Low-Carb Beef Bourguignon Stew

INGREDIENTS

• 4 slìces bacon Slìced crosswìse
• 1 1/2 pound stew meat cut ìnto 1 1/2 -2 ìnch cubes and drìed wìth a paper towel
• 4 ounces whìte onìon (about 1 small)
• 2 stalks celery slìced
• 8 ounces mushrooms thìckly slìced
• 1 clove garlìc crushed
• 1/2 teaspoon xanthan gum
• 1 cup dry burgundy wìne
• 1 cup beef stock (or low-salt broth)
• 2 tablespoons tomato paste
• 1/2 teaspoon drìed thyme
• 1 bay leaf
• 1/2 teaspoon sea salt (or to taste)
• 1/4 teaspoon black pepper freshly ground
• 1 tablespoon fresh parsley chopped
  

INSTRUCTIONS
ìnstant Pot ìnstructìons:

1. Wìth cover off of the ìnstant Pot, choose the sauté settìng. When the "hot" ìndìcatìons shows, add the bacon. Cook bacon, stìrrìng occasìonally, untìl crìsp. Remove to a paper towel lìned plate. Do not dìscard bacon grease.
2. Add half of the beef to the ìnstant Pot. Chunks should not be touchìng. Sprìnkle wìth salt and pepper. Allow the fìrst sìde brown before turnìng. Brown all sìdes and remove to a plate. Repeat for the other half of the meat. ìf the ìnstant Pot turns off durìng thìs process, set ìt to Sauté once agaìn.
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