Smothered Beef Tips Dinner Recipe

Marinate the beef

Place the cubed beef in a medium bowl. Add Worcestershire sauce (2 tbs), soy sauce (1 tbs), kosher salt (1 tsp), black pepper (1 tsp) and garlic powder (1 tsp). Toss to coat thoroughly. Cover and let marinate at room temperature for 15–20 minutes or refrigerate up to 2 hours. If refrigerated, bring to room temperature 20 minutes before cooking.

Brown the beef

Heat a large heavy skillet or Dutch oven over medium-high heat. Add 1 tbs vegetable oil. Working in a single layer and in batches if necessary to avoid steaming, add the marinated beef pieces and sear without crowding for 2–3 minutes per side until well browned. Transfer browned beef to a plate and continue with remaining beef, adding more oil as needed.

Sauté aromatics

Reduce heat to medium. Add remaining 1 tbs oil and 1 tbs butter to the same pan. Add the sliced onion (1 cup) and sauté for 4–6 minutes until softened and beginning to caramelize. Add sliced mushrooms (8 oz) and cook 3–4 minutes until they release moisture and brown. Stir in minced garlic (3 tsp) and cook 30–45 seconds until fragrant.

Make the roux base

Sprinkle the all-purpose flour (3 tbs) over the sautéed vegetables and stir continuously for 1–2 minutes to cook the raw flour taste and form a light coating on the veg.

Deglaze and build sauce

Pour in the dry red wine (1 tbs) if using, scraping up browned bits from the pan with a wooden spoon. Add tomato paste (1 tbs) and stir to combine. Gradually pour in beef broth (2 cups) while stirring to avoid lumps. Add the additional Worcestershire (1 tsp), bay leaf (1), thyme (1 tsp or 1/2 tsp dried), and brown sugar (1 tsp) if using. Bring sauce to a gentle simmer.

Combine beef and simmer

Return the browned beef and any accumulated juices to the pan, nestling pieces into the sauce. Bring back to a gentle simmer, then reduce heat to low, cover partially, and simmer gently for 25–35 minutes until beef is tender and sauce has reduced and deepened in flavor. Stir occasionally and skim any excess fat from the surface.

Adjust seasoning and thicken

Remove bay leaf. Taste the sauce and add salt and pepper to taste. If you want a thicker gravy, mix the cornstarch (1 tsp) with cold water (1 tbs) to make a slurry, then slowly stir the slurry into the simmering sauce and cook 1–2 minutes until the sauce thickens. If the sauce becomes too thick, thin with a little extra beef broth or water, 1 tbsp at a time.

Finish and garnish

Turn off heat and stir in chopped fresh parsley (2 tbs). Let rest 2 minutes before serving so flavors meld.

Spoon smothered beef and gravy over mashed potatoes or rice (total about 4 cups prepared) and serve with steamed green beans or other vegetables (about 2 cups). Serve hot and enjoy.