Rustic Beef Stew

Prepare: In a large bowl, mix the flour, 1/2 tsp salt and several shakes of black pepper. Add the beef and toss to coat.

Brown the beef: Heat 2 Tbsp oil in a large skillet over medium-high heat. Add the coated beef and cook, stirring occasionally, until browned on the outside. Add a splash of beef stock to the skillet and scrape up any browned bits from the bottom.

Slow cooker method: Transfer the browned beef and any juices to a 6-quart slow cooker. Add the remaining ingredients (beef stock, onion wedges, sliced mushrooms, baby carrots, potatoes, diced tomatoes, and dried thyme). Cover and cook on HIGH for 4 hours (or LOW for 8 hours) until the meat and vegetables are tender. Season to taste with additional salt and pepper before serving.

Electric pressure cooker method (6-quart): After browning the beef using the pot's SAUTÉ setting (heat oil, add coated beef and cook, stirring occasionally), add the remaining ingredients to the pot. Cover and lock the lid, set the steam release to SEAL and select PRESSURE COOK (HIGH) for 20 minutes. When the cook time ends, allow pressure to release naturally for 10 minutes, then carefully turn the steam valve to VENT to release any remaining pressure. Open the lid and season to taste with salt and pepper.