Description
Tender beef tips simmered in a rich red wine gravy with mushrooms, onions, and herbs. Perfect over mashed potatoes, rice, or noodles.
Ingredients
Scale
- 2 lbs Beef Tips (cut into 1-inch cubes)
- 1 tbsp Olive Oil
- 1 large Onion, chopped
- 2 cloves Garlic, minced
- 8 oz Cremini Mushrooms, sliced
- 4 tbsp All-Purpose Flour
- 4 cups Beef Broth
- 1 cup Red Wine (Burgundy or Cabernet Sauvignon recommended)
- 2 tbsp Tomato Paste
- 1 tsp Dried Thyme
- 1/2 tsp Dried Rosemary
- 1 Bay Leaf
- 1 tbsp Worcestershire Sauce
- Salt and Black Pepper to taste
- 2 tbsp Butter
- 2 tbsp Cornstarch (optional, for thickening gravy)
- 2 tbsp Cold Water (optional, for thickening gravy)
- Fresh Parsley, chopped (for garnish)
Instructions
- Season the beef tips: Season beef tips generously with salt and pepper. Toss to coat evenly.
- Sear the beef tips: Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear beef tips in batches for 2-3 minutes per side, until browned. Remove and set aside.
- Sauté the aromatics: Reduce heat to medium. Add chopped onion and cook until softened, about 5-7 minutes. Add minced garlic and cook for 1 minute, until fragrant.
- Sauté the mushrooms: Add sliced mushrooms and cook until tender, about 5-7 minutes.
- Create the roux: Sprinkle flour over vegetables and cook for 1-2 minutes, stirring constantly.
- Deglaze the pot: Pour in red wine and scrape the bottom of the pot to loosen any browned bits. Simmer for a few minutes to allow alcohol to evaporate slightly.
- Add the remaining ingredients: Stir in beef broth, tomato paste, dried thyme, dried rosemary, bay leaf, and Worcestershire sauce. Bring to a simmer.
- Return the beef: Add seared beef tips back to the pot.
- Simmer: Cover and reduce heat to low. Simmer for at least 2-3 hours, or until beef tips are very tender. Check occasionally and stir to prevent sticking. If gravy becomes too thick, add more beef broth.
- Remove the bay leaf: Before serving, remove the bay leaf.
- Adjust seasoning: Taste and adjust seasoning with salt and pepper as needed.
- Thicken the Gravy (Optional): In a small bowl, whisk together the cornstarch and cold water until smooth. Slowly pour the cornstarch slurry into the simmering gravy, stirring constantly. Continue to simmer for a few minutes, until the gravy has thickened to your desired consistency.
- Add butter for richness: Stir in butter.
- Garnish and serve: Garnish with fresh chopped parsley. Serve hot over mashed potatoes, rice, egg noodles, or polenta.
Notes
- Use high-quality beef for the best flavor.
- Don’t overcrowd the pot when searing the beef.
- Be patient and allow the beef to simmer for a long time to become very tender.
- Adjust the seasoning to your liking.
- Beef tips and gravy can be made ahead of time and reheated. The flavors often improve after a day or two.
- Serve with mashed potatoes, rice, egg noodles, polenta, or crusty bread.
- Prep Time: 20 minutes
- Cook Time: 150 minutes