Red Wine Braised Beef Tips with Bacon
Beef tips simmer gently in homemade brown gravy with bacon and red wine. By the time they're done, the beef is fork-tender and the gravy is rich and smooth.
Servings: 5
Equipment
- Dutch Oven or Large Heavy-Bottomed Pot
Ingredients
- 5 Slices bacon chopped
- 1 Tablespoon olive oil only if needed
- 2 Pounds beef tips, beef stew meat or chuck roast cut into bite-sized pieces
- ½ Teaspoon salt
- ½ Teaspoon black pepper
- 1 yellow onion medium, diced
- 3 Cloves garlic minced
- 2 Tablespoons all-purpose flour
- 1 Cup dry red wine
- 2 ½ Cups beef broth
- 2 Tablespoons Worcestershire sauce
- 1 Tablespoon Dijon mustard
- 1 Teaspoon smoked paprika
- 1 Teaspoon dried thyme
- ½ Teaspoon onion powder
- 2 Tablespoons fresh parsley chopped
Instructions
- Cook the chopped bacon in a large Dutch oven over medium heat until crisp. Transfer the bacon to a plate lined with paper towels, leaving the bacon drippings in the pot.
- Season your beef with salt and black pepper. Add it to the pot in batches, making sure not to overcrowd it. Sear until browned on all sides, then transfer the browned beef to a plate.
- Add the diced onion to the same pot and cook until softened and lightly golden, scraping up the browned bits from the bottom.
- Add the minced garlic and cook for about 30 seconds, just until fragrant.
- Sprinkle the flour over the onions and garlic. Cook for about 1 minute.
- Slowly pour in the red wine while scraping the bottom of the pot with a wooden spoon. Simmer for 5 minutes.
- Stir in the beef broth, Worcestershire sauce, Dijon mustard, smoked paprika, dried thyme, and onion powder.
- Return the browned beef and bacon to the pot. Bring everything to a gentle simmer, then reduce the heat to low.
- Cover and simmer for about 1 hour to 1 hour 15 minutes until the beef is tender.
- Remove the lid during the last 15 to 20 minutes of cooking if you want the gravy to reduce and become thicker.
- Stir in the fresh parsley, then taste and adjust the salt and pepper if needed.
- Serve the beef and gravy over mashed potatoes, buttered noodles, or rice.
If there’s not enough bacon drippings, add the olive oil to the pan.
Stir constantly, so it doesn't stick and scorch.
Stir occasionally, every 15 minutes or so.
Notes
Brown the beef in batches: Give the pieces room in the pot. If you add too much at once, they will steam and you'll miss out on the browning. Make sure you brown the beef well. I find the caramelized exterior adds a lot of flavor to the gravy.
Keep the simmer gentle: Once the beef goes back into the pot, keep the heat low. A hard boil can make the meat tough and that's the opposite of what you want to achieve.
Take the lid off if needed: Keep the pot covered while the beef cooks. If the gravy still doesn't look thick enough near the end, remove the lid and cook a little more.
Keep the simmer gentle: Once the beef goes back into the pot, keep the heat low. A hard boil can make the meat tough and that's the opposite of what you want to achieve.
Take the lid off if needed: Keep the pot covered while the beef cooks. If the gravy still doesn't look thick enough near the end, remove the lid and cook a little more.
Nutrition
Calories: 369kcal | Carbohydrates: 8g | Protein: 43g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 113mg | Sodium: 906mg | Potassium: 809mg | Fiber: 1g | Sugar: 2g | Vitamin A: 349IU | Vitamin C: 5mg | Calcium: 68mg | Iron: 5mg
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