Ingredients:

  • 3 lbs Beef Chuck Roast, cut into 1.5-inch cubes
  • 6 oz Thick-cut bacon, diced into lardons
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 3 large carrots, peeled and cut into 1-inch chunks
  • 1 lb Cremini or button mushrooms, halved
  • 1 cup pearl onions, frozen or fresh
  • 2 cups Dry Red Wine (Pinot Noir, Merlot, or Burgundy)
  • 2 cups Low-sodium beef bone broth
  • 2 tbsp Tomato Paste
  • 3 sprigs fresh thyme
  • 2 bay leaves
  • 0.5 tsp salt (or to taste)
  • 0.5 tsp black pepper (or to taste)
  • 2 tbsp Unsalted butter, softened
  • 2 tbsp All-purpose flour

Instructions:

  1. Set the Instant Pot to Sauté (High). Add diced bacon and cook until fat is rendered and bacon is golden brown. Remove bacon with a slotted spoon, leaving the fat in the pot.
  2. Season beef cubes with salt and pepper. Working in batches, sear the beef until a deep brown crust forms on all sides. Remove and set aside.
  3. Add the diced onions and carrots to the remaining fat. Cook for 3–4 minutes until softened. Stir in the garlic and tomato paste, cooking for 1 minute until fragrant.
  4. Pour in the red wine. Use a wooden spoon to scrape every bit of fond (browned bits) off the bottom of the pot to prevent the burn notice.
  5. Return the beef and bacon to the pot. Add beef broth, thyme, and bay leaves. Close the lid and set to Manual/Pressure Cook (High) for 45 minutes.
  6. Once the timer beeps, allow the pressure to release naturally for 15 minutes before venting the remaining steam.
  7. Open the lid. Stir in the mushrooms and pearl onions. Set to Sauté again and simmer for 5–7 minutes until the vegetables are tender.
  8. In a small bowl, mash the softened butter and flour together to create a Beurre Manié. Whisk this paste into the bubbling stew and simmer for 2 minutes until thickened and glossy.