Beef Tips and Gravy

• portions: 4 servings
• temps actif: 15 minutes
• temps total: 2 hours

Ingrédients

2 tablespoons olive oil

1 yellow onion (chopped)

2 pounds beef chuck roast (cubed or stew meat)

10 ½ ounces beef broth

10 ½ ounces condensed French onion soup (or condensed onion soup)

1 tablespoon Worcestershire sauce

1 bay leaf

salt and black pepper (to taste)

chopped fresh parsley (for garnish, optional)

3 tablespoons cornstarch

⅓ cup water

Instructions

Trim any fat from the beef and toss with ½ teaspoon each salt and pepper.

Heat 1 tablespoon of oil over medium-high heat in large pot or Dutch oven. Add the seasoned beef and cook in small batches until browned. Transfer the beef to a bowl and set aside.

Reduce the heat to medium and add the remaining oil. Add the onion and cook until softened, about 5 to 7 minutes.

Add the beef, broth, condensed onion soup, Worcestershire sauce, and bay leaf to the pot. Bring to a boil, cover, and reduce heat to simmer. Simmer for 1 ½ to 2 hours or until beef is fork tender.

To thicken the gravy, combine cornstarch with ⅓ cup cold water. Pour into the beef mixture a little at a time while stirring until it reaches the desired consistency.

Taste and season with additional salt and pepper if desired. Discard bay leaf and serve over mashed potatoes.

Nutrition

• Taille de Portion: 4 g
• Calories: 448 kcal
• Lipides Totaux: 19 g
• Lipides Saturés: 5 g
• Cholestérol: 144 mg
• Sodium: 692 mg
• Glucides Totaux: 12 g
• Fibres Diététiques: 1 g
• Sucres Totaux: 4 g
• Protéines: 53 g