Tender Juicy Beef Tips
This dish requires time from start to finish. It is also a great reheat for another meal.
Ingredients:
2 pounds beef stew meat cut into 1-inch cubes2 teaspoons light brown sugar
2 teaspoons kosher salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
2 tablespoons all-purpose flour
2 tablespoons olive oil
1 large yellow onion diced
4 cloves garlic minced
2 ¾ cups low-sodium beef broth divided
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon red wine vinegar
2 teaspoons dried thyme
Directions:
Heat the olive oil in a 6-quart Dutch oven over medium heat. Add the beef in a single layer without crowding the pan, working in two batches if needed. Sear 2 to 3 minutes per side, until deeply browned. Transfer the beef to a plate and set aside.
Add the diced onion to the oil and drippings in the pot along with 1 tablespoon of the beef broth. Cook 5 to 6 minutes, until the onions are soft and translucent, scraping up the browned bits from the bottom of the pot. Stir in the garlic and cook 1 minute, until fragrant.
Return the beef and any accumulated juices to the pot. Pour in the remaining beef broth, then add the Worcestershire sauce, soy sauce, red wine vinegar, and thyme. Stir to combine.
Bring the liquid to a simmer, cover tightly, and reduce the heat to low. Simmer gently about 2 hours, until the beef is fork tender and the gravy has thickened. Stir every 30 minutes so the bottom does not scorch, and add more beef broth if the liquid reduces too far. Taste and adjust salt before serving.
Pat the beef dry with paper towels. In a large bowl, toss the beef with the brown sugar, salt, black pepper, garlic powder, onion powder, and flour until every piece is lightly coated.
Heat the olive oil in a 6-quart Dutch oven over medium heat. Add the beef in a single layer without crowding the pan, working in two batches if needed. Sear 2 to 3 minutes per side, until deeply browned. Transfer the beef to a plate and set aside.
Add the diced onion to the oil and drippings in the pot along with 1 tablespoon of the beef broth. Cook 5 to 6 minutes, until the onions are soft and translucent, scraping up the browned bits from the bottom of the pot. Stir in the garlic and cook 1 minute, until fragrant.
Return the beef and any accumulated juices to the pot. Pour in the remaining beef broth, then add the Worcestershire sauce, soy sauce, red wine vinegar, and thyme. Stir to combine.
Bring the liquid to a simmer, cover tightly, and reduce the heat to low. Simmer gently about 2 hours, until the beef is fork tender and the gravy has thickened. Stir every 30 minutes so the bottom does not scorch, and add more beef broth if the liquid reduces too far. Taste and adjust salt before serving.
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