🍖🍖🍖 SMOTHERED BEEF TIPS #beef #recipe #yummy
Smothered Beef Tips
Ingredients
- 2 lb boneless beef chuck
- Kosher salt
- Ground pepper
- 1/4 cup of vegetable oil, divided
- 1 yellow onion, diced
- 2 stalks of celery, diced
- 1 diced carrot
- 4 cloves minced garlic
- 2 tablespoons tomato paste
- 1/4 cup all-purpose flour
- 3 cups of beef broth
- 1 bay leaf
- 3 sprigs of thyme
- 3 stalks of Italian parsley
- 1 tablespoon red wine vinegar
- 3 tablespoons minced Italian parsley
Instructions
- Cut the beef mandrel into small strips, about 1 to 2 inches long and 1/4 inch thick. Season generously with salt and pepper.
- Preheat a large cast ir0n skillet 0ver medium-high heat. Add 2 tablespoons of oil and shake to coat the pan. Add half of the beef and cook, turning halfway through, until both sides are golden brown, for 5-6 minutes. Use a drip spoon to remove the beef from the pan in a bowl, then sear the remaining half of the beef.
- Reduce the heat to medium and add the remaining 2 tablespoons of oil. Add onion and cook until softened, then add celery and carrot and cook, stirring often, until tender, about 5 minutes. Add the garlic and cook for 30 seconds, then stir in the tomato paste.
- Add the flour and stir until no more dry flour is left.
- Start slowly whisking the beef broth. Bring to a boil, stirring constantly and scraping all the golden pieces from the bottom of the pan.
- Reduce the heat to medium-low. Return the beef to the pan with any accumulated juice. Add the bay leaf, thyme and parsley stems. Put a lid on the pan and simmer, stirring occasionally, until the sauce thickens and the beef is tender, 2 1/4 to 2 1/2 hours. If necessary, cook uncovered the last half hour to obtain the desired thickness.
- Discard the bay leaf, thyme and parsley stems.
- Stir in red wine vinegar and chopped parsley. Season to taste with salt and pepper.
- Serve hot.
