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Melt-in-mouth beef tips with creamy mashed potatoes – a protein-packed, soul-satisfying dinner.
Tender, bite-sized beef tips smothered in a rich, savory mushroom and onion gravy. This classic comfort food is slow-simmered to perfection and is absolutely divine served over fluffy mashed potatoes or egg noodles.
Serving size: 1.5 cups
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Serving size: 1 cup
Tender, sweet green peas tossed in rich, melted butter and seasoned simply with salt and pepper. This classic American side dish is incredibly easy to make and comes together in just minutes, perfect for any weeknight dinner.
Serving size: 0.75 cup
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Melt-in-mouth beef tips with creamy mashed potatoes – a protein-packed, soul-satisfying dinner.
This american dish is perfect for dinner. With 1353.77 calories and 63.76g of protein per serving, it's a nutritious choice for your meal plan.
Prepare the Beef: Pat the beef cubes dry with paper towels. In a large bowl, whisk together the all-purpose flour, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Add the beef cubes and toss until they are evenly coated in the flour mixture. This coating helps create a crust and thicken the gravy later.
Sear the Beef: Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers. Working in two batches to avoid overcrowding, add the beef in a single layer. Sear for 2-3 minutes per side, until a deep brown crust forms. Use tongs to transfer the seared beef to a plate and set aside. Repeat with the remaining beef.
Sauté Aromatics: Reduce the heat to medium. Add the unsalted butter to the same pot, allowing it to melt and mix with the beef drippings. Add the chopped onion and cook, stirring occasionally, for 5-6 minutes until softened and translucent. Add the sliced cremini mushrooms and the remaining 0.5 teaspoon of salt. Cook for 7-9 minutes, until the mushrooms release their moisture and begin to brown. Stir in the minced garlic and cook for 1 minute more until fragrant.
Deglaze and Build the Gravy: Pour in about 1/2 cup of the beef broth. Use a wooden spoon or spatula to scrape all the browned bits (the fond) from the bottom of the pot—this is where the deep flavor is. Once the bottom is clean, stir in the Worcestershire sauce, soy sauce, and dried thyme. Gradually pour in the remaining beef broth, whisking continuously to ensure a smooth, lump-free gravy.
Simmer to Tenderness: Return the seared beef and any accumulated juices from the plate back into the pot. Bring the mixture to a gentle simmer over medium heat. Once simmering, reduce the heat to low, cover the pot with a tight-fitting lid, and let it cook for 1.5 to 2 hours. The beef is ready when it is fork-tender and shreds easily.
Final Touches and Serving: Uncover the pot. If the gravy is thinner than you'd like, remove the beef tips with a slotted spoon and simmer the gravy over medium heat for 5-10 minutes to reduce and thicken. Return the beef to the pot. Taste and adjust seasoning with more salt or pepper if needed. Stir in the fresh parsley and serve hot over mashed potatoes, egg noodles, or rice.
Cook the Potatoes
Drain and Dry the Potatoes
Mash the Potatoes
Incorporate Butter and Milk
Season and Serve
Melt the butter in a medium saucepan or skillet over medium heat. Add the finely minced shallot and sauté for 2-3 minutes until softened and translucent, being careful not to let it brown.
Add the frozen peas directly to the pan (no need to thaw). Pour in the water, then sprinkle with salt and freshly ground black pepper. Stir well to combine and coat the peas evenly.
Increase the heat to medium-high to bring the liquid to a gentle simmer. Once simmering, reduce the heat to medium-low, cover the pan, and cook for 5-7 minutes, stirring occasionally. The peas are done when they are bright green, tender, and heated through.
Remove the pan from the heat. Taste and adjust the seasoning with more salt or pepper if desired. Serve immediately while warm.
