Instant Pot Beef Tips and Rice w/ Gravy

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

1. 1

   --- Make the roux ---

2. 2

   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.

3. 3

   --- Make the Beef Tips ---

4. 4

   In a cast iron or other oven proof skillet mix oil and flour well.

5. 5

   Mix the cajun seasoning spices together in a mixing bowl.

6. 6

   Season the beef tips with a 1/4 of the cajun seasoning blend. Set aside.

7. 7

   Heat Instant Pot to “high” saute settings. Once saute display reads “Hot” add a tbsp of oil then brown the beef on all sides.

8. 8

   Remove the beef to a paper towel lined plate.

9. 9

   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.

10. 10

    Add a 1/2 cup of the epis seasoning to the onions and stir mixing well.

11. 11

    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.

12. 12

    Close the lid and then pressure cook for 20 minutes. Let pressure release naturally for 10 minutes then manual release the pressure.

13. 13

    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.

14. 14

    --- Stovetop Instructions ---

15. 15

    Mix spices together in a small bowl or ramekin

16. 16

    Pre-heat oven to 200 degrees

17. 17

    Cut Sirloin into chunks

18. 18

    Season the beef and coat lightly with flour

19. 19

    Brown beef in saucepan then set aside and let drain on paper towel lined plate

20. 20

    Saute onions, peppers, and garlic in the same pan. Season lightly and cook for 1-2 minutes

21. 21

    Add green seasoning or epis and mix well.

22. 22

    Deglaze the pan with red wine and let the alcohol cool off fo 3-4 minutes. Add the worcestershire sauce, beef stock and mix well. Allow to cook 5 minutes.

23. 23

    Add beef back, stir, cover and braise in the oven for 4 hours

24. 24

    During last 30 minutes of cooking, start on the roux. Heat butter in a skillet on medium low heat. Add flour and stir constantly until desired color is achieved.

25. 25

    Add roux to braise and mix well. Allow to simmer another 15-20 minutes.