Okay, so I’ve been wanting to try making beef tips with red wine for ages. I finally got around to it, and let me tell you, it was a bit of an adventure! Here’s how it went down:
Getting Started
First, I gathered all my ingredients. I had some beef stew meat, you know, the pre-cut chunks. Then, of course, a bottle of red wine – I just grabbed a cheap Cabernet Sauvignon, nothing fancy. I also chopped up an onion, some carrots, and a couple of cloves of garlic. I’m a big fan of mushrooms, so I sliced up a bunch of those too.
The Browning
I heated some olive oil in my big Dutch oven – that thing is a lifesaver. Once it was hot, I threw in the beef and browned it on all sides. I did it in batches so I wouldn’t overcrowd the pot. Took it out and set it aside.
The Veggies
Next, I tossed in the onions, carrots, and garlic. I stirred those around until they got a little soft, maybe five minutes or so. Then added the mushrooms and cook them down a bit, that makes the flavor perfect.
The Magic Happens
Now for the good stuff! I poured in the whole bottle of red wine. Yeah, the whole thing! I also added a couple of cups of beef broth, a bay leaf, and some dried thyme. I stirred everything together and brought it to a simmer.
Low and Slow
I put the beef back into the pot, covered it, and stuck it in the oven at 325 degrees Fahrenheit. And then… I waited. For like, three hours. The waiting is the hardest part, but trust me, it’s worth it.
The Finish Line
After three hours, I took the pot out of the oven. The beef was super tender, falling apart. I took out with a spoon. I mixed a little cornstarch with some cold water and stirred that into the sauce to thicken it up.
Serving It Up
I served the beef tips and sauce over some mashed potatoes. Egg noodles would be good too. Honestly, you could just eat it with a spoon, it’s that good. My family loved it, and I’m already planning on making it again!
It’s not a quick weeknight meal, but for a cozy weekend dinner, it’s absolutely perfect. Give it a try, you won’t regret it!
