Heat your dutch oven on the stove over medium high heat or choose Sear/Saute on your Precision Dutch Oven.
Once preheated, add in the bacon grease.
Working in batches, brown the beef and remove each batch from the pan with a slotted spoon.
In the remaining drippings, saute the onion, celery and carrot until the onion becomes translucent, about 3 minutes.
While the vegetables are sauteing, whisk together the broth, gelatin and vinegar in a separate bowl and set aside.
Add the mushrooms to the pot and saute for another 2 minutes.
Add in the thyme, garlic, salt, pepper, bay leaf, granulated onion and creole season and saute until the garlic and herbs become fragrant, about 1 minute.
Add the broth mixture to the pot and stir together.
Bring the soup up to a boil and then turn the heat down to medium low or set the temp to 315 degrees.
Allow to simmer lightly, uncovered, for 1 and 1/2 hours or until the meat is cooked to your desired tenderness. Check the stew often and add more water or broth if needed.
When the meat is done to your liking, remove from the heat, stir in the fresh parsley, serve and enjoy!
Slow Cooker instructions: After all of the ingredients are in the slow cooker, cook on high for 4-6 hours or on low for 6-8 hours.
Instant Pot instructions: After all of the ingredients are in the Instant Pot, lock the lid and select Pressure Cook (high). Set the time for 30 minutes. When cooktime is finished allow the pressure to release naturally for 10 minutes before quickly releasing the rest of the pressure and opening the lid.
This recipe makes eight 8oz servings
Calories and Macros:
1 Serving = 409 calories
4.8g total carbs