RECIPE: Beef Tips With Gravy and Mashed Potatoes

Beef Tips With Gravy Recipe

2 pounds stew meat, cubed into bite sized pieces

1/2 stick of butter

1 large onion, chopped

1 tablespoon minced garlic, more or less to taste

8oz. container of sliced mushrooms

1 red bell pepper, chopped

1 green bell pepper, chopped

1/2 cup flour

4 tablespoons vegetable oil, or more

32oz. container of beef broth (4 cups)

4 dashes of Worcestershire sauce

1 tablespoon ketchup

dash of thyme, parsley and paprika (or Montreal steak seasoning)

1 packet of brown gravy mix, optional

1. Melt butter in a large, deep skillet over medium heat, add onions, garlic, mushrooms and peppers. Sauté for about 10 minutes, stirring occasionally Remove from pan to a bowl and set aside.
2. Dredge the cubed meat in flour/salt/pepper/garlic powder mixture. Make sure to coat well. I use a bowl and toss it all together.
3. Add oil to the skillet. Once the oil is hot, add the beef cubes and brown the coated meat all over, about 3-5 minutes. You just want a nice sear on the meat.
4. Once the meat is seared, add the broth, Worcestershire, ketchup and seasonings to your taste. Stir to combine. The gravy will thicken as it heats up. Cover and simmer for 30 minutes or so. (Note: the longer you simmer, the more tender the meat will be.) Stir occasionally, scrapping up any brown bits.
5. Add the mushroom and veggies back to the skillet with the beef and gray. Simmer another 10 minutes. If too thick, add more broth or water. If the gravy is too thin, add a cornstarch/water slurry to thicken it up. Season to taste with salt and pepper or any spices you desire.
6. Serve over prepared mashed potatoes and a side of toasted garlic bread.

Enjoy!

 

 

Step 1:

Get your Veggies ready. I like to cut them all up and put in a bowl.

 

 

Step 2:

Cut your stew meat into smaller bite size pieces. I also put the meat chunks in a bowl, which makes it easier when you have to dredge them in the next step.

 

Step 3:

Some of the other ingredients. I sometimes cheat and use a packet of brown gravy mix to make the gravy tastier. It’s just a personal preference. You can doctor up the seasonings to your own liking.

The Meat is ready to be dredged. I use 1/2 cup of flour, some salt and pepper and I add garlic powder to the meat. Toss well to coat all the beef chunks.

 

Step 4:

For the mashed potatoes, you can make the mashed potatoes the regular way; wash, peel, cut up, boil and then mash … or you can cheat and use the pre-made mashed potatoes. Both work just fine!

 

Step 5:

Here comes the butter! Time to sauté the veggies. It takes about 10 minutes or so. Make sure to stir occasionally while cooking.

 

Step 6:

After your vegetables are tender and ready, place them back into the bowl and set aside. Add the oil to the pan and start to brown your meat. This doesn’t take too long, you just want to sear it, about 3 to 5 minutes. Keep stirring.

Then you will add the brown gravy mix (if using), the broth, Worcestershire, ketchup and season to taste with salt and pepper and seasons of your choice. I sometimes use a dash of Montreal steak seasoning.

 

Step 7:

I LOVE GARLIC BREAD! While I was waitressing at a diner, I learned how to cheat and make a fast and fabulous garlic bread! I use hot dog buns and split them in half. Then take about 4 to 5 tablespoons of butter and place in a coffee mug. I add a dash or so of garlic powder to the butter. Nuke it in the microwave for about 30 seconds. Then pour it over the buns evenly, sprinkle with more garlic powder and top it off with some dried parsley flakes. You can use a toaster oven or a regular oven and toast the buns until golden brown. Keep an eye on them! I’ve burned some in the past, it’s easy to do!

This is a simple way to have garlic bread. You can practically use any kind of bread of your choice!

 

Step 8:

I chose the quick way for the mashed potatoes. Time to complete the meal!

Place the mashed potatoes in a serving bowl.

 

Step 9:

Top the mashed potatoes with the beef tips and gravy and serve with a side of garlic bread to sop up the delicious gravy!

Enjoy!

 

SUGGESTIONS:

Condition your wood cutting boards with Boos Block Mystery Oil shown here with just a few of my cutting boards. Note that I use specific cutting boards for various types of foods so my meat is cut on a specific cutting board, vegetables on another, etc. I can tell at a glance which cutting board to use by the handle.

 

 

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