We enjoyed Beef Tips yesterday for our Sunday dinner. The key to making Beef Tips is time, patience, and of course love. When properly attended to, Beef Tips are a simple and delicious choice for dinner. I particularly enjoy making Beef Tips on the weekends because they are so easy, but they do need time to simmer. I love the comforting smell of the Beef Tips throughout our home. Many people wonder what cut of beef to purchase when making Beef Tips or Beef Stew. Beef tips can be cut from any type of beef, from sirloin to chuck steak. There is no standard for this terminology in the beef industry. This means that it is at the butcher’s discretion to decide whether to use one cut of beef or another. Often, labeling simply says “stew meat.” It is much more economical to purchase the meat whole and cut it up into beef tips yourself. Of course the most tender pieces of beef are the tenderloin, from which filet mignon is cut. Any type of steak will also be tender. You may just have to simmer the beef a little longer for other cuts.

1 tablespoon canola oil
4 to shallots large shallots, diced*
5 cloves of garlic, minced
2 1/2 pounds of beef, cut into 1 1/2 to 2-inch pieces
2 teaspoons or so of Kosher salt
1 teaspoon of ground black pepper
1 tablespoon paprika
1 tablespoon fresh red crushed pepper (Pimento Moida) or 1 teaspoon dried red pepper flakes
2 teaspoons dried thyme, crumbled between your fingers
1/2 cup good Cabernet Sauvignon
32 ounces low-sodium beef broth, reserve 1/2 cup for later
1 tablespoon Worcestershire sauce

For the slurry: 1/2 cup beef broth and flour until the consistency is a little thick.

Heat your oil in a large Dutch oven. Add your shallots and saute until they are almost are translucent. I love shallots because they are mild in flavor, but you may use an onion if you need to. Once your shallots are translucent, add your minced garlic and saute another minute or so. Be sure not brown the garlic. Always looking for the best ways to flavor my recipes, I find that sauteing the shallots and garlic before browning the meat adds a great deal of flavor to the meat and the overall flavors of the dish. Liberally season your beef with salt and pepper before browning. Add your beef to the pan and brown up a bit. Your meat does not have to be completely browned and it will not be cooked through.

Crush the dried thyme between your fingers and add with the paprika and red crushed pepper; stir. Add the red wine, beef broth and Worcestershire sauce. Bring to a boil and then reduce to a low simmer. Cover completely and let simmer until tender; stirring occasionally. it is important to cook covered at a low temperature, so that your beef stock will reduce but not evaporate completely.

Once the beef tips are tender, about 1 1/2 hours later, make your “slurry” and turn up the heat just a bit. Stir your flour/beef broth mixture into the pan and let thicken; you are also cooking out the flour a bit. (Some people use water/flour, but the extra beef broth adds flavor rather than diluting the recipe that you’ve been lovingly tending to). We enjoy these beef tips with either steamed rice, rice pilaf or mashed potatoes. Enjoy friends!

Variations: My Dad makes a mean Beef Tip recipe as well and he sometimes adds black olives to his dish. You could also cook down some mushrooms if you’d like when sauteing the shallots and garlic.

*Did you know that Australians refer to green onions or scallions as “shallots?”