How I Make Easy Tender Smothered Beef Tips

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth reduces calories and is suitable for vegetarians.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake.

flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Cornstarch can thicken without gluten.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is often less expensive than olive oil.

Cut the 3 lb chuck roast into relatively small cubes, removing excess fat.

Season the beef cubes with about 1 tsp kosher salt and black pepper, ensuring even coverage.

Toss the beef in flour, saving some for later to thicken the sauce.

Heat a 5.5 quart Dutch oven or a 14-inch pan over medium heat and add enough vegetable oil to cover the bottom.

Once the oil is hot, add the beef cubes in batches, searing until browned on all sides, about 5-6 minutes per batch.

Remove the beef from the pan and set aside, saving the juices.

In the same pan, add 1 large diced onion and sauté until softened, about 7-10 minutes, adding a little salt to help release the water.

Add the 8 minced cloves of garlic and sauté until fragrant, about 1 minute.

Stir in the 1 lb sliced mushrooms and continue to cook until softened, about 5 minutes.

Add the 3 tbsp tomato paste, 1 tbsp brown sugar, 1 tbsp Worcestershire sauce, and 2 tbsp balsamic vinegar to the pan, stirring to combine.

Pour in the 3 cups of low sodium beef stock, scraping the bottom to deglaze the pan and incorporate all the flavors.

Return the seared beef to the pot, along with any reserved juices, and bring to a simmer.

Cover the pot and transfer it to a preheated oven at 300°F, cooking for about 1-1.5 hours until the beef is tender.

Remove the pot from the oven and adjust seasoning with salt and pepper as needed before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens