Beef Tips and rice are a simple, but delicious comfort food. Made with tender beef chunks of cooked in a rich brown gravy these satisfy a whole household.
I changed the recipe and converted it to Instant Pot Beef Tips. So faster cook time, but same outstanding flavor. You’ll love this recipe for many reasons – it’s damn good, it’s cheap, and can feed a full house.
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BEEF TIPS AND RICE INGREDIENTS
- Beef Sirloin Steak
- Cajun Seasoning – any store bought will do but make your own with paprika, cayenne, garlic powder, onion powder, salt, pepper, dried thyme, dried oregano
- Fresh Thyme
- Haitian Epis Seasoning Base
- Onion
- Garlic Cloves
- Red Wine
- Beef Stock
- Worcestershire sauce
- Bay Leaf
- Flour – for the roux
- Butter or oil
- Rice
INSTANT POT BEEF TIPS COOKING INSTRUCTIONS
Make the roux
Start with a 2:1 ratio flour to fat and mix right in the skillet until smooth and well blended. Pre-heat oven to 400 degrees and place skillet in the oven. Check the roux after about 20 minutes. Stir as necessary and bake until desired color. I prefer a darker chocolate color.
Make the Beef Tips
In a cast iron or other oven proof skillet mix oil and flour well.
Cut the steak into 1/4 – 1/2 inch cubes. Seson with the cajun seasoning blend. Set aside.
Heat Instant Pot to “high” saute settings. Once saute display reads “Hot” add a tbsp of oil then brown the beef on all sides.
Remove the beef to a paper towel lined plate.
Add the onion and saute 3-4 minutes. Add the garlic and cook another minute. Season the vegetables as you saute with some of the cajun seasoning.
Add a 1/2 cup of the epic seasoning to the onions and stir mixing well.
Add the stock, wine, and Worcestershire sauce mixing well to deglaze the pan. Add the bay leaf, fresh thyme, and some more of the spices, then add the beef tips back to the pot.
Close the lid and then pressure cook for 20 minutes. Let pressure release naturally for 10 minutes then manual release the pressure.
Add stock, wine, Worcestershire, bay leaf, spices then cook 20 minutes, natural release for 10 then turn knob.
Cancel cook then return to “saute” settings. Add the roux, mix well and cook another 10 minutes. Serve over rice, cooked in your preferred way.
COOKING CONSIDERATIONS AND TIPS
Beef tips success will depend largely on type of meat use. Many recipes call for stew meat. However, I prefer to buy a sirloin steak and cut it myself. This way I know what I’m working with exactly and I can get the freshest meat.
Chuck or round roasts also make good options.
Cut the tips as evenly as possible to ensure near even cooking. You don’t have to be exact, but you get the point hopefully.
For easier slicing, partially freeze the steak ahead of time. A semi-frozen steak is much easier to cut, vs a wet tender raw steak.
Season as you go. I mix my spices ahead of time then add “pinches” here and there at each step.
Worcestershire sauce is your friend and is a defining flavor in the dish. You don’t have to use as much as other recipes call for given the Haitian Epis seasoning offers a flavor base on its own.
Haitian epis appears in many of my recipes. It’s a base seasoning that is very similar to a sofrito or creole holy Trinity (onion, celery, bell pepper).
Don’t skimp on the roux. You can cheat and make a slurry to save time, but you lose a bit on flavor.
Recipe is for instant pot, but can easily be made on traditional stovetop. Steps are the same, but cook time and process is a slow simmer for about 2 hours after browning the beef tips.
I’m not a crockpot guy, but you could convert the recipe to this cooking method also. It will be important to brown the meat in a separate skillet first though.
Serve with rice, mashed potatoes, or egg noodles.
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Equipment
- instant pot
Ingredients
- 1 lb Beef Sirloin Steak cut into 1/4 – 1/2 inch chunks
- 2 tsp paprika
- 1/2 tsp cayenne pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1 tsp black pepper
- 1 tsp kosher salt
- 3 Fresh Thyme sprigs
- 1/2 cup Haitian Epis Seasoning Base
- 1 White Onion diced
- 4 Garlic Cloves minced
- 1/2 cup Red Wine
- 2 cups Beef Stock
- 1/4 cup Worcestershire sauce
- 1 Bay Leaf
- 2 cups Flour
- 1 cup melted unsalted butter or canola oil
- 1 cup Rice
Instructions
Make the roux
- Start with a 2:1 ratio flour to fat and mix right in the skillet until smooth and well blended. Pre-heat oven to 400 degrees and place skillet in the oven. Check the roux after about 20 minutes. Stir as necessary and bake until desired color. I prefer a darker chocolate color.
Make the Beef Tips
- In a cast iron or other oven proof skillet mix oil and flour well.
- Mix the cajun seasoning spices together in a mixing bowl.
- Season the beef tips with a 1/4 of the cajun seasoning blend. Set aside.
- Heat Instant Pot to “high” saute settings. Once saute display reads “Hot” add a tbsp of oil then brown the beef on all sides.
- Remove the beef to a paper towel lined plate.
- Add the onion and saute 3-4 minutes. Add the garlic and cook another minute. Season the vegetables as you saute with half of the remaining cajun seasoning.
- Add a 1/2 cup of the epic seasoning to the onions and stir mixing well.
- Add the stock, wine, and Worcestershire sauce mixing well to deglaze the pan. Add the bay leaf and last of the spices, then add the beef tips back to the pot.
- Close the lid and then pressure cook for 20 minutes. Let pressure release naturally for 10 minutes then manual release the pressure.
- Cancel cook then return to “saute” settings. Add the roux, mix well and cook another 10 minutes. Serve over rice, cooked in your preferred way.
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