Beef Tips Recipe
Beef tips, often referred to as "beef stew meat," originate from the United States. The dish gained popularity in the mid-20th century as an affordable way to use tougher cuts of beef.
Equipment
- Large skillet or Dutch oven
- Wooden spoon or spatula
- Measuring cups and spoons
- Knife and cutting board
Ingredients
- 2 pounds of beef stew meat (chuck or sirloin), cut into 1-inch cubes
- 2 tablespoons of olive oil
- 1 large onion, chopped
- 3 cloves of garlic, minced
- 2 cups of beef broth
- 1 cup of red wine (optional)
- 2 tablespoons of Worcestershire sauce
- 1 teaspoon of dried thyme
- 1 teaspoon of dried rosemary
- 1 teaspoon of paprika
- Salt and pepper to taste
- 2 tablespoons of cornstarch mixed with 2 tablespoons of water (for thickening)
- Fresh parsley, chopped (for garnish)
Instructions
- Start by cutting the beef into 1-inch cubes if not already done.Chop the onion and mince the garlic.
- In a large skillet or Dutch oven, heat the olive oil over medium-high heat.Add the beef cubes in batches, making sure not to overcrowd the pan. Brown the beef on all sides, then remove and set aside.
- In the same skillet, add the chopped onion and cook until it becomes translucent, about 5 minutes.Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Return the browned beef to the skillet with the onions and garlic.Pour in the beef broth and red wine (if using).Add the Worcestershire sauce, dried thyme, dried rosemary, paprika, salt, and pepper. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 1 hour, or until the beef is tender.
- Once the beef is tender, mix the cornstarch with water to create a slurry.Slowly pour the slurry into the skillet while stirring continuously. This will thicken the gravy. Let it cook for another 5-10 minutes until the gravy reaches your desired consistency.
- Serve the beef tips over rice, mashed potatoes, or noodles.Garnish with freshly chopped parsley.