Beef tips with fried taters, bell pepper, onion, and brown gravy is what I’m calling this one. After my wife came home from the supermarket with another roast, I decided I was tired of a traditional roast. With that in mind, I’m thinking of what else I could do with this 2.4 lb cut of beef. So, I thought up this concoction and it turned out to be a winner in my house. Granted, my wife won’t eat beef, but my son loved it as much as I did.
Beef Tips with Fried Taters
First, let’s talk about the meat. I chose a 2.4 lb beef roast because I had that on hand and know how to make that tender. There is not a much cheaper beef you could buy aside from hamburger, but this would probably be delicious with hamburger as well. Just skip cooking the roast and use one of my seasoned hamburger recipes.
Ingredients.
- a 2-2 1/2 lb beef roast
- 3 medium russet potatoes – or any potato of your choice
- 1-2 bell pepper – chose your favorite between red/green/yellow
- 1/2-1 medium-size white onion – use your favorite onion here
- 1-2 cans of beef broth
- 1 can of pinto beans with jalapeno – your preference again
- 1 pack of instant brown gravy
First, start with the beef.
I started this with a 2 1/4 lb beef roast. First, I removed the fat, then cut it into bite-sized pieces. Use your own judgment as to what bite-sized is for you. While cutting up the meat, let a large skillet get hot on the burner. Next, add I few tablespoons of oil, or a good about of non-stick spray, and add the beef. Distribute evenly, and let that cook for a few minutes. Then start stirring it around every few minutes till it’s seared on the outside. Don’t worry if it’s not fully cooked, we are about to do that.
The next step does require an InstantPot. Add the beef tips to the InstantPot along with any and all juice in the skillet. Now you need to cover the beef with 1-2 cans of beef broth. Along with the juice from the skillet, I used 1 can of broth and 2/4 can of hot water. Set it to Pressure Cook for 1:20 minutes. This will tenderize the meat. If you choose to use hamburger instead, follow the recipe for the meat only on this recipe and continue. https://4v08.com/mexican-hamburger-casserole/
Prepare the Taters, Peppers, and Onion for Beef Tips and Fried Taters
Go ahead and take a break, by the time the Instant pot heats up and actually starts cooking, you have time. When your InstantPot has about 30 minutes left, get your skillet on the heat again and add enough oil to fry the taters. Peel and cut the taters into 1/2 inch’ish cubes and add them to the hot skillet with oil. Stir them after a few minutes and start on the veggies.
Cut up your bell pepper to your desired size here, along with the onion next. I chose fairly small pieces so they would distribute throughout the entire dish, but that’s up to you. When the potatoes are about halfway done, add all the veggies. At this point, I did add a liberal amount of salt and pepper. Then, I put a lid on it and stirred it every 3-4 minutes until done. Remove and drain the taters and veggies into a bowl or large plate lined with napkins to absorb the grease.
Let’s Make This a Meal!
After the InstantPot has naturally vented for 10 minutes, open the valve and let the pressure off. Once safe to open, remove the beef. Transfer that back to the empty skillet and add the taters and veggies while the brown gravy is heating in a small pot. Once the brown gravy was done, I added about 3/4 cup of the beef stock left from the InstantPot to it, then poured the mixture into the skillet. Stir everything together very well and let it get hot, then you’re done. Enjoy!
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