Beef Stew, Best Ever

  • 1/4 pound bacon, diced

  •  1 large onion, finely diced

  •  2 to 4 tablespoons unsalted butter

  •  2 pounds beef chuck, in 1-inch cubes*

  •  2 tablespoons all-purpose flour

  •  Kosher salt and black pepper

  •  1/2 cup Cognac

  •  2 cups beef stock

  •  1/2 cup Dijon mustard

  •  4 large carrots, peeled and cut diagonally

  •  1/2 pound mushrooms, stemmed, cleaned and sliced into thick slices

  •  1/4 cup red wine (optional)

*I recommend  "Beef chuck short ribs, boneless" but you can use any beef stew meet

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  1. Place oil, chopped onion and bacon pieces in a large frying pan.

  2. 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

  3. Transfer to an instapot

  4. Turn off heat, add cognac to the frying pan and deglaze all scarps. Transfer to the instapot.

  5. Add mustard, beef base bouillon and water

  6. Cook with the pressure cooker function of the instapot for 30 minutes.

  7. Follow safety instructions on how to open the instapot.

  8. Add potatoes and carrots.

  9. Continue to cook for 20 minutes.

  10. Follow safety instructions on how to open the instapot.

  11. Saute mushroom in butter and optionally add the wine.

  12. Add slightly sauteed mushrooms to the meat.

Serve hot.

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