Beef Tips (149 of 150)

This is recipe 149 of 150. I'll hit my goal on Sunday with whatever new recipe I make. You'd think I'd try to make the final recipe something special, but I don't. 

This recipe was good. Simple and requires only a little planning to start it within 2 hours of when you want to eat. 

I highly recommend not to season this one until the end. The packet of onion soup mix has  a ton of salt. This turned out pretty salty for me. Of course I cut the recipe in half and used a full packet of soup mix, so there's that. 

Beef Tips

Recipe from Spaceships and Laser Beams

Serves 6

• 3 T olive oil divided
• 2 lb cubed chuck meat or stew meat
• 1 medium white onion diced
• 3 c beef broth low sodium
• 1 envelope dry onion soup mix 55g
• 1 T Worcestershire sauce
• 1 tsp salt
• 1/2 tsp cracked black pepper
• 1 bay leaf
• 2 T cornstarch
• 1/3 c water
• 1/2 T parsley freshly chopped

Repeat the steps by adding in the second tablespoon of olive oil and the other half of the beef cubes. Again, once cooked place these cooked cubes in a separate bowl with the rest of the cooked meat.

Add the third tablespoon of olive oil into the same pot then add in onions and cook until tender, about 2-3 minutes.

Add the beef cubes back in plus beef broth, onion soup mix, Worcestershire sauce, salt, pepper, and bay leaf. Stir to mix. Cover, reduce heat to low, and simmer for 1 ½ hours.

Remove bay leaf.

Mix cornstarch and water in a separate small bowl until cornstarch has melted.

Pour the cornstarch mixture into the beef mixture and stir until thickened, about 2 minutes.

Sprinkle with parsley before serving.

Serve hot.

1 T Worcestershire sauce

1 tsp salt

1/2 tsp cracked black pepper

1 bay leaf

2 T cornstarch

1/3 c water

1/2 T parsley freshly chopped