Recipe
Ingredients
- 1 ½ pounds stew meat (cut into 1" chunks)
- ¼ cup flour
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon thyme
- 6 slices thick cut bacon (diced into pieces)
- 1 cup onion (sliced)
- 4 cloves garlic (minced)
- 2 carrots (peeled and chopped in chunks)
- 8 ounces fresh mushrooms (sliced)
- 1 cup red wine (see suggestions in article)
- 1 cup beef stock
Instructions
- Combine flour, salt, pepper and thyme in a small bowl. Coat the stew meat with the flour mixture and set aside.
- Turn electric pressure cooker to sauté, or heat stove top pressure cooker to medium. Add the bacon and cook until crispy.
- Add the stew meat. Brown on all sides, about 2 minutes each side.
- Add the remaining ingredients. stirring a bit to release the browned bits on the bottom of the pot.
- Seal the lid on the pressure cooker and cook on high pressure for 35 minutes.
- Let pressure release naturally.