Description
Tender Beef Tips and Gravy Recipe
Ingredients:
2 lbs beef stew meat (sirloin or chuck), cut into bite-sized pieces
2 tablespoons olive oil
1 small onion, diced
3 cloves garlic, minced
2 cups beef broth
2 tablespoons Worcestershire sauce
1 teaspoon soy sauce (optional for extra flavor)
1 teaspoon dried thyme
1 teaspoon paprika
2 tablespoons all-purpose flour (or cornstarch for gluten-free)
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions:
Brown the Beef:
Heat olive oil in a large skillet over medium-high heat.
Season beef with salt, pepper, and paprika.
Sear the beef in batches until browned on all sides. Remove and set aside.
Sauté Aromatics:
In the same pan, add a little more oil if needed.
Sauté the onion for 3-4 minutes until soft.
Add garlic and cook for 1 minute until fragrant.
Deglaze and Simmer:
Pour in beef broth, Worcestershire sauce, and soy sauce.
Scrape up the brown bits for extra flavor.
Return beef to the pan and stir in thyme.
Cover and simmer on low heat for 1.5 to 2 hours until the beef is tender.
Thicken the Gravy:
Mix flour with a bit of water to create a slurry.
Stir the slurry into the beef mixture and simmer until thickened.
Season with salt and pepper to taste.
Serve:
Spoon the beef tips and gravy over creamy mashed potatoes, rice, or egg noodles.
Garnish with fresh parsley.
Rich, hearty, and comforting! Perfect for cozy dinners.
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Step-by-Step Guide
For perfect results, follow these detailed steps. First, ensure your beef is patted dry with paper towels; this is crucial for a good sear. When browning, do not overcrowd the pan. Cook in batches to avoid steaming the meat. After removing the beef, add the onions to the fond (browned bits) in the pan. When simmering, maintain the lowest possible heat to keep the liquid at a gentle bubble. Check tenderness after 90 minutes; the beef should easily pull apart with a fork. For the slurry, ensure it’s smooth and free of lumps before slowly stirring it into the simmering liquid.
Serving Suggestions
This dish is the ultimate comfort food centerpiece. Classic pairings include creamy mashed potatoes, buttered egg noodles, or steamed white rice to soak up the rich gravy. For a lower-carb option, try cauliflower mash or polenta. Round out the meal with simple sides like roasted green beans, glazed carrots, or a crisp garden salad with a tangy vinaigrette to cut through the richness. Leftovers make an excellent filling for a savory pot pie the next day.
How-to Summary
In summary, this recipe involves four key stages: 1) Browning seasoned beef in batches for maximum flavor. 2) Sautéing onions and garlic in the same pan. 3) Deglazing with broth and simmering until the beef is fall-apart tender. 4) Thickening the cooking liquid into a rich gravy with a flour slurry. The entire process transforms tough stew meat into a succulent, gravy-coated masterpiece.
Frequently Asked Questions
Can I make this in a slow cooker? Absolutely. After browning the beef and aromatics, transfer everything to a slow cooker with the broth and sauces. Cook on low for 7-8 hours. Thicken the gravy at the end using a cornstarch slurry.
What’s the best cut of beef for tips? Chuck roast is ideal for its marbling and flavor, becoming incredibly tender when braised. Sirloin is a leaner, quicker-cooking option but can be less forgiving.
How can I make the gravy gluten-free? Substitute the all-purpose flour with an equal amount of cornstarch or arrowroot powder in your slurry. Ensure your beef broth and Worcestershire sauce are certified gluten-free.
Why is my gravy too thin? The slurry may have been added to liquid that wasn’t simmering, or more broth may have evaporated than expected. Create a bit more slurry and add it to the simmering pot until desired thickness is reached.
Can I add other vegetables? Yes. Sliced mushrooms added with the onions, or carrots and peas stirred in during the last 30 minutes of cooking, are excellent additions.
Common Mistakes to Avoid
- Skipping the Sear: Failing to properly brown the meat robs the dish of deep, foundational flavor.
- Crowding the Pan: Adding all the beef at once lowers the pan temperature, causing the meat to steam and turn gray instead of searing.
- Boiling the Stew: A vigorous boil will make the beef tough and chewy. Maintain a low, gentle simmer.
- Adding Flour Directly: Never sprinkle dry flour directly into the hot liquid, as it will create lumps. Always mix it into a cold slurry first.
- Underseasoning: Taste and adjust seasoning both after browning and again after the gravy has thickened.
Conclusion
This Tender Beef Tips and Gravy recipe is a timeless, satisfying dish that turns an affordable cut of beef into a luxurious meal. By following the detailed steps and avoiding common pitfalls, you’ll achieve perfectly tender beef enveloped in a rich, savory gravy every time. It’s a versatile, crowd-pleasing classic perfect for weeknight dinners or special gatherings, guaranteed to become a staple in your comfort food repertoire.