Servings: 6
Calories: 451kcal
Ingredients
- 2 lbs beef stew meat cut into ¾ inch cubes
- 6 slices bacon diced
- 1 yellow onion diced
- 12 oz cremini mushrooms chopped
- 2 carrots sliced
- 5 cloves garlic minced
- 4 dried bay leaves whole
- ¾ cup dry red wine
- 1 tbsp tomato paste
- 1 teaspoon dried thyme
- ½ teaspoon xanthan gum
- salt & pepper
Instructions
- Season beef with salt and pepper.
- Turn your pressure cooker to the "Saute" mode. When the display indicates "Hot", saute your bacon until crispy. Remove bacon and set aside on a paper towel-lined plate.
- Using bacon grease still in the pressure cooker, saute beef until browned. Transfer to a plate when cooked.
- Add garlic and onions and cook until softened, about 2 minutes.
- Add tomato paste and red wine. Using a wooden or plastic cooking spoon, scrape the bottom of the pot to loosen any stuck-on pieces of meat. Make sure tomato paste is has dissolved. Turn off "saute" mode.
- Return beef, 1/2 of the bacon, and add carrots and thyme to the cooker and stir all the ingredients together. Place bay leaves on top of the stew.
- Secure the lid on the pressure cooker and cook on "High" for 40 minutes.
- When the cooking time has expired, carefully quick-release pressure using the cooker's steam/pressure release valve.
- Uncover pressure cooker and turn back on the "Saute" mode.
- Remove all the bay leaves and evenly sprinkle xanthan gum on top. Saute and stir allowing stew to thicken for a couple of minutes.
- Once the stew has thickened to desired consistency, turn off the pressure cooker.
- Serve in bowls, top with remaining bacon, and enjoy.
Nutrition
Calories: 451kcal
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