Beef Bourguignon

Tried, tested, and true — this comfort food classic is a real crowd-pleaser!

Ingredients:
1.5 kg beef rump steak, cut into large cubes
60ml olive oil
250g streaky bacon
2 onions, chopped
4 garlic cloves, crushed
2 carrots, sliced
30ml flour
60ml chopped thyme
10ml paprika
6 bay leaves
Zest of 2 lemons
10ml brown sugar
60ml tomato paste
500ml red wine
250ml beef stock
1kg baby onions, peeled
5ml garlic and herb seasoning
60g butter
500g button mushrooms
80ml cream
Salt and black pepper to taste

Method:
Set the Instant Pot Pro on saute mode, add olive oil, bacon and fry until brown and crispy.  Remove the bacon and add half of the beef.  Brown the meat and season with some salt and black pepper. Remove the half cooked beef and cook the rest of the beef until browned.  Keep aside. 
Add olive oil in the pot and saute the onions, garlic for a few minutes. Add the flour, thyme, paprika, bay leaves, lemon zest, sugar and the tomato paste and cook for a few minutes. Return the meat and half of the crispy bacon to the Instant Pot and stir to mix well. Add the red wine and the stock and mix well. Cover and cook on high pressure for 25 minutes.  Allow the pressure to release naturally. Open the lid, turn on the saute function and cook until the sauce is thick and reduced.

Meanwhile: Preheat your air fryer to 180°C.  Place the baby onions in a medium sized tray, season with the garlic and herb seasoning and drizzle with a little oil and roast for 20 minutes, checking halfway.  

Set your Instant Pot on saute mode, add butter and saute the mushrooms until they brown and season. Add the mushrooms and baby onions to the beef and mix it in gently. Stir in the cream and check the seasoning. 

To serve: scatter the remaining crispy bacon over the stew and garnish with chopped thyme.