Ingredients

The following ingredients have 4 Servings
  • 2 pounds beef tips or cubed beef sirloin roast
  • 1 teaspoon salt (or to taste)
  • 1 teaspoon pepper (or to taste)
  • 1 tablespoon olive oil
  • 3 tablespoons butter (divided)
  • 1 small white onion (finely diced)
  • 3 garlic cloves (minced)
  • ¼ cup all-purpose flour
  • 4 cups beef broth
  • 2 tablespoons Worcestershire sauce
  • ½ teaspoon dried thyme leaves (or 2-3 fresh springs)
  • 1 bay leaf
  • 1 tablespoon parsley freshly chopped

Instruction

  • Heat a 5 quart dutch oven over medium heat. Add oil and cubed meat. Season with salt and pepper and brown on all sides; about 3-4 minutes. Transfer to a plate.
  • Melt 2 tablespoons butter in the pot. Add onion and cook until translucent; about 3-4 minutes. Stir in garlic and cook for an additional 30 seconds to a minute.
  • Sprinkle in the flour and stir to coat. Cook for 2 minutes.
  • Whisk in the beef broth until well combined.
  • Add cubed beef, Worcestershire sauce, thyme leaves and bay leaf to the pot. Stir to combine and bring to a boil. Reduce heat to low, and simmer uncovered for 30-40 minutes, stirring occasionally until gravy is thickened and beef is tender. Stir in remaining tablespoon of butter until melted. Taste and add salt and pepper as desired.
  • Remove bay leaf and serve over mashed potatoes, egg noodles or rice, garnished with fresh minced parsley.