Slow Cooker

Optional: Heat oil in a large skillet over medium-high heat. Season beef with salt & pepper and add to the skillet. Cook a few minutes until browned evenly on all sides. 

1. Season the beef with salt & pepper.
2. Add all ingredients to the slow cooker. Stir to mix well.
3. Cook HIGH 3-4 hours or LOW 6-8.

Instant Pot

1. Set pressure cooker to the high sauté setting. Once hot, add oil.
2. Add beef and cook a few minutes until browned. Remove beef from the pressure cooker and set aside.
3. Add onions, carrots, & celery and cook 3-5 minutes or until soft. Add garlic and cook an additional minute.
4. Pour in broth and deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon.
5. Add beef back to the pot along with the cranberries, salt, thyme, pepper, and bay leaf.
6. Add lid, close and seal vent. Select high pressure and set time for 25 minutes. When cook time is completed, natural release pressure 10 minutes then quick release any remaining pressure.

Optional step thicken: Mix together arrowroot flour & water. Pour the mixture into the slow cooker or Instant Pot & stir. Cover & cook on HIGH slow cooker for 10 minutes (slow cooker)n OR sauté for 5 minutes (Instant Pot). Or until stew has thickened to your liking.