• Cut the meat into ½ inch pieces if they are in bigger chunks. Transfer the meat to a bowl, and add salt, onion powder, garlic powder, ground black pepper, dried thyme, and paprika. Toss to coat. Follow the next steps for the stovetop method or the Instant Pot method:

Stovetop Method

• Heat ghee in a Dutch oven (or a large skillet with a lid) over medium high heat.
• Add onion and mushrooms, and cook stirring until the mushrooms are tender and browned, about 5 minutes.
• Add more ghee, if needed, then add meat and brown all sides for 7-8 minutes.
• Add garlic and arrowroot starch, and stir for about 1 minute.
• Add broth, coconut aminos, red wine vinegar, and dijon mustard, and stir together.
• Bring to a boil, then cover and reduce heat to simmer for 40-45 minutes, or until the meat is tender. You can boil pasta in a separate pot during this time, according to package instructions.
• Stir in coconut milk and simmer uncovered for a few more minutes until reduced to your desired consistency. Taste to add more salt, if needed.
• Remove from heat and serve over your favorite pasta, or you can stir the pasta into the pan. Sprinkled with parsley flakes, then serve.

Instant Pot Method

• Turn on Instant Pot to SAUTE, and add 1 tbsp of ghee. When the Instant Pot indicates that it's hot, add onion and mushrooms, and cook stirring until the mushrooms are tender and browned, about 5 minutes. Remove from the Instant Pot and set aside.
• And another tablespoon of ghee and add the beef. Cook for 7-8 minutes until browned on all sides.
• Add garlic and arrowroot starch, and stir for about 1 minute.
• Turn off the Instant Pot, then add the mushroom and onion mixture back in. Add broth, coconut aminos, red wine vinegar, and dijon mustard, and stir together.
• To cook with pasta: Close and seal the lid and set the Instant Pot to MANUAL for 12 minutes. Once it beeps to a finish, manually release pressure and remove the lid. Add in your preferred pasta, cover and seal the lid and cook on MANUAL for 2 more minutes. Release pressure manually.
• To cook without pasta (Whole30 version): Close and seal the lid and set the Instant Pot to MANUAL for 15 minutes. Once it beeps to a finish, naturally release pressure, then open the lid once it slides open easily.
• Turn the Instant Pot on to SAUTE, then stir in coconut milk. Let the mixture simmer until thickened to your liking and the pasta (if using) is cooked through.
• Taste to add more salt and garnish with parsley. For the Whole30 version, serve over zucchini noodles, spaghetti squash, or cauliflower rice.