Instant Pot Beef Bourguignon

Ingredients

• 2 pounds of beef round, cut into cubes (like the beef you’d use for beef stew – many markets already have it prepared this way)
• 1/2 cup of flour mixed with a few pinches of salt and pepper, for dredging the beef
• 4 strips of bacon, cut into tiny pieces
• 2 tbsp (1/4 stick) of salted butter
• 1 tbsp of crushed garlic
• 1 tbsp of tomato paste
• 1.5 cups of a dry red wine (I used a Pinot Noir – but it must be a dry red), divided in half
• 1 cup of beef broth (I used 1 tsp of Beef Better Than Bouillon + 1 cup of water)
• 1 bay leaf
• 2 cups of pearl onions, drained (I used a 15 ounce jar – but do NOT get cocktail onions. Trader Joe’s has them frozen and they can be put in that way)
• 8 ounces of sliced mushrooms (I used white but you can use Cremini/Baby Bella instead)
• 1 tsp of dried tarragon
• 1 tsp of dried thyme
• 2 tbsp of cornstarch + 2 tbsp of water to form a slurry

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