Beef Tips & Gravy

Beef Tips

1 1/2 lbs Angus beef stew meat
1 tbsp Olive Oil
1 tsp Salt
1/2 tsp Pepper
1 medium onion chopped
4-6 Garlic Cloves

Gravy

1-4 tbsp Butter, unsalted
1/2 cup all purpose flour
4 cups low sodium beef broth
1 tbsp Low Sodium Soy Sauce
1 tsp Dijon Mustard
1 1/2 tsp Granulated Sugar
1/2 tsp Parsley, dried
1/2 tsp Oregano, dried
1/4 tsp Thyme, dried

1. While meat is still on the cutting board, toss it with 1 teaspoon salt and 1/2 teaspoon pepper. Heat 1 tablespoon olive oil in a large skillet over medium high heat. Add beef (work in 2 batches if needed) to the very hot skillet and let cook undisturbed for approximately 2 minutes, or until nicely seared on one side, then continue to cook while stirring until beef is browned all over but not cooked through. Remove beef to 6-quart (or larger) slow cooker and top with onions and garlic.

2. To the remaining juices left in the skillet, melt 1-4 tablespoons butter. The amount of butter will depend on how much juices/fat are left from searing your meat. You want approximately 1/2 cup between the juices and the butter. Whisk in the flour until dissolved followed by all of the Gravy ingredients. Bring to a boil then reduce to a simmer until thickened to the consistency of thick gravy. Add to slow cooker and stir to combine.

3. Cook on HIGH for 3-4 hours or on LOW for 5-7 hours. Beef is ready when it is melt in your mouth tender. Season with additional salt and pepper to taste. Serve with potatoes, pasta or rice.

Serving Size: 6-8 (1 cup servings)

Number of Servings: 6

Recipe submitted by SparkPeople user AMAS2526.