Preparation time: 15 minutes
Cooking time: 40 minutes
Servings: 6
Ingredients:
2 pounds boneless beef chuck roast, cubed
3 slices bacon
1 tablespoon olive oil
1 large onion, sliced
2 garlic cloves, minced
3 carrots, sliced thickly
2 1/2 cups fresh mushrooms, quartered
1 bay leaf
1/2 cup beef stock
1 cup dry red wine
1⁄2 teaspoon dried thyme, crushed
3⁄4 teaspoon salt
1⁄4 teaspoon black pepper
2 tablespoons arrowroot flour
Directions:
1. Select "brown" or "sauté" on the pressure cooker. Add the bacon and fry until it renders its fat. Add onions and garlic and cook for about 2 minutes.
2. Add the meat and cook for about 5 minutes.
3. Add all the remaining ingredients except the arrowroot flour.
4. Close the lid and lock. Cook for 30 minutes at high pressure. At the end of the cooking time, use the Natural Release method.
5. Remove bay leaf and discard. Mix arrowroot flour with a little water and stir the mixture into the cooking liquid. Cook uncovered until bubbly and thickened, about 2-3 minutes.
6. Serve.