Ingredients:

  • 3 lbs boneless beef chuck roast, cut into 1.5-inch cubes
  • 1 tsp Kosher salt
  • 1/2 tsp black pepper
  • 6 oz thick-cut bacon or lardons, diced
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 2 Tbsp all-purpose flour (for coating beef)
  • 1 bottle (750ml) dry red wine (Pinot Noir or quality Burgundy)
  • 2 cups beef stock (low sodium)
  • 2 Tbsp tomato paste
  • 1 bouquet garni (bay leaf, thyme sprigs, parsley stems tied together)
  • 16 oz cremini mushrooms, halved
  • 1 cup frozen pearl onions, thawed
  • 2 Tbsp butter, softened (for beurre manié)
  • 2 Tbsp all-purpose flour (for beurre manié)

Instructions:

  1. Prep the Beef and Bacon: Dice the bacon/lardons and pat the beef cubes completely dry. Season the beef lightly with 1 tsp salt and 1/2 tsp pepper.
  2. Render and Brown: Use the Instant Pot SAUTÉ function (Normal). Add the bacon and cook until crisp. Remove the bacon with a slotted spoon and set aside (save the fat). Working in batches, brown the beef cubes deeply on all sides in the bacon fat until a rich crust forms. Remove browned beef and set aside.
  3. Build Aromatics: Add diced onions to the pot and sauté, scraping up any browned bits (fond). Cook until softened, about 3 minutes. Stir in the minced garlic and tomato paste; cook for 1 minute until fragrant.
  4. Deglaze: Pour in the entire bottle of red wine, scraping the bottom of the liner thoroughly with a wooden spoon to dissolve all remaining fond. Allow the wine to simmer for 2 minutes to reduce slightly.
  5. Pressure Cook: Return the browned beef to the pot. Stir in the beef stock and bouquet garni. Ensure the liquid covers the ingredients. Secure the Instant Pot lid and set the vent to 'Sealing.' Cook on High Pressure for 35 minutes.
  6. Release Pressure: Allow for a Natural Pressure Release (NPR) for 15 minutes, then manually release any remaining pressure (QR). Carefully remove the lid and discard the bouquet garni.
  7. Finish Vegetables: Add the cremini mushrooms and pearl onions to the pot. Stir well. Close the lid and use the SAUTÉ function for 5 minutes until the mushrooms are tender.
  8. Thicken Sauce: In a small bowl, create a beurre manié by mixing the 2 Tbsp softened butter with 2 Tbsp flour until a smooth paste forms. Whisk the beurre manié into the simmering sauce in the Instant Pot until the sauce reaches your desired thickness. Serve hot, garnished with the reserved crisp bacon.