How I Make Easy Tender Smothered Beef Tips

By Sip and Feast · 120 min

Ingredients

Instructions

1. Preheat the oven to 300°F (150°C).
2. Pat the beef cubes dry, season with salt, toss in the flour and shake off the excess. Set the cubes on a parchment-lined baking sheet and save the leftover flour.
3. Heat the oil in a Dutch oven over medium-high heat. Once it shimmers, brown the beef on all sides, in batches so the pan is not crowded. Set the beef aside on a plate.
4. Add the onion and a pinch of salt to the pot. If the pot is dark, add a splash of water and scrape up the browned bits. Cook the onion until soft, add the garlic and cook until golden and fragrant, then add the tomato paste and cook for 3 to 5 minutes, adding a splash of water if it starts to burn. Add 1/4 cup of the reserved flour and cook for 1 to 2 minutes, until no white spots remain.
5. Add the beef stock, balsamic vinegar, Worcestershire sauce, brown sugar and red pepper flakes. Bring to a boil for 2 minutes, scraping the bottom of the pot to lift all the browned bits.
6. Return the beef to the pot, cover, and bake until tender, about 2 hours.
7. Once tender, taste and adjust the salt and pepper. Stir in more sugar if needed. If you are skipping the mushrooms, serve now; otherwise cover the pot and set it aside.
8. For the optional mushrooms and pearl onions, heat a large pan to slightly above medium heat with the oil and add the pearl onions. Cook for about 4 to 5 minutes until tender, then lift them out onto a plate with a slotted spoon.
9. Add the mushrooms to the same pan and cook for about 5 to 8 minutes, until they release their water and begin to brown. Add the butter and cook for about 2 to 3 minutes, until glistening.
10. Return the pearl onions to the pan and toss to coat. Turn off the heat, season with salt and pepper, and stir in the green onion.
11. Mix everything into the pot or divide it among plates, and serve.

Summarized from Sip and Feast's video. Watch it for the details.

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GarlicOnionScallionMushroomBrown sugarBeefTomato paste