°3 tablespoons of butter

°2 pounds sirloin

°2 tsp all-purpose flour

°1 white onion

°8 ounces sliced cremini mushrooms

°2 teaspoons garlic powder

°1 teaspoon onion powder

°1 teaspoon dried thyme

°1 teaspoon dried rosemary

°1 beef stock cube

°1 tablespoon Worcestershire sauce

°1 bay leaf

°1/2 cup sliced bell pepper

°1 1/2 cup – 2 cups beef broth

°2 tablespoons cornstarch

°salt and ground black pepper

Season the meat with salt and pepper and stir in the flour to coat well.

Melt the butter in a large skillet over medium-high heat, or in the Instant Pot if using. Adding beef in batches & sear on all sides to browned and crispy. Remove to a plate and continue to brown the beef until done.

Add the onion and cook briefly, just about 2 minutes, scraping up any bits from the bottom of the pan with a wooden spoon.

To make in the slow cooker:

Transfer the beef and onion to the slow cooker and add the mushrooms, garlic powder, onion powder, dried thyme, rosemary, stock cube, Worcestershire sauce, bay leaf, peppercorns and 2 cups beef stock.   Cover and cook over high heat for 3-4 hours or over low heat for 6-7 hours.

30 minutes before the end of cooking, whisk the cornstarch in 3 tablespoons of water and add to the slow cooker. Cover and continue cooking for the remaining 30 minutes. Season to taste and enjoy!

To make an Instant Pot:

Return the beef to the Instant Pot (along with the onions) and add the mushrooms, garlic powder, onion powder, dried thyme, rosemary, stock cube, Worcestershire sauce, bay leaf, chili, and 1 1/2 cups beef stock.

Cover and choose the “Meat/Stew” setting. Cooking on high pressure for 35 mn. After the cooking time has elapsed, allow the pressure to release naturally for 10 minutes before switching the pressure relief valve to “vent” to release any remaining pressure.

Activate the “Sautéed” setting. Stir cornstarch into 3 tablespoons water, then mix with cooking liquid in Instant Pot.

Simmer until the broth thickens, then season with salt and pepper to taste. Enjoy!