I made this in the Instant Pot because I was in a hurry, but this will work well in the slow cooker too. It’s got that comfort food feeling and when I first tasted it, I thought what it really needed was a nice serving of buttered egg noodles under it. Of course, I don’t eat pasta these days, but I think I might try this with Shirataki noodles for a good, low carb meal.
- 1 pounds beef stew meat
- 1/2 red onion chopped
- 2 cups of sliced mushrooms
- 1 c baby carrots
- 1 packet mushroom soup mix (dry)
- 1 packet au jus gravy mix (dry)
- 1 cup of water
Throw everything into the Instant Pot except mushrooms and carrots.
Cook on high pressure for 15 minutes and release pressure quickly. Add the carrots and mushrooms and cook for 2 mins at high pressure and let it release pressure naturally.
For the slow cooker, put everything into your slow cooker, cook on low for 6-8 hours and on high for 4 hours until the meat is tender.
The soups mix up thick to make a wonderful gravy with a lot of flavor.