Last week I scored when I grabbed this big block of brisket for $18. I cut them up into 4 pieces that I know I can do 4 dinners. So Thursday afternoon after stopping by at Wholefoods and found some sale on merlot and sauvignon, I thought I would do my own version of beouf bourguignon. 

I cut up my beef into big chunks. Seasoned with salt, pepper and thyme and flour. I do this in a bowl and just toss them until all coated. 

Cut a medium onion into 8 pieces, chopped 4 cloves of garlic, cut up 5 slices of bacon. And let them all dancing in the Instant pot with a splash of olive oil until bacon crispy, take the bacon out and use the oilin the pan to browned the meat. Set aside, add white mushroom that I cleaned and tool the stem off. I used 1 big container of it. Add 1 cup of merlot, 1/2 cup beef broth, 2 tablespoons tomato paste. Stir well, scrape the bits on the bottom told the pan from the bacon and the meat. Add salt, pepper as needed.

I then put the meat back in the pot, toss them around and add sliced of 5 carrots. closed the lid, sealed the vent, press manual 40 minutes. 

It was a look tender but not fall apart that I can still grabbed with my girl.

I think this one is a keeper. Would be good with a toast of french baguette or mashed potatoes. I can not stop drinking the broth. So it is another less than $10 meal for us. And since hubby skipping dinner, we actually have the leftover for dinner on Friday.