For the slow cooker, takes 4-6 hrs, Instant Pot (below) takes 61 minutes

  • 4 oz bacon, chopped
  • 1-2 tbsp flour
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 pounds cubed stew meat
  • 2 c onion, chopped
  • 2 carrots, chopped
  • 1 clove garlic, minced
  • 2 cups red wine (Any red wine you’d drink)
  • 1 bay leaf
  • 3 tablespoons chopped fresh parsley
  • 1/2 teaspoon dried thyme
  • 1 c sliced mushrooms
    Directions

In a small bowl, combine the flour, salt and ground black pepper. Coat the beef cubes with this mixture.
Cook the chopped bacon. Remove from the pan when done, put in slow cooker.
Add the meat and brown well on all sides. Put the browned beef into the cooker.
Return the skillet to the heat and add the onion, carrots and garlic to it. Saute for 5 to 10 minutes, or until onion is tender. Add the wine, bay leaf, parsley, thyme. Pour over meat.
Cook the mixture for 4 -6 hrs at low setting, add mushroom crowns, and cook for 30 more minutes.
Instant Pot Directions: (61 minutes)
This recipe uses a few different ingredients. But you could just substitute for the method.

Set instant pot to SAUTE. Drizzle with oil and sear bacon 3-4 minutes until cooked through. Use a slotted spoon to transfer to a paper towel lined plate and set aside.
Add beef to pot and sear 3-4 minutes, using tongs to rotate periodically to brown all sides.
Add red wine to the pot, scrape any brown bits off the bottom and sides of the pot and into the liquid. Simmer and reduce for about 5 minutes. Gradually add beef broth, tomato sauce, and boullion. Gradually whisk in flour.
Stir in bacon, carrots, onions, garlic, thyme, potatoes, mushrooms, salt and pepper. Cover and set to PRESSURE COOK or MANUAL. Set to 45 minutes.
Do a natural release for 10 minutes (do nothing, just allow to depressurize during this time) then switch valve to VENT and do a quick release. Once float valve drops, remove lid. Set to SAUTE again and allow to thicken for 5-10 minutes.
Give it a good stir and taste before adding salt and pepper if needed and garnishing with chopped parsley.