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.