Beef Tips

Ingredients

Scaled for your household (4 portions) · original serves 4

• Beef Chuck Roast2 lb
• Salt½ tsp
• Black Pepper½ tsp
• Olive oil2 tbsp
• Brown onion1 + 1 oz
  Original recipe breakdown · used in multiple steps

  • 1 yellow onion (chopped)
  • 1 (10.5 ounce) can condensed French onion soup (or condensed onion soup)
• Beef stock1 oz
• Worcestershire sauce1 tbsp
• Bay leaves1
• Flat-leaf parsley (optional)to taste
  optional)
• Cornflour3 tbsp
• Water¼ cup

Method

1. 1

   At this stage, trim any fat from the beef and toss with salt and pepper.

2. 2

   Heat 1 tablespoon of oil on medium-high heat in large pot or Dutch oven. stir in the seasoned beef; then cook in small batches until browned. Transfer the beef to a bowl and reserve.

3. 3

   Reduce the heat to medium; then stir in the remaining oil. stir in the onion and cook until softened, about 5 to 7 minutes.

4. 4

   Stir in the beef, beef broth, condensed onion soup, Worcestershire sauce,; then bay leaf to the pot. bring up to the boil, put the lid on, and lower the heat to a simmer. Simmer for 1½ to 2 hours or until beef is fork-tender.

5. 5

   To thicken the gravy, mix together cornstarch with ⅓ cup cold water. Pour into the beef mixture a little at a time while stirring until it reaches the desired consistency.

6. 6

   Taste; then season with additional salt and pepper if desired. Discard bay leaf and serve over mashed potatoes.