Scale
Ingredients
- 2 pounds beef stew meat
- 4 cups beef bone broth
- 1/3 pound low-sodium bacon, cooked & crumbled
- 8 ounces mushrooms, sliced
- 3/4 pound carrots peeled & chopped
- 1 pound baby potatoes, sliced
- 1 small onion, diced
- 3 garlic cloves, minced
- 2 bay leaves
- 1 1/2 – 2 teaspoons salt
- 1 teaspoon thyme
- 1/2 teaspoon pepper
- 1/4 cup fresh parsley, chopped
- 1 tbsp oil (for IP)
Instructions
Slow Cooker
- Add all ingredients EXCEPT the parsley to the slow cooker. Stir to mix well.
- Cook HIGH 3-4, LOW 6-8.
- Garnish with fresh parsley.
Instant Pot
- Turn on the pressure cooker and select sauté. Once hot, add oil and beef & cook beef until browned, 2-3 minutes on each side. Remove beef from the pot and set aside.
- Add onion, carrots, and mushrooms and cook for a 3-5 minutes, stirring frequently. Add garlic & cook an additional minute.
- Add the broth and deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon.
- Add the beef back to the pot along with the salt, thyme, pepper, and potatoes. Stir to mix well.
- Close lid and seal valve. Set high pressure and cook for 35 minutes. Natural release pressure for 10 minutes then manually the remaining pressure.
- Garnish with fresh parsley.
Notes
Cook time calculated for slow cooker.