Pressure Cooker Beef Bourguignon | Idaho Preferred

Ingredients

• 2 pounds Idaho beef chuck, cut into 1 1/2 – 2 inch cubes
• 1 teaspoon salt
• 1 teaspoon pepper
• 6-8 slices Idaho bacon, diced
• 2 tablespoons unsalted Idaho butter
• 12-16 pearl onions
• 1 cup carrots, cut into 1-2 inch pieces
• 4 garlic cloves, minced
• 1 cup beef broth (I used 2 teaspoons Better than Bouillon, roasted beef flavor mixed with 1 cup water)
• 1 – 750 milliliter bottle of red Idaho wine, I like a Cabernet Sauvignon
• 1 tablespoon tomato paste
• 3 bay leaves
• 1 tablespoon fresh thyme leaves, or 1 teaspoon dried
• 1 tablespoon fresh chives diced, or 1 teaspoon dried
• 8 ounce crimini mushrooms, halved and some quartered
• 1 pound baby Dutch yellow Idaho® potatoes, cut into 1-inch chunks
• Salt and pepper, to taste
• 2 tablespoons Idaho flour mixed with 2 tablespoons of water to make a paste
• Can be kept up to 3 – 5 days, stored in an airtight container in the refrigerator.
• Best made the day before, allowing the flavors to develop.
• Serve on it’s own, or over mashed potatoes or rice.