Beef Tips and Gravy: Tender and Old Fashioned

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 1 tbsp olive oil
• 1 tsp sea salt
• 1/2 tsp cracked black pepper
• 1 tbsp garlic powder
• 1 medium yellow onion, diced
• 8 oz cremini mushrooms, sliced
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 2 cups low-sodium beef broth
• 1 cup dry red wine
• 1 sprig fresh thyme
• 2 tbsp cornstarch
• 2 tbsp cold water

Instructions

1. 1

   Prepare and season the beef: Pat the beef cubes completely dry with paper towels. Season generously with sea salt, cracked black pepper, and garlic powder.

2. 2

   Sear the beef: Heat olive oil in a Dutch oven over medium-high heat until shimmering. Sear the beef in batches until a deep mahogany crust forms on all sides. Remove beef and set aside.

3. 3

   Sauté aromatics: Lower heat to medium. In the remaining beef fat, sauté the diced onions and sliced mushrooms until onions are translucent and mushrooms have browned.

4. 4

   Cook garlic and tomato paste: Stir in the minced garlic and tomato paste, cooking for 2 minutes until the paste turns brick-red and smells nutty.

5. 5

   Deglaze and combine: Deglaze the pot by pouring in the beef broth and red wine, scraping the bottom to release the fond. Return the seared beef and juices to the pot and add the thyme sprig.

6. 6

   Slow simmer: Cover with a tight lid and simmer on low for 1.5 to 2 hours (or in a 325°F oven) until the beef is fork-tender.

7. 7

   Thicken the gravy: Remove the thyme sprig. Stir in the cornstarch slurry (cornstarch mixed with cold water) while the liquid is simmering. Whisk gently for 2-3 minutes until the gravy is glossy and thick.