1 ½ - 2 lb John's Farm organic K-bob Chunks
4 T olive oil
¼ - ½ C onion, diced
3 T flour
½ t garlic powder
1 T Fairview’s Best Seasoning
½ t black pepper
1 – 1 ½ C beef broth
½ C red wine (or sub more beef broth)
1 can Cream of Mushroom soup
Directions for Insta-pot: Add ollive oil, K-bob Chunks, onion, garlic, seasoning, pepper and flour. Stir enough to coat and brown. Add wine, broth, soup. Close lid, make sure pressure value is closed. Using manual setting cook on High Pressure for 35 minutes. It may take up to 10 minutes to come to pressure. Once done release naturally which may take up to 20 minutes. Natural release allows time for beef to become more tender and broth to thicken. Note: add 1 T of corn starch if desired for more thick sauce.
Directions for Crock-pot: In skillet heat olive oil, brown K-Bob Chunks. Place browned meat in crock-pot. Add onion, garlic, seasoning, pepper, and flour. Stir enough to coat. Add wine, broth, soup. Secure lid. Cook on low for 8 hours or on high for 4 hours.
Serve: Using your preferred rice (I like blend of enriched long grain and wild rice) place rice on plate and top with beef mixture.