Beef Tips with Mushroom Gravy

• 2 lbs (900 g) beef tips or stew meat, cut into bite-sized pieces
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1/4 cup (30 g) all-purpose flour
• 2 cups (480 ml) beef broth
• 1/2 cup (120 ml) red wine (optional, for added depth)
• 1 tsp Worcestershire sauce
• 1/2 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Mushroom Gravy

• 2 tbsp unsalted butter
• 8 oz (225 g) mushrooms, sliced
• 1/4 cup (60 ml) heavy cream (optional, for creamier gravy)

Step 1: Brown the Beef

1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the beef tips in a single layer and cook until browned on all sides. Remove the beef from the skillet and set aside.

Step 2: Sauté the Onions and Garlic

2. In the same skillet, reduce the heat to medium. Add the chopped onion and sauté for 2-3 minutes until softened. Stir in the minced garlic and cook for an additional minute.

Step 3: Make the Gravy Base

3. Sprinkle the flour over the onions and garlic, stirring to combine. Cook for 1 minute to eliminate the raw flour taste.
4. Gradually whisk in the beef broth and red wine (if using), ensuring there are no lumps. Bring the mixture to a simmer.

Step 4: Simmer the Beef

5. Add the browned beef tips back to the skillet. Stir in the Worcestershire sauce, dried thyme, salt, and black pepper. Reduce the heat to low, cover, and simmer for 1-1.5 hours, or until the beef is tender. Stir occasionally to prevent sticking.

Step 5: Prepare the Mushrooms

6. In a separate skillet, melt the butter over medium heat. Add the sliced mushrooms and sauté for 5-7 minutes until golden and tender.

Step 6: Combine and Finish

7. Stir the sautéed mushrooms into the beef mixture. If you prefer a creamier gravy, stir in the heavy cream. Simmer for an additional 5 minutes to blend the flavors.

• 2 lbs (900 g) beef tips or stew meat, cut into bite-sized pieces
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1/4 cup (30 g) all-purpose flour
• 2 cups (480 ml) beef broth
• 1/2 cup (120 ml) red wine (optional, for added depth)
• 1 tsp Worcestershire sauce
• 1/2 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Mushroom Gravy

• 2 tbsp unsalted butter
• 8 oz (225 g) mushrooms, sliced
• 1/4 cup (60 ml) heavy cream (optional, for creamier gravy)

Step 1: Brown the Beef

1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the beef tips in a single layer and cook until browned on all sides. Remove the beef from the skillet and set aside.

Step 2: Sauté the Onions and Garlic

2. In the same skillet, reduce the heat to medium. Add the chopped onion and sauté for 2-3 minutes until softened. Stir in the minced garlic and cook for an additional minute.

Step 3: Make the Gravy Base

3. Sprinkle the flour over the onions and garlic, stirring to combine. Cook for 1 minute to eliminate the raw flour taste.
4. Gradually whisk in the beef broth and red wine (if using), ensuring there are no lumps. Bring the mixture to a simmer.

Step 4: Simmer the Beef

5. Add the browned beef tips back to the skillet. Stir in the Worcestershire sauce, dried thyme, salt, and black pepper. Reduce the heat to low, cover, and simmer for 1-1.5 hours, or until the beef is tender. Stir occasionally to prevent sticking.

Step 5: Prepare the Mushrooms

6. In a separate skillet, melt the butter over medium heat. Add the sliced mushrooms and sauté for 5-7 minutes until golden and tender.

Step 6: Combine and Finish

7. Stir the sautéed mushrooms into the beef mixture. If you prefer a creamier gravy, stir in the heavy cream. Simmer for an additional 5 minutes to blend the flavors.