Beef Tips and Mushrooms

• Prep Time: 15 minutes

• Cook Time: 1 hour 15 minutes

• Total Time: 1 hour 30 minutes

• Servings: 4-6 servings

• Recipe Intensity: Medium

Intensity Breakdown:

• Skill Level: Intermediate. The recipe involves a few key techniques: browning meat for a deep flavor base, creating a roux to thicken the sauce, and managing a gentle simmer to ensure the beef becomes tender without becoming tough.

• Time Commitment: Moderate. The active cooking time is around 30 minutes, followed by a hands-off simmering period of 45-50 minutes.

• Flavor Profile: Rich, savory, and earthy with a creamy, umami-packed finish.

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Ingredients

• 2 lbs beef stew meat (or sirloin steak, cut into 1-inch cubes)

• 1 tsp salt

• ½ tsp black pepper

• 3 tbsp olive oil, divided

• 1 large yellow onion, finely chopped

• 16 oz cremini or white button mushrooms, sliced

• 4 cloves garlic, minced

• 3 tbsp unsalted butter

• ¼ cup all-purpose flour

• 2 cups beef broth, preferably low-sodium

• 1 cup dry red wine (such as Merlot or Cabernet Sauvignon)

• 1 tbsp Worcestershire sauce

• 1 tsp dried thyme (or 1 tbsp fresh thyme leaves)

• 2 bay leaves

• ½ cup heavy cream or half-and-half

• 2 tbsp fresh parsley, chopped (for garnish)

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Instructions

Step 1: Prep and Season the Beef

Pat the beef cubes completely dry with paper towels. This is a crucial step for achieving a good sear. Season generously with salt and pepper.

Step 2: Sear the Beef

Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed skillet over medium-high heat. Working in a single layer (you may need to do this in two batches to avoid crowding the pan), add the beef cubes. Sear for 3-4 minutes per side, until a deep, dark brown crust forms. Do not move the meat around too much; let it sit to develop that crust. Using a slotted spoon, transfer the seared beef to a plate and set aside.

Step 3: Sauté the Aromatics and Mushrooms

Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the pot. Add the chopped onion and cook for 4-5 minutes, until softened. Add the sliced mushrooms and cook for another 6-8 minutes, stirring occasionally, until they have released their liquid and begun to brown. Add the minced garlic and cook for one minute more, until fragrant.

Step 4: Create the Roux

Push the vegetables to the sides of the pot and melt the butter in the center. Sprinkle the flour over the melted butter and whisk continuously for 1-2 minutes, creating a roux. This will cook the raw flour taste out and serve as the thickener for your gravy. The mixture should be light golden brown.

Step 5: Deglaze and Build the Gravy

Slowly pour in the red wine, scraping the bottom of the pot with a wooden spoon or whisk to lift up all the browned bits (fond)—this is where a tremendous amount of flavor resides. Let the wine simmer for 2-3 minutes, allowing it to reduce slightly and the alcohol to cook off. Whisk in the beef broth, Worcestershire sauce, and dried thyme until the mixture is smooth and no lumps of flour remain.

Step 6: Braise the Beef

Return the seared beef (along with any accumulated juices on the plate) to the pot. Add the bay leaves. Bring the liquid to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 45 minutes to 1 hour, or until the beef is fork-tender and the gravy has thickened. Stir occasionally to prevent sticking.

Step 7: Finish with Cream

Once the beef is tender, remove the bay leaves. Reduce the heat to the lowest setting. Stir in the heavy cream (or half-and-half) until fully incorporated. Let it warm through for 2-3 minutes. Do not let it boil after adding the cream to prevent curdling.

Step 8: Serve

Taste and adjust seasoning with additional salt and pepper if needed. Garnish with fresh parsley and serve immediately.

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Recipe Intensity Summary

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Nutritional Information (per serving, based on 6 servings)

Note: Nutritional values are estimates and may vary based on specific ingredients used (e.g., heavy cream vs. half-and-half, beef cut).