Season the beef tips generously with salt and pepper.
In a large skillet or Dutch oven, heat the olive oil over medium-high heat.
Add the beef in batches, searing until browned on all sides (about 2-3 minutes per side). Transfer to a plate and set aside.
Cook the Aromatics:
In the same skillet, reduce heat to medium. Add the chopped onion and sauté for 5 minutes, until softened.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Deglaze the Pan:
Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes to cook off the alcohol.
Make the Gravy Base:
Add the beef broth, Worcestershire sauce, and dried thyme. Stir to combine.
Return the seared beef to the skillet and stir well.
Simmer the Beef Tips:
Cover and let the beef simmer on low heat for 1.5 to 2 hours, or until the meat is tender. Stir occasionally and check to ensure the liquid doesn’t evaporate too much (add a bit more broth if necessary).
Thicken the Gravy:
In a small bowl, whisk together the all-purpose flour and water to create a slurry.
Stir the slurry into the skillet and cook for an additional 5-10 minutes, until the gravy thickens. Adjust seasoning with more salt and pepper, if needed.
Serving and Storage Tips:
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