Instant Pot Beef Bourguignon

eatingwell.com

Knittinginny

1 ¾ pounds beef stew meat, preferably chuck, trimmed and cut into 1 ¼-inch chunks

¾ teaspoon salt, divided

½ teaspoon ground pepper

8 teaspoons canola oil, divided

⅔ cup dry red wine

1 large onion, chopped (1 ½ cups)

1 cup diced carrots (2 medium)

4 cloves garlic, minced

¾ teaspoon dried thyme leaves

1 (15 ounce) can no-salt-added diced tomatoes

1 cup low-sodium beef broth

1 bay leaf

1 pound cremini or button mushrooms, quartered (5 cups)

2 cups frozen pearl onions (8 oz.)

2 tablespoons cornstarch

2 tablespoons water

1 to 2 teaspoons red-wine or cider vinegar

2 tablespoons chopped fresh parsley for garnish

Directions at eatingwell.com

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