Smothered Beef Tips - Sweet and Tangy
User Reviews
4.9
33 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
2 hrs 10 mins
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Total Time
2 hrs 55 mins
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Servings
6
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Calories
826 kcal
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Course
Main Course
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Cuisine
American
Smothered Beef Tips - Sweet and Tangy
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Easy and delicious Smothered Beef Tips are braised until tender in a tangy, sweet gravy and topped with mushrooms and onions. Perfect with a side of mashed potatoes!
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Ingredients
- 2 1/2 pounds (1.4kg) chuck roast cut into 1" cubes
- 1 tablespoon Diamond Crystal kosher salt or 1 1/2 teaspoons fine sea salt
- 1/2 cup (65g) all-purpose flour
- 2 tablespoons (30ml) neutral oil
- 1 medium onion finely diced
- 8 cloves garlic minced
- 3 tablespoons (45g) tomato paste
- 3 cups (720ml) low-sodium beef stock
- 1 teaspoon crushed hot red pepper flakes optional
- 1 tablespoon (15ml) Worcestershire sauce
- 2 tablespoons (30ml) balsamic vinegar
- 1 tablespoon (13g) brown sugar
- salt and pepper to taste
For the mushrooms and pearl onions (optional)
- 2 tablespoons (30ml) neutral oil
- 3 tablespoons (42g) unsalted butter
- 20 pearl onions
- 1 pound (454g) cremini mushrooms sliced
- 3 large green onions minced, for garnish
Instructions
- Preheat oven to 300°F and set the racks apart so that a covered Dutch oven can fit.
- Dry off the beef cubes paper towels and season with salt. Toss the cubes into the flour then shake off the excess. Place the cubes on a parchment paper lined baking sheet. Save the remaining flour for later.
- Heat a Dutch oven to medium-high heat with the oil. Once shimmering add the beef cubes and brown on all sides. Work in batches to not crowd the pan. Place the cooked beef cubes on a plate and set aside.
- Add the onion to the pot along with a pinch of salt. If the pot is dark, add a splash of water and use a wooden spoon to scrape the pot and dislodge the brown bits. Cook the onion until soft then add the garlic and cook until golden and fragrant. Add the tomato paste and cook for 3-5 minutes. Add a splash of water if the paste starts to burn. Add a 1/4 cup of the remaining flour and cook until no white spots appear (1-2 minutes).
- Add the beef stock, balsamic vinegar, Worcestershire sauce, brown sugar, and hot red pepper flakes and bring to a boil for 2 minutes. With a wooden spoon scrape the bottom of the pot to remove all the brown bits.
- Return the beef cubes to the pot and cover. Place the pot into the oven and cook until tender (about 2 hours).
- Once the beef is tender, test for seasoning and adjust salt and pepper to taste. If more sugar is needed, mix it in now. If skipping the mushrooms, serve now, otherwise cover the pot and set aside.
For the mushrooms and pearl onions (optional)
- Heat a large pan to a touch higher than medium heat. Add the oil along with the pearl onions. Cook the onions until tender (about 4-5 minutes) then remove with a slotted spoon to a plate.
- Add the mushrooms to the same pan and cook until they release their water and start to brown (about 5-8 minutes). Once they begin to brown add the butter and cook until they are glistening (about 2-3 minutes). Return the pearl onions back to the pan and toss/mix to coat. Turn off the heat and eason with salt and pepper and add the green onion.
- You can mix all the mushrooms and pearl onions into the pot before serving or divide them onto plates so that each person gets a few pearl onions and mushrooms. Serve with mashed potatoes or crusty bread. See notes below about serving the next day which is preferred.
Notes
- Chuck roast is preferred but you can also use "stew beef" which is often a combination of ends from different cuts.
- If possible, it's best to let the pot cool and then refrigerate overnight. The flavors will be much more concentrated and the taste will be that much better. To reheat the next day, simply simmer on the stovetop at medium to medium-low heat until hot. If the sauce is too thick, just add a bit of water to loosen it up.
- Leftovers can be saved for up to 3 days in the fridge and can be reheated on the stovetop or in the microwave.
Nutrition Information
Show Details
Calories
826kcal
(41%)
Carbohydrates
15.4g
(5%)
Protein
48.3g
(97%)
Fat
62.3g
(96%)
Saturated Fat
24.3g
(122%)
Cholesterol
190mg
(63%)
Sodium
1160mg
(48%)
Potassium
783mg
(22%)
Fiber
1.1g
(4%)
Sugar
7.4g
(15%)
Calcium
32mg
(3%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 826 kcal
% Daily Value*
| Calories | 826kcal | 41% |
| Carbohydrates | 15.4g | 5% |
| Protein | 48.3g | 97% |
| Fat | 62.3g | 96% |
| Saturated Fat | 24.3g | 122% |
| Cholesterol | 190mg | 63% |
| Sodium | 1160mg | 48% |
| Potassium | 783mg | 17% |
| Fiber | 1.1g | 4% |
| Sugar | 7.4g | 15% |
| Calcium | 32mg | 3% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
33 reviews
Excellent
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