Prep Time::20 mins
Cook Time:: 2 hrs
Total Time:: 2 hrs 20 mins
Servings::8
Ingredients
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3 pounds beef tips (see Note:)
1 1/2 teaspoons salt, or to taste
1 teaspoon freshly ground black pepper, or to taste
2 tablespoons vegetable oil
1 large onion, diced
12 ounces mushrooms, cleaned and quartered
4 cloves garlic, roughly chopped
1 teaspoon dried thyme
1 cup red wine
1 cup beef broth
1 tablespoon Worcestershire sauce
1/4 cup all-purpose flour
Directions
Preheat the oven to 325 degrees F (165 degrees C). Season beef tips with salt and black pepper.
Heat a Dutch oven over medium-high heat, then add oil. Add seasoned beef tips and brown on all sides, 3 to 5 minutes. Remove beef tips to a plate and keep warm.
Reduce heat to medium; add onions and mushrooms. Cook, stirring continuously, until vegetables are softened, 2 to 3 minutes. Stir in garlic and thyme.
Pour in wine, and stir, scraping up any browned bits from the bottom of the pan. Bring to a boil and add beef broth and Worcestershire sauce. Adjust seasoning, if necessary, and add meat and any accumulated juices to the pot.
Bake, covered, in the preheated oven until meat is fork tender, 1 1/2 to 2 hours. Using a slotted spoon, remove meat and mushrooms from braising liquid.
Place flour in a small bowl and add about 1/2 cup of water. Whisk briskly until there are no lumps. Whisk about 1/2 cup of braising liquid into the flour mixture.
Whisk flour mixture into the braising liquid in the pan. Place pot over medium heat, stirring briskly, until mixture comes to a boil. Continue to whisk until bubbles collapse and look like bullseyes, about 3 minutes. Add beef and mushrooms back to the liquid and serve.
Cook’s Note
Ask your butcher which cut of meat is used for the tips. Some parts of the country use chuck, some use part of the round, and some use tri tip or sirloin cuts. Check tri-tip or sirloin beef tips for tenderness after 1 hour, or at the 90-minute mark. Beef tips from the chuck or arm will need a longer braise time. Small pieces of meat will cook more quickly, so consider cutting pieces larger than 1 1/2-inch into smaller pieces.