Beef Tips and Gravy
Beef Tips and Gravy are the ultimate comfort food. Tender chunks of beef combined with onions, garlic, and savory seasonings all slow-cooked in wine and beef broth to form a deliciously rich gravy.
Servings: 6 servings
Equipment
- 1 Dutch Oven 5 to 6 Quart
Ingredients
- 2.5 pounds beef tips cubed
- 2 to 3 tablespoons olive oil or butter
- salt & black pepper to taste
- ¼ cup onion diced
- 3 cloves garlic minced
- 1 cup red wine
- 2 cups beef broth or stock
- 1 package beef onion soup mix dry
- 2 cans cream of mushroom soup
- 1 package brown gravy mix
Instructions
- In a large skillet or 5 to 6-quart Dutch oven, heat to medium-high heat. Add oil and cubed meat. Season with salt and pepper and sear (brown) on all sides; about 3-4 minutes. Transfer to a plate.
- Melt 2 tablespoons of butter in the pot. Add onion and cook until translucent; about 3-4 minutes. Stir in garlic and cook for an additional 30 seconds to a minute (You can also do this when searing the last batch of beef tips).
- Stir in the red wine and beef broth scraping bits off of the bottom while adding in. Then add beef tips back in.
- Next, pour in dry onion soup mix, brown gravy mix, and cans of cream of mushroom soup. Then stir to combine. Bring to a boil and then reduce to a simmer. Cook for 1 ½ to 2 hours or until tender.
- Serve over mashed potatoes, egg noodles, or rice. Garnished with fresh minced parsley.
Notes
Slow Cooker Beef Tips and Gravy:
After searing the beef tips and sauteing the onions and garlic, pour them into the slow cooker. Add in the remaining ingredients and stir to combine. Cook for 7-8 hours on LOW or cook on HIGH for 5-6 hours. To further thicken, make a slurry from about one-fourth cup of water and 3 tablespoons of cornstarch or flour. Whisk together and pour into the crockpot. It should thicken pretty quickly, but let it cook for 15 minutes to thicken completely.Dutch Oven Beef Tips and Gravy:
Complete all steps as directed, but cover and place the dutch oven in a preheated 275°F and cook for about 4 hours, or until the beef is tender. TIPS- When searing the beef tips, be careful not to overcrowd the pan. This can cause boiling the beef rather than getting that nice crisp browning. Browning gives tons of flavor, while boiling will be less flavorful and possibly tough.
- Add more butter or olive oil as needed. The exact amount of butter you add to the skillet will depend on how much juices and fat are left from searing your meat. Either with your last batch of beef or after searing the beef you will add the onions and garlic to saute. You will need about 2 tablespoons total.
- Cook time will vary depending on the cut of beef. If using tender cuts of meat check at 45 minutes to 1 hour. If cooking a tougher cut you may need 2 to 3 hours of low slow cooking time.
- To further thicken the gravy, take 3 tablespoons of cornstarch and stir into cold water. Pour cornstarch slurry into cooked beef tips and stir until combined. Let simmer until thickened.
Nutrition
Serving: 1serving | Calories: 395kcal | Carbohydrates: 14g | Protein: 49g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 117mg | Sodium: 1889mg | Potassium: 981mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 4mg
Find it online:
www.soulfullymade.com/beef-tips-and-gravy/