Made beef bourguignon this weekend in my pressure cooker for the first time.  Found a recipe for it that stayed pretty close to the Julia Childs recipe but added a wee bit of soy sauce, fish sauce, and tomato paste.  I would have used a pinot noir, the driest of the reds, but I only had a merlot.  3 cups.  Taking the skins off of pearl onions is a pain in the ass, even blanching, but it's worth it.  To cut up the bacon bits, I put half the package (6 oz) in the freezer for an hour.  I took extra care to really dry the steak to get the best sear in the bacon fat.  I also used Better Than Bouillon because it rocks. 2 cups of that broth.  I love this thread and the plate shots, which put mine to shame   The final product looks like slop over mashed potatoes.  But it is fucking heavenly flavors.  I included the pro pic from the recipe website.
 
	Pro tip.  Make it the day before.  And then add the buttered mushrooms before serving.  My teens don't like them because I am a bad father.  Pressure cooker destroys mushrooms, so I added them to my plate, not shown.  
 
	 
	 
 
	https://cafedelites.com/beef-bourguignon/
 
	If you don't like the pressure cooker, the recipe has traditional or slow cooker method.