Ingredients

• 2 slices of bacon
• 3TB oil
• 1 1/4 pound boneless chuck or stewing beef, cut into 1 inch cubes
• 1/4 tsp salt
• 1/4 tsp ground black pepper
• 1 clove garlic, minced
• 1 large onion, 2 cups, thinly sliced
• 2 Tablespoon flour
• 2 tsp white wine vinegar
• 1/2 tsp sugar
• 1/2 tsp dried thyme
• 1 can of beer
• 1 can of water
• 1 bay leaf

Cooking Instructions

Heat oil in pressure cooker. Cut bacon into 1/4" pieces, and cook until brown. Remove from cooker with a slotted spoon and put in bowl, leaving oil and drippings. Season flour with salt and pepper. Roll beef in seasoned flour. Brown beef on all sides in oil for about 2 minutes. Add onions and garlic cook for 2-3 minutes or until soft. Add remaining ingredients and stir to combine. Close cooker. Bring to full pressure on high. reduce heat and cook for 12 minutes. Remove cooker from heat and allow to cool naturally. Serve over buttered bowtie noodles or parsley potatoes.

This freezes and reheats well, either with the pasta or the potatoes. If serving with pasta you can add a bit more water to the sauce after it is cooked.

Serving Instructions

Unthaw in the refrigerator and reheat at 350F for 20-25 minutes.