Most Tender Beef Tips and Gravy
Beef tips, mashed potatoes, and gravy what more than you need. Easy and straight to the point beef tips and gravy are a hardy combination, enjoy.
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Beef Tips with Mashed Potatoes I Red Wine Sauce Gravy
Beef tips is a versatile piece of Beef that can be used in alot of recipes. This dish combines slow simmered beef tips on top of creamy mashed potatoes. The Red Wine sauce or gravy puts the dish over the top.
Beef Tips in Red Wine Sauce (Barefoot Merlot Red Wine Sauce)
This is really an easy step by step recipe to make. I used chuck roast cut into bit size pieces. For the red wine sauce, I used Barefoot's Merlot. The recipe and cooking directions will be on my website.
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BEEF BOURGUIGNON (French Beef Stew)
Get Surfshark VPN at - Enter promo code LAGERSTROM for 83% off and 3 extra months for free! Beef Bourguignon or Beef Burgundy is the ultimate slow cooked beef stew. My version still takes time, but includes a few simple tricks to make this dish a bit more approachable for the home cook.
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CHEESECLOTH:
BOOS BLOCK CUTTING BOARD:
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FINE MESH STRAINER:
HALF SHEET PAN + RACK:
6.75qt LE CREUSET DUTCH OVEN:
MASAHIRO CHEF'S KNIFE:
QUARTER SHEET PAN + RACK:
6 QT CONTAIER:
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RECIPE
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▪5-6lb or 2 1/2kg beef chuck roast
▪1 large onion
▪5 large carrots
▪2 celery stalks
▪1 head of garlic, cut in half
▪A few sprigs of thyme
▪2 bay leaves
▪750ml/1 bottle dry red wine (i’m using pinot noir)
▪1500g or 1.5L beef stock + additional 480g or 2 cups beef stock
▪25g or 1 3/4Tbsp tomato paste
▪42g or 1.5oz demi glace
▪230g or 1c water (to scrape fond from sheet tray)
▪4 packets or 1oz total? of powdered gelatine
▪1/2kg or 1lb of cremini mushrooms
▪6 small-medium yukon gold potatoes, peeled
▪57g or 4 Tbsp ( ½ stick) butter
▪Salt
▪Olive oil
Preheat oven to 550F or as high as it will go. Cube up meat, cutting off large chunks of fat. Coat with a generous glug or two of olive oil and plenty of salt. Toss to coat, then place meat on a sheet tray. Roast in the oven for 15-20min then remove from oven.
Peel and roughly chop onion, 1 carrot, and celery. Add bottle of wine to large heavy bottomed pot over high heat and add in onion, carrot, celery, garlic, and herbs and bring to a boil. Once boiling, reduce heat to medium and cook for 15-20min. Reduce oven heat to 300f and add 1500g beef stock, tomato paste, and demi glace.
With heat off, place a doubled layer of cheesecloth over your large pot (see video @3:50) and place been chunks on top of cheesecloth. Pour water into sheet tray and use a wooden spoon to scrape up as much fond as possible and add that into the pot. Tuck cheese cloth into pot and around beef, heat over med-high until simmering, then cover, and cook in the oven at 300F/148C for about 3 hours. Check the progress after about 2 hours, remove the lid and continue to cook for another 45min-1hour. When meat is braised properly it should be fork tender, but not completely falling apart. Allow to pot to cool slightly on the counter before placing in the fridge to cool completely.
After cooled (i usually allow it to sit overnight), skim off as much fat as possible. Reheat the pot over medium heat to re-liquify. Once melted, remove beef from braising liquid. Using a fine mesh strainer, strain out and separate all solids from your braising liquid, making sure to squeeze out liquid from cheesecloth and veg. Skim off any excessive fat.
Add strained liquid back into pot and heat to a simmer over medium high to reduce for about 45min or until thickened.
Dissolve gelatine into 2 cups beef stock and allow to bloom for 5 minutes and add to braising liquid.
Roughly chop carrots and mushrooms.
When braising liquid is reduced by ⅔ add carrots and continue to cook for about 15 more minutes.
Preheat nonstick pan over med-high heat. Add in olive oil (about 25g or generous squeeze) and add mushrooms and a pinch of salt. Cook for about 12 minutes over medium heat. Once golden brown, add mushrooms into braising liquid.
When liquid is reduced to about 20% of it’s original volume and bubbles are becoming large, add beef back to braising liquid, spooning sauce over meat as it warms. Cook for 10 more minutes to continue reducing by about 5-10% more.
Make smashed potatoes. Dice potatoes into 1” dice, add to sauce pan, cover with water, and bring to simmer then reduce heat to low and cook until done. Add butter and large pinch of salt. Mash and taste for seasoning.
Serve beef, carrots, mushrooms and sauce over smashed potatoes.
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HOW TO MAKE FANCY POTATO PUREE:
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#beefbourguignon #braisedandglazed #beefburgundy
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Smothered Beef Tips And Gravy Recipe | Savor the Flavor: Irresistible Beef Tips and Gravy Recipe
This Savor the Flavor Irresistible Beef Tips and Gravy Recipe Is Like No Other. I'll show you a step-by-step guide on how to master making beef tips and gravy. See Recipe Below.
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Smothered Beef Tips And Gravy Recipe
2 lbs beef chuck, top sirloin or tenderloin
salt and pepper to taste
1 teaspoons garlic powder
1 teaspoons onion powder
1/4 -1/2 tsp chili powder
1 teaspoons paprika
1 medium onion diced
3 garlic cloves chopped
4 thyme sprigs
2 tsp rosemary
2 bay leaves
2 cups beef broth
10 1/2 ounces or 1 cup French onion condensed soup
2 tsp Worcestershire Sauce
1/4 cup red wine
1/4 - 1/2 jalapeño sliced removed membrane + seeds
1 tablespoon cornstarch
2 tablespoons water
Taking the cubed meat add oil, salt, ground black pepper, garlic powder, onion powder, chili powder, paprika and combine.
Using a heavy duty skillet or (Dutch oven skillet) add oil to coat the pan. Allow the oil to become extremely hot before adding the beef. Brown the beef on all sides before removing and placing into a bowl and reserving.
Using the same pan add onions and sauté until translucent. Add the garlic, while continuously stirring for about one minute.
Add the beef back to the skillet, and combine. Add beef broth, French onion condensed soup, Worcestershire sauce, red wine, thyme, rosemary, jalapeños and combine.
Oven Option
Preheat the oven to 400F
Place into the oven and cook for about 1 hour, while checking periodically every 30 minutes. Only adding liquid(water, or more broth if necessary.)
Cook the meat until fork tender. If the gravy is slightly liquefied, and you prefer a thicker gravy add cornstarch and water mixture and combine. Remove thyme leave stems, and bay leaves before serving.
Stove Top Option (Use Top Sirloin or Tenderloin Tips)
Bring to a boil cover and reduce heat to simmer for 1 1/2 to 2 hours or until beef is fork tender. To thicken the gravy add starch cornstarch and water mixture and combine until it reaches your preferred consistency.
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How to Braise (Red Wine Braised Beef)
In this video I show you the basic method of braising. I use wine but you could easily substitute stock or any other flavorful liquid you might want to use (beer, etc.). I used a 4 pound chuck roast but any braising cut will do (Brisket, Lamb shanks, Beef shanks, pork shoulder). I hope you enjoy, and if you do be sure to like and subscribe and leave any questions you may have in the comments.