Post by wilderness on Aug 3, 2023 6:53:35 GMT -5
Instant Pot Beef Tips for 2 or SLOW COOKER or STOVETOP TNT
My Recipe--Birdy
I made this up as I went along after reading a number of online recipes. It turned out so well that I plan to make again, perhaps adding some mushrooms, too. If using mushrooms, I would brown them in the pot after the meat is removed, take them out, and then cook the onion. I used my 6-quart Instant Pot and pre-cut stew meat but you could buy chuck and cut it up yourself. If you decide to increase this recipe for more servings, the cooking time should stay the same. The meat turned out very tender.
McCormick Umami Seasoning with Mushrooms, Garlic, and Onion is like a seasoning salt but it intensifies the flavor of the beef without being noticeable. Its first ingredient is salt so I used it instead of salt on the meat. There are other brands of umami seasoning, such as Trader Joe’s.
2 servings
1 tbsp. oil
1/2 pound stew meat (or cubed chuck)
1/4 to 1/2 tsp. McCormick Umami Seasoning with Mushrooms, Garlic, and Onion (or similar seasoning)
Pepper, to taste
1/4 of a sweet onion, diced
Pinch of salt for sautéing onion
1 clove garlic, peeled and smashed
1 cup beef broth (I used Kitchen Basics)
2 tbsp. powdered brown gravy mix (I used McCormick Reduced-Sodium Brown Gravy)
1/4 tsp dried thyme leaves
1-2 tbsp. flour mixed in a slurry with an equal part of water for thickening
Mashed potatoes, rice or egg noodles for serving
Add 2 tsp. oil to pot and turn to "Sauté" setting.
Season beef with umami seasoning and pepper. Add beef to pot and brown on both sides. Remove to a dish where you can reserve any juices.
Add remaining 1 tsp. oil and diced onion. Very lightly salt the onion to help bring out its juices cooking to help deglaze the pot. Scrape the bottom of the pot as it cooks to get up the brown bits until the onion is tender, maybe 5 minutes. Add the clove of mashed garlic and cook another half minute. No need to break up the garlic—it will melt into the sauce after cooking.
Add the broth and simmer while the pot is still on Sauté, scraping up all brown bits still in the bottom. Turn off the Sauté.
Add back the browned beef with its juices and the dried thyme.
Top with lid, close pressure valve, and cook on HIGH pressure for 25 minutes followed by a 10-minute natural release.
Carefully turn release valve and open lid once float valve has dropped.
Set pot to "sauté" function again. Mix the flour and water to a slurry and add to the pot while stirring. Cook until thickened.
Serve over mashed potatoes, rice, or egg noodles.
NOTE:
I decided to store this for a future meal so I didn’t thicken it in the pot. When it was time to use it, I put the refrigerated meat and gravy into a saucepot and thickened with the slurry once it was bubbling on the stovetop.
SLOW COOKER—You could probably add this to a slow cooker after the meat and vegetables are cooked. Check the directions on your cooker for timing.
STOVETOP—Follow the steps using a pot and simmer for 1 1/2 – 2 hours or until the beef is tender.
My Recipe--Birdy
I made this up as I went along after reading a number of online recipes. It turned out so well that I plan to make again, perhaps adding some mushrooms, too. If using mushrooms, I would brown them in the pot after the meat is removed, take them out, and then cook the onion. I used my 6-quart Instant Pot and pre-cut stew meat but you could buy chuck and cut it up yourself. If you decide to increase this recipe for more servings, the cooking time should stay the same. The meat turned out very tender.
McCormick Umami Seasoning with Mushrooms, Garlic, and Onion is like a seasoning salt but it intensifies the flavor of the beef without being noticeable. Its first ingredient is salt so I used it instead of salt on the meat. There are other brands of umami seasoning, such as Trader Joe’s.
2 servings
1 tbsp. oil
1/2 pound stew meat (or cubed chuck)
1/4 to 1/2 tsp. McCormick Umami Seasoning with Mushrooms, Garlic, and Onion (or similar seasoning)
Pepper, to taste
1/4 of a sweet onion, diced
Pinch of salt for sautéing onion
1 clove garlic, peeled and smashed
1 cup beef broth (I used Kitchen Basics)
2 tbsp. powdered brown gravy mix (I used McCormick Reduced-Sodium Brown Gravy)
1/4 tsp dried thyme leaves
1-2 tbsp. flour mixed in a slurry with an equal part of water for thickening
Mashed potatoes, rice or egg noodles for serving
Add 2 tsp. oil to pot and turn to "Sauté" setting.
Season beef with umami seasoning and pepper. Add beef to pot and brown on both sides. Remove to a dish where you can reserve any juices.
Add remaining 1 tsp. oil and diced onion. Very lightly salt the onion to help bring out its juices cooking to help deglaze the pot. Scrape the bottom of the pot as it cooks to get up the brown bits until the onion is tender, maybe 5 minutes. Add the clove of mashed garlic and cook another half minute. No need to break up the garlic—it will melt into the sauce after cooking.
Add the broth and simmer while the pot is still on Sauté, scraping up all brown bits still in the bottom. Turn off the Sauté.
Add back the browned beef with its juices and the dried thyme.
Top with lid, close pressure valve, and cook on HIGH pressure for 25 minutes followed by a 10-minute natural release.
Carefully turn release valve and open lid once float valve has dropped.
Set pot to "sauté" function again. Mix the flour and water to a slurry and add to the pot while stirring. Cook until thickened.
Serve over mashed potatoes, rice, or egg noodles.
NOTE:
I decided to store this for a future meal so I didn’t thicken it in the pot. When it was time to use it, I put the refrigerated meat and gravy into a saucepot and thickened with the slurry once it was bubbling on the stovetop.
SLOW COOKER—You could probably add this to a slow cooker after the meat and vegetables are cooked. Check the directions on your cooker for timing.
STOVETOP—Follow the steps using a pot and simmer for 1 1/2 – 2 hours or until the beef is tender.
