Beef Burgundy

By JAmero4702

Ingredients

• 1/4 cup all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 Tbs butter
• 4 slices bacon, chopped
• 2 lbs. beef chuck, trimmed of excess fat and cut into 1-inch pieces
• 1 13.4 ounce bag frozen pearl onions, thawed
• 8 oz button mushrooms, cleaned and cut in halves
• 1 tsp fines herbes
• 1 cup burgundy wine or dry red wine blend
• 1 1/2 cups beef broth
• 8 oz egg noodles, cooked according to package directions
• 1/4 cup chopped fresh flat-leaf parsley

Details

Servings 6
Preparation time 35mins
Cooking time 240mins

Preparation

Step 1

Prep
combine flour salt, and pepper in resalable plastic bag. Close bag; Shake to mix. Set aside.
Add bacon to the instant Pot. Select Saute on the Instant Pot and adjust to normal. Cook and stir bacon for 5 to 7 minutes or until crisp. Remove crisp bacon with a slotted spoon; transfer to paper towels to drain. Chill until serving time.
Press Cancel. Carefully remove inner pot; pour bacon fat into another container. Replace pot. Add butter; select Saute and adjust to Normal. Add beef cubes to flour mixture in bag. Shake to coat cubes with flour. Brown beef cubes, half at a time, in butter on all sides. transfer to a bowl. Add onions to pot. Cook and stir for 1 minute. Add onions to reserved beef cubes.
Add mushrooms to pot, adding more butter if necessary. Cook and stir until golden. Press Cancel. Return reserved beef cubes onions, and fines herbes to the pot. Stir in wine and beef broth; mix gently. Secure the lid on the pot. Open the pressure=release valve.
Cook
Select Slow Cook and adjust to More. Cook 4 hours.
Serve
When cooking is complete, spoon beef burgundy over hot cooked noodles. Sprinkle with parsley and reserved bacon.