Beef Tips, Mushrooms & Gravy in Pressure Cooker

Beef Tips, Mushrooms and Gravy (2)

      Bite-sized tender Beef in a succulent gravy?  Yes, please!  This is so delicious and will become a family favorite!    Carrots are not a traditional addition to this dish, but we both love carrots cooked with gravy, so in they went.

INGREDIENTS:

1 ½ lbs of beef tips, beef stew meat, sirloin, etc.

Pinch of Rosemary

3 or 4 carrots, peeled and cut into bite-size pieces

1 rib celery, cut into bite-size pieces.

Olive Oil for browning

1 Medium Onion, sliced or chopped

1 – 3 tsp Garlic, chopped or minced

3 ½ cups Mushrooms, quartered

2 Mini Sweet Peppers, sliced

2 tsp Butter

3 TBSP AP Flour

1 can Beef Broth

¼ Dried Thyme

1 tsp Tomato Paste

1 TBSP Worcestershire

2 tsp Parsley

2 tsp Red Wine Vinegar

Salt and Pepper to Taste

 

PREPARATION:

Set Pressure Cooker on Sauté. Drizzle Olive Oil in bottom and let it become very hot.  Brown beef on all sides in two batches.  Add a quick pinch of Rosemary to each batch.  Remember to add an extra drizzle of Olive Oil and let it get hot before adding second batch of meat.  You’ll get too much juice if you do it all at once, and then the meat will begin to steam instead of brown.  Set meat and juices aside in a medium bowl.

 

Add another drizzle of Olive Oil and sauté Carrots and Celery.  Make sure to keep scraping the fond while cooking, as all the flavors will add to the gravy!  When browned, add Onion and Garlic, sauté until soft.  Remove to a medium bowl.

Add another drizzle of Olive Oil and Sauté Mushrooms and Mini Sweet Peppers for about 2 minutes.  Remove to bowl with the Carrots and Celery.

Add Butter.  While it’s melting, keep scraping that fond.  Return meat to Cooker and add 3 TBSP AP flour.  Stir until flour is well blended and coats the meat.  Add 1 can Beef Broth, stirring quickly.  Add Thyme, Tomato Paste, and Worcestershire, stirring until blended.

Fit on the lid of Pressure Cooker and tighten.  Set on Stew Cycle.

When Timer sounds, use Quick Release Method to remove lid.  Add Red Wine Vinegar, Salt and Pepper.  Stir contents.  Add Carrot/Celery/Mushroom bowl (including juices) on top of Meat.  Lock lid on again.  Set Cook time to 10 minutes on High pressure.  When Timer sounds, use Quick Release Method again.  Gravy should be good and thick.  If not, remove all contents and cook just the gravy until thickened to your liking.

Serve with Mashed Potatoes, Noodles, Rice, Biscuits, or spoon it over Bread.

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By Tika for CHEW WANNA EAT? © 2018

Beef and Carrots with Mushroom Onion Gravy

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Beef Tips, Mushrooms and Gravy (4)

Beef Tips, Mushrooms and Gravy (5)

Beef Tips, Mushrooms and Gravy (3)

Beef Tips, Mushrooms and Gravy

Beef Tips, Mushrooms and Gravy (2)

 

 

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BEEF STEW in Instant Pot

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   Who doesn’t love beef stew?  Tender beef, lots of vegetables, and delicious gravy . . . mmmmmm.  I cooked the stew in the Instant Pot, and served it over fluffy mashed potatoes.  The biggest challenge will be weather to serve the stew with Mashed Potatoes, Rice, Biscuits, or Dumplings.

INGREDIENTS:   Yields 4 Servings

1 lb Beef Tips (or stew beef)

1 Beef Bouillon cube

1 cup Beef Broth

½ cup Red Wine

3 cloves Garlic, chopped or minced

½ cup AP Flour

Rosemary, Parsley, Salt and Pepper to taste

3 Carrots

1 Onion

2 mini sweet peppers

1 Tomato, peeled and seeded

1 rib Celery

1 cup each frozen Peas and Corn

PREPARATION:

Set the Instant Pot on Sauté.  When it comes to temperature, drizzle olive oil in the bottom.  Sauté the beef until browned.

Add Bouillon, Broth, Wine, Garlic, Flour, and Seasonings.  Stir to incorporate.  Add all Vegetables except frozen Peas and Corn (which will over cook if you add them now).  Cover Pot and set on Stew/Meat Setting.  (If you need to thicken the gravy a little more, set the Pot on Sauté with cover off until desired thickness is obtained).

When done, pop the Corn and Peas into the microwave for a couple of minutes, drain all water and add to Stew.  Serve.

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SWEET AND SPICY BABY BACK RIBS (Cooked in Pressure Cooker)

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Since my son, Cory gave me an Instant Pot for Mother’s Day a few years ago, we have been singing its praises. It cooks a complete dinner in such a short time and takes the ordinary out of our food.

     Bob cooked these amazing ribs and we were both in love!

 

Ingredients:

2 racks pork ribs (baby back)

Your favorite Pork Rub seasoning, not a real heavy coating (Hickory rub works)

1 c. water

2/3 c. Mae Ploy sweet chili sauce (or your favorite brand)

2 Tbsp. soy sauce

4 Tbsp. sugar

2 Tbsp. rice vinegar

1 tsp. grated ginger (or 1.5 tsp powdered)

1 tsp Sriracha hot chili sauce (or to taste, more if you like it pretty spicy!)

 

Instructions:

First, be sure to remove the membrane from ribs. (Cut both racks into 3 equal portions so they fit stacked in INSTANT POT) Rub ribs with seasoning. Pour in 1 cup water and place Ribs on little rack that comes with your INSTANT POT.  Use Manual setting and cook for 75 minutes on HIGH pressure. (if using a large crock pot, cook on low heat for 3-5 hours until ribs are cooked through and they are already starting to fall off the bone, a good way to tell if they are done is to stick a knife in the ribs and if the knife comes up without pulling at the meat, they are done.) Doneness method works for INSTANT POT also.

In a small bowl, combine chili sauce, sugar, vinegar, ginger, and Sriracha. Place ribs on a baking sheet, brush sauce on Ribs, and put on the top rack of the oven. Bake for about 10 – 12 minutes on 450 degrees (or broil for about 3-5 minutes)  until the sauce begins to caramelize… watch them VERY closely so they don’t burn!!!

The sauce was out of this world.  Make some extra to serve at the table for a dipping sauce.

We served homemade coleslaw with ours!!! Delicious!!

Please remember to Like our Posts and Follow Chew Wanna Eat? for more great recipes, home hacks, gardening, and health information!    You won’t be sorry.

 

PINTEREST    https://www.pinterest.com/gailwestover/

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By Tika for CHEW WANNA EAT? © 2016