FOR PRESSURE COOKER: 1. In a large skillet, fry bacon over medium heat. Drain and dice. 2. In bacon grease, sear beef over medium heat. Set aside. 3. Drain all grease from pan except for 2 tablespoons. 4. Cook onions over medium until translucent. Add garlic and carrot and cook until fragrant. Remove from heat. 5. Wipe grease from pan. Add butter and melt. 6. Add flour and whisk to make a roux. 7. Add beef consume and Holland House Red Cooking Wine. Whisk until thickened and bubbly. 8. Add thyme, bay leaf, and parsley. Stir to combine. 9. Add bacon and beef to a 6qt pressure cooker. Pour gravy over top. Set to stew setting and cook for 20 minutes, using a natural release. 10. Add carrots, onions, and mushrooms to pressure cooker. 11. On manual, set to 4 minutes on high pressure. Use a quick release. 12. Serve over steamed rice, mashed potatoes, or toasted bread.