Description
Beef tips are a comforting classic that can turn any meal into a hearty, flavorful experience. This recipe uses tender beef chuck roast simmered slowly in a rich and savory gravy with onions, beef broth, and a touch of Worcestershire sauce. Perfect served over creamy mashed potatoes, egg noodles, or rice, this dish is ideal for family dinners or special occasions. With simple ingredients and easy steps, you can have a restaurant-quality meal right at home.
Ingredients
- 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 or condensed onion soup
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
- Chopped fresh parsley for garnish (optional)
To Thicken Gravy:
- 3 tablespoons cornstarch
- ⅓ cup water
Instructions
- Trim any fat from the beef and toss with salt and pepper.
- Heat 1 tablespoon of olive oil in a Dutch oven over medium-high heat. Brown the beef in small batches and transfer to a bowl.
- Reduce heat to medium and add the remaining oil. Sauté the chopped onion for 5–7 minutes until softened.
- Return the beef to the pot and add beef broth, condensed onion soup, Worcestershire sauce, and bay leaf.
- Bring to a boil, cover, then reduce heat to a simmer. Cook for 1½ to 2 hours until the beef is fork-tender.
- Mix cornstarch with ⅓ cup cold water and gradually stir into the beef mixture to thicken the gravy.
- Taste and adjust seasoning with salt and pepper. Remove bay leaf.
- Serve hot over mashed potatoes, rice, or noodles and garnish with fresh parsley if desired.
Notes
- Serve over mashed potatoes, rice, or egg noodles for a complete meal.
- Pair with roasted vegetables or a fresh green salad for a balanced plate.
- Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
- For longer storage, freeze in a freezer-safe container for up to 2 months. Thaw overnight before reheating.