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Ingredients
Scale
- 2 cloves garlic minced
- 1 yellow onion diced
- 1 tablespoon oil
- 2 lbs beef tips stew meat or top sirloin cut into 1 inch pieces
- 2 ½ cups beef broth
- 1 cup red wine
- 2 cups sliced mushrooms
- 1/4 cup worcestershire sauce
- 1 teaspoon italian seasoning
- 1 teaspoons salt
- 1/2 teaspoon black pepper
- 1/4 cup water
- 3 tablespoons cornstarch
Instructions
- Set the Instant Pot to sauté and heat the oil. Sauté the diced onion and minced garlic for 2-3 minutes until the onion is translucent.
- Add the beef tips and sear for around 1 minute to enhance flavor.
- Stir in beef broth, red wine, Worcestershire sauce, sliced mushrooms, Italian seasoning, salt, and black pepper. Close the lid, seal the vent, and pressure cook on high for 35 minutes.
- After cooking, allow a 10-minute natural release before using quick release to vent remaining steam.
- Return the pot to the sauté setting. In a small bowl, whisk together cornstarch and cold water until smooth to make the slurry.
- Once the sauce is gently boiling, stir in the cornstarch slurry and cook for 2-3 minutes until thickened as desired.
- Serve hot over white rice, egg noodles, or your favorite side dishes.
Notes
For added flavor, consider marinating the beef in the red wine for a few hours before cooking.
You can substitute the red wine with more beef broth for a non-alcoholic version.
Adjust the thickness of the gravy by adding more or less cornstarch as desired.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Dish
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 50g
- Cholesterol: 120mg