• Slice your mushrooms and onions to a consistent thickness to promote even cooking. 3 cups mushrooms, 1 onion
• 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. 1 lbs chuck roast, 2 tsp garlic, 3 cups mushrooms, 2 tsp Italian seasoning, 1 onion
• 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. 1 tbsp coconut aminos, 1 tbsp Worcestershire sauce, 2 cups beef broth
• 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. 2 cups whole wheat pasta
• 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. 1 tbsp brown rice flour
• Mix in the Greek yogurt and add salt and pepper as desired. 3/4 cup Greek yogurt, salt, black pepper
• Serve warm, or add to individual size containers for meal prep.

Crockpot Beef Instructions:

• 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. 1 lbs chuck roast, 2 tsp Italian seasoning, 1 tbsp brown rice flour
• Lightly spray your skillet and sauté garlic, onions, mushrooms, and beef for 3-5 minutes. 2 tsp garlic, 1 onion, 3 cups mushrooms, 1 lbs chuck roast
• Transfer the contents to the slow cooker.  Add in coconut aminos, Worcestershire sauce, and beef broth. 1 tbsp coconut aminos, 1 tbsp Worcestershire sauce, 2 cups beef broth
• Cook on low 4-6 hours or high 2-3 hours.
• Mix in Greek yogurt. 3/4 cup Greek yogurt
• Serve with cooked egg noodles. 2 cups whole wheat pasta

Stove Top Instructions:

• 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. 1 lbs chuck roast, 2 tsp Italian seasoning
• Turn your burner to medium-high heat. Lightly spray your skillet and sauté garlic, onions, mushrooms, and beef for 3-5 minutes. 2 tsp garlic, 1 onion, 3 cups mushrooms, 1 lbs chuck roast
• Add in coconut aminos, Worcestershire sauce, and beef broth and noodles. 1 tbsp coconut aminos, 1 tbsp Worcestershire sauce, 2 cups beef broth, 2 cups whole wheat pasta
• 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. 1 tbsp brown rice flour
• Turn off heat and mix in Greek yogurt and serve warm. 3/4 cup Greek yogurt