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Beef Tips

Before you get to prejudging what I'm doing here by thinking "Wtf, Shelbs. Beef tips? Did culinary school teach you anything?" Why, YES! I'm so glad you asked. Culinary School taught me how to make some bomb ass beef tips so just...you know...sit back and read what I have here. It's not JUST beef tips. I'm actually including the sides in this so congratulations. Three recipes in one. YOU'RE WELCOME!


Beef Tips with Garlic Mashed Potatoes and Honey Butter Glazed Carrots
(See! Now you're interested, aren't you?)





Ingredients:
  • Beef Tips and Gravy
    • 2 LBS cubed beef tips (or any other beef cut you'd like. I used a roast and cubed it myself. 
    • 4 TBSP butter
    • 1 onion, sliced
    • 2tsp garlic paste, or 1-2 fresh garlic cloves
    • 2 C beef stock (or broth)
    • 1/3 C dry red wine (I used a Cabernet Sauvignon. Doesn't have to be expensive. The one I used was like $3.00)
    • 2 TBSP Worcestershire Sauce
    • 2-3 sprigs of fresh rosemary 
    • 2-3 sprigs of fresh thyme
    • Onion Soup Mix, to taste
    • beef bouillon, to taste
    • garlic powder, to taste
    • onion powder, to taste
    • salt, to taste
    • pepper, to taste
    • cornstarch and water, as needed
  • Garlic and Herb Mashed Potatoes (This one I cheated on a bit but it's fine)
    • 6 Yukon Gold potatoes, medium (Honestly, I used Russets but Yukon Gold are MUCH better)
    • 1/4 C milk
    • 1/2 C butter
    • 1/2-1 pkt Fresh Success brand Garlic and Herb Mashed Potato Seasoning
    • salt and pepper to taste
  • Honey Butter Glazed Carrots
    • 1 LB bag of baby carrots (or 1 LB of regular carrots cut down to size)
    • 3 TBSP butter
    • 3 TBSP honey (or more depending on personal preference)
    • salt and pepper to taste
Directions:
  • Beef Tips
  1. Add butter to a pot. Be sure not to burn it. Once it's melted, add onions and allow to sweat. Once your onions are softened, not so much translucent, add your garlic. DON'T BURN IT!
  2. Grab your beef tips and season them generously with salt, pepper, garlic and onion powder, and beef bouillon. Add to the pot with onions and garlic along with the rosemary and thyme. 
  3. Brown your beef tips. Make sure they're all browned or browned-ish. Depending on your pot size and amount of beef tips it'll be a little harder to ensure that they're all browned but get it as close as you can. 
  4. Once they've all got a little color, add the wine to deglaze the bottom of the pot. It might make a lot of noise like it does on Food Network and it might not. It depends on the amount of liquid already in the pot from the beef tips. Regardless, you're going to make sure you cook all of the alcohol out. The best way to do this is to turn you heat up a little higher to make sure there's a solid rolling simmer or boil, you'll smell the wine cooking. Once it starts to smell less like wine, you'll notice the amount of liquid in the pot has reduced. You want it to look like you've got at least about half of the wine cooked out. 
  5. Once the wine is reduced by about half, add Worcestershire and Beef Stock (or broth). Let it simmer for about 5-10 minutes and then taste. If it's too salty add water. If it taste fine, set to low temperature, put a lid on it, and leave it be for about 2-4 hours. The longer it sits and simmers the more tender the beef tips will be. 
  6. After letting it simmer, taste it again and adjust the flavor. 
  7. Remove the beef tips from the pot and bring the gravy to a simmer. Add about 2 TBSP of cornstarch to 1/4 water and pour into gravy. Stirring as you do so. It will begin to instantly thicken. If you've never worked with cornstarch it can be tricky. It can create a weird film looking thing in your sauce. If this happens it's no big deal. Just whisk vigorously until it works itself out. 
  8. Move your beef tips back to the pot and let it sit in the gravy on low.
  • Garlic Herb Mashed Potatoes
  1. Prep and boil potatoes as normal. 
  2. Strain and place in pot with butter and milk. 
  3. Mash.
  4. Add seasoning pack, salt and pepper.
  5. Taste, adjust seasonings accordingly
  6. Alternatively, if you don't want to cheat at this you can roast 1 whole small bulb of garlic in the oven at 400 degrees Fahrenheit for about 45-50 minutes (you can already see why I cheated), boil and strain potatoes as usual. Begin mashing potatoes, add butter, mash some more, add about half of the garlic (increase amount to taste), slowly add milk to desired consistency, salt and pepper, add herbs.
  • Honey Butter Glazed Carrots
  1. Add carrots to a pot of water and boil until just tender. (You don't want them overly tender because you'll be cooking them further in the honey butter)
  2. Once they're tender, strain them and melt butter in the pot. Add carrots and season with salt and pepper. 
  3. Add honey and allow to sit on low and get all glaze-y. 

There you go guys. Some fancy ass/impress a dinner party/"you made this yourself?"  beef  tips. I actually made these about a week ago and they came out great! I was really excited. If you're going to DO beef tips, this is how you DO beef tips. Not in a CrOcKpOt, not in an InStApOt. No offense to either of those things, I'm just not a fan. Anyways, hope you enjoyed it and let me know what you guys think.

Until next time
-S 

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