These Beef Ideas are slow-cooked till tender and served with a wealthy, savory onion gravy that is stuffed with comforting taste. Served over mashed potatoes, this hearty dish makes an simple and satisfying dinner the entire household will get pleasure from.
Holly’s Recipe Highlights: Beef Ideas
Taste: That is wealthy and savory, with tender beef, candy onions, and a deep, comforting gravy.
Talent Stage: This recipe is straightforward to arrange, and the lengthy simmer means minimal effort.
Method: Sluggish cooking is an effective way to tenderize the meat, and it provides a lot taste.
Serving Strategies: Serve these tender beef suggestions over creamy mashed potatoes, fluffy rice, or egg noodles to take in the wealthy, savory gravy.
Whole Time: 2 Hours Serves: 4 Cooking Technique: Stovetop
Ingredient Notes
- Beef Ideas: Use steak, stew meat, cubed chuck roast, or beef suggestions on this recipe. Beef suggestions are often the tender components of the tenderloin prime. They may also be sirloin suggestions that come from a bigger roast or tri-tip.
- Beef Broth: Beef broth creates the flavorful base for the gravy. Low-sodium broth works nicely when utilizing condensed soup, for the reason that soup already provides additional salt.
- Yellow Onion: Yellow onion provides a candy, savory depth to the gravy because it cooks down. Cube it finely so it softens and blends easily into the sauce. Add mushrooms with the onions for a mushroom gravy model.
- Condensed Soup: This canned soup provides deep onion taste and helps create a wealthy, savory gravy with minimal prep. Use condensed soup moderately than dry onion soup combine for the very best texture and consistency.
- Variations: Stir in a splash of cream after thickening for a softer, richer end.
How To Make Beef Ideas
- Season and brown the meat (full recipe under). Cook dinner the onion in the identical pot.
- Add the meat again with broth, condensed soup, Worcestershire sauce, and bay leaf. Simmer.
- As soon as tender, thicken the gravy with a cornstarch slurry.
- Brown in Batches: Browning the meat in small batches sears it as a substitute of steaming.
- Do Not Rush the Simmer: Chuck roast wants time to turn out to be tender.
- Cowl the Pot: Hold the pot coated whereas simmering so the meat stays moist and the gravy doesn’t scale back too rapidly.
- Reduce Beef Evenly: Reduce beef into similar-sized cubes for even cooking.
- Make Excellent Gravy: Add the cornstarch slurry slightly at a time. Cease when the gravy is as thick as you prefer it.
- For Further Gravy: Add a splash extra beef broth earlier than thickening.
Leftover Beef Ideas
Hold leftovers in an hermetic container within the fridge for as much as 4 days and within the freezer for as much as 2 months. Thaw in a single day within the fridge. Reheat on the stovetop or within the microwave, including a splash of broth or water if the gravy has thickened an excessive amount of.
Cozy Beef Dinners
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Trim any fats from the meat and toss with salt and pepper.
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Warmth 1 tablespoon of oil over medium-high warmth in giant pot or Dutch oven. Add the seasoned beef and cook dinner in small batches till browned. Switch the meat to a bowl and put aside.
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Scale back the warmth to medium and add the remaining oil. Add the onion and cook dinner till softened, about 5 to 7 minutes.
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Add the meat, beef broth, condensed onion soup, Worcestershire sauce, and bay leaf to the pot. Deliver to a boil, cowl, and scale back warmth to a simmer. Simmer for 1½ to 2 hours or till beef is fork-tender.
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To thicken the gravy, mix cornstarch with ⅓ cup chilly water. Pour into the meat combination slightly at a time whereas stirring till it reaches the specified consistency.
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Style and season with extra salt and pepper if desired. Discard bay leaf and serve over mashed potatoes.
- The onion soup on this recipe is canned condensed soup. It may be discovered within the soup aisle at your native grocery retailer.
- Serve over mashed potatoes, rice, or pasta noodles.
- Retailer leftovers in an hermetic container within the fridge for as much as 4 days. Reheat within the microwave or on the stovetop till heated via.
Energy: 527 | Carbohydrates: 11g | Protein: 45g | Fats: 34g | Saturated Fats: 13g | Polyunsaturated Fats: 3g | Monounsaturated Fats: 18g | Trans Fats: 2g | Ldl cholesterol: 158mg | Sodium: 1001mg | Potassium: 1036mg | Fiber: 1g | Sugar: 3g | Vitamin A: 36IU | Vitamin C: 3mg | Calcium: 62mg | Iron: 5mg
Diet data offered is an estimate and can differ based mostly on cooking strategies and types of components used.
Course Beef, Dinner, Entree, Predominant Course
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