2 kg of beef cut into cubes
2 tablespoons of olive oil
150 g of bacon, diced
4 cloves of garlic, minced
1 1/2 cups of all-purpose flour
2 cups of red wine
3 sprigs of thyme
2 sprigs of parsley
1 sprig of bay leaves
1 cup of tomato sauce
4 carrots cut into cubes
1/2 kg of small white onions
2 cups of mushrooms, sliced
Salt and black pepper to taste
2 kg of beef cut into cubes
2 tablespoons of olive oil
150 g of bacon, diced
4 cloves of garlic, minced
1 1/2 cups of all-purpose flour
2 cups of red wine
3 sprigs of thyme
2 sprigs of parsley
1 sprig of bay leaves
1 cup of tomato sauce
4 carrots cut into cubes
1/2 kg of small white onions
2 cups of mushrooms, sliced
Salt and black pepper to taste
Heat the olive oil in a pressure cooker and brown the bacon
Add the garlic and sauté
Coat the beef cubes in flour and add them to the pot
Let it brown on all sides
Add the red wine, salt, and black pepper, and stir
Tie up the thyme, parsley, and bay leaves with kitchen twine
Place the pot in the pressure cooker and cook for 25 minutes
Turn off the heat and let the pressure cooker finish
Open the pot and add the tomato sauce and carrots
If needed, add a little hot water
Return the pot to the heat and cook for an additional 15 minutes
Remove from heat again and when the pressure cooker finishes, open the pot
Add the mushrooms and onions and cook for an additional 10 minutes with the lid off
Remove the herbs tied with kitchen twine and serve hot with rice and potatoes
