BEEF TIPS with GRAVY

1 pound stew meat

2 – 4 oz. cans mushrooms

1 T. butter

½ large onion – diced to 1”

2 tsp. minced garlic

¼ cup red wine (or apple juice)

1 cup beef broth (low sodium if you can find it)

2 T. Worchestershire sauce

2 springs of fresh thyme

Bay leaf

1 ½ T. cornstarch

1 ½ T. water

1 ½ T. brown gravy mix

1. Pat meat very dry. Arrange meat in a single layer in a fry pan and sear meat until browned on one side. Remove meat to Instant pot. Add mushrooms.
2. Add butter to the fry pan. Add onions and garlic. Saute for 1 minute, stirring constantly.
3. Pour in wine and simmer for a few minutes. Add to beef.
4. Add beef broth. Stir. Top with thyme springs and bay leaf.
5. Pressure on HIGH for 25 minutes. It will take about 10 minutes to bring it to pressure.
6. Once done, allow the pressure to release naturally for 15 minutes, then release any remaining pressure.
7. Pour beef mixture into a large fry pan.
8. Whisk the cornstarch and water. Pour into the beef mixture.
9. Sprinkle in the brown gravy, stirring until the gravy is thickened to your liking. (about 10 minutes). Serve over noodles or mashed potatoes.