Get 15% off - Dogpound Hydration Supplements with discount code SMASHCITY.
Better than Liquid IV or Pedialyte.
Export 11 ingredients for grocery delivery
Slice your mushrooms and onions to a consistent thickness to promote even cooking.
Turn the Instant Pot on to sauté and lightly spray the inside with cooking oil.
Cut the stew meat into bite-sized pieces.
Add the beef, garlic, mushrooms, Italian seasoning, and onions to the Instant Pot and sauté for 3-5 minutes.
Mix in the coconut aminos, Worcestershire sauce, and beef broth. Close the lid, set the pressure valve to sealing, and cook on high pressure for 10 minutes.
Quick release the pressure. Then, remove the lid and stir in the noodles. Close the lid and pressure valve and cook on high pressure for another 3 minutes.
When the cook time is complete, quick release the pressure, and remove the lid.
Remove 1/2 c of liquid from the bottom of the Instant Pot and mix in 1 tbsp of brown rice flower to make a slurry. Turn the Instant Pot on to sauté mode. When the liquid comes to boil, add in the slurry and stir until it thickens (about 3 minutes). Remove from heat. The gravy will continue to thicken as it cools.
Mix in the Greek yogurt and add salt and pepper as desired.
Serve warm, or add to individual size containers for meal prep.
Slice your onions and mushrooms. Try to keep slices the same size so that they all cook the same.
Cut your stew meat in half, and then in half again. Top with Italian seasoning, and 1 tablespoon of flour. Toss to evenly coat the beef.
Lightly spray your skillet and sauté garlic, onions, mushrooms, and beef for 3-5 minutes.
Transfer the contents to the slow cooker. Add in soy sauce, Worcestershire sauce, and beef broth.
Cook on low 4-6 hours or high 2-3 hours.
Mix in Greek yogurt.
Serve with cooked egg noodles.
Slice your onion and mushrooms. Try to keep slices the same size so that they all cook the same.
Cut your stew meat into bite-sized pieces. Top with Italian seasoning. Toss to evenly coat the beef.
Turn your burner to medium-high heat. Lightly spray your skillet and sauté garlic, onions, mushrooms, and beef for 3-5 minutes.
Add in soy sauce, Worcestershire sauce, and beef broth and noodles.
Reduce heat to medium – low and cook for for 15-20 minutes until the noodles are soft.
After the cook time is complete, take ½ c of the liquid from the pot and mix in 1 tablespoon of flour to make a slurry. Set your stove to medium/high heat, when the liquid comes to a boil add in your slurry. Stir until it thickens (about 3 minutes). Remove from heat. The gravy will thicken as it cools.
Turn off heat and mix in Greek yogurt and serve warm.