Pressure Cooker Boeuf Bourguignon

Oh. my. goodness. I am so happy about this recipe! I used two recipes and my own intuition to come up with this version and it's perfection (if I do say so myself :D ) I absolutely plan to make a video of the preparation for this at some point soon-ish. We ate this without any side, just some crusty French bread--excellent! 

Ingredients:

~5 slices (125g) thick bacon, cut crosswise into 1/2" pieces

1 small/medium yellow onion, finely chopped

2 cloves garlic, minced

1 1/2 lb. beef stew meat (around 1" cubes)

salt and pepper, to taste

2 T. all-purpose flour

1 c. (plus an extra splash) Shiraz wine (I used 19 Crimes Shiraz, will use again)

1 c. beef broth (plus an extra splash)

1/2 c. tomato sauce

16 baby carrots

8 oz. button mushrooms, thickly sliced

bouquet garni (parsley, thyme, and a bay leaf)

chopped parsley, for garnish

Directions:

1. In a cast iron skillet over medium heat, cook the bacon pieces until they just start to crisp. Transfer to a paper towel lined plate.

2. Add the onion to the skillet and cook until starts to turn translucent (around 2-3 min). Add the garlic and cook for around 30 more sec. Transfer to plate with bacon.

3. Increase heat slightly. Add beef to skillet--do NOT crowd! (I did mine in 2 batches). Brown well on all sides. Transfer to the pressure cooker pot.

4. Deglaze the pan with the Shiraz, stirring and scraping up the browned bits. Reduce heat slightly and cook for 2-3 minutes.

5. While the Shiraz is cooking/reducing, add the bacon and onion to the pressure cooker pot. Sprinkle the flour over everything in the pot and stir to combine/coat.

6. Pour in the Shiraz, followed by the beef broth and tomato sauce. Add the carrots and mushrooms, then stir to combine/coat. If needed, add a splash more of beef broth and/or tomato sauce so that most of the veggies and meat are mostly (but not entirely) covered.

7. Submerge the bouquet garni in the mixture, then cover the pot and make sure it is locked, with valve in "sealing" position.

8. Press the meat/stew button and set for 40 min of pressure cooking. When the time is up, unplug and leave for 10 minutes of natural release time, then open valve to release remaining pressure.

9. Dish up, garnish with chopped parsley, and enjoy!