Beef Tips

These melt-in-your-mouth beef tips are braised to perfection in a rich wine sauce that’ll have everyone begging for seconds.

This isn’t just any beef dish – we’re talking tender chunks of beef swimming in a velvety gravy that’s been elevated with bacon, red wine, and fresh herbs. It’s the kind of meal that makes your whole house smell amazing and turns regular weeknight dinners into special occasions.

Ingredients

For the Base:

• 1 tablespoon olive oil
• 3 slices bacon, cut into smaller pieces
• 2 pounds lean stew beef or beef tips
• Salt and pepper to taste

For the Aromatics:

• 1 medium onion, chopped
• 1½ teaspoons minced garlic
• 2 tablespoons all-purpose flour

For the Braising Liquid:

• ¾ cup red wine
• 2 cups unsalted beef stock
• ¼ cup soy sauce
• 3 thyme sprigs

For Serving:

• Fresh parsley for garnish
• Hot cooked rice

Steps

1. Preheat oven to 375°F (190°C). Position rack in lower third for optimal braising temperature.
2. In a large Dutch oven over medium-high heat, cook bacon until crispy and fat renders (about 5-7 minutes). Remove bacon, drain on paper towels. Add olive oil to bacon drippings. Season beef generously with salt and pepper. Working in batches (don’t crowd!), sear beef until deeply browned on all sides (3-4 minutes per side). Remove and set aside.
3. Reduce heat to medium. Add onions to pot, scraping bottom to release flavor bits. Cook until translucent and edges start to brown (2-3 minutes).
4. Add garlic and cook just until fragrant (30 seconds) – watch carefully as garlic burns quickly!
5. Sprinkle flour over vegetables and cook, stirring constantly (2 minutes) to remove raw flour taste.
6. Pour in wine, scraping vigorously with wooden spoon to release browned bits (these are flavor gold!).
7. Add beef stock and soy sauce, whisking until smooth. Return bacon to pot for extra flavor depth.
8. Add thyme sprigs and bring to boil. You’ll see bubbles around the edges first, then full boil.
9. Return beef to pot, cover tightly, and transfer to oven. Braise for 1½-2 hours. Beef is done when it easily shreds with fork pressure.
10. Serve hot over rice, garnished with fresh parsley.

Smart Swaps

• Use coconut aminos instead of soy sauce for gluten-free option
• Substitute mushroom stock for beef stock to make it vegetarian
• Try cauliflower rice instead of regular rice for lower carbs

Make It Diabetes-Friendly

• Replace rice with cauliflower rice (reduces carbs by 30g per serving)
• Use low-sodium soy sauce to reduce sodium content
• Portion beef tips to 4oz per serving (15g protein, minimal carb impact)
• Add extra vegetables like mushrooms or bell peppers to increase fiber

Pro Tips

• Pat beef completely dry before searing for better browning
• Don’t skip the bacon – it adds crucial depth of flavor
• Let meat come to room temperature before cooking
• Use a good quality red wine you’d actually drink