Cooking Light
Active Time
10 Mins
Total Time
46 Mins
7 (Serving size: 1 cup beef mixture and 1 cup noodles)

This classic French stew is perfect cold-weather fare and is delicious over noodles or mashed potatoes. If you can't find shiitake mushrooms, Portobello mushrooms make a good substitute in a pinch.

How to Make It

Step 1

Weigh or lightly spoon flour into dry measuring cup; level with a knife. Combine flour, salt, and pepper in a large zip-top plastic bag. Add beef; seal and shake to coat.

Step 2

Remove lid from 6-quart Instant Pot. Press "sauté" and use adjust to select "more" mode. Place bacon in cooker, and cook, stirring constantly 30 seconds. Add half of beef mixture to cooker; cook 5 minutes, browning on all sides. Remove beef and bacon from cooker. Repeat procedure with remaining beef mixture. Turn cooker off. Return cooked beef and bacon to cooker. Stir in wine and broth, scraping inner pot to loosen browned bits. Add carrots and next four ingredients (through garlic).

Step 3

Close and lock the lid of the Instant Pot. Turn the steam release handle to "sealing" position. Press "manual"; select "high pressure" and use - or + to choose 23 minutes pressure cooking time. When time is up, turn cooker off. Open the cooker using quick pressure release. Serve beef over noodles. Garnish with thyme, if desired.

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