Can you feel it? The chill in the air that signals fall is on its way? The days are getting shorter and the temperatures are dropping when the sun dips below the horizon. The rustle of leaves on the breeze turn our appetites to more hearty meals. It’s time to say goodbye to the warm weather and salads, and turn our attention to those meals that will warm us from the inside out. Cue this hearty, savory beef stew!
It’s a snap to cook up this savory meal on the stove, but the recipe can easily be converted and cooked in your slow cooker so you can enjoy this hearty meal any night of the week.
Start by preparing the beef. Cut beef into 1½ inch chunks.
Heat 2 tablespoons oil in a large dutch oven over medium heart.
Add beef to the pot and cook until beef is browned.
Remove beef from the pot and keep warm.
Add another tablespoon oil and cook diced onion and mushrooms until onion and mushrooms are soft.
Scrape up browned bits in the bottom of the pot as the onions and mushrooms cook.
Transfer ingredients to a slow cooker at this point if you want to simmer this all day while you are attending to other chores. Add gravy and water and cook on low for 7-8 hours or on high for 5-6 hours.
Return beef to the pot and stir to combine all the ingredients.
In a small bowl combine soy sauce, Worcestershire sauce, red wine, garlic powder, and pepper.
Add sauce and water to the pot and stir well.
Bring the mixture to a boil.
Cover and reduce heat to low.
Simmer, covered for 1½ to 2 hours, stirring occasionally, until beef is tender and easily breaks apart with a fork.
In a small bowl combine gravy mix with 1 cup water. Stir until there are no lumps.
Add gravy, peas, and carrots to the pot and increase heat to medium high.
If cooking in your slow cooker, add gravy and vegetables, stir to combine and turn heat to high. Cover and cook for an additional 30 to 45 minutes until vegetables are heated through.
Simmer, stirring constantly until the gravy thickens.
Taste and season with salt if needed.
Serve beef tips with gravy over your favorite cooked pasta and top with a sprinkle of chopped fresh parsley.
Serve this savory stew with a side of soft fluffy dinner rolls so you can use them to mop up all the delectable gravy in your bowl! If you want to try your hand at making your own dinner rolls, give this tasty recipe for Quick & Easy Dinner Rolls a try. They are light and soft and fluffy and utterly delightful!
These beef tips are equally delicious served over your favorite pasta or on a bed of fluffy mashed potatoes. Learn How to Make the World’s Creamiest, Fluffiest Mashed Potatoes.
Oh, by the way, these beef tips make the best leftovers for lunch the next day. They are phenomenal reheated!!!!! You will be the envy of everyone at the office when you pop this in the microwave, guaranteed!
Braised Beef Tips in a Savory Mushroom Gravy
Equipment
- Dutch oven
Ingredients
- 2 lbs London broil, or beef sirloin roast cut into 1½ inch chunks
- 2 tbsp vegetable oil
- 1 onion, chopped
- 16 oz sliced mushrooms
- 2 cups water
- ¼ cup low sodium soy sauce
- ¼ cup Worcestershire sauce
- ⅓ cup red wine
- 1½ tsp garlic powder
- 1 tsp pepper
- 1 envelope brown gravy mix
- 1 cup water
- 5 oz frozen peas and carrots
- salt to taste
- 1 tbsp fresh parsley, chopped
- cooked pasta
Instructions
- Heat 2 tablespoons oil in a large dutch oven over medium heart.
- Add beef chunks to the pot and cook until beef is browned.
- Remove beef from the pot and keep warm.
- Add another tablespoon oil and cook diced onion and mushrooms until onion and mushrooms are soft. Scrape up browned bits in the bottom of the pot as the onions and mushrooms cook.
- Return beef to the pot and stir to combine all the ingredients.
- In a small bowl combine soy sauce, Worcestershire sauce, red wine, garlic powder, and pepper. Add to the pot and stir well.
- Bring the mixture to a boil.
- Cover and reduce heat to low.
- Simmer, covered for 1½ to 2 hours, stirring occasionally, until beef is tender.
- In a small bowl combine gravy mix with 1 cup water. Stir until there are no lumps.
- Add gravy to the pot and increase heat to medium high.
- Add peas and carrots. Stir to combine.
- Simmer, stirring constantly until the gravy thickens and vegetables are heated through.
- Taste and season with salt if needed.
- Serve beef tips with gravy over cooked pasta and top with a sprinkle of chopped parsley.
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