Description

Enjoy the ultimate comfort food with tender beef tips simmered in a rich, savory gravy. Perfectly paired with mashed potatoes, rice, or egg noodles, this classic dish is easy to prepare and bursting with hearty flavor.

Ingredients

1.5 lbs stew meat (cubed chuck, top/bottom round, or steak tips)
1.5 tbsp olive oil (divided)
1 medium onion, chopped
3 garlic cloves, minced
1/2 cup red wine
2 cups beef broth
1 can condensed French onion soup (10.5 oz)
1 tbsp Worcestershire sauce
1 bay leaf
1 sprig fresh thyme (or 1/2 tsp dried thyme)
1 tbsp cornstarch
1/4 cup water
Salt and pepper, to taste

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Instructions

Prepare the Beef:
Season beef with salt and pepper. Heat 1 tbsp olive oil in a Dutch oven over medium-high heat. Sear the beef on all sides until browned. Remove from pot and set aside.
Sauté Aromatics:
Add the remaining ½ tbsp olive oil to the pot. Sauté the chopped onion and garlic over medium heat until softened and fragrant, about 2 minutes.
Deglaze and Combine:
Pour in the red wine to deglaze the pot, scraping the bottom to release browned bits. Stir in beef broth, condensed French onion soup, Worcestershire sauce, bay leaf, and thyme. Return the beef to the pot.
Simmer:
Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 2 hours, stirring occasionally, until the beef is tender.
Thicken the Gravy:
In a small bowl, whisk cornstarch with 1/4 cup water to form a slurry. Stir it into the pot and simmer for 5 additional minutes, allowing the gravy to thicken. Adjust seasoning with salt and pepper.
Serve:
Remove the bay leaf and thyme sprig. Serve hot over mashed potatoes, rice, or egg noodles, garnished with fresh parsley if desired.

Notes

Add Veggies: Mushrooms, carrots, or celery can be added for extra flavor and texture.
Alcohol-Free Option: Replace red wine with additional beef broth or a splash of balsamic vinegar.
Slow Cooker Alternative: After browning the beef and sautéing aromatics, transfer everything to a slow cooker. Cook on low for 6-8 hours.
Storage: Store leftovers in airtight containers. Refrigerate for up to 4 days or freeze for up to 4 months.