Coat the beef in flour, and shake off the excess. Set aside.
Cook the bacon in a large skillet over medium heat until partially cooked.
Add the beef and cook until it is seared on the outside.
Remove the bacon and the beef and deglaze the pot with half the red wine, scraping the bottom of the pan and adding all resulting thick mess to the Instant Pot.
Put the carrots, potatoes, mushrooms, onions, garlic, spices, beef and bacon, and the remaining wine in the Instant Pot.
Instant Pot Directions: Seal and cook on high pressure for 30 minutes. Natural release for five to ten minutes. Serve with crusty bread. (Shown with a crusty french bread from our grocer’s bakery.)
Slow Cooker Directions: Complete the searing process and move everything to the slow cooker. Cover and cook on LOW for 8 to 9 hours or until the beef is tender. Serve with crusty bread. (Shown with a crusty french bread from our grocer’s bakery.)