Beef Bourguignon - Electric Pressure Cooker (Instant Pot)
Serves 8 normal people - 6 of the Garner family

1 tbls. oil
1 tbls. butter
2 pounds beef chunks (I used chuck roast)
6 bacon strips, sliced into small pieces
1 tbls. chopped garlic
2 cup frozen pearl onions (I only use 1 cup)
2 cups Button mushrooms, halved (I used one small can and added them at the end)
2 cups carrots, thickly sliced
1 1/2 cups beef broth
2 cups Red cooking wine - I used Burgundy, or any dry Red wine
1 tbls. dried thyme
1 bayleaf
2 tbls. tomato paste
2 tbls. cornstarch
Salt and pepper, to taste

Sear the Beef:  In a large pan, heat oil and butter, then brown the beef cubes on high heat, in batches.  Do not overcrowd the pan - you want to brown the cubes without cooking them on the inside.  When finished, remove all beef and set aside.

Saute:  In the same pan, add bacon and cook it for 2-3 minutes until cooked, but not crispy.  (You really want all that yummy fat from it!)  You will add the bacon back in at a later stage. Remove from the pan onto a paper towel.  Set aside.

In the same pan, add the garlic, pearl onions, carrots, and mushrooms and cook on high heat for a minute or two while tossing them around in the pan. 

Turn the "Saute" function on  for the Instant Pot and transfer the veggies to it. 

Deglaze the pan:  Keep the pan turned on and add half of the cooking wine.  The wine will start bubbling along the edges.  Use a spool to scrape off the bits stuck to the bottom and simmer for 5 minutes.  (I use a stainless steel fry pan to do all of the above)

Pressure Cook:  Add the wine from the pan, beef, remaining wine, broth, thyme, bayleaf, tomato paste, salt and pepper to the Instant pot.   Turn the vent to sealing and lock the lid in place.  Set it to "High Pressure" -  Manual for 40 minutes. 

Once the timer goes off, release the pressure manually.

In a bowl, whisk together 2 tbls. cornstarch and 1/4 cup of water.  Turn on the "Saute" function again and stir in the cornstarch mixture.   Simmer 7 minutes or until the stew thickens.  Stir in the bacon (and mushrooms here, if using canned).

Serve over mashed potatoes, large egg noodles, or rice.  It was fabulous!