Braised Beef And Mushrooms


1 London Broil roast, trimmed of fat and cut in 1-1.5 inch cubes

1 tsp ground black pepper

½ tsp garlic powder

¼ tsp hot Hungarian paprika

1/8 tsp ground thyme

1/8 tsp mustard powder

Salt, to taste

All-purpose flour as needed

1 cup beef stock

½ cup red wine

Splash of Worcestershire sauce

1 medium onion, large dice (I used a sweet Walla Walla)

1 lb. mushrooms, trimmed and quartered (I did ½ cremini, ½ white button)

Cornstarch and water slurry


  • Trim and cube beef, and sprinkle with the 5 spices and salt to taste.
  • Coat with flour and brown over high heat in the olive oil.
  • Put in Instant Pot and pour in the wine, stock, and Worcestershire.
  • Use Meat/Stew setting for 45 minutes.
  • While the meat is cooking, clean and cut up mushrooms and dice the onion.
  • When the time is nearly up, lightly brown the onion over med-high heat in some of the butter. They don’t need to be completely sautéed, but you want a little color on some of the edges and if the butter browns a little, that’s just more flavor.
  • When the time is up, quick release and add the onions.
  • Lightly brown the mushrooms over high heat, in a couple batches, in some of the butter. Again, you just want some color on them. Add to the IP and stir, judging the tenderness of the beef.
  • Close the IP and set to Meat/Stew for 5 minutes; if the meat is still a bit stiff, set for 10 minutes or so, as you deem necessary.
  • While it’s cooking. Mix a corn starch and water slurry (about 3 Tbs corn starch). When the time is up, quick release and stir in the slurry, a little at a time, until the gravy reaches the desired consistency.
  • Taste and add salt if necessary.