Tonight I was supposed to make Beef Tips and forgot to write any notes down. I searched the cookbooks I'm using this week, I looked online, I looked at my blog and nothing. I don't know where I got the idea from, but low and behold, it was there and I had already bought the meat so had to wing it.
Good thing about loving to cook and knowing how to cook, is that you pretty much know what flavors work well with others and you're not scared of trying new things.
Since getting my Pressure Cooker, I've been using it a lot and trying out different recipes. I have yet to find one that didn't turn out well, so I figured this would be the perfect time to try cooking up some stewing beef which is one of those beef cuts that need to cook for a very long time to get it nice and tender.
I didn't have a long time, it was 4pm and I needed to get dinner on the table by 5pm.
I threw in a bit of this and a cup of that and 25 minutes later had the most delicious tender beef tips. I'm so excited with the pressure cooker that I just have to come and share this recipe, well that and the fact that I've been so bad about sharing recipes lately and need to get butt in gear.
Now I'm sure you could certainly adapt this recipe to make it in a slow cooker for a couple of hours, or even on the stove top for two or so hours, at a low heat to get them nice and tender, but this recipe is for the digital pressure cookers. By the way, mine is a 4 quart Gourmia Smart Pot Electric Pressure Cooker.
Pressure Cooker Beef Tips
2 pounds stewing beef
1 onion, diced
1 orange pepper, diced
2 tablespoons flour
salt, pepper and garlic powder to taste
Half a bottle of Guinness Beer
1 envelope of Onion and Mushroom Soup
1 cup of water
In a ziploc bag, add the beef, flour, salt, pepper, garlic powder and onion and mushroom soup. Shake well to cover the meat.
Set your pressure cooker to Saute, add a little bit of olive oil to the bowl, dump in the onion and pepper and saute for a few minutes until onion is transparent. Add in the meat mixture and brown.
Once the meat is brown, pour in the Guinness Beer, a few dashes of Worcestershire Sauce and the water. Stir well.
Place the lid on and lock it. Make sure the pressure release is set to airtight. Cook on high for 25 minutes. I actually used the Soup preset button which is exactly 25 minutes. Walk away and let it do it's thing.
When the time is up, either let it release pressure on it's own, or use the quick release.
25 minutes was enough time to make the beef tender and to create a nice thick sauce.
I served mine with rice.