Description
This beef tips recipe offers an irresistible flavor with tender chunks of beef cooked in savory broth and onion soup, ideal for a comforting dinner.
Ingredients
Scale
- 2 pounds beef chuck roast cubed or stew meat
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 1 yellow onion chopped
- 1 (10.5 ounce) can beef broth
- 1 (10.5 ounce) can condensed french onion soup or condensed onion soup
- 1 tablespoon worcestershire sauce
- 1 bay leaf
- chopped fresh parsley for garnish, optional
- 3 tablespoons cornstarch
- â…“ cup water
Instructions
- Trim any fat from the beef and toss it with salt and pepper.
- Heat 1 tablespoon of oil over medium-high heat in a large pot or Dutch oven. Add the seasoned beef and cook in small batches until browned. Transfer the beef to a bowl and set aside.
- Reduce the heat to medium and add the remaining oil. Add the onion and cook until softened, about 5 to 7 minutes.
- Add the beef, beef broth, condensed onion soup, Worcestershire sauce, and bay leaf to the pot. Bring to a boil, cover, and reduce heat to a simmer. Simmer for 1½ to 2 hours or until the beef is fork-tender.
- To thicken the gravy, combine cornstarch with â…“ cup cold water. Pour into the beef mixture a little at a time while stirring until it reaches the desired consistency.
- Taste and season with additional salt and pepper if desired. Discard the bay leaf and serve over mashed potatoes.
Notes
For added flavor, consider marinating the beef overnight in the broth ingredients.
Serve with crusty bread to soak up the delicious gravy.
This dish can be prepared in advance and reheated for later enjoyment.
Nutrition
- Serving Size: 1 serving
- Calories: 445
- Sugar: 4g
- Sodium: 814mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 150mg