Sauté chopped onion and minced garlic until fragrant.

Slice mushrooms and sauté until they release water.

Score the bottom of the tomatoes with a cross, boil for five minutes, then transfer to cold water to peel. Dice the peeled tomatoes.

Place all prepared ingredients from steps 1-4 into the inner pot, pour in beef broth to cover the ingredients, and season with herbes de Provence, garlic black pepper, a few bay leaves, and sprigs of rosemary. Cover with the rice cooker lid and stew for 1.5 hours. Once the rice cooker switches to the warm setting, add salt to taste.