Braised Beef Tips in a Savory Mushroom Gravy
Tender chunks of beef in a rich, savory mushroom gravy will warm you from the inside out.
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.