Beef Tips & Gravy
Recipe GLPR210b0844f9cee7
Tender chunks of sirloin beef braised in a rich, savory sauce made with caramelized onions, garlic, and warm spices like paprika and marjoram, finished with a silky gravy. This classic American comfort dish is slow-cooked until the meat is fall-apart tender and serves beautifully over mashed potatoes, rice, or egg noodles.
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Ingredients
¼ cup Canola oil
5 Onions, roughly chopped
3 Garlic cloves, sliced thinly
1 tablespoon Dried marjoram
1½ tablespoon Tomato paste
3 tablespoon Paprika
1½ teaspoon Cayenne pepper
½ cup White wine vinegar
½ cup Red wine
6 cup Beef stock
2 Bay leaves
1 Lemon zest
3 pound Sirloin beef, cut into chunks
1 tablespoon Cornstarch
1 tablespoon Cold water
Salt and pepper to taste
Directions
Pat the beef chunks dry with paper towels and season generously with salt and pepper on all sides. Heat the canola oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.
Working in batches to avoid overcrowding, sear the beef chunks until deeply browned on all sides, about 3-4 minutes per batch. Transfer the browned beef to a plate and set aside. The beef should reach an internal temperature of 145°F for medium-rare doneness after braising.
Reduce heat to medium and add the chopped onions to the pot. Cook, stirring frequently, for about 8-10 minutes until the onions are deeply caramelized and softened.
Add the thinly sliced garlic to the pot and cook for 1-2 minutes, stirring constantly, until fragrant.
Stir in the dried marjoram, paprika, cayenne pepper, and tomato paste. Mix thoroughly and cook for 2-3 minutes, stirring often, until the spices are bloomed and fragrant.
Deglaze the pot by pouring in the white wine vinegar and red wine, scraping up any browned bits from the bottom with a wooden spoon. Let this simmer for about 2 minutes.
Return the seared beef to the pot along with the beef stock, bay leaves, and lemon zest. Stir to combine, ensuring the beef is mostly submerged. Bring the mixture to a gentle simmer.
Partially cover the pot and reduce heat to low. Simmer gently for 1.5 to 2 hours, stirring occasionally, until the beef is very tender and easily pierced with a fork.
In a small bowl, whisk together the cornstarch and cold water until smooth, creating a slurry with no lumps.
While gently stirring the braising liquid, slowly pour in the cornstarch slurry. Continue stirring for 1-2 minutes until the gravy thickens to your desired consistency.
Remove the bay leaves. Taste the dish and adjust seasoning with additional salt and pepper as needed. Serve the beef tips and gravy hot over mashed potatoes, egg noodles, or rice.
