Ingredients:
2 pounds beef tips or stew meat, cut into bite-sized pieces
1 tablespoon vegetable oil
Salt and pepper, to taste
1 medium onion, diced
2 cloves garlic, minced
8 ounces mushrooms, sliced
3 tablespoons all-purpose flour
2 cups beef broth
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme or rosemary (optional)
Fresh parsley, chopped (for garnish)
Instructions:
Step 1: Brown the Beef
In a large skillet or Dutch oven, heat 1 tablespoon of vegetable oil over medium-high heat.
Season the beef tips with salt and pepper.
Add the beef to the skillet and sear until browned on all sides. You may need to work in batches to avoid overcrowding the pan. Once browned, remove the beef and set it aside.
Step 2: Sauté the Vegetables
In the same skillet, add the diced onion and sauté until translucent.
Add the minced garlic and sliced mushrooms. Cook until the mushrooms are soft and browned.
Step 3: Make the Gravy
Sprinkle 3 tablespoons of flour over the mushrooms and onions. Stir and cook for a minute to cook off the raw flour taste.
Gradually add 2 cups of beef broth, stirring constantly to avoid lumps.
Bring the mixture to a simmer, then add the Worcestershire sauce and dried thyme or rosemary, if using.
Step 4: Cook the Beef
Return the browned beef tips to the skillet.
Reduce the heat to low, cover, and simmer for about 1-1.5 hours, or until the beef is tender and the gravy has thickened to your liking.
Step 5: Serve
Season with additional salt and pepper to taste.
Garnish with chopped fresh parsley before serving.
Serving Suggestions:
Serve the Beef Tips with Mushroom Gravy over a bed of white rice, egg noodles, or mashed potatoes. Pair it with a side of steamed vegetables or a green salad for a complete meal.