Smothered Beef Tips
Ingredients
- 2 lbs boneless beef chuck
- Kosher salt
- Ground pepper
- 1/4 cup vegetable oil
divided
- 1 yellow onion
diced
- 2 stalks of celery
diced
- 1 carrot
diced
- 4 cloves garlic
minced
- 2 tablespoons tomato paste
- 1/4 cup all-purpose flour
- 3 cups beef stock*
- 1 bay leaf
- 3 sprigs of thyme
- 3 stems of Italian parsley
- 1 tablespoon red wine vinegar
- 3 tablespoons minced Italian parsley
Directions
- 1
Cut the beef chuck into small strips, about 1 to 2-inches in length and 1/4-inch thick. Season generously with salt and pepper.
- 2
Preheat a large cast iron skillet over medium-high heat. Add 2 tablespoons of the oil and swirl to coat the skillet. Add half of the beef and cook, turning halfway through, until browned on both sides, 5-6 minutes. Use a slotted spoon to remove the beef from the skillet into a bowl, then sear the remaining half of the beef.
- 3
Decrease the heat to medium and add the remaining 2 tablespoons of oil. Add the onion and cook until it starts to soften, then add the celery and carrot and continue to cook, stirring often, until softened, about 5 minutes. Add the garlic and cook for 30 seconds, then stir in the tomato paste.
- 4
Add the flour and stir through, until no dry flour remains.
- 5
Slowly start whisking in the beef stock. Bring to a boil, stirring constantly and scraping up all of the browned bits from the bottom of the skillet.
- 6
Reduce the heat to medium-low. Return the beef to the skillet, along with any juices that have accumulated. Add the bay leaf, thyme, and stems of parsley. Put a lid on the skillet and simmer, stirring occasionally, until the sauce has thickened and the beef is tender, 2 1/4 to 2 1/2 hours. If needed, cook uncovered the last half hour to get to your desired thickness.
- 7
Discard the bay leaf, thyme and parsley stems.
- 8
Stir in the red wine vinegar and minced parsley. Season to taste with salt and pepper.
- 9
Serve hot.
Smothered Beef Tips
Similar Recipes
:max_bytes(150000):strip_icc()/23923-beef-tips-DDMFS-4x3-7477f073cf824257a280eb452ccb7adc.jpg)
:max_bytes(150000):strip_icc()/3740457-116662dfbf9b4decb5b5c000ef5b41e3.jpg)
Ratings & Reviews
Be the First to Rate
Your rating helps others discover amazing recipes. Share your experience and let others know what you think!
About this Recipe
Craving a deeply comforting, tender beef dish that practically melts in your mouth? These Smothered Beef Tips are the ultimate slow-cooked classic, perfect for transforming humble beef chuck into an incredibly rich and satisfying meal that will warm you from the inside out.
This recipe shines by focusing on time and quality ingredients to develop profound flavor. By using boneless beef chuck, you're tapping into a cut known for becoming wonderfully tender with extended cooking. Aromatic vegetables like onion, celery, and carrot form the foundation, slowly building a complex base that combines with rich beef stock and a touch of red wine vinegar to create an unforgettable, savory gravy.
Prepare for a dish where every bite of beef is unbelievably tender, yielding easily to the fork. The gravy, thickened to a luxurious consistency, clings to the beef, offering layers of savory, slightly tangy flavor. Hints of bay leaf, thyme, and fresh parsley infuse the entire dish, creating a robust aroma and taste that speaks of hours of gentle simmering. It’s a hearty, satisfying experience, ideal for a cozy family dinner or a weekend gathering.
While this recipe uses beef chuck for its incredible flavor and texture, you can experiment with other stewing cuts like beef round or sirloin tips for a slightly leaner option (though cooking times might need adjustment to achieve similar tenderness). Feel free to adjust the amount of ground pepper to your liking, or swap the fresh thyme for dried in a pinch (use about one-third the amount). For an extra layer of richness, a splash of Worcestershire sauce can be added to the stock.
These Smothered Beef Tips are the quintessential comfort food, perfect for serving over creamy mashed potatoes, fluffy rice, or wide egg noodles. The rich gravy begs to be soaked up, making it a truly soul-satisfying meal on a chilly evening.