Ingredients:
For the Beef Tips and Gravy:
2 lbs beef sirloin or stew meat, cut into bite-sized cubes
Salt and pepper to taste
2 tablespoons all-purpose flour
2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
8 oz mushrooms, sliced
2 cups beef broth
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
2 tablespoons cornstarch mixed with 3 tablespoons water (optional, for thickening)
Fresh parsley, chopped (optional, for garnish)
For the Mashed Potatoes:
4 large russet potatoes, peeled and cubed
1/4 cup unsalted butter
1/2 cup milk or heavy cream
Salt and pepper to taste
Directions:
I. Season the beef cubes with salt, pepper, and flour, tossing to coat evenly.
II. In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Sear the beef on all sides until browned, about 4-5 minutes per batch. Remove the beef from the skillet and set aside.
III. In the same skillet, add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and sliced mushrooms, cooking for another 5-7 minutes until the mushrooms are tender.
IV. Pour in the beef broth, Worcestershire sauce, and dried thyme, stirring to combine. Return the beef to the skillet, bring to a simmer, then reduce the heat to low. Cover and cook for 1 hour, or until the beef is tender.
V. If you prefer a thicker gravy, stir in the cornstarch mixture and cook for an additional 5 minutes until the gravy thickens.
VI. While the beef is cooking, prepare the mashed potatoes. Boil the cubed potatoes in a large pot of salted water until tender, about 15-20 minutes. Drain the potatoes and return them to the pot. Add the butter and milk, mashing until smooth and creamy. Season with salt and pepper to taste.
VII. To serve, spoon the mashed potatoes onto plates, top with the beef tips and mushroom gravy, and garnish with fresh parsley if desired.
Prep Time: 15 minutes
Cooking Time: 1 hour 20 minutes
Total Time: 1 hour 35 minutes
Kcal: 550 kcal per serving
Servings: 4
