Ah, beef tips—tender, flavorful chunks of beef cooked in a savory sauce, perfect over rice, noodles, or mashed potatoes. Here’s a thorough guide.
Ingredients (Serves 4)
- 1.5–2 lbs (680–900g) beef tips (sirloin, tenderloin, or stew meat), cut into bite-sized pieces
- 2 tbsp vegetable oil
- 1 medium onion, sliced or chopped
- 2 cloves garlic, minced
- 1 cup beef broth
- ½ cup red wine (optional, adds depth)
- 2 tbsp Worcestershire sauce
- 1 tsp Dijon mustard (optional)
- 1 tsp fresh thyme or ½ tsp dried thyme
- 1 tsp salt, ½ tsp black pepper (adjust to taste)
- 2 tbsp flour (for thickening, optional)
- 2 tbsp butter (optional, for finishing)
Optional additions: mushrooms, bell peppers, carrots, or pearl onions.
Method
1. Brown the Beef:
- Pat beef tips dry with paper towels.
- Heat oil in a large skillet or Dutch oven over medium-high heat.
- Sear beef tips in batches until browned on all sides. Remove and set aside.
2. Cook Aromatics:
- In the same pan, sauté onions until soft, 3–4 minutes.
- Add garlic and cook 30 seconds until fragrant.
3. Deglaze & Make Sauce:
- Add red wine (if using) to deglaze the pan, scraping up browned bits.
- Stir in beef broth, Worcestershire sauce, Dijon, and thyme.
4. Simmer:
- Return beef tips to the pan.
- Reduce heat to low, cover, and simmer 45–60 minutes, until beef is tender.
5. Thicken (Optional):
- Mix 2 tbsp flour with 2 tbsp butter or cold water to make a slurry.
- Stir into the sauce and simmer a few minutes until thickened.
6. Serve:
- Serve over mashed potatoes, rice, buttered noodles, or egg noodles.
- Spoon extra sauce over the top for maximum flavor.
Tips
- Cut size matters: Make sure pieces are uniform so they cook evenly.
- Browning is key: Don’t skip searing—it adds a lot of depth to the sauce.
- Slow simmer: Low and slow ensures tenderness; tough beef tips become melt-in-your-mouth.
- Optional veggies: Mushrooms or pearl onions make this more luxurious and flavorful.
I can also give a “rich, restaurant-style beef tips with mushroom gravy” version that’s extra indulgent, perfect for serving over buttery egg noodles.
Do you want me to do that?
