Beef Tips with Mushrooms (Print Version)
Tender beef with mushrooms in a savory gravy, great for hearty dinners with potatoes, rice, or noodles.
# Ingredients:
→ Main
01 -
1.5 pounds beef stew meat or beef tips, cut into bite-sized pieces
02 -
2 tablespoons vegetable oil
03 -
1 large onion, finely chopped
04 -
3 cloves garlic, minced
05 -
8 ounces button or cremini mushrooms, sliced
→ Sauce
06 -
1/4 cup all-purpose flour
07 -
1 cup beef broth
08 -
1 cup red wine or additional beef broth
09 -
2 tablespoons Worcestershire sauce
10 -
1 teaspoon dried thyme
11 -
1 bay leaf
12 -
Salt and black pepper, to taste
13 -
1 tablespoon chopped fresh parsley, for garnish (optional)
# Steps:
01 -
Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Working in batches, sear the beef on all sides until browned. Transfer browned beef to a plate and set aside.
02 -
In the same vessel, add finely chopped onion and cook for 4 to 5 minutes until softened. Stir in garlic and cook for 1 minute until aromatic. Add sliced mushrooms and sauté for 5 to 7 minutes until golden and liquid has evaporated.
03 -
Sprinkle the flour evenly over the cooked vegetables, stirring well to coat. Cook for 1 to 2 minutes to eliminate raw flour taste. Gradually pour in beef broth and red wine or extra broth, stirring constantly to make a smooth sauce. Bring to a gentle simmer.
04 -
Return the browned beef with its juices to the pan. Stir in Worcestershire sauce, dried thyme, bay leaf, salt, and black pepper. Lower heat, cover, and simmer for 90 to 120 minutes, or until meat is fork-tender and sauce has thickened. Stir occasionally during cooking.
05 -
Remove and discard bay leaf. Adjust seasoning if necessary. Sprinkle with chopped fresh parsley before serving, if desired. Accompany with mashed potatoes, rice, or cooked noodles.
# Notes:
01 -
For deeper flavor, use a full-bodied red wine for deglazing; ensure to simmer fully to cook off alcohol content.
02 -
Cut beef into uniform pieces to promote even cooking and tenderness.