Description
Succulent beef tips slow-cooked in a rich, creamy gravy with garlic, onions, and earthy mushrooms.
Ingredients
Scale
- 2 pounds beef stew meat or sirloin tips, trimmed of excess fat
- 2 tablespoons olive oil or vegetable oil
- 1 large yellow onion, sliced thinly
- 3 garlic cloves, minced
- 8 ounces button or cremini mushrooms, sliced (optional)
- 2 cups beef broth (low sodium preferred)
- 2 tablespoons Worcestershire sauce
- 1/4 cup all-purpose flour (can substitute with cornstarch for gluten-free)
- 1/2 cup sour cream (full-fat or light)
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Pat the beef tips dry using paper towels and season them generously with salt and pepper.
- Heat oil in a large skillet over medium-high heat. Add the beef tips in batches, browning each side for 3-4 minutes.
- In the same skillet, sauté the sliced onions for 4-5 minutes until softened.
- Add the minced garlic and cook for 30 seconds until fragrant.
- Incorporate the sliced mushrooms and cook for about 6 minutes.
- Transfer the beef, onions, garlic, and mushrooms to the slow cooker. Pour in the beef broth and Worcestershire sauce, stirring gently.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until fork-tender.
- About 30 minutes before serving, mix flour with cold water to form a slurry and stir into the slow cooker.
- Once thickened, blend in the sour cream. Adjust seasoning with salt and pepper.
- Garnish with chopped fresh parsley before serving.
Notes
For a gluten-free version, substitute the flour with cornstarch and ensure the beef broth is gluten-free.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 70mg