Beef Tips With Tomato Gravy Recipes

Steps:

• 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.

Steps:

• Cut beef into 1 1/2-inch cubes, then rinse in warm water to clean.
• Put beef into a medium sauce pot with 1 tablespoon olive oil. Add salt and pepper, to taste, and bouillon cubes.
• Cover and place pot over low heat. Let it steam for 20 minutes.
• Put 3 tomatoes, 1 red pepper, 1 onion, and 1 garlic clove into a blender and pulse to coarsely chop. Then pour tomato mixture into the pot with the beef and add the remaining 2 tablespoons of olive oil. Cook 15 minutes.
• Stirring it on medium heat, add the remaining 3 tomatoes, cut into wedges, 1 sliced red pepper, 1 sliced onion, and 1 sliced garlic clove. Cook for 15 minutes and it's ready to serve.
• A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

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!

Steps:

• Combine the flour with the seasoned salt and pepper in a bowl.
• Light coat the beef cubes with the flour mixture.
• Heat oil in a heavy pot over medium-high heat until hot.
• Brown the beef on all sides; remove to a bowl.
• Add in onion, celery, thyme and oregano; cook stirring and scraping down the browned bits.
• Add in the garlic and dried red pepper flakes (if using) saute for 1 minute.
• Add in tomatoes, bay leaves, consomme, Worcestershire sauce and wine.
• Return the beef back to the pot.
• Season with pepper.
• Cover and simmer on top of the stove until the beef is very tender (about 2 hours).
• Serve with cooked noodles and sprinkle with grated Parmesan cheese if desired.

Steps:

• 1. Brown the beef with a little water in a pan with onions. Season beef as you want
• 2. Drain excess water and oil from beef. Add back into pan along with can of tomatos
• 3. Fill tomato can full of water and add to pan
• 4. Add ketchup a little pepper and stir really good.
• 5. Bring to a simmer for about 20-25 minutes. Tomato broth should be a little thicker than water.

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!