Nothing beats a comforting dish this time of year. A favorite fall and winter dish is a beef stew and I knew this Hearty Beef & Bacon Stew was perfect for the cool weather we’ve been having and something I knew my family would enjoy. A large pot of pressure cooked beef and smoky bacon, a melange of colorful vegetables and mound of fluffy Parmesan garlic mashed potatoes hit the spot for dinner…
For this stew, I omitted the traditional chunks of potatoes thrown in and instead, served the stew over mashed potatoes for a heartier meal. We enjoyed this recipe quite a bit and it’s especially delicious over mashed potatoes, steamed rice or noodles. The leftovers are great as well since it absorbs the flavors even more.
4 oz. thick-cut bacon, chopped
3 Tbs. {gluten free} flour
1 tsp. salt, plus more, to taste
1/2 tsp. freshly ground pepper, plus more, to taste
3 lb. boneless beef chuck, trimmed of excess fat and cut into chunks
3/4 lb. fresh white button mushrooms, quartered
1/2 lb. baby carrots
1/2 lb. frozen pearl onions
3 garlic cloves, minced
1 cup dry red wine {Merlot}
1 cup beef broth
2 Tbs. tomato paste
2 bay leaves
1 Tbs. minced fresh thyme
In your Instant Pot:
Plug in the IP with insert set in place.
In a sealable plastic bag, combine the flour, the 1 tsp. salt and the 1/2 tsp. pepper. Add the beef chunks and shake to coat evenly with the flour mixture.
Press SAUTE and add the bacon, stirring occasionally, until crisp, 3-5 minutes. Transfer the bacon to paper towels to drain, leaving the drippings in the pan.
Add half of the flour coated beef to the now empty IP and cook in bacon drippings, turning once, until well browned. Transfer the beef to a bowl. Repeat with the remaining beef chunks. Once all beef has been browned, return all beef into the IP.
Press MANUAL and adjust the time to 25 minutes on HIGH pressure.
Once at pressure, the display will reflect 25 (the number of minutes you initially set) and will begin to countdown to 0 minutes.
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