A couple of weeks ago I went to dinner with friends to celebrate my friend Suzi’s birthday. And let me tell you the beef tips I had were ahhhh-mazing. So much so I have thought about that dish ever since and wondered why I didn’t bring the leftover mashed potatoes and gravy home with me. Because you know I ate every last piece of beef tip at the restaurant.
I’m a little embarrassed to admit that I also sopped up some of the gravy with the bread on the table. When everyone else had a bite of my dish, they understood completely why I was embarrassing them.
So, I finally recreated the dish at home and let me tell you, a little slice of heaven right here. I even fashioned the picture like how they were served at the restaurant – moat style. Perfect for a cozy Sunday afternoon.
Slow Cooked Beef Tips
1 1/2 lbs boneless Swiss steak, cut to 1 1/2 inch pieces
1 Tbsp Olive oil
Salt, pepper and garlic powder, to taste
1 Onion, roughly chopped
1 Tbsp minced garlic
2 1/2 c Beef stock, more as needed
1 individual serving bottle Red wine (I used Gallo Family Cabernet Sauvignon that comes in the four-pack)
1 c Mushrooms, sliced
2 Bay leafs
Preheat oven to 350 degrees.
Pat dry beef steak (preferably before you cut it as it’s easier). Cut into 1 1/2 inch pieces.
Pour olive oil into large sauté pan. Season beef with salt, pepper and garlic powder. Add meat to sauté pan and brown on all sides. Add onions and minced garlic. Let cook for about 3-5 minutes.
Pour in broth and wine. Add mushrooms and bay leaves. Stir together.
If pan is oven-safe, cover and place in oven. If not, transfer mixture to a casserole dish. Cover and bake in the oven for 3 hours.
Serve with mashed potatoes.