Pressure cooker beef bourguignon over butter noodles

On the pressure cooker's browning setting, cook the cut bacon until it begins to crisp.

Cut the chuck roast into strips, then about inch-and-a-half pieces, trimming big pieces of fat.

Toss the beef with a little oil, salt and pepper by hand, then a little flour.

Remove the bacon, leaving about two tablespoons of grease in the pot.

When hot again, brown the beef in about three batches, so the temperature does not drop and the meat steams; remove each batch.

Add a little oil and the carrots, about four or five minutes.

Add the defrosted pearl onions for two more minutes.

Add a touch more oil and the minced garlic and stir until fragrant; mix in the tomato paste.

Add the red wine and simmer about four minutes to reduce a little.

Add the beef stock, the bacon, the mushrooms and the beef with its juices; toss gently without breaking the carrots.

Add fresh thyme, a bay leaf and about another cup of broth so the beef is just about covered.

Lock the lid, set to high pressure for 45 minutes, then about 15 minutes before a manual release.

Remove the bay leaf, switch to saute and bring to a bubble.

Mix cornstarch with water into a slurry and stir in about two tablespoons; pull the thyme sprigs; thicken about five minutes, adding more slurry if needed.

Drain boiled wide egg noodles and, while warm, toss with a lot of butter, a little garlic powder and a little salt.

Make a wide base of noodles in a bowl and spoon the bourguignon on top.