Ingredients:
2 lbs beef tips or stew meat, cut into bite-sized pieces
2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
8 oz mushrooms, sliced
2 cups beef broth
1/2 cup red wine (optional)
2 tablespoons Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/4 cup all-purpose flour
1/4 cup cold water
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Directions:
Heat olive oil in a large skillet over medium-high heat. Add the beef tips and cook until browned on all sides, about 5-7 minutes. Remove the beef from the skillet and set aside.
In the same skillet, add the chopped onion and minced garlic. Sauté until the onion is translucent, about 3-4 minutes.
Add the sliced mushrooms to the skillet and cook until they release their juices and begin to brown, about 5 minutes.
Return the beef tips to the skillet. Add the beef broth, red wine (if using), Worcestershire sauce, thyme, and rosemary. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and simmer for 30-40 minutes, or until the beef is tender.
In a small bowl, whisk together the flour and cold water to make a slurry. Slowly add the slurry to the skillet, stirring constantly, until the gravy thickens.
Season with salt and pepper to taste. Garnish with chopped parsley before serving.
Prep Time: 15 minutes | Cooking Time: 50 minutes | Total Time: 65 minutes
Kcal: 320 kcal | Servings: 4 servings