Beef Bourguignon (Instant Pot)

This classic French stew is perfect cold weather and is delicious over noodles or mashed potatoes.

¼ cup all-purpose flour, unbleached
½ tsp. sea salt
½ tsp. black pepper, freshly ground
1½ lbs boneless chuck roast, trimmed and cut into 1" cubes
2 bacon slices, diced
½ cup dry red wine
1 (10½ oz) can beef broth
3 cups baby carrots
2 cups shiitake mushroom caps, sliced
2 tsp. thyme dried
6 shallots, halved
4 cloves garlic, thinly sliced
7 cups medium egg noodles, hot cooked, about 5 cups uncooked pasta
fresh thyme leaves

Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, salt, and pepper, in a large zip-top plastic bag. Add beef; seal and shake to coat.

Remove lid from the Instant Pot. Press [Sauté], and use [Adjust] to select "More" mode. Place bacon in cooker, and cook, stirring constantly, 30 seconds.

Add half of beef mixture to cooker; cook for 5 minutes, browning on all sides. Remove beef and bacon from cooker. Repeat procedure with remaining beef mixture.

Turn cooker off. Return cooked beef and bacon to cooker. Stir in wine and broth, scraping inner pot to loosen browned bits (deglazing). Add carrots, mushrooms, thyme, shallots and garlic.

Close and lock the lid of the Instant Pot. Turn the steam release handle to "Sealing" position. Press [Manual]; select "High Pressure," and use [-] or [+] to choose 23 minutes pressure cooking time. When time is up, turn cooker off. Open the cooker using Quick Pressure Release.

Serve beef mixture over noodles. Garnish with thyme leaves, if desired.

Makes 7 servings.