Ingredients:
1 1/2 pounds stew (such as chuck or round), cut into bite-sized pieces
1 cup beef broth
1/2 cup red wine (optional, can substitute with additional beef broth)
1/2 cup soy sauce
1/4 cup Worcestershire sauce
1 tablespoon tomato paste
2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
1 cup sliced mushrooms (button or cremini)
2 tablespoons cornstarch (optional, for thickening)
2 tablespoons water (optional, for thickening)
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
For Slow Cooker:
PREPARATION:
In a large skillet, heat olive oil over medium-high heat. Season the beef with salt and pepper, then sear the beef pieces until browned on all sides. This step adds extra flavor but can be skipped if you’re short on time.
Prepare the Slow Cooker:
Transfer the seared beef to the slow cooker. Add the diced onion, minced garlic, and sliced mushrooms.
Mix Sauce:
In a bowl, mix together the beef broth, red wine (if using), soy sauce, Worcestershire sauce, and tomato paste. Pour the mixture over the beef and vegetables in the slow cooker.
Cook:
Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the beef is tender and the flavors are well combined.
Thicken Sauce (Optional):
If you prefer a thicker sauce, mix the cornstarch with water to make a slurry. Stir the slurry into the slow cooker about 30 minutes before the cooking time is up. Cover and cook until the sauce has thickened.
Serve:
Garnish with chopped parsley and serve over rice, mashed potatoes, or noodles.
For Instant Pot:
Sear the Beef:
Turn the Instant Pot to the “Sauté” setting. Heat olive oil in the pot. Season the beef with salt and pepper, then sear the beef pieces until browned on all sides. Remove and set aside.
Sauté Vegetables:
In the same pot, add the diced onion and minced garlic. Sauté for 2-3 minutes until softened. Add the sliced mushrooms and cook for another 2 minutes.
Prepare Sauce:
Add the beef broth, red wine (if using), soy sauce, Worcestershire sauce, and tomato paste to the pot. Stir to combine.
Pressure Cook:
Return the seared beef to the pot. Close the lid and set the valve to “Sealing.” Cook on high pressure for 25 minutes. Allow for a natural release of pressure for 10 minutes, then manually release any remaining pressure.
Thicken Sauce (Optional):
If you prefer a thicker sauce, mix cornstarch with water to make a slurry. Turn the Instant Pot to the “Sauté” setting and stir in the slurry. Cook for a few minutes until the sauce has thickened.
Serve:
Garnish with chopped parsley and serve over rice, mashed potatoes, or noodles.
Prep Time: 15 minutes | Cook Time: 6-8 hours (slow cooker) or 25 minutes (Instant Pot) | Total Time: 6-8 hours 15 minutes (slow cooker) or 40 minutes (Instant Pot) | Servings: 4-6 | Calories: Approximately 300 kcal per serving
This Beef Tips with Mushrooms dish is hearty and flavorful, making it a great comfort meal for any day of the week!
enjoy!