BEEF TIPS AND NOODLES
This is a great dish that's very easy to make with just a few ingredients. Great with rolls of any type. I got this recipe from my mom years ago and it is a family favorite.
Provided by Julie
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 1h15m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a 13x9 inch casserole dish, combine the mushroom and beef onion soups, canned mushrooms and water. Mix thoroughly and add beef tips. Turn to coat well.
- Bake in a preheated oven for 1 hour.
- While beef tips are baking, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Serve beef tips and sauce over noodles.
Nutrition Facts : Calories 314.3 calories, Carbohydrate 41.1 g, Cholesterol 65.1 mg, Fat 8.8 g, Fiber 2.3 g, Protein 17.4 g, SaturatedFat 2.5 g, Sodium 672.9 mg, Sugar 1.7 g
BEEF TIPS AND GRAVY
The BEST FLAVOR you can have for beef tips!!! The gravy is awesome! Your family will love you for this dinner. This is my mother's recipe for beef tips which she used for over 50 years.
Provided by Seasoned Cook
Categories Stew
Time 1h55m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- Saute beef tips in salad oil until lightly browned. Place in a dutch oven and add water, ketchup, worcestershire sauce and salt. Cook covered on simmering low heat for approximately one hour.
- Add sliced onions and cook additional 30 to 40 minutes on low heat, being careful to not let all water boil out. (You will need at least 1 1/2 cups of water left as gravy.).
- In a small bowl, dissolve cornstarch in water and pour into beef mixture mixture. stir well and cook an additional one minute while gravy thickens.
- Serve over rice, noodles or mashed potatoes.
- Enjoy!
Nutrition Facts : Calories 184.4, Fat 13.6, SaturatedFat 1.9, Sodium 1510.6, Carbohydrate 15.9, Fiber 1, Sugar 7.5, Protein 0.9
BEEF TIPS & GRAVY
Tender chunks of beef in a rich brown gravy. This meal is perfect over mashed potatoes.
Provided by Holly Nilsson
Categories Dinner
Time 1h55m
Number Of Ingredients 10
Steps:
- In a large pot or dutch oven, heat 1 tablespoon olive oil over medium-high heat. Season beef with salt and pepper and brown in small batches. Remove beef from the pot and set aside.
- Turn heat down to medium, add remaining oil and onion. Cook until softened, about 10 minutes.
- Add beef, broth, soup, Worcestershire sauce and bay leaf to the pot. Bring to a boil, cover and reduce heat to simmer 1 1/2 to 2 hours or until beef is fork tender.
- To thicken gravy, combine cornstarch with 1/3 cup cold water. Pour into the beef a little at a time while stirring until it reaches desired consistency.
- Taste and season with salt and pepper. Discard bay leaf and serve over mashed potatoes.
Nutrition Facts : ServingSize 4 g, Calories 448 kcal, Carbohydrate 12 g, Protein 53 g, Fat 19 g, SaturatedFat 5 g, Cholesterol 144 mg, Sodium 692 mg, Fiber 1 g, Sugar 4 g
BEST BEEF TIPS AND GRAVY
It's so easy to make and is just one of those feel good recipes. Sticks to the ribs and warms you up kind of meal. I have a wonderful electric 8 quart dutch oven that I make this in but you can use any kind.
Provided by Bratalli
Categories < 4 Hours
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In large dutch oven place 1/3 cup vegetable oil. get oil hot. Place the flour and all spices into gallon baggie and shake. Then place meat into baggie and shake until coated well. Once oil is nice and hot put garlic into pan and let cook about 1 minute. Then place all beef into dutch oven. Let that cook about 7-10 minutes. You want to get the flour on the beef nice and brown. So stir the beef a couple of times. Then pour in broth and water, sliced onions and peppers. Cover and let boil for 1 hour stirring occasionaly. Then turn down to simmer and let simmer for 1 1/2 hours. when only a half hour left of cooking, slice and toss in the fresh mushrooms. Serve with white rice, potatoes, or even penne pasta!
Nutrition Facts : Calories 884.5, Fat 34.9, SaturatedFat 9.5, Cholesterol 217.7, Sodium 1479.5, Carbohydrate 57.1, Fiber 3.7, Sugar 3, Protein 85.6
BEEF TIPS AND GRAVY
Beef Tips and Gravy is classic comfort food, with chunks of tender beef in a rich brown gravy. Serve over mashed potatoes, rice or noodles.
Provided by Kristin Maxwell
Categories Dinner
Time 55m
Number Of Ingredients 13
Steps:
- Heat a 5 quart dutch oven over medium heat. Add oil and cubed meat. Season with salt and pepper and brown on all sides; about 3-4 minutes. Transfer to a plate.
- Melt 2 tablespoons butter in the pot. Add onion and cook until translucent; about 3-4 minutes. Stir in garlic and cook for an additional 30 seconds to a minute.
- Sprinkle in the flour and stir to coat. Cook for 2 minutes.
- Whisk in the beef broth until well combined.
- Add cubed beef, Worcestershire sauce, thyme leaves and bay leaf to the pot. Stir to combine and bring to a boil. Reduce heat to low, and simmer uncovered for 30-40 minutes, stirring occasionally until gravy is thickened and beef is tender. Stir in remaining tablespoon of butter until melted. Taste and add salt and pepper as desired.
- Remove bay leaf and serve over mashed potatoes, egg noodles or rice, garnished with fresh minced parsley.
Nutrition Facts : Calories 328 kcal, Carbohydrate 8 g, Protein 36 g, Fat 16 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 109 mg, Sodium 1174 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 7 g, ServingSize 1 serving
DUTCH OVEN BEEF TIP AND GRAVY
This gravy is out of this world! It may look like it takes awhile, but it is mostly hands off time. Serve over mashed potatoes, egg noodles or rice.
Provided by Haley K
Categories One Dish Meal
Time 3h
Yield 6 Cups, 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400.
- In a large Dutch oven, cook bacon until crispy. Set aside and save drippings.
- Now you are going to sear your beef. Turn the heat up to med-high and add some oil if you don't have enough bacon grease.Make sure the beef is dry. Wet meat won't brown! Work in small batches, searing the beef in the dutch oven until it is brown on all sides. Remove beef and set aside.
- Turn the heat down to med and saute onion until soft. Add garlic and saute 1 minute.
- Return beef to pan. Salt and pepper it to taste. Now add the flour and stir it around so everything is covered. Put the dutch oven in the preheated oven, uncovered, for 5 minutes. Stir, then cook for another 5 minutes. This is cooking the flour and giving it a bit of a crust. (and it's how Julia Child's does it so I won't argue!).
- After the beef and flour has cooked, take the dutch oven out and turn oven down to 200. Add everything else to the pot (including the cooked, chopped bacon) except mushrooms. The liquid should be enough to just barely cover the meat, not drown it.
- Bake covered @ 200 for the next 2 - 2.5 hours. You want the beef to simmer on low, so you may have to adjust the temperature. Add the mushrooms in the last half hour of cooking. Meat is done when fork tender.
Nutrition Facts : Calories 353.5, Fat 19.8, SaturatedFat 6.5, Cholesterol 85.5, Sodium 814.8, Carbohydrate 9.2, Fiber 0.9, Sugar 2.2, Protein 26.9
MARK'S WORLD FAMOUS DUTCH OVEN BEEF STEW
Make and share this Mark's World Famous Dutch Oven Beef Stew recipe from Food.com.
Provided by markaemerson
Categories Stew
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- This Dutch oven recipe can take a couple of hours if you start with raw food. So these directions have you doing some cooking at home before the outing.
- Beforehand: Peel and slice onion. Grease a large frying pan with margarine or cooking oil. Sauté beef and onion until beef is brown and onions are clear. Drain fat off. Let cool. Place in plastic freezer bag and freeze overnight.
- Peel potatoes and cut into about 1 inch cubes. Peel carrots and cut into 1/2 inch sections.
- Place potatoes and carrots in microwave oven and cook for about 3 minutes. [Don't put too many in at once.] Let cool, then place in plastic bags and freeze overnight.
- On the morning of the outing remove these from the freezer and place in a cooler or wrap in several layers of newspaper. Keep out of direct sunlight. Everything will be thawed and ready to go by cooking time.
- Ready to cook: Fire up 4 lb. bag of "instant" briquettes. Grease Dutch oven, bottom and sides. Add in beef, 1 tsp salt, 1/2 tsp pepper, tomato soup, beef broth, onion, carrots, and potatoes. Add water [hot better than cold] to just cover the beef, stir. Place oven on coals - 15 underneath and 10 on top. Check after about 20 minutes. Add water if the water has cooked off.
- Put 2 packages of powdered brown gravy mix, and 1/2 Tablespoon of Wondera (or flour) into a bowl. Skim off some of the hot juices, add to bowl and stir. Stir mixture into Dutch oven, and cover surface with biscuit dough. Cook uncovered for about 10 more minutes. Be sure stew is not sticking to the bottom; if so, remove the briquettes from underneath the Dutch oven. Make sure lid clears the top of the biscuits by at least 1 inch. If there isn't enough clearance, remove some of the liquid. Recover and cook another 10 minutes. Meal is done when carrots and potatoes are tender. Let cool for a bit, then salt and pepper to taste. Serve it up!
Nutrition Facts : Calories 510.4, Fat 17.4, SaturatedFat 5, Cholesterol 91.3, Sodium 1163.9, Carbohydrate 52.2, Fiber 5.1, Sugar 8.6, Protein 38
DUTCH OVEN BEEF
This is one of those recipes that you have probably made a zillion times, it's easy to put together and you can throw in just about anything you like. It's a great recipe for the cooler months... I serve it on cooked pasta and sprinkle Parmesan cheese on top. This takes about 2 hours to cook, it is total comfort food, and very tasty. It tastes even better the next day! I have even made this into a thick soup be adding in more water. You can add in red wine also.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 2h25m
Yield 6-8 serving(s)
Number Of Ingredients 23
Steps:
- Heat oil in a large Dutch oven over medium-high heat.
- Brown the beef on all sides for about 10 minutes and transfer to a plate.
- To the drippings in the Dutch oven, add in celery, onions, jalapenos (if using) and garlic; saute the veggies for about 6 minutes.
- Add in the tomato paste and stir for 1 minute.
- Return the beef to the pot (with the drippings on the plate).
- Add in consomme, water, canned tomatoes with juice, salt, pepper and bay leaf; mix and bring to a boil.
- Reduce heat to medium-low; cover and simmer until meat is tender about 1 hour).
- Add in potatoes and carrots to the pot; cook for another 30 minutes, or until the veggies are tender.
- Whisk together the flour, 1/4 cup water and browning sauce (I use Kitchen Bouquet for this) until well blended and smooth.
- Stir in flour mixture into the simmering mixture and stir.
- Add in the peas and pearl onions; cook until heated through and slightly thickened.
- Remove the bay leaf and discard.
- Serve immediately over hot cooked noodled.
- Delicious!
Nutrition Facts : Calories 614.4, Fat 18.3, SaturatedFat 4.5, Cholesterol 113.4, Sodium 1180.2, Carbohydrate 60.7, Fiber 10.6, Sugar 15.6, Protein 53
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- Sear: Season the beef tips generously with salt and pepper. Heat the olive oil in a large dutch oven over medium-high heat. Sear the beef cubes on all sides. Remove the cubes from the pot and set them aside. Add the butter to the pot, let it melt, then add the onion. Cook for 3-4 minutes or until softened and translucent.
- Mix: Add the garlic and cook for 30 seconds, then sprinkle the flour into the pot. Stir well and cook for another minute or two. Pour the beef broth into the pot and whisk the mixture well. Then, add the soy sauce, Worcestershire, thyme, bay leaf, and seared beef.
- Cook: Bring the mixture to a boil then reduce the heat to a simmer. Let it simmer for 30 minutes, or until the gravy has thickened and the beef is tender. Stir occasionally.
- Finish: Remove the thyme sprigs and bay leaf. Taste for salt and pepper, then garnish with parsley and serve.
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