Season the cubed beef with 2 tsp salt + 1 tsp black pepper and set aside

Set the pressure cooker on the Saute setting and cook the bacon until brown (start to crisp), stirring occasionally. Scoop out of the pot and set aside.

Cook the mushroom in the bacon oil + 1 Tbl butter. Cook until brown and start giving up liquid. Scoop up and set aside.

Add 1 Tbl butter to the pot (still in saute mode), add a single layer of beef cubes and sear on all sides. Remove from the pot and set aside with the bacon.

Pour 1/4 of a bottle of wine into the pot. With a wooden spoon, stir and scrap any browned bits from the bottom of the pot.

Once well scrapped, add in 1 Tbl all-purpose flour and mix well. The liquid should be a little thick.

Add carrots, onions, garlic, 2 tsp salt + 1 tsp black pepper to the liquid. Mix well.

Add in bacon and beef on top of the veggies, sprinkle 1 Tbl potato flour on top of the meat.

Dissolve the tomato paste in the beef broth, pour on top of the meat.

Add in thyme and mushrooms to the pot.

Sprinkle 1 Tbl all-purpose flour over the mushroom and add in rest of the wine.

Close the lid and set the pressure cooker to "stew" setting for 10 minutes at High.

Serve with fresh fresh parsley and pair with starch of your choice.