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Beef Tips and Gravy
Beef Tips and Gravy have tender chunks of beef smothered in a rich beefy gravy, then served over mashed potatoes. It’s the ultimate comfort food meal.
Ingredients
4-pound boneless chuck roast
1 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
8 tablespoons butter, divided
4 tablespoons olive oil, divided
2 cups yellow onion, diced
1 tablespoon fresh garlic, minced
1/2 cup red wine
1 quart low sodium beef stock or broth
1 tablespoon Worcestershire sauce
6 large fresh thyme sprigs
6 large parsley stems with leaves
3 bay leaves
1 teaspoon gravy browning and seasoning sauce (such as Kitchen Bouquet or Gravy Master)
If serving with Mashed Potatoes:
3 Russet potatoes, milk, butter, and seasonings
Instructions
- Preheat oven to 325 degrees F.
- Cut chuck into 2-inch sized pieces.
- In a large bowl, mix the flour, salt, and pepper.
- Toss the beef pieces in the flour mixture, shaking off excess but do not discard the excess flour.
- In a large Dutch oven that has an oven proof lid, melt two tablespoons of butter and two tablespoons of oil over medium high heat. Once the butter melts, start adding beef pieces but make sure they don’t touch each other. You will sear in three or four batches.
- Sear on all sides then remove to a platter. Add another tablespoon of butter and oil and sear another batch. Add another tablespoon of butter and the remaining oil and sear the remainder of the beef and remove with the rest of the beef. You will have four tablespoons of butter left that will be used later in the recipe.
- Lower the heat to medium and add the onions and cook for three minutes. Add garlic and cook for one minute.
- Add wine to deglaze and cook for two minutes.
- Add the beef back in along with any juices from the platter along with the beef broth and Worcestershire sauce. Raise heat to bring the mixture to a boil.
- Using butchers’ twine, tie the thyme, parsley and bay leaves together and place on top of the beef.
- Set a lid on and place in the oven for two hours. Start checking for doneness at the two-hour mark. Ours took exactly two hours but ovens vary, and the quality of the beef may vary.
- While the beef is in the oven, prepare the mashed potatoes in a medium pot. Mash and place in a serving bowl that you can microwave once ready to serve.
- Use the same pan as you cooked the mashed potatoes and clean to use to make the roux.
- Add the remaining butter and melt over low heat then add the flour from earlier and whisk to make a roux. Cook this on low for about four minutes then remove from the heat.
- Once the beef is tender, reheat the roux and strain the liquid from the pot into the roux and whisk vigorously to make the gravy over medium heat. Thin down with a little water or stock if it is too thick. Add gravy color, taste for seasoning then pour the gravy back over the beef pieces.
- To serve, portion heated mashed potatoes into serving plates or bowl and ladle beef and gravy over each portion.
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