3 tablespoons ghee, grass-fed butter, or olive oil, divided
1 teaspoon coarse sea salt
1/4 teaspoon ground black pepper
4 pounds beef roast, cut into 1″ cubes (may sub with pre-cubbed beef stew meat)
2 cups button mushrooms, quartered
1 medium white onion, chopped
4 cloves garlic, minced
3 tablespoons gluten free flour
2 cups beef broth
2 cups red wine (merlot is my personal choice)
2 bay leaves
4 sprigs fresh flat leaf parsley, plus additional for garnish
6 sprigs fresh thyme
6” kitchen twine
Press “saute” on your Instant Pot and add the bacon. Cook for 5-6 minutes, until the bacon is crisped. Pour off all but one tablespoon of fat.
Toss the beef with the salt and pepper, then add the butter or ghee to the pot. Once melted, add the beef cubes to the pot one handful at a time, and cook for 2-3 minutes per side until they’re browned. They do not need to be completely cooked through – only browned on the outside. Spoon out cooked beef and rotate in raw until you’ve gone through all 4 pounds. Set the cooked beef aside in a large bowl for use later. If you’d like to speed up this step, you can also brown half the beef in a large cast iron over the stove at the same time.
Once all the beef is out of the pot, add the mushrooms, onions, and garlic. Cook for 4-5 minutes, until the onions are translucent and the mushrooms are reduced in size, then remove from from the pot.
Add the remaining 2 tablespoons butter to the pot, once melted add the flour and whisk to combine.
Whisk in the beef broth and the wine 1 cup at a time making sure all lumps are smoothed. Let cook for about 5 minutes, until the mixture comes to a boil, then, add the beef, mushrooms, onions, garlic, and bacon back to the pot.
Tie your bay leaf, parsley, and thyme together. Place the herb bundle in the stew. Place the lid over the top and cook on high pressure for 1 hour.
Serve with fresh parsley & a glass of your favorite merlot. Enjoy!