Red Wine Braised Beef Tips with Garlic Mash

Ingredients

For the Beef Tips: 

• 1 1/2 – 2 pounds Stew meat or cubed chuck steak 
• 1/4 cup All-purpose flour 
• 1 tablespoon Salt 
• Fresh cracked black pepper 
• 3 tablespoons Olive oil 
• 1 medium Red onion, finely diced 
• 3-4 cloves Garlic, minced 
• 1/2 cup Red wine 
• 3 tablespoons Tomato paste 
• 16 ounces Beef stock or broth 
• 2-3 Bay leaves 
• Fresh oregano or thyme 
• 4 large Carrots, peeled and diced 

For the Garlic Mash: 

• 3-4 large Russet potatoes, peeled, cubed 
• 3-4 tablespoons Butter 
• 1/2 – 3/4 cup Milk or heavy cream, can substitute non-dairy milk 
• 3-4 cloves Garlic, minced 
• Salt and pepper, to taste 
• Fresh thyme, oregano, or parsley for garnish 

Directions

For the Beef Tips: 

1. Set pressure cooker to sauté mode and heat olive oil. Coat the stew meat in flour, salt, and pepper. Add to the pot and brown on all sides, do this in batches if needed. Once browned, transfer to a plate. 
2. With the pressure cooker still on sauté mode add in the diced red onion and sauté for 2-3 minutes until tender. Add in the minced garlic and sauté for another 1-2 minutes. Deglaze with red wine. Mix in tomato paste, beef stock, bay leaves, and fresh herbs. Transfer beef back into the pot. 
3. Secure the lid and select pressure cook mode, set timer for 20 minutes. Once the cooker is finished, carefully release the pressure and remove the lid. Add in the diced carrots, place the lid back on. Pressure cook for another 5 minutes, allow pressure to release before opening once more. 
4. Remove the bay leaves. Both the beef and carrots should be fork tender and the sauce should have reduced slightly. 

For the Garlic Mash: 

1. In a large stock pot full of salted water, add in the diced potatoes. Bring to a boil over high heat. Once boiling cover and cook for 12-15 minutes until the potatoes are tender. 
2. Drain the cooked potatoes and return to the pan. Add in butter, cream, and garlic. Mash together until smooth and creamy, add more cream if needed. Season to taste with salt and pepper. 
3. Serve the beef tips over the garlic mash, spoon over the red wine sauce and garnish with fresh herbs. 

Serves: 4