Beef Bourguignonne

1½lbs. boned chuck roast, cut into cubes
1/4 cup flour
1/2 tsp. salt
1/2 tsp. white pepper
2 bacon slices, diced
1/2 cup dry red wine
1 105.oz. can beef broth
3 cups baby carrots
3 cups sliced shiitake mushroom caps
2 tbsp. chopped fresh or 2 tsp. dried thyme
6 shallots, halved
4 garlic cloves, thinly sliced
7 cups cooked medium egg noodles

Combine first 4 ingredients in a large zip-top plastic bag. Seal and shake to coat.

Cook half of bacon in a 6-qt. pressure cooker over medium heat 30 seconds. Add
half of beef mixture; cook 5 minutes or until browned. Remove beef from
cooker. Repeat procedure with remaining bacon and beef mixture. Return beef
to cooker. Stir in wine and broth, scraping pan to loosen browned bits. Add
carrots, mushrooms, thyme, shallots, and garlic. Close lid securely; bring
to high pressure over high heat.. Adjust heat to medium or level needed to
maintain high pressure; cook 20 minutes. Remove from heat; place pressure
cooker under cold running water. Remove lid. Serve stew over noodles.

7 servings