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Beef with Herbed Stone-Ground Grits (Insta Pot)
15 Prep Time
minutes
60 Cook Time
minutes
75 Total Time
minutes
10 Serving
size
Polenta is a more traditional pairing with beef that is seasoned with familiar Mediterranean flavors. But stone-ground grits - polenta's Southern cousin - and a good match as well.
Print Recipe
Ingredients
Beef:
- 1 medium sweet yellow onion, diced
- 1/2 cup finely diced carrots
- 2 cloves garlic, pressed
- 3 pounds boneless chuck, shoulder or round roast
- 3 tablespoons olive oil
- 1 (14-ounce) can fire-roasted, organic tomatoes
- 3 tablespoons tomato paste
- 2 teaspoons freshly chopped oregano
Grits:
- 8 cups water
- 2 cups milk
- 1 teaspoon salt
- 2 cups stone-ground grits
- 4 tablespoons butter
- 1 teaspoon freshly chopped oregano
- 1 teaspoon freshly chopped parsley
Preparation
- Season beef on all sides with salt and pepper. Heat Instant Pot on "saute". Add oil. When oil is hot, brown beef on all sides. Add the onions, carrots, garlic, diced tomatoes (including the liquid), tomato paste, and oregano. Set appliance to "meat/stew" for 1 hour. Set to "natural" release.
- Remove beef and shred meat. Return beef to appliance and toss with cooking liquid. Keep warm.
- Combine water and milk in a saucepan on medium-high heat. Slowly bring to a boil. Whisk in grits. Reduce heat to a simmer. Stir until grits are thick and creamy and no lumps remain. Stir in butter and herbs. Season with additional salt.
- Spoon grits into shallow bowls and top with beef. Drizzle with cooking liquid from beef.
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