Beef Tips Recipe

Marinate Beef

In a bowl combine soy sauce, Worcestershire sauce, 1 tablespoon olive oil, minced garlic, black pepper and 1/2 teaspoon salt. Add the cubed beef and toss to coat. Cover and marinate at room temperature for 20–30 minutes or refrigerate up to 4 hours. Remove beef from refrigerator 20 minutes before cooking if chilled.

Pat the beef dry with paper towels (reserve marinade). Drying ensures better browning.

Heat a large heavy skillet or Dutch oven over medium-high heat. Add 1 tablespoon butter and swirl to melt. Add sliced onions and sauté 4–5 minutes until softened and beginning to brown at edges. Transfer onions to a plate and set aside.

Add mushrooms (and carrots, if using) to the pan and cook 4–6 minutes until they release liquid and begin to brown. Season lightly with a pinch of salt. Transfer with onions and set aside with onions.

Increase heat to high and add a thin film of oil if pan is dry. Working in batches to avoid crowding, add beef cubes in a single layer and sear 1.5–2 minutes per side until deeply browned. Use tongs to turn. Transfer seared beef to a plate and repeat until all beef is browned.

If fond (browned bits) builds up too much, add a splash of broth or wine and scrape to deglaze between batches.

Reduce heat to medium. Pour reserved marinade into the pan and let it bubble for 30 seconds to reduce slightly, scraping up browned bits. Add red wine (if using) and simmer 1–2 minutes to burn off alcohol and concentrate flavor.

Stir in tomato paste, then pour in 2 cups beef broth. Add dried thyme, rosemary, bay leaf, and brown sugar or honey. Bring mixture to a gentle simmer.

Return seared beef and all vegetables to the pan. Cover and simmer gently for 25–30 minutes, or until beef is tender and flavors have melded. Stir occasionally and skim any excess fat from the surface.

When beef is tender, remove 2 tablespoons of the hot cooking liquid to a small bowl. Whisk cornstarch into the cold water to make a slurry, then whisk the slurry into the reserved hot liquid to temper and return the mixture to the pan. Alternatively, whisk slurry directly into the simmering sauce. Cook 2–3 minutes until sauce thickens to desired consistency.

Taste and adjust seasoning with salt and pepper if needed. Remove and discard bay leaf. Stir in chopped fresh parsley.

Serve beef tips hot over mashed potatoes, egg noodles, steamed rice or with crusty bread to soak up sauce. Garnish with additional parsley if desired.