Ingredients:
1 1/2 teaspoons garlic powder and sugar
1 teaspoon each onion powder, dried thyme and mushroom powder
½ cup thinly sliced peppers
2 cups beef broth
2 tablespoons of cornstarch mixed with a few tablespoons of water
Slow Cooker Instructions:
1. In the slow cooker, combine 2 cups of beef broth with all the ingredients except the cornstarch.
2. Cook on high for 3 to 4 hours or on low for 5 to 7 hours.
3. 30 minutes before the end of cooking, mix ½ cup of the slow cooker liquid with the cornstarch until smooth. Add the cornstarch mixture to the slow cooker and cook for another 30 minutes.
4. Adjust the thickness of the sauce with water if necessary. Season with salt and pepper, then serve with the side dish of your choice.
Instant Pot Instructions:
1. In the Instant Pot, combine 1 ½ cups beef broth with all ingredients except cornstarch.
2. Select meat/stew setting and cook on high pressure for 35 minutes.
3. Allow the pressure to release naturally for 10 to 15 minutes.
4. Switch to sauté mode, dissolve the cornstarch in 2 tablespoons water and add it to the Instant Pot when it boils.
5. Thicken the sauce for 1 to 2 minutes while stirring.
6. Adjust the density of the sauce with water.
7. Season with salt and pepper, then serve with the side dish of your choice.
