Okay, so I’ve been wanting to try making beef tips with red wine for a while now. I finally got around to it, and let me tell you, it was a bit of a journey, but totally worth it!
First, I gathered all my ingredients. I’m talking about:
- Beef, obviously! I used chuck roast, cut into bite-sized pieces.
- Onions, because what’s a good stew without onions?
- Some garlic, minced up real fine.
- Carrots and celery, chopped up.
- Beef broth, the base of our sauce.
- Red wine.I am not going to promote brand,just anyone is ok.
- Tomato paste, for a bit of extra richness.
- And a little bit of Thyme, salt, and pepper.
The Cooking Begins
I started by heating up some oil in my big, heavy pot. Then, I browned the beef in batches. It’s important not to overcrowd the pot, or the meat will steam instead of brown. Once the beef was all browned, I took it out of the pot and set it aside.
Next, I tossed in the onions, carrots, and celery, and cooked them until they started to soften. Then, I added the garlic and cooked it for about a minute, just until it smelled amazing.
Building the Flavor
This is where the magic started to happen. I stirred in the tomato paste and cooked it for a bit, then I poured in the red wine. I let that simmer for a few minutes, scraping up all the brown bits from the bottom of the pot. Those bits are flavor bombs!
Then, I added the beef broth, thyme, salt, and pepper. I brought everything to a simmer, then put the beef back in the pot.
The Long Simmer
I covered the pot and let it simmer on low heat for about 2-3 hours. This is where patience comes in. The longer it simmers, the more tender the beef gets.
After a few hours, the beef was fall-apart tender, and the sauce had thickened up nicely. I taste for seasoning and * tastes good!
I served it over some creamy mashed potatoes. Seriously, it was the perfect comfort *’s very delicious！
