This isn't Julia's boeuf bourguignon but it only takes 30 minutes!
Ingredients
- 3 pounds beef stew meat
- 1¾ cups dry red wine
- 3 tablespoons olive oil
- 1 medium onion, chopped
- 2 tablespoons parsley
- 2 bay leaves
- 1 teaspoon dried thyme
- ¼ teaspoon pepper
- 8 bacon strips, chopped
- 1 pound whole fresh mushrooms, quartered
- 24 pearl onions, peeled (about 2 cups. I use one bag of frozen pearl onions. Thaw them overnight and make sure they are very dry before sautéing them.)
- 2 garlic cloves, minced
- ⅓ cup all-purpose flour
- 1 teaspoon salt
Method
Place beef in a large resealable plastic bag; add wine, oil and seasonings. Seal bag and turn to coat. Refrigerate for at least an hour but preferably overnight.
Select sauté setting on the Instant Pot. Add bacon; cook until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 Tbsp. in pressure cooker.
Add mushrooms and onions to drippings; cook and stir until tender. Add garlic; cook 1 minute longer.
Drain beef, reserving marinade. Add beef to pressure cooker. Sprinkle beef with flour and salt; toss to coat. Top with bacon and mushroom mixture. Add reserved marinade.
Lock lid; make sure vent is closed. Select manual; adjust pressure to high and set time for 25 minutes. When finished cooking, allow pressure to naturally release for 10 minutes and then quick-release any remaining pressure according to manufacturer’s instructions.
Select saute setting and adjust for high heat; bring liquid to a boil. Cook 15-20 minutes or until sauce reaches desired thickness. Remove bay leaf. If desired, serve stew with noodles.
Serve with mashed potatoes or wide egg noodles.