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Beef Tips and Gravy

Yield: 4 servings (7 points per serving for blue, green and purple)
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Ingredients

  • 1 1/4 lbs. lean beef chuck trimmed of fat and cut into bite size pieces
  • 1 (12 oz.) light beer
  • 1 slice center cut bacon, cut into pieces
  • 1 yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon brown sugar
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons cornstarch

Instructions

For the Instant Pot:

  • Add the beef to the Instant Pot. Then add the beer, bacon, onion, garlic, brown sugar, salt and pepper. Stir together then secure the lid in the locked position.
  • Make sure the lever is set to seal. Press the manual button and set the time for 20 minutes.
  • When the time is up let the pressure manually release for 10 minutes, then release the pressure and remove the lid.
  • Remove 1/4 cup of the liquid from the Instant Pot and whisk together with the cornstarch in a separate bowl. Add it back to the Instant Pot and set it to sauté. Cook for 5 minutes or until the gravy thickens.

For the slow cooker:

  • Add the beef to the slow cooker. Then add the beer, bacon, onion, garlic, brown sugar, salt and pepper. Stir together then add the lid to the slow cooker.
  • Cook on low 5 to 7 hours.
  • Turn the slow cooker on high. Remove 1/4 cup of the liquid and whisk together with the cornstarch in a separate bowl. Add it back to the slow cooker. Cover and cook on high for 20 minutes or until the sauce has thickened.