Cut the beef into medium-sized pieces (about 1 1/2 inches).

Wash, peel, and slice the carrot into rounds about 1/2 inch thick.

Peel, wash, and cut the onion into quarters if using a large onion. If using pearl onions, leave them whole since they are already small.

Wash the parsley and tie it together with kitchen twine. Save a few sprigs for garnish later.

Wash the mushrooms and trim off the stems. Separate the stems and caps, and place them in two different bowls.

Quickly sear the beef over high heat in a pressure cooker with a little olive oil. Brown all sides if possible, then add 1 teaspoon of flour and stir.

Next, add the carrot, onion, parsley bundle, mushroom stems, and half the bacon. Pour in the wine to cover. If needed, add a little water (about 2/3 cup or 150 ml). Close the pressure cooker and cook for 1 hour over medium heat.

After 1 hour, release the pressure, then add the sliced mushroom caps and the remaining bacon. Season with salt and pepper, and cook over medium heat for another 10 minutes. It’s ready!

Finally, serve the beef bourguignon with a few parsley sprigs and your choice of sides.