Smothered Beef Tips
Smothered Beef Tips is a traditional comfort food dish. We show you how to make it two ways. Both with lots of flavor and fresh vegetables.
Comfort Food in a Flash
In todays busy world, slow cooking can be a task. Especially during a crazy work week. Finding time to make a hearty home cooked meal is tough and can often be a real challenge. Luckily for us, today we have all sorts of resources to help make that process a tad quicker. We love cooking helpers like our Instant pot and another favorite meal we love is our INSTANT POT SLICED BEEF.
This Smothered Beef Tips recipe is a great comfort food recipe that we hope to show you can be done pretty quickly. In order to do that, we will show you the traditional method AND the method for the Electric Pressure Cooker. For another great Smothered comfort food recipe, check out this SMOTHERED PORK CHOPS! Either way you choose to cook it will result in a hearty, glorious meal. One great for any night of the week.
Having supper on the table even during busy weeks is so important. This recipe shows how you can do that without cooking all day when you don’t have all day. My personal favorite way to do this is in my Mealthy Pot Electric Pressure Cooker. Great recipes can just about all be done in the trusty EPC and you can find some great ones on our site. Just like these gorgeous Baby Back Ribs. So let’s not waste any more time, lets do this!
~Ingredients~
- 2 pounds Beef chuck tips
- 1 teaspoon salt
- 1/4 cup canola oil
- 1 teaspoon pepper
- 1/2 cup diced onion
- 3 tablespoons minced garlic
- 1/2 cup diced celery
- 2 tablespoons tomato paste
- 1/2 cup diced bell pepper
- 3 tablespoons plain flour
- 1/2 cup diced carrots
- 3 cups beef broth
- 1 tablespoon dried parsley
- 1 tablespoon red wine or red wine vinegar
~Pressure Cooker Method~
- Set EPC to sauté function. Brown beef tips with 2 tablespoons of oil in batches to prevent over crowding. Remove when just browned and drain. Put in remainder of canola oil to inner pot and allow to heat up. Toss in onions, celery, carrots and bell peppers. Add salt and pepper and cook just until vegetables are tender, about 5-8 minutes. Add garlic and tomato paste, mix well. Continue to cook for one minute. Add flour and wine or vinegar and stir well. Cook one minute more.
- Add Beef stock to mixture slowly. Stir and bring just to a boil. While stirring be sure to scrape the bottom of the pan to deglaze. Once boiling, stop or cancel sauté function and add in browned beef and parsley.
- Attach EPC lid and move the vent to the sealed position. Pressure cook or set to manual for 40 minutes. Once cooking time is up, stop or cancel and allow to release pressure naturally for 10-15 minutes. Carefully open vent to release any remaining pressure. Open lid and serve over rice or mashed potatoes. * If beef tips are thinner than you like, you can sauté for a few minutes to thicken.
~Top of Stove Method~
- In a 6qt dutch oven over medium to high heat, brown beef tips with 2 tablespoons of oil in batches to prevent over crowding. Remove when just browned and drain. Next, add in remainder of canola oil and allow to heat up. Place onions, celery, carrots and bell peppers in the heated oil.Sprinkle in salt and pepper and cook just until vegetables are tender, about 5-8 minutes. Mix in garlic and tomato paste, mix well. Continue to cook for one minute. Add flour and wine or vinegar and stir well. Cook one minute more.
- Add Beef stock to mixture slowly. Stir and bring just to a boil. While stirring be sure to scrape the bottom of the pan to deglaze. Once boiling, lower heat to simmer and add in browned beef and parsley.
- Cover and simmer on low heat for 2 to 2.5 hours, stirring often. Toward end of cooking time, remove lid to allow mixture to thicken. Serve over mashed potatoes or rice and Enjoy!
Want to save this recipe?
We'll email this post to you, so you can come back to it later!
Tips and Tricks
Is flour better than cornstarch?
The flour is used as a thickening agent here. Sure, you could use a cornstarch slurry instead but you’d be taking out some of the flavor that the flour adds. If you are unsure of using flour as a thickener, check out our post on making a White Roux. This simple method is so good for all kinds of things. Learning this little trick will give you a great tool to have in your cooking tool belt from now on.
Is the Pressure cooker method better than a dutch oven?
To be honest, there really is no difference in your end result. There is no sacrifice by using the ECP in this or most any other recipe. The beef will be tender and the sauce will be well developed. So whether or not you use one or the other comes down to not having one or the other or just personal preference.
If you make this recipe for Smothered Beef Tips, be sure and post it to Facebook or Instagram and tag us. We love pictures of food. Also, if you pin this recipe, we would appreciate that when you make it, you use the Made It function in Pinterest too.
And as always, we would love it if you shared this recipe with your family and friends. Over to the side on this post and all of the others are handy dandy share buttons. We would sure be grateful if you shared the love!
Stuff We Used!
Smothered Beef Tips
Ingredients
- 2 lb Beef chuck tips
- 1 tsp Salt
- 1/4 cup Canola oil
- 1 tsp Pepper
- 1/2 cup Onion diced
- 3 TBSPS Garlic minced
- 1/2 cup Celery diced
- 2 tbsp Tomato Paste
- 1/2 cup Bell Pepper diced
- 3 tbsp All purpose flour
- 1/2 cup Carrots diced
- 3 cups Beef Broth
- 1 tbsp Dried Parsley
- 1 tbsp Red Wine or Red wine vinegar
Instructions
- For The Electric Pressure Cooker
- Set EPC to sauté function. Brown beef tips with 2 tablespoons of oil in batches to prevent over crowding. Remove when just browned and drain. Add remainder of canola oil to inner pot and allow to heat up. Add onions, celery, carrots and bell peppers. Add salt and pepper and cook just until vegetables are tender, about 5-8 minutes. Add garlic and tomato paste, mix well. Continue to cook for one minute. Add flour and wine or vinegar and stir well. Cook one minute more.
- Add Beef stock to mixture slowly. Stir and bring just to a boil. While stirring be sure to scrape the bottom of the pan to deglaze. Once boiling, stop or cancel sauté function and add in browned beef and parsley.
- Attach EPC lid and move the vent to the sealed position. Pressure cook or set to manual for 40 minutes. Once cooking time is up, stop or cancel and allow to release pressure naturally for 10-15 minutes. Carefully open vent to release any remaining pressure. Open lid and serve over rice or mashed potatoes. * If beef tips are thinner than you like, you can sauté for a few minutes to thicken.
- For the Top of Stove
- In a 6qt dutch oven over medium to high heat, brown beef tips with 2 tablespoons of oil in batches to prevent over crowding. Remove when just browned and drain. Add remainder of canola oil and allow to heat up. Add onions, celery, carrots and bell peppers. Add salt and pepper and cook just until vegetables are tender, about 5-8 minutes. Add garlic and tomato paste, mix well. Continue to cook for one minute. Add flour and wine or vinegar and stir well. Cook one minute more.
- Add Beef stock to mixture slowly. Stir and bring just to a boil. While stirring be sure to scrape the bottom of the pan to deglaze. Once boiling, lower heat to simmer and add in browned beef and parsley.
- Cover and simmer on low heat for 2 to 2.5 hours, stirring often. Toward end of cooking time, remove lid to allow mixture to thicken. Serve over mashed potatoes or rice and Enjoy!
