Tender Juicy Beef Tips

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 cubes
2 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:

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.

Beef Stroganoff

There probably isn’t an easier beef stroganoff recipe in the world – at least not one that will turn out this amazing. The meat is so tender it almost melts in your mouth.

Ingredients:

3 pounds stew beef
1/2 cup all-purpose flour
3 tablespoons olive oil
3 tablespoons unsalted butter
1 large onion, chopped
1 1/2 pound cremini mushrooms, sliced
4 cloves garlic, minced
1 1/2 cup beef stock
1/2 cup port wine (I used a tawny port)
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
2 tablespoon fresh thyme leaves, chopped (or 2 teaspoons dried)
1 tablespoon paprika
Kosher salt
Fresh cracked black pepper
4 ounces low fat cream cheese, cut into chunks
1 cup low fat sour cream
1/2 cup fresh parsley leaves, chopped
Cooked egg noodles

Directions:

Toss beef in a large bowl, with salt, pepper and flour until well coated.

Heat vegetable oil in skillet over medium-high heat, add the meat to brown in batches. Transfer to 6 slow cooker, along with any flour that remains in the bowl.

Deglaze skillet with the beef stock and port, making sure to scrape up all of the browned bits of meat from the bottom of the skillet. Next add the Dijon mustard and Worcestershire. Pour into the slow cooker.

In same skillet add butter, sauté onions, mushrooms, and garlic until softened. Place in the slow cooker.

Add the thyme, paprika, and salt and pepper to the slow cooker. Stir, cover and cook on low for 6 to 8 hours, or high 4 to 5 hours.

When there is 20 minutes left on the cooking time, add the cream cheese and replace the lid to allow it to melt.

Stir cream cheese into the sauce and then the sour cream and parsley. Replace lid and cook on low for a few more minutes until heated through.

Serve over cooked egg noodles.