What could be more satisfying than tender nuggets of beef, drenched in a rich, thick gravy, served over egg noodles or mashed potatoes? I recently came across a package of beef stew meat that needed to be cooked up, but I didn’t want stew or goulash. So, I visited one of my favorite recipe sites and started my search. I came across a recipe for beef tips by Chef John which sounded tasty, so I decided to tweak it a little (as I always do), and this recipe is the result. Before I could even ask my husband if he liked it, he said “I’d like to have this again”. So thanks Chef John for sharing!
Braised Nuggets of Beef
Course: UncategorizedServings
4
servingsIngredients
1 1/2 pounds beef stew meat cut into small cubes
1 teaspoon salt
1/2 teaspoon black pepper
1 Tablespoon vegetable oil
2 teaspoons tomato paste
1 medium onion, diced
2 cloves garlic, minced
4 Tablespoons butter
2 Tablespoons flour
2 1/4 cups beef broth
3/4 teaspoon Italian seasoning
Directions
- Sprinkle the cubes of beef with salt and pepper.
- Heat oil over high heat in the skillet. Add the beef cubes and sear until nicely brown (about 4 minutes on each side).
- Add the onions and saute for 2 minutes.
- Reduce heat to medium and add tomato paste, garlic and butter. Stir until the butter melts.
- Add the flour, stir and cook for 1 minute.
- Add the beef broth and the Italian seasoning. Raise the heat to high and bring to a simmer.
- Reduce heat to low, cover and cook for 75 minutes.
- Uncover, turn heat to medium and simmer, stirring occasionally, until the sauce has thickened (approximately 30 minutes).
- Serve with mashed potatoes or egg noodles.
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