• Veg oil
• 1kg chuck, cut into 5cm cubes, pre-seasoned with some salt and pepper
• 200g bacon, diced small
• 300g shallots, peeled
• 2 carrots, cut into circles
• 300g button mushrooms, cut into reasonably sized pieces
• 2 cloves of garlic, peeled, minced
• 1/2 tablespoon tomato paste
• 400ml red wine. Probably terci/bordô/Ives Noir because it's cheap but fairly drinkable.
• some random meat stock from my freezer, eyeballed amount
• black pepper, thyme, sage, rosemary, bay leaf, salt
• 1 tbsp golden roux
• parsley, for garnish

1. In the open pressure cooker, use the veg oil to brown the chuck, bacon, shallots, carrots, mushrooms for that. One each time, without overcrowding the pot. Reserve the meats, vegs, and shrooms separately. You'll get some bottom crust, it's intended.
2. Add a bit more veg oil and the minced garlic. Once it's golden add tomato paste, wine, meat stock, seasoning. Let them boil 5min together while scrapping the crust, so it dissolved into the sauce.
3. Once the sauce is boiling readd the meats. Adjust the amount of water if necessary. Close down the cooker, let it cook for 40min or so, just until the meat is really soft. Under pressure~
4. Open the pressure cooker and add the reserved shallots and carrots. Let them cook in the open cooker; they've been browned beforehand so care should be taken to not overcook them.
5. Once the vegs are soft but firm (you know what I mean, come on...), add the mushrooms and roux. Let them cook until the roux thickens it. Transfer to the serving casserole and garnish with parsley.

If it were just for me I'd serve it with creamy polenta, but knowing my folks it got to be bread and rice.

On the roux: it's 1cs flour + 1cs butter. I simply add the butter to a non-sticky pan, let it melt under the lowest fire possible, add the flour, and keep stirring constantly.