Ingrédients (6 portions)

• oil 1 tablespoon
• bacon or lardons 6 slices
• stewing beef, cubed 3 lb
• red cooking wine 1 cup
• beef broth 2 cups
• tomato sauce 1/2 cup
• beef bouillon cube 1 unit
• all-purpose flour 1/4 cup
• carrots, chopped 2 units
• white onion, chopped 1 unit
• garlic, minced 1 tablespoon
• thyme 2 tablespoons
• baby potatoes 1 lb
• fresh mushrooms, sliced 8 oz
• salt 1 to 2 teaspoons
• pepper 1/2 teaspoon
• fresh parsley, chopped to taste

Préparation

1. 1
   Set the Instant Pot to Sauté mode. Add oil and sauté the lardons for 3 to 4 minutes. Remove and set aside.
2. 2
   Add the beef cubes and sear for 3 to 4 minutes until browned.
3. 3
   Pour in the red wine and scrape the bottom of the pot. Let it reduce for about 5 minutes.
4. 4
   Add the beef broth, tomato sauce, bouillon cube, and flour, then mix well.
5. 5
   Return the lardons to the pot. Add carrots, onion, garlic, thyme, potatoes, mushrooms, salt, and pepper.
6. 6
   Close the lid and cook on high pressure for 45 minutes.
7. 7
   Allow for a natural release for 10 minutes, then carefully perform a quick release.
8. 8
   Return to Sauté mode for 5 to 10 minutes if the sauce needs to thicken. Adjust seasoning and garnish with parsley.