Beef Dinner Recipes Entrees Pressure Cooker Recipes

Red Wine Braised Beef Tips with Garlic Mash

July 20, 2022

Red wine braised beef tips with garlic mash are the perfect weeknight comfort meal. Tender beef tips in a rich red wine sauce served over creamy garlic mash. Using the Proctor Silex Simplicity Pressure Cooker, you can easily sauté, warm, pressure cook, and slow cook. My favorite thing about this pressure cooker is the size (3 quarts!), it doesn’t take up tons of space, making it easy to store! I love using this pressure cooker to make my favorite braised dishes, because it cuts hours off of the cooking time. This is a great recipe that creates a flavorful dish every single time!

Red Wine Braised Beef Tips with Garlic Mash
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sauce cooking in a pressure cooker

The nonstick cooking pot is dishwasher safe, making clean up a breeze! This is an ultimate comfort food recipe, perfect for weeknights.

Tools I used for this recipe:

Garlic mash is an easy one-pot side, the best way the serve this fantastic recipe!

Highlights:

  • Creamy garlic mash
  • Reduced cook time from traditional braising
  • Nonstick pot is dishwasher friendly for easy clean up!
  • Tender meat
  • Braising liquid becomes a rich sauce
  • A rich comfort meal in 45 minutes or less
  • Carrots cook perfectly without any hassle
  • Sauté beef right in the pressure cooker itself
  • Pressure cooking takes very little effort
Red Wine Braised Beef Tips with Garlic Mash

Pressure cooking a tougher cut of meat, like beef cheeks or stew meat makes them fall-apart tender

If you like these Red Wine Braised Beef Tips with Garlic Mash, you’ll love these other great recipes…

Red Wine Braised Short Ribs with Cauliflower Mash

One Pan Tuscan Chicken

One-Pan Butternut Squash Risotto

red onion and garlic sautéing

The sauté button lets you add flavor to meals by browning and sautéing food right in the nonstick pot. You can even deglaze right in the pot so you don’t lose any flavor!

Grocery List for the beef cheek recipe:

  • Stew meat, beef cheeks, or cubed chuck steak (a good inexpensive cut of meat, with little visible fat, perfect for braising)
  • All-purpose flour
  • Kosher salt
  • Fresh cracked black pepper
  • Olive oil
  • Red onion
  • Garlic
  • Red wine (cabernet sauvignon is a good option)
  • Tomato paste
  • Beef broth or beef stock
  • Bay leaf
  • Fresh oregano or thyme
  • Carrots
  • Russet potatoes (could substitute cauliflower rice or sweet potato mash)
  • Butter
  • Heavy cream

Everything can be found at your local grocery store or market!

Not only is the Proctor Silex Simplicity Pressure Cooker easy to use, but it cooks food 70% faster. It’s smaller than other multi-cookers making it come up to pressure faster, perfect for 1-2 people and much easier to store!

proctor-silex pressure cooker

The pressure cooker has simple direct cooking modes. It pressure cooks, slow cooks on high or low, sautés, steams, or warm foods. Just choose your cooking mode and set the cooking time on the digital countdown timer.

Instructions:

For the Beef Tips:

  • Set pressure cooker to sauté function 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.
  • With the pressure cooker still on sauté mode add in a little olive oil and 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, scrape the bottom of the pot to release any browned bits). Mix in tomato paste, beef stock, bay leaves, and fresh herbs. Transfer beef back into the pot.
  • 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.
  • Remove the bay leaves. Both the beef and carrots should be fork tender and the sauce should have reduced slightly.

For the Garlic Mash:

  • 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.
  • 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.
  • Serve the beef tips over the garlic mash, spoon over the red wine sauce and garnish with fresh herbs.
  • Store in an airtight container for 2-3 days.

Notes:

  • *Stew meat is fairly lean and does not create a lot of excess fat while cooking
Red Wine Braised Beef Tips with Garlic Mash

Red Wine Braised Beef Tips with Garlic Mash

No ratings yet
Course: Main Course
Keyword: Beef, Beef Tips, Braising, Pressure Cooker, Red WIne
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 4 servings
Calories: 724kcal
Author: The Hearty Life
Cost: $$
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Equipment:

Ingredients: 

For the Beef Tips:

  • 1 1/2 – 2 lbs. Stew meat or cubed chuck steak
  • 1/4 cup All-purpose flour
  • 1 tbsp Salt
  • Fresh cracked black pepper
  • 3 tbsp Olive oil
  • 1 medium Red onion, finely diced
  • 3-4 cloves Garlic, minced
  • 1/2 cup Red wine
  • 3 tbsp Tomato paste
  • 16 oz. 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 tbsp 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

Instructions:

For the Beef Tips:

  • 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.
  • 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.
  • 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.
  • Remove the bay leaves. Both the beef and carrots should be fork tender and the sauce should have reduced slightly.

For the Garlic Mash:

  • 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.
  • 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.
  • Serve the beef tips over the garlic mash, spoon over the red wine sauce and garnish with fresh herbs.

Nutrition:

Serving: 1 serving | Calories: 724 kcal | Carbohydrates: 75 g | Protein: 102 g | Fat: 32 g | Saturated Fat: 14 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 12 g | Trans Fat: 1 g | Cholesterol: 278 mg | Sodium: 2543 mg | Potassium: 3294 mg | Fiber: 7 g | Sugar: 12 g | Vitamin A: 12628 IU | Vitamin C: 26 mg | Calcium: 268 mg | Iron: 12 mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Red Wine Braised Beef Tips with Garlic Mash

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