Beef Stew, Best Ever
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1/4 pound bacon, diced
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1 large onion, finely diced
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2 to 4 tablespoons unsalted butter
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2 pounds beef chuck, in 1-inch cubes*
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2 tablespoons all-purpose flour
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Kosher salt and black pepper
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1/2 cup Cognac
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2 cups beef stock
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1/2 cup Dijon mustard
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4 large carrots, peeled and cut diagonally
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1/2 pound mushrooms, stemmed, cleaned and sliced into thick slices
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1/4 cup red wine (optional)
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*I recommend "Beef chuck short ribs, boneless" but you can use any beef stew meet
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Place oil, chopped onion and bacon pieces in a large frying pan.
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Mix flour, salt and pepper and dredge lightly meat pieces in flour. Place meat pieces in one layer in the frying pan and brown well on all sides
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Transfer to an instapot
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Turn off heat, add cognac to the frying pan and deglaze all scarps. Transfer to the instapot.
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Add mustard, beef base bouillon and water
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Cook with the pressure cooker function of the instapot for 30 minutes.
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Follow safety instructions on how to open the instapot.
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Add potatoes and carrots.
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Continue to cook for 20 minutes.
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Follow safety instructions on how to open the instapot.
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Saute mushroom in butter and optionally add the wine.
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Add slightly sauteed mushrooms to the meat.
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Serve hot.
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