Delicious Homemade Beef Tips and Gravy
You'll really enjoy this beef tips and gravy recipe. It's simple to make but tastes amazing. My top tip for making this recipe fantastic is to use good quality meat. You can choose chuck roast, top and bottom round, tips, or steak. Stewing beef can be tough and needs some time to cook, so be patient for great results!
How to make beef tips?
- Season the meat with salt and pepper.
- Heat one tablespoon of olive oil in a pot, then brown the meat on all sides. Set it aside.
- Reduce the heat, add the remaining ½ tbsp of olive oil, and cook onions and garlic until they're clear, about two minutes.
- Pour in red wine to scrape off the bits from the pot's bottom. Add beef broth, French onion soup, Worcestershire sauce, bay leaf, and thyme.
- Put the beef back in, cover, and simmer for about 2 hours until tender.
- Make a slurry with ¼ cup water and cornstarch. Stir it into the pot until the gravy thickens.
- Taste and adjust seasoning with salt and pepper.
How to make beef tips tender?
Cook them slowly for at least 2 hours. Adding red wine, which is acidic, helps tenderize the meat. If you're short on time, marinate the beef in two tablespoons of vinegar for an hour before cooking.
What beef cut to use?
Choose cubed chuck roast, top or bottom round, or steak. Avoid expensive cuts like tenderloin or top sirloin, as their fat will melt into the gravy.
Leftovers:
You can refrigerate or freeze any leftovers. They'll last for 4 days in the fridge and up to 4 months in the freezer. Reheat in the microwave or on the stovetop.
Beef tips and gravy is the ultimate comfort food!
Delicious Homemade Beef Tips and Gravy
Delicious Homemade Beef Tips and Gravy: A Simple Recipe for Comfort Food Heaven
Time to Prepare: 10 minutes Cooking Time: 2 hours Total Time: 2 hours 10 minutes
Ingredients:
- 1 ½ tablespoons of olive oil
- 2 lbs stew meat
- ½ cup chopped onion
- 2 minced garlic cloves
- ¼ cup red wine
- 10 ½ oz beef broth
- 10 ½ oz can condensed French onion soup
- 2 tablespoons Worcestershire sauce
- 1 bay leaf
- 1 sprig fresh thyme
- Salt and pepper to taste
- 2 ½ tablespoons cornstarch
- ¼ cup water
Instructions:
- Season the meat with salt and pepper. Heat 1 tablespoon of olive oil in a medium-sized dutch oven, and brown the meat on all sides. Take it out of the pot and set it aside.
- Add the remaining ½ tablespoon of olive oil to the pot. Saute the onions and garlic until they smell good and look clear, about 1-2 minutes.
- Pour in the wine to deglaze the pot, scraping off all the brown bits stuck to the bottom. Add the beef broth, French onion soup, Worcestershire sauce, bay leaf, and thyme. Put the beef back in, bring it to a boil, then reduce the heat, cover, and simmer for 2 hours or until the beef is tender.
- After cooking, make a slurry with water and cornstarch, then add it to the pot. Keep cooking for about 5 more minutes or until the gravy thickens. Adjust the seasoning with salt and pepper if needed. Serve with freshly chopped parsley on top.