2 tablespoons flour mixed with 2 tablespoons of water to make a paste
Season the beef pieces with salt and pepper.
Turn the Instant Pot on, select sauté. Once hot, carefully add the
diced/cubed bacon to the pot. Cook until just crispy, stirring around
occasionally. Remove to a paper-lined plate and set aside.
Add the beef to pot, cook until browned, about 3 minutes on each side.
Remove and set aside, covered with foil.
To the pot, melt the butter then add in the onions and carrots, sauté
for about 1 - 2 minutes. Add in the minced garlic and continue cooking for
an additional minute.
Pour in the beef broth, wine and add the tomato paste, stirring to mix
well. Continue to add in the bay, thyme, and chives, cooking on the sauté
setting uncovered for about 10 minutes. This allows the alcohol to properly
Turn off the sauté setting. Mix in the mushrooms, beef, bacon and
potatoes, gently stirring, cover, seal the valve, and set Instant Pot to
Meat/Stew setting for 45 minutes. Once finished cooking, then quick-release
the pressure according to manufacturer’s directions.
In a small bowl, mix the flour with water to create a thin paste. Set
the Instant Pot to sauté one last time, allow to come to a boil, add in the
flour mixture and combine well. Stir frequently to help thicken, cooking for
2 - 4 minutes.
Taste, adjust seasoning if needed, garnish with additional fresh thyme
leaves, and serve.
Yield: 4 servings
Can be kept up to 3 - 5 days, stored in an airtight container in the
Best made the day before, allowing the flavors to develop.
Serve on its own, or over mashed potatoes or rice.
Source: Stacey Doyle, Food Blogger, Little Figgy Food