SAUTE: Season the stew meat with a good pinch of salt and pepper. Heat 1 tablespoon of oil in a large pot or in the instant pot over medium-high heat. Add ½ the stew meat and brown on all sides for about 2-3 minutes total. Remove meat to a plate and repeat with the second batch and the second tablespoon of oil. Add the mushroom to the pot and brown the mushrooms for 1-2 minutes or until they start picking up the brown bits left behind by the meat. Remove the mushrooms to the same plate as the stew meat.

VEGGIES: If needed, add a little more oil to the pot and the mirepoix mix. Cook the veggies for 4-5 minutes or until the onions soften and become translucent. Add the garlic and cook for an additional 30 seconds before adding the tomato paste and letting it brown for an additional 30 seconds.

INSTANT POT: Add the stew meat, mushrooms, bay leaves, dried thyme, mushroom powder, water, beef broth, and barley to sautéed veggies in the instant pot, cover and hit the manual button (high pressure), and cook for 16 minutes. Allow the pressure to release before removing the lid. Hit the saute setting on the instant pot, covered (use the IP lid and just place it on top, don't lock.) Add the shredded potatoes allow the soup to cook for 10-15 minutes or until the potatoes are cooked through. Season with additional seasonings to taste and thin soup with additional water or stock if it gets too thick. Serve warm with chopped parsley on top and a loaf of crusty bread or crackers.

SLOW COOKER: to make the soup in the slow cooker, add the softened veggies, stew meat, mushrooms, bay leaves, dried thyme, mushroom powder, water, beef broth, and barley to the slow cooker and allow the soup to cook on the high setting for 3 hours or on the low setting for 6 hours. Add the shredded potatoes to the slow cooker during the last 1 hour of cooking. Season with additional seasonings to taste and thin soup with additional water or stock if it gets too thick. Season with additional seasonings as desired. Serve warm!