Need a Flavorful Meal Idea? Check Out This Beef Tips and Gravy Recipe!

Recipe: Beef Tips and Gravy Recipe
INGREDIENTS:
Two pounds of cubed beef stew meat is ideal.
Four tablespoons, divided, canola oil
One chopped onion
Two cups of baby Bella cleaned and sliced mushrooms
four minced garlic cloves
Partition 4 cups of low-sodium beef broth.
Twice as much Worcestershire sauce
One spoonful of soy sauce
Half a teaspoon of rosemary, dried
Half a teaspoon of thyme, dried
To taste, add salt and pepper.

1/4 cup all-purpose flour for the gravy
1/4 cup of butter
Add two cups of beef broth if necessary.
To taste, add salt and pepper.
Instruction
Place dutch oven over medium heat and add 2 tablespoons oil, heat until shimmering.
Season the beef cubes with salt and pepper and add to the hot oil, sear on all sides, do not stir the meat, except when turning the beef to cook evenly.
Once browned, remove the beef to a plate and cover with foil.
Pour 1/4 cup of the beef broth into the pot and scrape the bottom of the pot well with a wooden spoon to remove any burnt bits of beef. Pour the liquid into a cup and set aside.
Return the Dutch Oven to medium heat and add the remaining 2 tablespoons of oil to the pot and heat until shimmering, then add the diced onion. Cook until the onion softens and begins to brown slightly, at which point add the chopped mushrooms. Simmer until the mushrooms are tender, about 10 minutes.
Add the chopped garlic, dried thyme and rosemary and cook for 1 minute more.
Add the deglazing liquid from the pot and stir to combine.
Add back the browned beef, Worcestershire sauce, soy sauce, and remaining 3 3/4 cups of stock. Cover the pot and bring to a boil.
Reduce the heat to low and cook for 60-90 minutes or until the beef is tender, the longer you cook it the more tender the beef will be.
Prepare the sauce:
Once done, remove everything from the pot and pour the liquid through a sieve into a bowl and the beef and vegetables into another bowl, cover to keep warm.
Over medium-low heat, add the butter to the Dutch Oven and melt. Sprinkle the flour over the melted butter and beat continuously for 4 minutes.
Slowly and gradually add 2 cups of the strained liquid to the flour mixture, stirring constantly. If the sauce needs more liquid, use 2 cups of liquid beef broth as needed. Continue whisking while the liquid is added.
Cook the sauce over medium-low heat until it begins to thicken, then season with salt and pepper to taste.
Return the beef and mushroom mixture to the pot and combine with the sauce.
Serving:
Serve the beef tips and sauce with mashed potatoes or egg noodles.

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