What kind of beef to use for beef tips: Many parts of beef can be used to make beef tips. Beef tips (often labeled stew meat) usually comes from the sirloin or tenderloin. They are tender and cooks quickly. When making beef tips, I always go for grass-fed beef and from an actual meat market. Going this route always results in the most amazing tasting, melt-in-your-mouth beef tips!
Making homemade gravy for beef tips : We’re going to be turning that savory broth that the beef tips simmered in, into a rich and flavorful gravy! It’s super easy. For my beef tips, I like to use a simple onion gravy. You can add in mushrooms or celery if you wish. Some people swear by adding in onion soup mix, but I prefer fresh onions, garlic, and spices. It results in such a delicious gravy that goes great with the beef tips and whatever else you want to serve it on top of.
Ingredients :
1 tablespoon butter
3/4 cup onions diced
2-3 teaspoons garlic minced
2 lbs quality, grass-fed beef tips
olive oil for lightly coating beef
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon oregano
2 ½ cups beef broth divided
¼ teaspoon red pepper flakes
½ teaspoon rosemary
½ teaspoon oregano
½ teaspoon sage
½ teaspoon thyme
1-2 tablespoons original steak sauce (I use A1)
1 bay leaf
1/4 cup cornstarch
Directions :
Melt butter in a large cast iron or stainless steel deep skillet. Add onions and saute until tender. Add garlic and cook until fragrant and golden.
Remove onion and garlic from skillet and set them aside. Season beef generously with salt, black pepper, garlic powder, onion powder, and oregano.
Heat the skillet over high heat and add the beef in a single layer. Sear the outside just until brown and slightly crisp (this will only take a few minutes).
Remove beef from pan. Pour 1/2 cup of beef broth into the hot pan to de-glaze the pan and loosen up all the stuck on pieces.
Stir in remaining broth,reserved onions and garlic, red pepper flakes, rosemary, oregano, thyme, sage and steak sauce. Simmer for 10-15 minutes.
Add in the beef and bay leaf. Cover and simmer for 60-90 minutes or until beef is cooked through and tender. (may need shorter or longer cooking time).
To thicken the gravy, remove 1 cup of broth from the pan and place in a bowl. Add the cornstarch to the bowl and stir until smooth. Pour the broth-cornstarch mixture back into the pan and stir.
Cover and simmer for 5-10 minutes until the broth has thickened. Taste and add additional seasonings if desired. Serve hot over rice. Enjoy !!