Ingredients
- 1 tablespoon extra-virgin olive oil
- 6 ounces (170g) bacon, chopped
- 3 pounds chuck roast or stewing beef, cut into 2-inch chunks
- 1 large carrot, sliced 1/2-inch thick
- 1 large white onion, diced
- 6 cloves garlic, minced
- 1 pinch kosher salt and freshly ground pepper
- 2 tablespoons flour
- 12 small pearl onions (optional)
- 3 cups red wine like Merlot, Pinot Noir, or a Chianti — for a milder sauce, use only 2 cups of wine
- 2-3 cups beef stock (if using 2 cups of wine, use 3 cups beef stock)
- 2 tablespoons tomato paste
- 1 beef bullion cube, crushed
- 1 teaspoon fresh thyme, finely chopped
- 2 tablespoons fresh parsley, finely chopped (divided)
- 2 bay leaves
Steps
- Set Instant Pot or pressure cooker to Saute function. Saute the bacon until browned, and remove with a slotted spoon. Add 1 tbsp of olive oil.
- Season beef with salt and pepper. Lightly coat with flour. Sear the beef in batches until all sides are browned.
- Add the onions, pearl onions, carrots, wine, beef stock, tomato paste, garlic cloves, beef bouillon, thyme, and parsley to the pot. Stir well, cover the pot, and lock the lid in place. Set your pressure cooker to high pressure and cook for 30 minutes.
- Allow the pressure to naturally release. Once released, remove the lid, and change the pressure cooking setting to saute. Bring the stew to a simmer, and cook for 15 minutes to thicken, stirring occasionally.
- Serve in bowls.