Italian beef tips

Italian beef tips

Prepare this hearty Italian-inspired beef stew in your Instant Pot or slow cooker, and let the comforting rich aromas and zesty taste delight your senses! Serve with cauliflower mash or cauliflower rice for a nourishing and filling keto dinner.

Italian beef tips

Prepare this hearty Italian-inspired beef stew in your Instant Pot or slow cooker, and let the comforting rich aromas and zesty taste delight your senses! Serve with cauliflower mash or cauliflower rice for a nourishing and filling keto dinner.
USMetric
10 servingservings

Ingredients

  • 1 tbsp 1 tbsp butter or coconut oil
  • 1½ oz. (413 tbsp) 45 g (65 ml) red onion, dicedred onions, diced
  • 4 4 garlic clove, mincedgarlic cloves, minced
  • 5 lbs 2.3 kg boneless top sirloin steakboneless top sirloin steaks or rump beef roast, cut into 1-inch cubes
  • 2 cups 475 ml unsweetened marinara sauce
  • 1 cup 240 ml beef broth
  • 1½ tbsp 1½ tbsp Italian seasoning
  • 1 tsp 1 tsp salt
  • 1 tsp 1 tsp ground black pepper
  • fresh thyme or fresh oregano, for garnish (optional)
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Instructions

Instructions are for 10 servings. Please modify as needed.

Instant Pot Method

  1. Place the butter or coconut oil in a 6-quart Instant Pot and press Sauté. Once melted, add the onions and cook for 3 minutes. Add the garlic and cook for another minute. Press Cancel to stop the Sauté.
  2. Add the cubed roast, marinara, broth, Italian seasoning, salt, and pepper.
  3. Seal the lid, press Pressure Cook or Manual, and set the timer for 25 minutes. Once finished, let the pressure release naturally.
  4. Serve the meat with the sauce from the pot. Garnish with fresh thyme or oregano.

Slow cooker method

Skip the butter or coconut oil in Step 1. Place the marinara, broth, onions, garlic, Italian seasoning, salt and pepper in a 6-quart or larger slow cooker and stir to combine. Place the cubed roast in the marinara mixture. Cover and cook on low for six hours or until the roast is fork-tender. Proceed to step 4.

Storage

Store in an airtight container in the fridge for up to 3 days or in the freezer for up to one month. To reheat, place in a large cast iron skillet over medium heat, stirring occasionally, for 5 minutes or until warmed through.

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5 comments

  1. JayneM
    How about a recipe for low carb marinara sauce? We don’t get that processed/packaged stuff in th UK (at least it’s not called that) and I’d rather cook from scratch with real food. Thanks.
  2. Joy
    If you use:

    A can or two of crushed tomatoes
    a stick of butter
    1 onion cut it half
    Italian seasoning
    Couple gloves of whole garlic

    Combine in a sauce pan and simmer on low for a hour.
    This makes a very delicious sauce.

  3. Chris Fregia
    I made this last night and while the flavor is there, the meat came out a little more dry than I expected. Perhaps searing the tips first? Also, I had to add a little more salt (I used Himalayan pink) when I plated it. Either way, this is a good and easy recipe. Glad to have found this one.
    Reply: #5
  4. Adney
    This is BY FAR my favorite DD recipe. Hubby and I love it!
  5. rob mckenzie
    I didn't use sirloin.....I used chuck or blade steak (depending where you are)
    A Little more fat (which is good), and a lot more flavour.
    Hope this helps
    rob

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