My Mother’s Beef Tips and Gravy with Noodles or Rice

My Mother’s Beef Tips and Gravy with Noodles or Rice

Ingredients:

• 2 tbsp olive oil
• 2-3 pounds of stew meat
• 1 tsp salt
• 1/4 tsp pepper
• 3 cloves garlic, chopped or minced
• 2 15-ounce cans beef broth
• 1 bay leaf
• parsley and thyme sprigs (fresh if possible)
• 1/2 tsp rosemary
• 4 tbsp cornstarch
• 1/2 cup cold water
• 1/2 – 1 whole package wide egg noodles (cooked)

Directions:

1. Heat olive oil in a large Dutch oven over medium-high heat.
2. Cut up stew mean into bite size pieces, sprinkle with salt and pepper.
3. Add stew meat to pan and cook 5 minutes, turning to brown on all sides. Remove stew meat from pot and set aside.
4. Add two cans of beef broth to pot.
5. In small bowl, add 4 tbsp cornstarch to 1/2 cup cold water and whisk quickly until cornstarch dissolves. Continue to whisk cornstarch mixture and add a little bit at a time to beef broth. Stir until thickened.
6. Add stew meat back into pot, making sure stew meat is covered with liquid.
7. Add a handful of parsley and 3-4 thyme sprigs, chopped garlic, and bay leaf to pot.
8. When it becomes bubbly, lower heat and simmer covered for 2-3 hours (approx. 50 min. per pound).
9. After three hours, stew meat should be falling apart tender, perfect.
10. Remove thyme sprigs and bay leaf. Serve over noodles or rice.

Wine Version:

• To above ingredients, substitute 1/4 cup flour instead of cornstarch
• 1 cup red wine (Cabernet Sauvignon) instead of 1/2 cup cold water

Directions:

1. In olive oil Brown beef on all sides, remove from pan and set aside.
2. Saute garlic.
3. Add flour and make roux, adding more oil or margarine if needed.
4. Add wine, deglaze by scrapping brown bits from bottom. Let wine thicken and simmer for 5 minutes.
5. Return beef to pot, add beef broth, Making sure stew meat is covered with liquid.
6. Add bay leaf, parsley, rosemary, and thyme.
7. Let simmer for two to three hours.
8. Remove Thyme sprigs and bay leaf. Serve over noodles or rice.

Note: This recipe is similar to My Favorite Beef Stew Recipe, without the vegetables.

Update 4/26/16: I make the original version for my family, but now that I eat low carb, I serve it over cauliflower rice*. It is so good!

*Cauliflower Rice (also known as cauli-rice): Chop up some cauliflower florets in food processor or chopper. In microwave safe bowl, add 2 Tbsp of water and steam for 5 minutes.

If you prefer some diabetic-friendly, low carb alternatives, check out my website at CarbsMatter.com

Bon appétit!

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