Braised Beef Tips Recipe
Make Braised Beef Tips Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Beef and Marinade
Vegetables and Aromatics
Liquids and Thickener
Finish and Garnish
Method
Beef and Marinade
- 1
Season and Dust
Pat the beef tips dry with paper towels. In a bowl, combine salt, pepper, Worcestershire sauce and soy sauce. Toss beef pieces in the mixture to coat evenly and let sit at room temperature for 10 minutes. Lightly dust the beef with 1 tablespoon of flour, shaking off excess—this helps form a light crust and will aid in thickening the braising liquid.
- 2
Sear the Beef
Heat a large heavy-bottomed Dutch oven or deep skillet over medium-high heat. Add 2 tablespoons olive oil. When oil is hot and shimmering, sear beef in batches (do not overcrowd) until deeply browned on all sides, about 2-3 minutes per side. Transfer seared pieces to a plate and set aside.
Vegetables and Aromatics
- 3
Sauté Aromatics
Reduce heat to medium. If the pot is dry, add a touch more oil (1 teaspoon). Add sliced onions, carrots, and celery; cook, stirring occasionally, until softened and beginning to brown, about 6-8 minutes. Add minced garlic and 1 tablespoon tomato paste and cook 1-2 minutes until fragrant and the tomato paste darkens slightly.
- 4
Deglaze
Pour in 1 cup red wine (or 1 cup beef stock if not using wine), scraping up brown bits from the bottom of the pot with a wooden spoon. Allow wine to reduce by about half, 2-4 minutes.
Liquids and Braising
- 5
Build the Braising Liquid
Return the seared beef and any accumulated juices to the pot. Add 2 cups beef stock, the thyme sprigs and bay leaves. Bring to a gentle simmer over medium heat.
- 6
Braise
Cover the pot with a tight-fitting lid and transfer to a preheated 325°F (160°C) oven, or reduce heat to low on the stovetop. Braise until the beef is fork-tender, 1.75 to 2.25 hours, checking once halfway through to ensure a gentle simmer and that liquid hasn’t evaporated (add up to 1/2 cup extra stock if needed).
Finishing
- 7
Reduce and Thicken
When beef is tender, remove the pot from oven and transfer beef and large vegetable pieces to a serving bowl and cover to keep warm. Skim off any excess fat from the surface of the braising liquid. Bring the remaining liquid to a simmer on the stove. If you prefer a thicker sauce, whisk 1 teaspoon cornstarch into 2 tablespoons cold water to make a slurry and slowly whisk into simmering sauce; simmer 1-2 minutes until slightly thickened. Alternatively, simmer uncovered until reduced by about one-third.
- 8
Finish the Sauce
Stir 1 tablespoon butter into the sauce until melted and glossy. Adjust seasoning with salt and freshly ground black pepper to taste. Return the beef and vegetables to the pot to warm through briefly, or spoon sauce over the plated beef.
- 9
Garnish and Serve
Sprinkle 2 tablespoons chopped fresh parsley over the braised beef tips and serve hot over mashed potatoes, egg noodles, rice, or with crusty bread to soak up the sauce.