Instant Pot Beef Bourguignon | Idaho Potato Commission

Ingredients

• <span class="s2">2 pounds beef chuck, cut into 1 1/2 - 2 inch cubes</span>
• <span class="s2">1 teaspoon salt</span>
• <span class="s2">1 teaspoon pepper</span>
• <span class="s2">6-8 slices bacon, diced</span>
• <span class="s2">2 tablespoons unsalted butter</span>
• <span class="s2">12-16 pearl onions</span>
• <span class="s2">1 cup carrots, cut into 1-2 inch pieces</span>
• <span class="s2">4 garlic cloves, minced</span>
• <span class="s2">1 cup beef broth (I used 2 teaspoons Better than Bouillon, roasted beef flavor mixed with 1 cup water)</span>
• <span class="s2">1 - 750 milliliter bottle of red wine, I like a Cabernet Sauvignon </span>
• <span class="s2">1 tablespoon tomato paste</span>
• <span class="s2">3 bay leaves</span>
• <span class="s2">1 tablespoon fresh thyme leaves, or 1 teaspoon dried</span>
• <span class="s2">1 tablespoon fresh chives diced, or 1 teaspoon dried</span>
• <span class="s2">8 ounce crimini mushrooms, halved and some quartered</span>
• <span class="s2">1 pound baby Dutch yellow Idaho® potatoes, cut into 1-inch chunks</span>
• <span class="s2">Salt and pepper, to taste</span>
• <span class="s2">2 tablespoons flour mixed with 2 tablespoons of water to make a paste</span>