Beef Tips and Gravy

Last December, we had delicious beef tips at a work dinner, and we realized we had to figure out how to make them at home as we'd never made them. Turns out, they're really darn easy and delicious. I used this recipe from The Cozy Cook, which worked perfectly to use a slow cooker. 

The hardest part is honestly making the mashed potatoes to enjoy with this as I'm team mashed potatoes all the way!

Beef Tips and Gravy
1 1/2 lbs. sirloin tips
3 Tbsp. flour
3 Tbsp. olive oil
Beef Seasoning
1 tsp. brown sugar
1/4 tsp. black pepper
1/2 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. chili powder
1/2 tsp. paprika
Gravy
1/4 cup dry red wine
2 Tbsp. butter
1 small onion, diced
3 cloves garlic, minced
2 cups beef broth
1 beef bouillon cube
1 1/2 tsp. Worcestershire sauce
1/4 tsp. dried thyme
1/4 tsp. dried rosemary
1 tsp. onion powder
3 Tbsp. cornstarch + 1/4 cup cold water

Combine beef seasoning ingredients, and set aside. Cut meat into 1-inch cubes, discarding any large pieces of fat. Combine beef seasoning and sprinkle it over the meat. Toss to coat. Then sprinkle the flour over the meat, and toss again.

Heat oil in large skillet over medium-high heat. Add the meat in batches, and brown on each side for 30-45 seconds. Then add to slow cooker, and repeat with remaining meat. 

Add red wine to empty pan to deglaze (scrape and incorporate the brown bits of flavor). Let the wine gently bubble and reduce by half. Scrape pan into slow cooker, and add remaining gravy ingredients, except the cornstarch and water mixture.

Cook on low 6 to 8 hours. To thicken gravy, turn heat to high, and add cornstarch slurry, stirring to incorporate. Serve over mashed potatoes or noodles. Serves 4, so I highly recommend doubling the recipe.

Note: You can easily do this on the stovetop by adding in all the gravy ingredients (except the cornstarch slurry) to the reduced red wine and bringing to a boil. Reduce heat, and slowly add cornstarch slurry, whisking to incorporate. Add back the browned beef (and juices) and cook, partially covered, for 10-15 minutes.

Bonus flavor: Dehydrated mushrooms work great to crumble into the slow cooker for deeper umami flavor. 

Beef tips - pun intended: If you're doing the stovetop method, use a tender cut of beef. If you have a less tender cut of beef, like stew meat, use the slow cooker method to make the meat as tender as possible.