, then open when the pressure subsides. Remove the thyme sprigs and discard. Using the sauté function, cook until the sauce has thickened slightly, about 10 minutes more.
Serve the beef over mashed potatoes, if desired. Store any leftovers refrigerated in an airtight container for up to 3 days.
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