Ingredients:
· ¼ pound bacon, diced
· 1 large onion, finely diced
· 3 shallots, chopped
· 2 to 4 tablespoons butter, as needed
· 2 pounds beef chuck, in 1-inch cubes
· 4 tablespoons flour
· ½ cup cognac, madeira or sherry
· Salt and freshly ground black pepper
· ¾ cup red wine
· 2 1/2 cups beef stock
· ½ cup Dijon mustard
· 4 tablespoons whole-grain mustard
· 4 springs thyme, whole
· 4 large carrots, peeled and cut into half-moon slices
· 1 pound mushrooms, stemmed, cleaned and quartered
Preparation
1. Place bacon in pressure cooker on brown setting and cook until fat is rendered. Remove solid pieces with a slotted spoon and set aside. Change to saute setting and add onion and shallots. Cook until softened but not browned, 10 to 15 minutes. Use a slotted spoon to transfer to a large bowl.
2. If necessary, add 2 tablespoons butter to the pan to augment fat. Dust beef cubes with flour, and season with salt and pepper. Shake off excess flour and place half the cubes in the pan. Cook on brown until well browned, almost crusty, on all sides, then transfer to a bowl with onions. Repeat with remaining beef. Add remaining flour and cook until starches are cooked out.
3. Add cognac, madeira or sherry to the empty pan, and cook, stirring, until the bottom is deglazed and the crust comes loose. Add stock, wine, thyme and mustards. Whisk to blend, then return bacon pieces, meat and onion mixture to pan. Bring to high pressure and cook for 30 minutes. Quick release pressure.
4. Add carrots and mushrooms. Bring to high pressure and cook for additional 10 minutes. Let pressure naturally release and enjoy!