This Smothered Beef Tips Recipe has beef that is cooked in a homemade gravy until it is super tender and flavorful. Serve over mashed potatoes, rice or noodles for the perfect Sunday supper that the whole family will go crazy over.
- 2 lbs boneless beef chuck
- Kosher salt
- Ground pepper
- 1/4 cup vegetable oil, divided
- 1 yellow onion, diced
- 2 stalks of celery, diced
- 1 carrot, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1/4 cup all-purpose flour
- 3 cups beef stock*
- 1 bay leaf
- 3 sprigs of thyme
- 3 stems of Italian parsley
- 1 tablespoon red wine vinegar
- 3 tablespoons minced Italian parsley
- Cut the beef chuck into small strips, about 1 to 2-inches in length and 1/4-inch thick. Season generously with salt and pepper.
- Preheat a large cast iron skillet over medium-high heat. Add 2 tablespoons of the oil and swirl to coat the skillet. Add half of the beef and cook, turning halfway through, until browned on both sides, 5-6 minutes. Use a slotted spoon to remove the beef from the skillet into a bowl, then sear the remaining half of the beef.
- Decrease the heat to medium and add the remaining 2 tablespoons of oil. Add the onion and cook until it starts to soften, then add the celery and carrot and continue to cook, stirring often, until softened, about 5 minutes. Add the garlic and cook for 30 seconds, then stir in the tomato paste.
- Add the flour and stir through, until no dry flour remains.
- Slowly start whisking in the beef stock. Bring to a boil, stirring constantly and scraping up all of the browned bits from the bottom of the skillet.
- Reduce the heat to medium-low. Return the beef to the skillet, along with any juices that have accumulated. Add the bay leaf, thyme, and stems of parsley. Put a lid on the skillet and simmer, stirring occasionally, until the sauce has thickened and the beef is tender, 2 1/4 to 2 1/2 hours. If needed, cook uncovered the last half hour to get to your desired thickness.
- Discard the bay leaf, thyme and parsley stems.
- Stir in the red wine vinegar and minced parsley. Season to taste with salt and pepper.
- Serve hot.
Very slightly adapted from Not Your Mother’s Cast Iron Skillet Cookbook
*I usually just have beef broth on hand, but did specifically buy beef stock for this recipe. You could probably still use beef broth, but I liked the extra richness the stock brings.
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.
- Calories: 478
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 35 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 94 mg
Keywords: beef tips, beef tips recipe, beef tips and gravy