Beef Tips

5 from 20 votes

Tender beef tips simmered in a rich brown gravy - fall apart fork tender! So easy, just toss everything in your Dutch oven and let the oven do the work!

Prep Time15

Cook Time2 5

Total Time2 20

Course: Main Course

Cuisine: American

Servings: servings

Calories: 507kcal

Author: Jocelyn Delk Adams

Equipment

Dutch Oven

Ingredients

1 tablespoons olive oil
3 slices bacon cut into smaller pieces
2 pounds lean stew beef or beef tips
Salt and pepper to taste
1 medium onion chopped
1 1/2 teaspoons minced garlic
2 tablespoons all-purpose flour
3/4 cup of red wine
2 cups unsalted beef stock
1/4 cup soy sauce
3 thyme sprigs
Fresh parsley for garnish
Hot cooked rice

Instructions

Preheat the oven to 375 degrees.
Add bacon to a large pot or dutch oven over medium high heat, cook until crisp, remove from pan, drain and set aside. Add 1 tbsp olive oil to the pan with bacon drippings. Season the beef with salt and pepper, add to a hot pot and sear in batches until browned all over. Once beef is finished searing, remove from the pot, drain on paper towels, and place to the side.
Next add chopped onion, stirring until soft, 2 to 3 minutes.
Add garlic and only cook for 30 seconds.
Sprinkle in flour and stir together and cook for about 2 minutes
Add the red wine to deglaze the pan scraping up all the little browned bits.
Pour in the beef stock, and soy sauce then stir and whisk until everything is smooth. Add back in bacon if you would like for the additional flavor.
Add thyme sprigs then bring the braising liquid to a boil.
Once boiling, return beef tips to liquid, cover with top and place in the oven for 1 1/2 - 2 hours or until beef tips are completely tender (easily separated with a fork) and the liquid has thickened into a gravy.
Serve with hot rice and enjoy.

Notes

Try to always go for a lean cut. This dish don't need fancy beef, but a lean, fresh cut makes ALL the difference. Less fat means more tender bites without a greasy mess.

Sear in your meat batches. Don't crowd the pot boos! Giving the beef space helps it brown properly and lock in all that flavor.

Be patient boos. Slow cooking is the name of the game! Letting the beef braise low and slow makes it extra tender and soaks up all the rich gravy. And always watch the liquid. Some of that sauce is gonna cook down, so make sure the beef stays mostly covered. If it's getting too low, add a splash of beef stock.

Nutrition