Ingredients for instant pot beef tips

• Butter: we’ll season the beef with flour, kosher salt, and black pepper before we sear the meat in the butter to help create a layer of fond in the bottom of the fish. This will help flavor the rest of the beef tips ingredients.
• Beef: For beef stews and beef tips, I prefer to use a well-trimmed chuck roast or round roast that’s cut into 1-inch cubes. Sometimes, I’ll purchase ‘beef stew meat’ from the grocery store, which saves the time of having to trim and cut the meat into cubes. It all depends on what the grocery store has to offer; either would work for this recipe. Essentially, and tougher cuts of meat that require a longer cooking time will work for this recipe.
• Flour: will help thicken the stew and create a crust on the beef when we sear it.
• Chopped onions: adds flavor to the dish.
• Mushrooms: gives the recipe a bit more bite. The umami present in mushrooms works beautifully with beef. We aren’t using a can of cream of mushroom soup. So this and the mushroom powder essentially make up for that.
• Seasonings: we’ll use garlic powder, sugar, onion powder, dried thyme, and mushroom powder. A lot of these ingredients are actually what is present in a store-bought dry onionsoup mix.
• Worcestershire sauce: bumps the umami in the dish.
• Pepperoncini peppers: adds a peppery acidity to the dish which helps cut through the richness of the beef and butter and gives you a satisfying flavor. Trust me, leftovers taste even better! The meat is melt-in-your-mouth delicious on day two!
• Beef broth or stock: is the liquid portion of the dish. The meat and veggies will cook in this.
• cornstarch: we’ll mix a few tablespoons of cornstarch with water to create a cornstarch slurry that will help thicken the gravy at the end. A thickening agent is usually present in brown gravy mix, but since we aren’t using a packet for this recipe, this does that for us!

Ingredients:

1. Three teaspoons of butter
2. Two pounds of trimmed and diced chuck roast (stew meat also works well)
3. Two tablespoons of flour (all-purpose)
4. One eight-ounce sliced onion little Bella mushrooms, sliced thinly
5. One-half teaspoon Each: sugar AND garlic powder
6. One tsp Dried thyme, onion powder, and mushroom powder, each
7. One spoonful of sauce from Worcestershire
8. One large bay leaf and ½ cup of thinly sliced pepperoncini peppers
9. 1½ to 2 cups low-sodium beef stock (follow the instructions)
10. A couple of teaspoons of water combined with two tablespoons of cornflour

Instructions

1. SEAR: Season the beef with the flour, a big pinch of salt and pepper; mix well. Heat the butter in the instant pot on the sauté setting or a cast iron skillet over medium-high heat. When it melts sear the beef in batches to form a brown crust, remove to a plate, and continue searing the remaining beef. Add the onions and switch to a wooden spoon. Sauté them for 1 minute, scraping the bottom of the pot to make sure no brown bits are left stuck on.
2. SLOW COOKER: Place 2 cups of beef stock along with the remaining ingredients in the slow cooker (except the corn starch) and cook on high for 3-4 hours or low for 5-7 hours. 35 minutes before the cooking time is up, combine ½ cup of the liquid from the slow cooker and the cornstarch in a small bowl, whisk until smooth. Add to the slow cooker and allow for the food to cook for the remaining 30 minutes. If the gravy is too thick, add a few tablespoons of water to thin it to your desired consistency. If you still find your gravy is thin, add more cornstarch mixed with a tablespoon of water. Adjust salt and pepper to preference and serve over rice/mashed potatoes/cauliflower mash, etc.
3. OR INSTANT POT: Choose the meat/stew mode and add the remaining ingredients (except from the cornflour) to the instant pot along with ½ cup of beef stock. Cook for thirty-five minutes at high manual pressure. After the stew is cooked, let the pressure naturally relax for ten to fifteen minutes. This allows all those flavours to truly seep into the meat. Select the “sauté” option. When the liquid begins to bubble, dissolve the cornflour in two to three tablespoons of water and add it to the instant pot.Allow the sauce to thicken, about 1-2 minutes, stir to combine. If the gravy becomes too thick, you can add a couple more tablespoons of water to thin it to your desired consistency. Adjust salt and pepper to preference and serve over mashed cauliflower, mashed potatoes, rice, or egg noodles.