• Sprinkle your meat with a good dose of salt and pepper. A little heavier than if you were doing it on something you would eat straight as it's going to help season the whole pot.

Instant Pot

• Turn the Instant Pot on to sauté. Add butter and brown the meat in 1-2 batches, depending on the size of your pot, as to not crowd your meat. Add in your onions and saute until they’ve got a bit of colour.
• Add the thyme, rosemary, bay leaf, broth/water, wine, and garlic to the meat and onions. Put the lid on, set to sealing and cook for 30 minutes on high pressure. Natural release for at least 20 minutes before flipping the vent to release remaining pressure.
• Check that your meat is tender. It does not need to be fall apart tender but if it still feels like shoe leather…it should maybe go a bit longer on its own.
• Then add in your carrots and potatoes.
• Cook for another 15 minutes on high pressure and again do a natural release.
• When the time is up, check that your vegetables are fork tender and easily mash if you press a chunk against the side of the pot with a fork.
• Add the kale and stir to wilt.
• We like our gravy thick in our stew, so this next step is optional, but really quite delicious. Omit or use cornstarch to keep it gluten-free.
• Put the flour and water in a canning jar with a lid, shake it up well, then stir it into the stew.
• Turn to saute and cook until desired thickness and serve.

Oven

• Preheat oven to 300°F.
• Put a heavy-bottomed Dutch oven on medium heat. Add butter and brown your meat in 1-2 batches, depending on the size of your pot, as to not crowd your meat. Add in your onions and saute until they’ve got a bit of colour.
• Add the thyme, rosemary, bay leaf, broth/water, wine, and garlic to the meat and onions.
• Cover and slow roast for 2-3 hours.
• Check that your meat is tender. It does not need to be fall apart tender but if it still feels like shoe leather…it should maybe go a bit longer on its own.
• Then add in your carrots and potatoes.
• Replace the cover and cook for another 1 - 1 ½ hours.
• When the time is up, check that your vegetables are fork tender and easily mash if you press a chunk against the side of the pot with a fork.
• Add the kale and stir to wilt.
• We like our gravy thick in our stew, so this next step is optional, but really quite delicious. Omit or use cornstarch to keep it gluten-free.
• Put the flour and water in a canning jar with a lid, shake it up well, then stir it into the stew.
• Cook over medium heat on the stove (careful with the hot handles!) until desired thickness and serve.

Slow Cooker

• Brown the meat in a pot if desired.
• Add the thyme, rosemary, bay leaf, broth/water, wine, onions, and garlic to the meat. Put the lid on and cook on high for 2-3 hours or low for 4-6 hours.
• Check that your meat is tender. It does not need to be fall apart tender but if it still feels like shoe leather…it should maybe go a bit longer on its own.
• Then add in your carrots and potatoes.
• Cook again on high for 2 hours or on low for 3-4 hours.
• When the time is up, check that your vegetables are fork tender and easily mash if you press a chunk against the side of the pot with a fork.
• Add the kale and stir to wilt.
• If you want thicker gravy, I find you can't always make that work in a slow cooker. You can try cornstarch in cold water, then stir that into the stew.