Description
Enjoy these Beef Tips, featuring tender chunks of beef simmered in a rich broth and onion soup. This recipe is simple to prepare and promises a flavorful meal that’s ideal for a quick dinner or comforting family meal.
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
- 1 tablespoon worcestershire sauce
- 1 bay leaf
- chopped fresh parsley for garnish, optional
- 3 tablespoons cornstarch
- ⅓ cup water
Instructions
- Trim excess fat from the beef, then season with salt and pepper.
- In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the beef in small batches and brown on all sides. Remove and set aside.
- Reduce the heat to medium, add the remaining olive oil, then add the chopped onion. Cook until the onion softens, about 5 to 7 minutes.
- Return the beef to the pot. Add beef broth, condensed onion soup, Worcestershire sauce, and bay leaf. Bring to a boil, then cover and reduce heat to simmer. Cook for 1½ to 2 hours until the beef is fork-tender.
- To thicken the gravy, mix cornstarch with ⅓ cup cold water. Gradually stir into the beef mixture until desired thickness is reached.
- Taste and adjust seasoning with extra salt and pepper if needed. Discard the bay leaf before serving over mashed potatoes.
Notes
For extra flavor, consider adding mushrooms with the onions.
Serve with mashed potatoes or crusty bread to soak up the delicious gravy.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 4g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 120mg