Cooking this for several hours makes the meat so tender. The brown gravy is rich and flavorful.
Prep Time20 minutesmins
Cook Time2 hourshrs30 minutesmins
Total Time2 hourshrs50 minutesmins
Course: Main Course
Cuisine: American
Keyword: beef sirloin, beef tips
Servings: 4servings
Calories:
Equipment
Dutch Oven
Measuring Cup
Measuring Spoon
Large Sharp Knife
Cutting Board
Ingredients
2tbspolive oil or avocado oil, divided
1tbspbutter
1large onion, sliced (about 3-4 cups)
dash of salt
2tspsugar
1lbbeef sirloin, cubed
32oz.beef broth or beef stock (reserve 1/2 cup for gravy)
1tbspWorcestershire Sauce
2bay leaves
2tspthyme
2tspsalt
1/2tspblack pepper
Gravy
2tbspcornstarch or tapioca starch
1/2cupbeef broth
Instructions
Cut beef into 1-inch bite sized pieces
Slice a large onion into rings
Heat a Dutch oven over medium-high heat and add 1 tablespoon of oil and butter. When melted add the beef and brown in small batches. Remove beef and set aside.
Add the other tablespoon of oil to the pan. Then add the onions.
Add a dash of salt to the onions to help them sweat, stir the onions continually until they are soft and translucent
Add the sugar to the onions, and continue to stir until a golden brown color (caramelized)
Add the broth, the beef, the seasonings, and the Worcestershire sauce. Bring to a boil over medium-high heat. Once it's boiling turn it down to simmer and cover. Cook for 1-1/2 to 2 hours until beef is fork tender.
Gravy
Add the cornstarch to the broth. If it sits for any amount of time, you will need to stir as the cornstarch will settle to the bottom.
Bring the meat mixture back to a boil and slowly add the starch mixture to thicken.
Notes
If you are using leftover meat from a roast, you can skip the browning of the meat and just add 1 tbsp., of oil and 1 tbsp., butter to the pan and then add the onions.Garnish with green onionsServe over mashed potatoes, egg noodles or rice.