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Smothered Beef Tips with Sweet and Tangy Sauce Recipe

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3.8 from 6 reviews

  • Author: Lea
  • Total Time: 2 hours 55 minutes
  • Yield: 6 servings

Description

This Smothered Beef Tips recipe features tender chuck roast cubes slow-cooked in a rich, sweet and tangy sauce made from tomato paste, balsamic vinegar, Worcestershire sauce, and brown sugar. Finished with sautéed pearl onions and cremini mushrooms, this comforting dish is perfect served over mashed potatoes or with crusty bread for soaking up the flavorful gravy. The beef is first browned for depth of flavor, then oven-braised until meltingly tender, delivering a hearty, satisfying meal that's ideal for cozy family dinners.

Ingredients

Beef and Seasoning

  • 2 1/2 pounds (1.4kg) chuck roast, cut into 1-inch cubes
  • 1 tablespoon Diamond Crystal Kosher salt (or 1 1/2 teaspoons fine sea salt)
  • 1/2 cup (65g) all-purpose flour, divided
  • 2 tablespoons (30ml) neutral oil, divided
  • salt and pepper, to taste

Sauce Base

  • 1 medium onion, finely diced
  • 8 cloves garlic, minced
  • 3 tablespoons (45g) tomato paste
  • 3 cups (720ml) low-sodium beef stock
  • 1 teaspoon crushed hot red pepper flakes (optional)
  • 1 tablespoon (15ml) Worcestershire sauce
  • 2 tablespoons (30ml) balsamic vinegar
  • 1 tablespoon (13g) brown sugar

Mushrooms and Onions

  • 20 pearl onions
  • 1 pound (454g) cremini mushrooms, sliced
  • 3 large green onions, minced (for garnish)
  • 3 tablespoons (42g) unsalted butter

Instructions

  1. Preheat Oven: Set your oven to preheat at 300°F and adjust your oven racks to fit a covered Dutch oven comfortably inside.
  2. Prepare Beef Cubes: Pat the chuck roast cubes dry with paper towels. Season evenly with salt. Toss the beef cubes in 1/2 cup flour to coat, shaking off any excess. Arrange the coated cubes on a parchment-lined baking sheet.
  3. Brown the Beef: Heat a Dutch oven over medium-high heat and add 2 tablespoons of neutral oil. When shimmering, add beef cubes in batches to avoid overcrowding. Brown cubes on all sides to develop flavor, then transfer browned beef to a plate and set aside.
  4. Sauté Aromatics: In the same Dutch oven, add diced onion with a pinch of salt. If the pot gets too dark, splash in a little water and use a wooden spoon to scrape up browned bits from the bottom. Cook onion until softened, then add minced garlic and cook until golden and fragrant. Stir in tomato paste and cook for 3-5 minutes, adding water if it begins to stick or burn.
  5. Thicken the Sauce: Sprinkle in 1/4 cup of the remaining flour and cook, stirring continuously, until the flour is fully incorporated and no white spots remain, about 1-2 minutes.
  6. Add Liquids and Seasonings: Pour in beef stock, balsamic vinegar, Worcestershire sauce, brown sugar, and optional red pepper flakes. Bring the mixture to a boil and cook for 2 minutes, scraping the bottom of the pot to loosen any remaining browned bits, enhancing flavor.
  7. Oven-Braise the Beef: Return the browned beef cubes to the Dutch oven, stir to combine, cover with a lid, and place the pot in the preheated oven. Cook until the beef is tender, about 2 hours.
  8. Adjust Seasoning: Once tender, check the seasoning and adjust salt, pepper, and additional brown sugar if needed. If you choose to skip the mushrooms and pearl onions, serve now. Otherwise, cover and set aside while you prepare the vegetables.
  9. Cook Pearl Onions: Heat a large pan over medium-high heat. Add oil and pearl onions; cook until tender about 4-5 minutes. Remove onions with a slotted spoon and set aside on a plate.
  10. Sauté Mushrooms: In the same pan, add sliced cremini mushrooms. Cook until they release their moisture and begin to brown, about 5-8 minutes. Add butter and stir until mushrooms turn glossy, about 2-3 minutes.
  11. Combine Vegetables: Return pearl onions to the pan with mushrooms. Toss to coat evenly with butter and mushroom juices. Season with salt and pepper to taste, then stir in minced green onions. Turn off heat.
  12. Serve: You can either stir the mushrooms and pearl onions into the beef pot or spoon them onto plates so everyone gets some of both. Serve the smothered beef tips alongside mashed potatoes or crusty bread to soak up the flavorful sauce. Leftovers taste even better the next day.

Notes

  • Cooking the dish the day before serving enhances flavor and texture.
  • Using a Dutch oven allows for even braising and tenderizes the beef perfectly.
  • Adjust the level of heat by omitting or including the crushed red pepper flakes.
  • Sautéing mushrooms and pearl onions separately keeps their textures firm and flavors distinct.
  • Prep Time: 30 minutes
  • Cook Time: 2 hours 25 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesbylea.com/smothered-beef-tips-with-sweet-and-tangy-sauce-recipe/