Lone Star Casserole–beef, bacon, mushrooms and vegetables in a creamy tomato sauce ladled over mashed potatoes.
Lone Star Casserole
Today’s recipe is an old fashioned recipe that appeared in the April 1965 Texas Co-op Power. I, of course, transformed it into an Instant Pot pressure cooker recipe. The beef turns out super tender and you’ll want to lick the sauce off the plate. The leftovers magically disappeared although the dish they were stored in showed up in my kitchen sink 😉
Ingredients/Substitution Ideas
- Bacon–thick cut
- Beef stew meat–or chuck roast or rump roast cut into 1 inch cubes
- Kosher salt
- Pepper
- Onion–yellow or white
- Celery
- Carrots
- Mushrooms
- Beef broth–or water and Better than Bouillon beef base
- Garlic powder
- Dried rosemary leaves
- Dried thyme leaves
- Worcestershire sauce
- Tomato sauce
- Sour cream–or plain yogurt
- Cornstarch
- Hot mashed potatoes
Steps
Turn Instant Pot to saute setting. When display says HOT add in the bacon and cook until crisp. Use a slotted spoon to remove the bacon to a paper towel lined plate.
Salt and pepper the beef stew meat (about ½ tsp each) and brown the beef in the bacon grease for about 5 minutes. Move the beef to a plate and set aside.
Add in the onion, celery, carrots and mushrooms. Saute for 4 minutes.
Pour in broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
Add in the beef, garlic powder, rosemary, thyme, 1 tsp of kosher salt, ½ tsp pepper, Worcestershire and tomato sauce. Don’t stir.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 20 minutes. When time is up let pot naturally release. Remove the lid.
In a bowl whisk together the sour cream and cornstarch until smooth. Whisk a half cup of the hot liquid from the pot into the sour cream to temper it. Stir the mixture into the pot.
Turn Instant Pot to saute setting (“less” setting). Stir and let the sauce thicken. Once thickened turn off the pot.
Salt and pepper to taste. Ladle over a scoop of mashed potatoes, sprinkle with some bacon and enjoy!
Notes/Tips
- Serve over the top of mashed potatoes. Serve a green salad or caesar salad on the side.
- Can I make mashed potatoes at the same time? I made my mashed potatoes in a separate Instant Pot. However, you can cook the potatoes using the pot-in-pot method in the same Instant Pot as the meat. Here’s how: After step 4, place a tall trivet* into the pot around the meat. In a pot/dish* add 2 pounds of potato cubes. Cover the potatoes with water. Place the dish on top of the trivet. Cover Instant Pot and cook as directed in the recipe. Then remove the potato dish and drain off water and mash the potatoes, add milk, butter and salt and pepper to taste.
- This recipe can be gluten-free if you use gluten-free worcestershire sauce.
- I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot.
- Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
- Other recipes you can make with Worcestershire sauce are South Dakota Casserole and Porcupines In A Pot.
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Lone Star Casserole
- Prep Time: 45 minutes
- Cook Time: 20 minutes (plus natural pressure release)
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
Description
Beef, bacon, mushrooms and vegetables in a savory sour cream sauce ladled over mashed potatoes.
Ingredients
- 3 thick pieces of bacon, diced
- 2 pounds beef stew meat
- Kosher salt
- Pepper
- 1 medium onion, diced
- 1 rib of celery, sliced
- 2 carrots, peeled and sliced
- 8 ounces mushrooms, sliced
- 1/2 cup beef broth
- 1 tsp garlic powder
- 1 1/2 tsp dried rosemary leaves
- 1 1/2 tsp dried thyme leaves
- 1 Tbsp Worcestershire sauce
- 1 (8 oz) can tomato sauce
- 1 cup sour cream
- 2 Tbsp cornstarch
- Hot mashed potatoes, for serving
Instructions
- Turn Instant Pot to saute setting. When display says HOT add in the bacon and cook until crisp. Use a slotted spoon to remove the bacon to a paper towel lined plate. Salt and pepper the beef stew meat (about ½ tsp each) and brown the beef in the bacon grease for about 5 minutes. Move the beef to a plate and set aside.
- Add in the onion, celery, carrots and mushrooms. Saute for 4 minutes.
- Pour in broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Add in the beef, garlic powder, rosemary, thyme, 1 tsp of kosher salt, ½ tsp pepper, Worcestershire and tomato sauce. Don’t stir.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 20 minutes. When time is up let pot naturally release. Remove the lid.
- In a bowl whisk together the sour cream and cornstarch until smooth. Whisk a half cup of the hot liquid from the pot into the sour cream to temper it. Stir the mixture into the pot.
- Turn Instant Pot to saute setting (“less” setting). Stir and let the sauce thicken. Once thickened turn off the pot.
- Salt and pepper to taste. Ladle over a scoop of mashed potatoes, sprinkle with some bacon and enjoy!
- Category: Beef
- Method: Instant Pot
More Stew Meat Recipes…
Instant Pot Country Beef Dinner
Beef stew meat in a savory sauce with potatoes, carrots and mushrooms. Comfort food to the max!
Instant Pot Golfers Special
An easy beef and gravy recipe, like Grandma used to make! Bonus: with the Instant Pot you can make the rice at the same time as the beef!
Instant Pot Beef and Gravy
Tender bites of beef with mushrooms served with a savory gravy. Serve over mashed potatoes, egg noodles or rice.
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
Shelby says
Made this exactly as is and it was wonderful! thank you!
Karen says
Thanks for the 5 stars Shelby!