Dutch Oven Beef Tips and Gravy

Instructions

1. 1

   Pat the beef pieces dry with paper towels and season generously with salt and pepper. Place flour in a shallow dish and dredge each piece of beef, shaking off excess flour.

2. 2

   Heat vegetable oil in your Dutch oven over medium-high heat. Working in batches to avoid overcrowding, brown the beef pieces on all sides, about 6-8 minutes total per batch. Transfer browned beef to a plate.
3. 3

   In the same Dutch oven, add sliced onions and cook for 4-5 minutes until softened. Add minced garlic and cook for another minute until fragrant.

4. 4

   Pour in beef broth, scraping up any browned bits from the bottom of the pot. Stir in onion soup mix, Worcestershire sauce, thyme, and bay leaves. Return the browned beef to the pot.

5. 5

   Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 2 to 2.5 hours, stirring occasionally, until beef is fork-tender and easily shreds.

6. 6

   Remove bay leaves and discard. Stir the cornstarch slurry into the pot and simmer for 3-5 minutes until the gravy thickens to your desired consistency. Taste and adjust seasoning with salt and pepper.