Prepare your ingredients. In a pressure cooker or Dutch oven, melt the butter over medium-high heat and brown the beef pieces. Remove the beef and set aside.

Slice the onions. Sauté them in the pot with the browned bits left from the meat.

Once the onions are golden, add the bacon or pancetta. Stir and cook for a few minutes. Then add the mushrooms. Cook for a few more minutes until you get a little juice. Add the beef back in and mix well.

Pour in the red wine. Add the sugar cubes to balance the acidity. Season with salt and pepper. Add the bouillon cube. Stir everything together.

Cook for 40 minutes under pressure or until the beef is tender. If the meat isn’t fully cooked, continue cooking until done. Dissolve 2 tablespoons of cornstarch in a little water and add to the pot. Simmer and stir until the sauce thickens.

Transfer to a serving dish or serve directly from the pot.

Serve with French fries.