Beef Tips & Gravy
Beef tips in a homestyle gravy
Equipment
- 3 - 3.5 lb chuck roast fat trimmed, and cut into 1/2 inch chunks
- 1 medium yellow onion diced
- 4 garlic cloves minced. Or 2 tbsp. of jarred minced garlic
- 2 tsp. kosher salt
- 2 tsp. granulated garlic
- 2 tsp. onion powder
- 1 tsp. black pepper
- 1 1/2 tsp. browning sauce
- 2 tbsp. Worcestershire sauce
- 1/3 cup sherry wine
- 1 tbsp. beef Better than Bouillion
- 2 tbsp. all-purpose flour
- 4 cups water
- 1 tsp. dried thyme
- 1 tsp. dried basil
Instructions
- In a large bowl, season chuck roast with kosher salt, black pepper, garlic powder, onion powder, browning sauce and Worcestershire sauce.
- In a large skillet or Dutch oven, heat 2 tbsp. of canola oil over medium high heat. In batches, adding more oil to each batch, sear beef pieces for 1 minutes on each side. I typically do about 2 batches. Remove beef and let rest on plate.
- Add sherry wine to skillet to deglaze. Add diced onion and sauté for 3 minutes. Add garlic and cook for additional 2 minutes. Do not burn garlic. Stir in Better than Bouillon. Once fully mixed, add flour and stir until dissolved.
- Stir or whisk in water. Add dried basil and dried thyme. Return meat to pan, and reduce heat to low and simmer for 1 hour, stirring occasionally. Gravy will gradually thicken.
- Serve with sides of choice. Rice or mashed potatoes recommended.
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