Stovetop to Oven Instructions

Dry the beef cubes well with paper towels.

Set a large Dutch oven or other heavy, oven-proof lidded pot over medium-high heat.

Add chopped bacon and cook, stirring from time to time, until browned. Remove bacon from pot, leaving fat in pot.

In batches to avoid crowding, add beef cubes and brown well on all sides. Remove beef from pot and pour off (or spoon out) all but 1 tablespoon of fat.

Preheat oven to 350°F with a rack in the lower third.

Add onions and carrots to pot. Cook, stirring from time to time, until becoming tender and lightly browned, about 10 minutes.

Add garlic and cook, stirring, one minute more. Stir in tomato paste.

Add beef and bacon back to pot. Pour in wine and beef broth. Stir in thyme, bay leaves, 1 teaspoon of the salt, and pepper.

Cover pot with lid and place in oven. Cook for about two hours, until meat is very tender.

While stew cooks, set a frying pan over medium-high heat and pour in olive oil. When hot, add mushrooms and remaining ½ teaspoon salt and cook, stirring occasionally, until well browned.

When meat is very tender, carefully place pot on stovetop over medium heat. Add mushrooms and pearl onions.

In a small bowl, mash together the butter and flour with a fork to form a paste. Stir paste into stew.

Simmer for 10 minutes. Remove from heat.

Remove thyme stems and bay leaves and stir in parsley just before serving.

Instant Pot InstructionsThe Instant Pot does an okay job sautéing and browning. You can choose to use it for the bacon, beef, carrot, onion, and garlic if you like. I prefer to use a large, heavy frying pan on the stovetop.

Dry the beef cubes well with paper towels.

Using the IP sauté function (on high if your model has an option) or in a large frying pan on the stovetop, cook chopped bacon, stirring from time to time, until browned. Remove bacon from pot, leaving fat in pot.

In batches to avoid crowding, add beef cubes and brown well on all sides. Remove beef from pot and pour off (or spoon out) all but 1 tablespoon of fat.

Add onions and carrots to pot. Cook, stirring from time to time, until becoming tender and lightly browned, about 10 minutes.

Add garlic and cook, stirring, one minute more. Stir in tomato paste.

Pour in 1 ½ cups (375 ml) wine and 2 cups (475 ml) beef broth and scrape up browned bits from bottom of pot. Stir in thyme, bay leaves, 1 teaspoon of the salt, and pepper.

Add beef and bacon back to pot. (Or, if using a skillet, pour all contents into Instant Pot.)

Position lid seal vent. Cook on manual, high pressure, for 20 minutes. Let pressure release naturally.

While stew cooks, set frying pan over medium-high heat and pour in olive oil. When hot, add mushrooms and remaining ½ teaspoon salt and cook, stirring occasionally, until well browned.

When pressure has released, carefully open Instant Pot and set to sauté. Stir in mushrooms and defrosted pearl onions.

In a small bowl, mash together the butter and flour with a fork to form a paste. Stir paste into stew.

Simmer for 10 minutes.

Remove thyme stems and bay leaves and stir in parsley just before serving.

Slow Cooker Instructions

Dry the beef cubes well with paper towels.

Set a large frying pan over medium-high heat on the stovetop.

Add chopped bacon and cook, stirring from time to time, until browned. Remove bacon from pot, leaving fat in pot.

In batches to avoid crowding, add beef cubes and brown well on all sides. Remove beef from pot and pour off (or spoon out) all but 1 tablespoon of fat.

Add onions and carrots to pot. Cook, stirring from time to time, until becoming tender and lightly browned, about 10 minutes.

Add garlic and cook, stirring, one minute more. Stir in tomato paste.

Pour in 1 ½ cups (375 ml) wine and 2 cups (475 ml) beef broth. Stir in thyme, bay leaves, 1 teaspoon of the salt, and pepper.

Add beef and bacon to slow cooker. Pour in contents of skillet.

Cook on high for 5 to 7 hours or on low for 8 to 10 hours, until meat is very tender.

30 minutes before serving time: In a small bowl, mash together the butter and flour with a fork to form a paste. Stir paste into stew, along with defrosted pearl onions. Raise slow cooker heat to high if not already using. Cook, uncovered, for 30 minutes to thicken.

Meanwhile, set frying pan over medium-high heat and pour in olive oil. When hot, add mushrooms and remaining ½ teaspoon salt and cook, stirring occasionally, until well browned. Stir into stew.

Remove thyme stems and bay leaves and stir in parsley just before serving.