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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.
For 4 servings
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.
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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.
This american recipe takes 105 minutes to prepare and yields 4 servings. At 777.62 calories per serving with 51.19g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
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.
For a deeper, more complex gravy, add 1/2 cup of dry red wine (like Cabernet Sauvignon or Merlot) to the pot after sautéing the garlic. Let it simmer and reduce by half before adding the beef broth.
Add 1 cup of diced carrots and 1 cup of chopped celery along with the onions to create a classic mirepoix base for extra flavor and nutrition.
Add 1-2 bay leaves and a few sprigs of fresh thyme to the pot during the simmering stage for a more aromatic gravy. Remember to remove them before serving.
For a richer, creamier gravy, stir in 1/4 cup of heavy cream or a large dollop of sour cream during the last 5 minutes of cooking. Do not let it boil after adding the dairy.
Beef is a complete protein, providing all the essential amino acids your body needs for muscle repair, immune function, and building tissues.
This dish provides a significant amount of heme iron, a form that is easily absorbed by the body. Iron is crucial for creating red blood cells and preventing anemia.
Beef is packed with B vitamins, especially Vitamin B12, which is vital for nerve function, energy production, and DNA synthesis.
A typical 1.5 cup serving of this Beef Tips and Gravy contains approximately 450-550 calories, not including what it's served with (like mashed potatoes or noodles). This is an estimate and can vary based on the specific cut of beef and other ingredients used.
This dish is a great source of protein and essential nutrients like iron and B vitamins from the beef. However, it can be high in saturated fat and sodium. To make it healthier, use a leaner cut of beef, trim any excess fat, and use low-sodium beef broth.
Beef chuck roast is the best choice. It has excellent marbling and connective tissue that breaks down during the long, slow cooking process, resulting in exceptionally tender and flavorful beef. Sirloin tips can also be used, but may not become as tender.
Yes! Follow steps 1-4 on the stovetop to sear the beef and build the gravy base. Then, transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the beef is tender.
The easiest way is to make a cornstarch slurry. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth. Slowly whisk the slurry into the simmering gravy until it reaches your desired thickness. Alternatively, you can remove the beef and simmer the gravy uncovered to reduce it.
Absolutely. This dish freezes very well. Allow it to cool completely, then store it in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave.