Ingredients
3 pounds beef stew meat1-3/4 cups dry red wine3 tablespoons olive oil3 tablespoons dried minced onion2 tablespoons dried parsley flakes1 bay leaf1 teaspoon dried thyme1/4 teaspoon pepper8 bacon strips, chopped1 pound whole fresh mushrooms, quartered24 pearl onions, peeled (about 2 cups)2 garlic cloves, minced1/3 cup all-purpose flour1 teaspoon saltHot cooked whole wheat egg noodles, optional
Preparation
Place beef in a large shallow dish; add wine, oil and seasonings. Turn beef to coat. Cover and refrigerate overnight.
Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat. Add bacon; cook until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 Tbsp. in pressure cooker.
Add mushrooms and onions to drippings; cook and stir until tender. Add garlic; cook 1 minute longer. Press cancel.
Drain beef, reserving marinade. Add beef to pressure cooker. Sprinkle beef with flour and salt; toss to coat. Top with bacon; add reserved marinade.
Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 20 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure.
Select saute setting and adjust for low heat. Simmer, uncovered, until sauce reaches desired thickness, 15-20 minutes. Remove bay leaf. If desired, serve stew with noodles.
