Beef Sirloin Tips with Onion Gravy
Servings: 4 servings
Calories:
Cooking this for several hours makes the meat so tender. The brown gravy is rich and flavorful.
Print Recipe
Ingredients
- 2 tbsp olive oil or avocado oil, divided
- 1 tbsp butter
- 1 large onion, sliced (about 3-4 cups)
- dash of salt
- 2 tsp sugar
- 1 lb beef sirloin, cubed
- 32 oz. beef broth or beef stock (reserve 1/2 cup for gravy)
- 1 tbsp Worcestershire Sauce
- 2 bay leaves
- 2 tsp thyme
- 2 tsp salt
- 1/2 tsp black pepper
Gravy
- 2 tbsp cornstarch or tapioca starch
- 1/2 cup beef 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 onions
Serve over mashed potatoes, egg noodles or rice.