Ingredients
Scale
For the Beef:
- 2 pounds beef stew meat, cut into 1-inch cubes
- 2 tablespoons all-purpose flour
- Salt and pepper, to taste
- 2 tablespoons vegetable oil
For the Mushroom Gravy:
- 1 onion, finely chopped
- 2 cups sliced mushrooms (such as button or cremini)
- 2 cloves garlic, minced
- 2 tablespoons butter
- 3 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- 2 tablespoons cornstarch mixed with 2 tablespoons water (for thickening)
Instructions
- Prepare the Beef:
- Season the beef cubes with salt and pepper, then toss them with the flour until well coated.
- Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the beef in batches, being careful not to overcrowd the pan, and brown on all sides. Remove the beef from the skillet and set aside.
- Make the Mushroom Gravy:
- In the same skillet, melt the butter. Add the chopped onions and sliced mushrooms, and sauté until the onions are translucent and the mushrooms have released their moisture and are beginning to brown.
- Add the minced garlic and cook for another minute until fragrant.
- Pour in the beef broth, scraping up any browned bits from the bottom of the skillet.
- Stir in the Worcestershire sauce and thyme. Bring the mixture to a simmer.
- Return the browned beef to the skillet. Reduce the heat to low, cover, and simmer for about 1 to 1.5 hours, or until the beef is very tender.
- Thicken the Gravy:
- Mix the cornstarch with water to create a slurry. Stir this into the skillet and increase the heat to medium. Cook, stirring frequently, until the gravy thickens to your desired consistency.
- Final Adjustments and Serve:
- Taste and adjust the seasoning with more salt, pepper, or Worcestershire sauce if needed.
- Serve the beef tips and mushroom gravy over your choice of rice, mashed potatoes, or egg noodles.
