Instant Pot Instructions:

1. {Optional but highly recommended} About 30 minutes prior to cooking, dry chopped beef with paper towels, place in a large bowl, and season with kosher salt and freshly-ground black pepper to taste, tossing with your hands to evenly coat in seasoning. Leave to sit at room temperature for 30 minutes. 
2. Season beef: Otherwise (if you can’t wait an hour), dry and season beef with kosher salt and freshly-ground black pepper to taste and allow it to sit at room temperature while preparing the remaining ingredients.
3. Sauté beef: Hit "Sauté" on your 6-quart Instant Pot, 8-quart Instant Pot, or comparable electric pressure cooker. Once the display reads “Hot,” add 2 tablespoons of the garlic-infused olive oil to the pot and swirl the pot to coat. Using a large, slotted spoon (ideally) or tongs, add the beef to the pot in a single layer, and sauté for 1 minute per side (depending on the size of your Instant Pot, you may need to do this in batches). Remove sauteed beef back to the bowl and set aside.
4. Sauté leeks: Add the remaining 1 tablespoon of garlic-infused oil to the Instant Pot and swirl again to coat. Add the chopped leek and sauté for 2 minutes, stirring frequently. 
5. Deglaze: Hit “Cancel” on the Instant Pot. Add 1 cup of beef broth to the Instant Pot, wait about 15 seconds, and scrape the bottom of the pot clean with a plastic spoon or spatula (I use and adore this Instant Pot spatula).
6. Add ingredients: Add the remaining 2 cups of beef broth, dried chives, thyme, kosher salt, and pepper to the pot and stir until combined.
7. Return beef to the pot, scraping any remaining juices and seasonings from the bowl into the pot with a spatula (leave no flavor behind!). 
8. Add chopped turnips, carrots, radish, and canned mushrooms to the pot and stir until everything is coated in broth.
9. Pressure Cook: Close the Instant Pot lid and set the pressure release valve to "Sealing." Press the "Pressure Cook" or “Manual” button and set the timer for 40 minutes.
10. Quick release: Once the cooking cycle has completed, quick release the pressure. Open the lid. 
11. Add beans: Stir in the frozen green beans, which will cook in the stew’s residual heat. 
12. Thicken (optional – see note): If you would like to thicken the broth, hit the “Sauté” button again and wait for the broth to start boiling. While gently and slowly stirring, slowly sprinkle the xanthan gum over the bubbling broth. Continue to stir until broth thickens, about 30 seconds. Hit "Cancel" on the Instant Pot.
13. Taste and serve: After the stew has cooled for a few minutes, carefully taste and adjust seasonings as desired. Ladle the broth into bowls and serve.

Slow Cooker Instructions:

1. {Optional but highly recommended} About 30 minutes prior to cooking, dry chopped beef with paper towels, place in a large bowl, and season with kosher salt and freshly-ground black pepper to taste, tossing with your hands to evenly coat in seasoning. Leave to sit at room temperature for 30 minutes. 
2. Season beef: Otherwise (if you can’t wait an hour), dry and season beef with kosher salt and freshly ground black pepper to taste and allow it to sit at room temperature while preparing the remaining ingredients.
3. Sauté beef: Place a large skillet on the stovetop on medium high heat. Once hot, add 2 tablespoons of the garlic-infused olive oil and swirl the skillet to coat in oil. Using a large, slotted spoon (ideally) or tongs, add beef and sear for 1 minute per side. Remove beef back to the bowl and set bowl aside.
4. Sauté leeks: Add the remaining 1 tablespoon of garlic-infused olive oil to the skillet and swirl to coat. Add leek and sauté for 2 minutes, stirring frequently. 
5. Deglaze and transfer: Pour 1 cup of broth into the skillet and scrape up anything on the bottom of the pan. Remove the skillet from heat and carefully pour or ladle contents into a slow cooker (I use this 6-quart Crock-Pot), using a heat-resistant spatula to scrape every piece of broth and leek into the slow cooker.
6. Add ingredients: Add the remaining 2 cups of broth into the slow cooker as well as the dried chives, thyme, kosher salt, and pepper and stir until combined. 
7. Add beef to the slow cooker, scraping any remaining juices and seasoning from the bowl into the slow cooker with a spatula (leave no flavor behind!). 
8. Add chopped turnips, carrots, radish, and canned mushrooms to the slow cooker and stir until everything is coated in broth. Place the lid on the slow cooker.
9. Slow cook: Set timer for 6-8 hours on low or 4 hours on high.
10. Add beans: Once the cooking time is finished, remove the lid. Stir in the frozen green beans, which will cook in the stew’s residual heat. 
11. Thicken (optional – see note): If you would like to thicken the broth, while the broth is still bubbling in the slow cooker, gently and slowly stir the stew while slowly sprinkling the stew with the xanthan gum. Continue to stir until broth thickens, about 30 seconds. 
12. Taste and serve: Turn the slow cooker off. After the stew has cooled for a few minutes, carefully taste and adjust seasonings as desired. Ladle the broth into bowls and serve.