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Beef Tips
SUBMITTED BY:
denisef
PHOTO BY:
Ashley
"My husband loves this. Melts in your mouth and its easy!!! Serve over rice or egg noodles."
RECIPE RATING:
Read Reviews
(279)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
2 Hrs
READY IN
2 Hrs 15 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
3 tablespoons vegetable oil
1 onion, chopped
2 pounds cubed beef stew meat
2 cups water
1/4 cup soy sauce
1/4 cup Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon ground black pepper
1 (.75 ounce) packet dry brown gravy mix
1 cup water
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DIRECTIONS
In a large skillet heat oil over high heat. Saute the onion until almost translucent.
Add the stew meat and cook on high heat until meat is browned on all sides; about 3 to 5 minutes.
Pour 2 cups water, soy sauce, and Worcestershire sauce into the skillet. Stir in garlic powder, salt and pepper. Bring to a boil and reduce heat. Cover and simmer for 1 1/2 to 2 hours.
Meanwhile combine the gravy mix with 1 cup water. Mix thoroughly and stir into the meat mixture. Bring to a boil stirring frequently until slightly thickened.
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REVIEWS
Reviewed on Oct. 7, 2007 by
Carly's Mommy
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Carly's Mommy
Oct. 7, 2007
My husband asks for this all the time. I like to use fresh mushrooms and garlic instead of canned mushrooms and garlic powder. I just saute the mushrooms, garlic and onions with a little butter and olive oil before I add the meat to the pan. Using fresh mushrooms and garlic really makes a big difference. I also like to use only 3/4 cup of water and I add 1/4 cup red wine. About 15 minutes before I add the gravy mixture, I like to add about 1 cup of frozen peas to the beef tips. At the end when I add in the gravy mixture I usually use a little less than one cup of water and add some flour or cornstarch to thicken it up a little more. This is great served over egg noodles or rice.
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12 users found this review helpful
My husband asks for this all the time. I like to use fresh mushrooms and garlic instead of...
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Reviewed on Dec. 16, 2003 by
LISAKP71
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LISAKP71
Dec. 16, 2003
This is a great recipe for a chilly evening - very comforting & hearty. We ate it over mashed potatoes, and it was gone in a flash. Smells great while it's cooking, too!
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9 users found this review helpful
This is a great recipe for a chilly evening - very comforting & hearty. We ate it over mashed...
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Reviewed on Oct. 13, 2006 by AMERIC
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AMERIC
Oct. 13, 2006
My whole family loved this recipe! I just dumped it all in the crockpot and it was great.
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7 users found this review helpful
My whole family loved this recipe! I just dumped it all in the crockpot and it was great.
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Reviewed on Sep. 20, 2007 by
chicklet
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chicklet
Sep. 20, 2007
This was pretty good.I omitted the salt and used low sodium soy sauce and a packet of low sodium brown gravy mix. It was just right not salty at all.
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5 users found this review helpful
This was pretty good.I omitted the salt and used low sodium soy sauce and a packet of low...
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Reviewed on Sep. 11, 2007 by
KO
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KO
Sep. 11, 2007
This recipe comes out much better if you throw everything in a crock pot and let it simmer all day. The meat is so tender!
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5 users found this review helpful
This recipe comes out much better if you throw everything in a crock pot and let it simmer all...
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Reviewed on Apr. 3, 2006 by
Corrina
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Corrina
Apr. 3, 2006
First of all, there is NO reason to cook this for 2 hours!!! In fact, I think the beef was LESS salty because I didn't cook it for so long. DON'T ADD THE SALT. It's just not necessary... and I am a certified saltaholic! I'm not sure that this recipe really needs the Worcestershire, or maybe just not as much. I also added a bayleaf and used fresh garlic (and plenty of it). Instead of diluting the gravy mix with a full cup of water, I only used half a cup and I also blended in a tablespoon of cornstarch with the gravy mix before adding it to the beef. I wouldn't use flour. I'd stick with cornstarch. Flour should actually be fully cooked or it can taste too, well, floury. Cornstarch can safely be added just before serving. I served this over mashed pototates. It was good.
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5 users found this review helpful
First of all, there is NO reason to cook this for 2 hours!!! In fact, I think the beef was...
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Reviewed on Jan. 14, 2004 by mamamelton
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mamamelton
Jan. 14, 2004
The only part that I changed about this recipe when I made it the first time was, after an hour and a half simmer, the gravy wasn't looking like it would be thick enough. So at that point I mixed 1/3 cup of flour with 1/2 cup of milk, shaken in an airtight container to get the lumps out. Then stir it into the pan. It made the gravy the perfect consistency for pouring over rice. You may want it a little thinner with noodles, but it won't work as the recipe describes. Doing this will also cut back on the "too salty" taste other reviewers spoke of. I didn't cut back on salt at all and it was perfect. Actually it was nice not to see my husband salt his food for once. We really love this dish and will eat it often! Thanks so much for posting it.
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5 users found this review helpful
The only part that I changed about this recipe when I made it the first time was, after an...
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Reviewed on Dec. 8, 2002 by RAVANER5810
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RAVANER5810
Dec. 8, 2002
This recipe was delicious. I too cooked it in the crockpot. I only filled it with water till the 2lbs of stew meet was covered, I omitted the salt, put in 1/2 a large white onion, and the 1/4 c. worscheshire and low sodium soy sauce. It smelled great cooking day. Right before we ate it I added just the brown gravy pack with no water and it thickend up quite nicely. The was a great meal. My husband is asking for seconds.
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5 users found this review helpful
This recipe was delicious. I too cooked it in the crockpot. I only filled it with water till...
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Reviewed on Apr. 4, 2008 by
CLS1220
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CLS1220
Apr. 4, 2008
My meat&potatoes husband couldn't get enough. However - I did make some adjustments. Coated beef w/ flour, then sauteed.. added 2 Tbsp minced garlic w/ the onions instead of garlic powder. 1.75 cup beef broth, 1/4c red wine. Did not add any salt or pepper. Simmered 1 hour. Then added the brown gravy directly to the beef (no extra liquid!) and simmered an additional 30 minutes while I made mashed potatoes to put it over. It ended up DELICIOUS! A tad bit salty, but we like salt. Use some Pillsbury Grands to sop up the extra sauce and it was perfection. Follow these steps and you will avoid the problems that keep coming up - overly salty (no salt, low sodium soy), too runny (no extra water at end), meat too tough (1.5hrs, at the most!).
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4 users found this review helpful
My meat&potatoes husband couldn't get enough. However - I did make some adjustments. Coated...
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Reviewed on Dec. 23, 2007 by
JustLearning86
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JustLearning86
Dec. 23, 2007
Very, very good! My boyfriend did everything but lick his plate clean! I omitted the salt and it was still bordering on too salty... next time I will use reduced sodium soy sauce. Served it over No Yolks noodles, with flaky biscuits and Garlic Green Beans (from this site). Yum!
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4 users found this review helpful
Very, very good! My boyfriend did everything but lick his plate clean! I omitted the salt and...
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