Instant Pot Instructions:

1. Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl around. Add in the stew meat and brown. Add in the onion, celery, pepper, salt, thyme, sage and rosemary. Saute for 3 minutes. Stir in the tomato paste, Worcestershire and balsamic. 
2. Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot. 
3. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 20 minutes. When time is up do a quick release and remove the lid.
4. Add in the potatoes, carrots and sprinkle the gravy packet on top (don’t stir). Cover Instant Pot and set valve to sealing. Set manual/pressure cook button to 10 minutes. When time is up let pot sit for at least 10 minutes before releasing the pressure.
5. Bake biscuits according to package directions.
6. Stir beef mixture. Ladle into bowls and top with a biscuit. 

Slow Cooker Instructions:

1. Heat a large pan over medium high heat. Add in the oil and swirl around. Add in the stew meat and brown. Add in the onion, celery, pepper, salt, thyme, sage and rosemary. Saute for 3 minutes. Stir in the tomato paste, Worcestershire and balsamic. Transfer to the slow cooker.
2. Stir in the broth, potatoes, carrots and gravy. 
3. Cover and cook on low for 6 hours, or until beef and vegetables are tender.
4. Bake biscuits according to package directions.
5. Ladle into bowls and top with a biscuit.