Cube the beef. Slice the onion, mushrooms, and bacon.
Add the beef, bacon slices, mushrooms, onion slices, and beef broth to a large resealable freezer bag.
Remove the excess air, seal, and freeze.
Cooking instructions:
Remove from freezer to thaw.
Add the bag contents to the Crock-Pot and cook on low for 4-6 hours.
If you want to thicken up the gravy, mix together 2 Tbsp. of corn starch with 1/4 cup of water and stir into the beef mixture in the slow cooker 20 minutes before serving.
Instant Pot Cooking Instructions:
Thaw. Add bag to the instant pot. Stir in 2 Tbsp. of corn starch to thicken. Close lid and set to meat/stew mode (or manual/pressure mode), high pressure, for 25 minutes. Do a quick release and stir before serving.
Notes
*If you want crunchier bacon, you can fry it before adding it to the freezer bag.Serve on mashed potatoes, rice, or cauliflower rice.