Take the Fullblood Wagyu beef bacon and Fullblood Wagyu beef for stewing out of the freezer, and place them in the refrigerator 24 hours before starting this recipe.
PREPARING THE FULLBLOOD WAGYU BEEF FOR STEWING AND BEEF BACON
Set a the Instapot or pressure cooker on the sauté mode.
Let it heat up. Then, add in the grapeseed oil.
Season the Fullblood Wagyu beef for stewing with kosher salt and freshly ground black pepper.
Once the Instapot is fully heated, add in the beef for stewing. Let it cook for 4 minutes on each side to achieve a deep caramelization.
Then, add in the Fullblood Wagyu beef bacon. Let the bacon render and get crisp.
PREPARING THE STEW
Once the bacon has cooked, add in the diced carrots, potatoes, and onions.
Sauté those for 10 minutes.
Then, add in the tomato paste while stirring. Cook the tomato paste until it smells fragrant.
Deglaze the pot with the red wine, while scraping the bottom. (Please note: You may have to restart the sauté mode at this point because some of them shut off.)
Let the red wine reduce down for 10 minutes, while stirring occasionally.
Add in the beef stock, Worcestershire sauce, sherry vinegar, julienned sun-dried tomatoes, minced garlic, thyme, and rosemary.
Lock in the lid, and set the pressure cooker on the meat/stew mode (low pressure).
Cook for 25 minutes with pressure, and then slowly release the pressure for 30 minutes.
Once cooked, remove the lid and season to taste with kosher salt and freshly ground black pepper.
Place the Fullblood Wagyu beef and bacon stew in bowls.
Serve warm with some fresh bread, and enjoy!