Old Fashioned Browned Flour Gravy With Beef and Potatoes Ragout
Beef Tips and gravy are the ultimate comfort food with tender chunks of beef in a rich brown gravy.
Serve these beef tips over mashed potatoes or even rice or pasta for the perfect meal!
Why Nosotros Dear this Recipe
At that place are then many reasons to love this recipe. It'south an inexpensive mode to feed your family unit, it's easy to prepare, and is hearty and delicious. This recipe is certain to get a family favorite in no time!
The meat is extra tender and the gravy is so rich and flavorful.
With endless additions and ways to serve this recipe, it is too piece of cake to stretch! Toss in leftover veggies and serve with leftover rice, potatoes, or pasta noodles and a side of garlic staff of life for an like shooting fish in a barrel repast!
Ingredients/Variations
Beef TIPS
Beefiness tips are usually the tender parts of the tenderloin pinnacle. Or they tin be sirloin tips that come from larger roasts often sold as 'stew meat' or, in this case, the more appetizing-sounding 'beef tips.'
GRAVY
This gravy is fabricated past thickening a beef broth and onion soup mixture with a cornstarch mixture. You tin as well thicken this gravy using a flour-based roux also.
How to Cook Beef Tips
These are so easy to melt, and cleanup is a breeze too, with just 1 pot!
- Brownish beef with oil and add onions.
- Add remaining ingredients and simmer until beef is tender.
- Thicken gravy with cornstarch, add together salt and pepper to gustation.
Serve atop a bed of mashed potatoes, with rice or over egg noodles. Perfection!
Great Sides
In that location are then many succulent sides to pair with beefiness, simply these are some favorites!
- Starch: Roasted sweet potatoes, egg noodles, or even rice are always perfect with beefiness.
- Veggies: Serve with a side of sauteed brussels sprouts, or glazed carrots. They are always a hit!
- Salads: An piece of cake kale salad or go for a simple wedge salad is the perfect fresh pairing!
Leftovers
Beef tips with gravy make for great leftovers!
- Keep refrigerated in an closed container until ready to reheat.
- Reheat in the microwave or on the stovetop and refresh the flavor with a dash of salt and pepper.
Beef tips with gravy are also great to freeze in zippered numberless, be certain to label with the date on them. They should keep for about two months.
Delicious Beef Recipes
- Mushroom Salisbury Steak
- Beef Rouladen – hearty & delicious
- Easy Beef Stroganoff
- Beefiness Stew – comfort food heaven
- Piece of cake Mongolian Beef – a have-out favorite
- Perfect Pot Roast
- Crock Pot Cube Steak & Gravy – set it & forget information technology
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Beefiness Tips & Gravy
Prep Time 10 minutes
Melt Time 1 hr 45 minutes
Full Time 1 hour 55 minutes
Servings 4 servings
Tender chunks of beef in a rich brown gravy. This repast is perfect over mashed potatoes.
- ii tablespoons olive oil
- 1 onion chopped
- 2 pounds cubed chuck or stew meat
- 10 ½ ounces beefiness broth
- 10 ½ ounces French onion soup condensed
- 1 tablespoon Worcestershire sauce
- ane bay leaf
- salt & pepper to gustatory modality
To Thicken Gravy:
- iii tablespoons cornstarch
- one/iii cup water
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In a large pot or dutch oven, heat ane tablespoon olive oil over medium-loftier heat. Season beefiness with salt and pepper and brown in small batches. Remove beef from the pot and set bated.
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Turn heat down to medium, add remaining oil and onion. Cook until softened, about ten minutes.
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Add beef, broth, soup, Worcestershire sauce and bay leafage to the pot. Bring to a boil, encompass and reduce heat to simmer i 1/two to 2 hours or until beef is fork tender.
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To thicken gravy, combine cornstarch with one/3 cup cold water. Pour into the beef a footling at a time while stirring until information technology reaches desired consistency.
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Gustation and season with salt and pepper. Discard bay leafage and serve over mashed potatoes.
The onion soup in this recipe is a canned condensed soup institute in the soup aisle at your local grocery store.
Serve over mashed potatoes, rice, or pasta noodles.
Serving: 4 g , Calories: 448 , Carbohydrates: 12 1000 , Poly peptide: 53 m , Fat: 19 m , Saturated Fatty: 5 thousand , Cholesterol: 144 mg , Sodium: 692 mg , Potassium: 1327 mg , Fiber: i g , Sugar: 4 chiliad , Vitamin C: three mg , Calcium: 66 mg , Iron: v mg
(Nutrition data provided is an estimate and volition vary based on cooking methods and brands of ingredients used.)
Course Dinner
Cuisine American
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