Ingredients
1 tbsp olive oil
1 lb beef chuck, cut into 1-inch pieces
2 cups good quality red wine I use Pinot Noir
2 yellow onions, chopped
3 carrots, chopped
2 cups cremini mushrooms, quartered
2 cups baby potatoes
4 cloves garlic, minced
1 tbsp fresh thyme, chopped or 1 tsp dried, plus more to serve
1 tbsp fresh rosemary, chopped or 1 tsp dried, plus more to serve
1 bay leaf
1/2 tsp each salt & pepper
2 cups beef broth
1/2 cup tomato sauce
1 tbsp flour
340 g egg noodles

Instructions
Set Instant Pot to saute mode and wait for it to heat up.
Once hot, add olive oil and stewing beef, seasoning with salt & pepper and sauteeing for 5 minutes until browned.
Remove beef from pot, then add red wine, sauteeing another 5 minutes or so until pot is deglazed and the wine has reduced by half.
Turn off saute mode.
Add onions, carrots, mushrooms, baby potatoes, garlic, herbs, salt & pepper, beef broth and tomato sauce to Instant Pot.
Whisk in flour, then add beef back to pot and place lid on Instant Pot.
Cook on high pressure for 25 minutes, then let the Instant Pot do a natural pressure release (should take about 15 minutes).
Meanwhile, cook egg noodles if serving in a pot of boiling water on the stove.
Remove lid once pressure has released, then remove bay leaf and serve beef bourguignon over egg noodles.
Garnish with fresh herbs if desired and enjoy!