I want to cook something nice with this beef sirloin top roast. I have access to a full kitchen with all kinds of pans and a crock pot. I would like the beef to be tender.
I need your advice and recipe to prepare a nice meal using this entire 2.34 lbs of beef and I think this should last me and sister at least a couple days, if not more.

Meat and broth:
Beef (2.34lb sirloin tip roast)
Better Than Bouillon – Seasoned Vegetable Base (Reduced Sodium)

Dairy:
Whole Milk
Half & Half
Mexican Queso Fresco Cheese
Blue Cheese
Yogurt made from Whole Milk
Sour Cream
Butter (Salted)

Produce:
Mixed Bell Peppers (3 of them: Orange, Red, Yellow)
3 Roma Tomatoes
Onions (Yellow)
Whole Garlic Cloves
Celery
1 Eggplant (2lbs)
Whole mushrooms (White)
Potatoes (Russet)
Cilantro (half a bunch)
Ginger root
Lemons (Seedless)
Mandarins

Spices, Herbs,:
Salt (Pink Himalayan)
Salt (Coarse Sea Salt)
Ground Black Pepper
Lemon & Pepper Seasoning
Crushed Red Pepper
Parsley Flakes (2.7oz)
Basil
Garlic Powder
Onion Powder
Curry Powder
Ground Turmeric
Dill Weed
Celery Seed
Ground Cinnamon
Ground Comino/Molido
Italian Seasoning
Sazon Tropical (Badia: Ideal for Meat, Poultry and Fish)

Oils & Vinegar:
Grapeseed Oil
Avocado Oil
Coconut Oil
Olive Oil (Extra Virgin)
White Wine Vinegar
Distilled White Vinegar
Balsamic Vinegar of Modena (Glaze)

Pantry:
Minced Garlic (1 jar)
Pure Maple Sugar
Coconut Milk (Lite/Unsweetened by Thai Kitchen)
Whole Peeled Tomatoes (28oz can)
Tomato Paste
Sweet Peas (1 can)
Marinara Pasta Sauce (1 jar)
Collard Greens (1 can)
Turnip Greens (1 can)
Red Kidney Beans (1 can)
Veg-all Original 7-in-1 mixed vegetables (2 cans)
Sriracha Chili Sauce (Roland – Spicy & Garlicky)
Butter Chicken simmer sauce (Passage to India 13.2oz) UPC 7992400844
Thai Yellow Curry simmer sauce (Blue Elephant Royal Thai Cuisine 10.6oz) UPC 5542500802

Rice & Pasta:
Basmati Rice (Royal)
Jasmine Rice (Thai)
Radiatori No. 496 Italian Pasta (bettergoods)
Fusilli Bucati No. 4103 Italian Pasta (bettergoods)
Bucatini No. 520 Italian Pasta (bettergoods)

ChatGPT said:
Best move with that cut is not to roast it like a prime rib.
A sirloin tip roast is lean, so if you want it tender, you want low, slow, and moist.

My strongest recommendation from what you have is:

Slow-Cooked Yellow Curry Beef with Potatoes, Mushrooms, and Peppers

It uses the whole roast, gives you a rich meal that reheats well, and should easily feed 2 people for 2–3 days depending on portions.

It is a nice middle ground between homey and ethnic.

Why this is the right choice

• Sirloin tip roast gets much better when cut into chunks and braised
• You already have Thai yellow curry sauce, coconut milk, potatoes, onions, garlic, ginger, peppers
• The potatoes make it hearty
• The sauce gets even better the next day

Ingredients

Main

• 2.34 lb beef sirloin tip roast, cut into 1.5 to 2 inch chunks
• 2 to 3 tbsp avocado oil, grapeseed oil, or olive oil
• 2 large yellow onions, sliced or diced
• 5 to 7 garlic cloves, chopped
• 1 to 2 tbsp fresh ginger, minced
• 5 to 6 russet potatoes, peeled and cut into chunks
• 1 package white mushrooms, halved or quartered
• 2 bell peppers, cut into medium strips or chunks
• Half bunch cilantro, chopped for finish

Sauce

• 1 jar Thai Yellow Curry simmer sauce
• 1 can lite coconut milk
• 1 to 1.5 cups water
• 1 to 2 tsp Better Than Bouillon vegetable base
• 2 tbsp tomato paste
• 1 tsp curry powder
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/2 tsp black pepper
• 1 to 1.5 tsp salt to start
  Then adjust later
• Optional: 1 tsp maple sugar if you want the sauce a little rounder
• Optional: small squeeze of lemon at the end

For serving

• Basmati or jasmine rice

Equipment

• Large skillet or Dutch oven for browning
• Crock pot

Step-by-step recipe

1) Prep the beef

Trim off any obvious hard fat or silver skin.
Cut the roast into 1.5 to 2 inch chunks.

Season with:

• 1.5 tsp salt
• 1/2 tsp black pepper
• 1 tsp curry powder
• 1 tsp cumin
• 1/2 tsp turmeric

Let it sit 15 to 20 minutes while you prep the rest.

2) Brown the beef

Heat a large skillet over medium-high heat with 2 tbsp oil.

Brown the beef in batches. Do not crowd the pan.

You are not cooking it through. Just get color on the outside, about:

• 2 to 3 minutes first side
• 1 to 2 minutes second side

Move browned beef to crock pot.

3) Build flavor in the pan

In the same pan, add a little more oil if needed.

Add:

• onions
• garlic
• ginger

Cook about 4 to 5 minutes until softened and fragrant.

Stir in:

• 2 tbsp tomato paste

Cook that for 1 minute.

Then add:

• curry simmer sauce
• coconut milk
• 1 to 1.5 cups water mixed with 1 to 2 tsp bouillon

Scrape up the browned bits from the pan.
That is flavor. Pour all of this into the crock pot.

4) Add the sturdy vegetables

Into the crock pot add:

• potatoes

Hold back the mushrooms and peppers for later so they do not get too mushy.

5) Slow cook

Cook:

• LOW for 7 to 8 hours, or
• HIGH for 4.5 to 5.5 hours

At about the last 60 to 90 minutes, add:

• mushrooms
• bell peppers

That timing keeps them from disappearing into the sauce.

6) Finish

When the beef is fork-tender:

Taste the sauce.

Adjust with any of these:

• more salt if flat
• black pepper if dull
• small squeeze lemon if it needs brightness
• tiny bit maple sugar if it tastes too sharp
• a spoon of sour cream or yogurt in your bowl if you want it creamier and softer

Stir in chopped cilantro right before serving.

Rice

Use either rice you have.

Easy basmati rice

• 1.5 cups basmati rice
• 2.25 cups water
• pinch salt
• 1 tsp butter or oil if you want

Rinse rice first.
Bring to boil, cover, reduce to low, cook about 15 minutes, then rest 10 minutes off heat.

What the final dish should be like

You want:

• beef that pulls apart with a fork but still holds shape
• potatoes infused with curry and beef flavor
• rich golden sauce with onion, garlic, ginger, and coconut
• mushrooms and peppers still recognizable

Good add-ins from your pantry

These are optional:

• Sweet peas: stir in at the very end for color
• Roma tomatoes: chop 1 or 2 and add in the last hour
• Sriracha: a few drops in your bowl if you want heat
• Yogurt or sour cream: a dollop on top works well

Storage

This dish will keep well for about 3 to 4 days in the fridge.
It may taste even better the next day.

If you want it thicker

If the sauce is thinner than you want near the end:

• leave lid slightly cracked for 20 to 30 minutes on high, or
• mash a few potato chunks into the sauce

That is better here than flour.

One thing I would avoid

I would not use the entire roast as one big piece in the crock pot with minimal seasoning and canned vegetables. It would eat more like bland pot roast.
You have enough good ingredients to make something better than that.

Nice side idea

Since you have canned collard or turnip greens, you could warm one can gently with:

• butter
• black pepper
• tiny splash white vinegar

That would actually go very well with this meal.

If you want, I’ll also give you a second option using the same beef as a more old-school mushroom onion pot roast or an Indian-style butter beef masala version.

You said:
I like your suggestion and I may go with this. But I would like to let you know that if I'm making rice, I will be using the rice cooker. I would like you to suggest an alternate recipe using the celery and eggplant. I want to use the celery before it goes bad. Your 2nd or 3rd suggestions can be totally different or along the same lines.

ChatGPT said:
Good. Rice cooker is the right move.

Since you want to use the celery before it goes bad and you also mentioned the eggplant, my best alternate recommendation is this:

1) Tomato-Braised Beef with Eggplant and Celery

This is the one I’d pick if you want something rich, tender, and a little more creative without getting weird.

It lands somewhere between Mediterranean / Persian-home-style / rustic braise.
It uses the whole roast, a lot of celery, and the eggplant actually makes the sauce better.

Why this works

• Sirloin tip roast gets tender when braised
• Celery sweetens and deepens the stew
• Eggplant absorbs the beefy tomato flavor and turns silky
• Great over basmati rice from the rice cooker

Ingredients

• 2.34 lb beef sirloin tip roast, cut into 1.5 to 2 inch chunks
• 2 to 3 tbsp oil
• 2 large yellow onions, sliced
• 6 to 8 celery stalks, sliced
• 5 to 7 garlic cloves, chopped
• 1 eggplant, cut into large cubes
• 2 Roma tomatoes, diced
• 1 can whole peeled tomatoes, crushed by hand
• 2 tbsp tomato paste
• 1 to 1.5 cups water
• 1 tsp Better Than Bouillon vegetable base
• 1.5 tsp salt to start
• 1 tsp black pepper
• 1 tsp cumin
• 1 tsp turmeric
• 1/4 tsp cinnamon
• 1/2 tsp crushed red pepper, optional
• small squeeze of lemon at the end
• chopped cilantro for finish

Optional extras

• mushrooms
• one bell pepper
• potatoes, if you want it heavier

Step 1: Prep the eggplant

Cut the eggplant into big cubes.
Salt it lightly and let it sit 20 to 30 minutes while you prep the rest.

Then pat it dry.

You can skip this if you’re in a hurry, but it helps texture.

Step 2: Brown the beef

Season the beef with:

• salt
• black pepper
• cumin
• turmeric
• cinnamon

Brown in batches in a skillet with oil.
Do not crowd it.

Move browned beef into the crock pot.

Step 3: Build the base

In the same pan, add onions and celery.
Cook about 6 to 8 minutes until softened.

Add garlic and cook 1 minute.

Add tomato paste and cook 1 minute more.

Add diced Roma tomatoes and crushed canned tomatoes.
Add water mixed with bouillon.
Scrape up all the browned bits.

Pour this into the crock pot over the beef.

Step 4: Eggplant treatment

You have 2 good choices:

Better texture

Brown the eggplant in a skillet with a little oil for 5 to 7 minutes first, then add it during the last 1.5 to 2 hours of cooking.

Easier method

Put the eggplant straight into the crock pot from the start.
It will partly melt into the sauce, which is also good.

I’d personally add it later after browning, because it stays more distinct.

Step 5: Slow cook

Cook:

• LOW 7 to 8 hours, or
• HIGH 4.5 to 5.5 hours

If adding eggplant later, put it in near the end.

Step 6: Finish

Taste and adjust:

• more salt if needed
• a little lemon juice for brightness
• cilantro at the end

Serve over basmati rice.

Rice cooker note

Use your normal rice cooker method. For basmati, I’d rinse it first and use your cooker’s regular white-rice setting.

2) Old-School Beef, Celery, Mushroom, and Potato Crock Pot Stew

This is less exotic, more comfort food, but it’ll absolutely work and use up celery.

Flavor profile

Think Sunday pot roast stew, but chunked and more stew-like.

Use

• beef
• lots of celery
• onions
• garlic
• potatoes
• mushrooms
• bouillon
• black pepper
• onion powder
• garlic powder
• parsley
• a little butter at the end

Method

Brown beef first.
Then slow cook with onions, celery, garlic, potatoes, mushrooms, bouillon, salt, pepper, and enough water to come about 2/3 up the solids.

Cook low 7 to 8 hours.

At the end, add:

• a little butter
• black pepper
• parsley
• small splash of half & half if you want it richer

What about the eggplant?

For this version, I would not put the eggplant into the crock pot stew.
Instead, cut it into thick slices or cubes, oil it, salt it, and roast it separately at about 425°F until browned, then serve it on the side with a little balsamic glaze.

That keeps the stew classic and still uses the eggplant.

3) Beef and Eggplant Pasta Ragù with Celery

This is the most creative and probably the best leftover option after the curry idea.

Flavor profile

Italian-ish, rustic, rich, soft, hearty.

Use

• beef roast, cut into chunks and braised
• celery
• onions
• garlic
• eggplant
• mushrooms
• tomato paste
• canned tomatoes
• marinara sauce
• basil
• Italian seasoning
• black pepper
• maybe a pinch of crushed red pepper

Method

Brown beef.
Cook onions, celery, garlic.
Add tomato paste, canned tomatoes, a little marinara, basil, Italian seasoning, pepper.
Slow cook until the beef is tender enough to shred.

Meanwhile, brown the eggplant separately so it doesn’t disappear.

In the last hour, add the eggplant and mushrooms.

Shred or break up the beef slightly and serve over:

• radiatori
• fusilli bucati
• or bucatini

This would be excellent for a 2-day meal run.

My honest ranking for your ingredients

1. Tomato-Braised Beef with Eggplant and Celery
2. Yellow Curry Beef from my first suggestion
3. Beef and Eggplant Pasta Ragù
4. Old-school celery potato stew

The first one is probably the sweet spot for what you said you like.

If you want, I’ll turn option 1 into a tight, exact recipe with measurements and a clean step-by-step cooking timeline so you can just follow it in the kitchen without thinking.

You said:
I'm leaning towards your 1st initial recipe. But I'm wondering why you are including cumin, when I don't have that in inventory. And also perhaps I'm wondering about your thoughts of including the celery in this. Also, I wanted to point out that the unsweetened lite coconut milk I have is in a 25.36 bottle. So It's more than a can. So perhaps I can use half of this bottle for this recipe and save the half for another recipe later this week.

ChatGPT said:
Good catch on the coconut milk, and one correction on the cumin:

You do have cumin in your inventory — it’s the “Ground Comino/Molido.”
That is cumin.

That said, for the yellow curry beef, cumin is optional, not mandatory. I included it because a small amount can deepen the savory warmth of the curry, but the dish will still work without it.

My advice on the cumin

For this recipe, do one of these:

• Use 1/2 to 1 teaspoon ground cumin if you want a slightly deeper, earthier curry
• Leave it out completely if you want the yellow curry sauce itself to stay more front-and-center

I would not go heavy on cumin here.

My thoughts on including the celery

Yes — include the celery.
It will not ruin the curry. It will actually add:

• aromatic depth
• a little sweetness
• a nice stew-like body

The only caution is not to overdo it, because celery can start pushing the dish toward “pot roast stew” if you dump in a huge amount.

Best amount

Use:

• 4 to 6 celery stalks, sliced about 1/4 to 1/2 inch thick

When to add it

Add the celery early, with the onions, garlic, and ginger when building the base.

That gives it time to soften and melt into the dish.

About the coconut milk bottle

Yes, absolutely — use about half and save the rest.

Since your bottle is 25.36 oz, half is about:

• 12.5 to 13 oz
• roughly 1 1/2 cups

That is a very good amount for this recipe.

Because yours is lite coconut milk, I would slightly reduce the added water so the sauce does not get too thin in the crock pot.

Revised liquid recommendation

Use:

• 1/2 bottle lite coconut milk
• 1/2 to 3/4 cup water
• 1 tsp Better Than Bouillon

That should give you a nice sauce without making it watery.

If after a few hours it looks thicker than you want, you can always add a splash more water later.
That is better than starting too loose.

Revised Yellow Curry Beef Recipe Using the Celery

Ingredients

• 2.34 lb sirloin tip roast, cut into 1.5 to 2 inch chunks
• 2 tbsp avocado oil, grapeseed oil, or olive oil
• 1 large or 2 medium yellow onions, sliced
• 4 to 6 celery stalks, sliced
• 5 to 7 garlic cloves, chopped
• 1 to 2 tbsp fresh ginger, minced
• 4 to 5 russet potatoes, peeled and cut into chunks
• 1 package white mushrooms, halved or quartered
• 2 bell peppers, cut into chunks
• 1 jar Thai Yellow Curry simmer sauce
• 12.5 to 13 oz lite coconut milk
  about half your bottle
• 1/2 to 3/4 cup water
• 1 tsp Better Than Bouillon vegetable base
• 2 tbsp tomato paste
• 1 tsp curry powder
• 1/2 tsp turmeric
• 1/2 to 1 tsp cumin optional
• 1 to 1.5 tsp salt to start
• 1/2 tsp black pepper
• Optional: 1 tsp maple sugar
• Optional: squeeze of lemon at the end
• Chopped cilantro for finish

Beef seasoning

Toss beef with:

• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp curry powder
• 1/2 tsp turmeric
• optional 1/2 tsp cumin

Method

Brown the beef in batches.

In the same pan, cook:

• onions
• celery
• garlic
• ginger

Cook 5 to 7 minutes.

Add tomato paste and cook 1 minute.

Add:

• yellow curry sauce
• half bottle coconut milk
• 1/2 to 3/4 cup water mixed with bouillon

Scrape up the browned bits and pour into crock pot over the beef.

Add potatoes.

Cook:

• LOW 7 to 8 hours
  or
• HIGH 4.5 to 5.5 hours

Add mushrooms and peppers in the last 60 to 90 minutes.

Finish with cilantro and a little lemon if needed.

My honest opinion

This revised version is actually better for your situation than the earlier one because:

• it uses your celery before it goes bad
• it makes better use of the coconut milk bottle
• it turns the dish more into a full, satisfying meal
• it still fits the cut of beef very well

If you want, I’ll now turn this into a final kitchen-ready version with exact measurements and a clean start-to-finish timeline for crock pot plus rice cooker.

You said:
Oh, that's cool! I learned ground comido is basically cumin. I'm going to cook your revised recipe. I want something to print that I can follow in the kitchen. Please include emoji's in your printed recipe and make it looks cool and easy to follow.

ChatGPT said:
I made you a clean printable recipe in both formats:

The PDF is the easiest one to print and follow in the kitchen.

You said:
I followed your recipe to a T; it's been cooking in the crock pot for about 4 hours now and smells wonderful. I was just wondering about a few things. I did not stir the contents in the crock pot at all. I basically browned the beef, put in it, then the sauce poured it on top, then I added the potatoes and they are at the top of everything, yet submerged. Was I supposed to stir and mix everything in the beginning? Or how about now? And regarding the mushrooms, that package is a full 8oz package, was the recipe calling for me to add the the whole package of mushrooms after I wash and halve/quarter them? You said to add the mushrooms and bell peppers in the last 90 minutes, but it seems the crockpot is almost full and they would not be full submerged if I attempted to add them now. So, it seems that I need to transfer everything to a large pot and finish this on the stove and perhaps add a little bit of water or lite coconut milk. And if I do that, I'm wondering to leave the mushrooms and bell peppers on the bottom of the pot and pour the crockpot contents on top of them, and I wonder if I should stir or mix it or leave the mushrooms and bell peppers on the bottom.

ChatGPT said:
You did not mess this up. What you described is fine.

1) Was I supposed to stir it at the beginning?

No. Not required.

For a crock pot, this is completely acceptable:

• beef on bottom
• sauce poured over
• potatoes on top as long as they’re submerged

That setup is normal. The main thing was getting enough liquid around everything, and it sounds like you did.

2) Should you stir it now?

Yes, but gently.

After 4 hours, a careful stir once is perfectly fine, especially if:

• you want to check liquid level
• you want to redistribute potatoes
• you want to make room for anything else

Just do not beat it up hard, because the potatoes can start breaking and the beef can shred later once tender.

Think:

• lift from bottom
• fold things over
• done

Not a violent stir.

3) Was the recipe calling for the whole 8 oz mushrooms?

Yes, the whole 8 oz package is fine.

But now that your crock pot is crowded, you do not have to force all of them in there if it feels too packed.

4) What should you do about the mushrooms and bell peppers now?

Do not transfer everything to a pot unless you really want to.

That is extra work, extra mess, and unnecessary risk when the dish is already going well.

Best move now

Cook the mushrooms and peppers separately in a skillet, then add them near the end.

That is actually a better solution than cramming them into an already full crock pot.

Do this:

🫑 Mushrooms + peppers side-finish method

• Use a large skillet
• Add a little oil
• Add mushrooms first
• Cook until they release moisture and start to brown
• Add bell peppers
• Add a pinch of salt and black pepper
• Cook until just tender, not mushy

Then do one of these:

• stir them into the crock pot for the last 15–30 minutes, or
• serve them on top of each bowl

That solves your space problem and gives you better texture.

5) Do they need to be submerged?

No.

If you had room in the crock pot, they would not need to be fully submerged. Crock pots cook with moist heat and steam too.

But since yours is almost full, separate skillet finishing is the smarter move.

6) Should you add more water or coconut milk?

Probably not yet.

First, open it and check:

• Is there still a decent amount of sauce?
• Are the potatoes tendering normally?
• Is anything sticking or looking dry?

If it still looks saucy, leave it alone.

Only add liquid if it truly looks too tight or dry. If needed, add just:

• a small splash of coconut milk, or
• 1/4 to 1/2 cup water

Not a big dump.

7) If you insist on transferring to the stove

You can, but I would only do it if:

• the crock pot is too full to safely continue
• you want to reduce sauce faster
• you need better control

If you do transfer:

• put crock pot contents into the pot
• add mushrooms and peppers
• gently mix everything
• simmer low with lid partly on

Do not leave mushrooms and peppers sitting untouched on the bottom with everything piled on top. They should be mixed in at least somewhat.

But again, I would not choose this route unless necessary.

My recommendation right now

1. Open crock pot
2. Give it one gentle stir
3. Check liquid level
4. Leave the main dish in the crock pot
5. Cook mushrooms and peppers separately in a skillet
6. Add them near the end or serve on top

That is the cleanest rescue-adjustment, and honestly it may give you a better final result than the original plan.

If you tell me whether the crock pot is on LOW or HIGH, I’ll tell you exactly how much longer to cook it from this point.

You said:
The funny thing is the temp knob on the crock-pot is broken, but I'm assuming it's more near High, it's pretty hot and bubbling. At this point I'm going to the kitchen and preparing to do what you said.

ChatGPT said:
Good. That means treat it like HIGH.

At this point, do this:

Right now

• Open it
• Give it one gentle stir
• Check a potato with a fork
• Check that there is still enough liquid

If it is bubbling pretty actively, you are in good shape.

Mushrooms and peppers

Use the whole 8 oz mushrooms if you want. That is fine.

In a skillet:

• add a little oil
• cook mushrooms first
• let them release water and start browning
• add bell peppers after
• add a little salt and black pepper

Cook them until just tender, not soft and dead.

Then

If the crock pot has a little room after your gentle stir:

• add the cooked mushrooms and peppers in
• fold them gently into the curry
• let it go another 20 to 30 minutes

If there is still basically no room:

• just keep them separate
• spoon them over each serving

That is completely acceptable and honestly pretty nice.

Liquid

Only add liquid if it looks too thick or dry.

If needed, add just:

• a small splash of coconut milk, or
• 1/4 cup water

Not more unless it truly needs it.

Beef doneness

Since it has been about 4 hours and seems to be running near high:

• it may need roughly another 1 to 1.5 hours
• start checking when the beef can be pierced easily with a fork

What you want is:

• potatoes tender
• beef fork-tender
• sauce rich, not watery

Most important

Do not panic and do not over-handle it.
You are at the adjustment stage, not the rescue stage.

You’re very likely about to end up with a really good meal.

You said:
I ended up using all 3 bell peppers because they were small anyway and they needed to get used. You said to use oil, but instead, I took a large pot and put in 3 tbs of salted butter and sauteed the mushrooms in there a little bit then added the bell peppers. I transferred everything from the crock-pot using a ladle and as it turned out, I didn't need to add any water, I actually had to remove a couple ladles of liquid to prevent the bubble over from spilling out the sides of the lid and running down the pot on to the stove element. Now I have it covered and set at 2 and it's gently bubbling. I set my timer to 90 minutes, but I'm starting to wonder if it just needs an hour. The potatoes were not soft yet, however, to my surprise, the beef was already tender and falling apart. I taste tested, and added a little bit of salt.

ChatGPT said:
You adapted it well. That was a smart recovery.

What you did

• All 3 small bell peppers: totally fine
• Butter instead of oil: also fine here
• Moving it to a pot: fine, since the crock pot was overcrowded
• Removing extra liquid: definitely the right move

You’re in a good place now.

The main issue now

If the beef is already tender and falling apart, then 90 more minutes may be too long.

At a gentle stovetop bubble, the beef will keep softening faster than it would in the crock pot.
So now your timing should be based mostly on the potatoes.

My advice

Do not just leave it untouched for 90 minutes.

Instead:

Check it in 25–30 minutes

Test:

• a potato chunk with a fork
• the sauce thickness
• whether the beef is starting to shred too much

If potatoes are still a little firm, give it another:

• 15 to 20 minutes, then check again

Likely total remaining time

Because it is now in a pot on the stove at a gentle simmer, I’d expect something like:

• 30 to 50 more minutes, not necessarily 90

If the potato chunks are large, maybe a little more.
But I would be surprised if it truly needs the full 90 from this point.

Lid position

Since you said it was close to bubbling over, I would keep it:

• covered slightly ajar, or
• lid mostly on but vented a bit

That gives you better control and lets a little excess moisture escape.

Important warning

Now that the beef is already tender, avoid:

• hard stirring
• frequent stirring
• long aggressive simmering

Just give it an occasional gentle fold so the bottom does not catch.

About the extra liquid you removed

Do not throw it out.

Keep it in a bowl or cup for now. That liquid is flavorful.
If the pot reduces too much later, you can add a little back.

Best finish strategy

From here:

1. Let it gently simmer
2. Check at 30 minutes
3. If potatoes are close, finish in 10–20 minute increments
4. Stop as soon as potatoes are tender

Final texture target

You want:

• potatoes soft but not collapsing
• mushrooms cooked through
• peppers tender
• beef still in nice chunks/shreds
• sauce rich, not soupy

My honest read

You are probably closer to done than you think.

The beef being ahead of schedule is not a problem.
It just means now the potatoes are the clock.

When you check it next, tell me:

• whether the potatoes are fork-tender yet
• whether the sauce looks too thin, too thick, or just right

Then I’ll tell you the exact finishing move.