Wednesday, December 9, 2020

Smothered Beef Tips


 


Smothered Beef Tips






Tender beef cooked in a deliciously rich sauce, served over rice, mashed potatoes or egg noodles - a hearty and satisfying meal the whole family will love. Simple comfort food to adapt to your tastes!

Ingredients

  • 1 carrot, diced
  • Ground pepper
  • 2 lb block of boneless beef
  • Kosher salt
  • 1 bay leaf
  • 3 cups of beef broth *
  • 2 stalks of celery, diced
  • 1/4 cup all-purpose flour
  • 3 sprigs of thyme
  • 4 garlic cloves, minced
  • 3 sprigs of Italian parsley
  • 1 tablespoon of red wine vinegar
  • 1 yellow onion, diced
  • 1/4 cup vegetable oil, divided
  • 2 tablespoons of tomato paste
  • 3 tablespoons minced Italian parsley

Instructions

First, cut the beef chuck into small strips about 1 to 2 inches long and 1/4 inch thick. Season generously with salt and pepper.

Then, preheat a large cast iron skillet over medium-high heat. Add 2 tablespoons of oil and toss to coat the pan. Add half the beef and cook, turning halfway through, until browned on both sides, 5 to 6 minutes. Use a slotted spoon to remove the beef from the pan into a bowl, then sear the remaining half of the beef.

Lower the heat to medium and add the remaining 2 tablespoons of oil. Add the onion and cook until starting 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.

Add the flour and stir until no more dry flour remains.

Slowly start to incorporate the beef broth. Bring to a boil, stirring constantly and scraping all the golden bits from the bottom of the pan.

Reduce the heat to medium-low. Return the beef to the pan with the accumulated juices. Add the bay leaf, thyme and parsley stems. Cover the pan and simmer, stirring occasionally, until the sauce thickens and the beef is tender, 2 1/4 to 2 1/2 hours. If necessary, cook uncovered for the last half hour to achieve the desired thickness.

Discard the bay leaf, thyme and parsley stems.

Stir in the red wine vinegar and chopped parsley. Season to taste with salt and pepper.

Serve hot.

Recipe Notes:

* I usually only have beef broth on hand, but I specifically purchased beef broth for this recipe. You could probably still use beef broth, but I liked the extra richness the broth brings.