This is an awesome dish to warm you up on a cold winters night!
This dish is similar to beef stew but without the carrots and potatoes. I highly recommend using chuck roast for the beef rather than round steak or sirloin. The chuck has to cook (braise) on low heat and takes a while but it becomes very tender and it oozes flavor when finished. It’s well worth the effort!
Braise is a cooking method by which food (usually meat or vegetables) is first browned in fat, then cooked, tightly covered, in a small amount of liquid at low heat for a lengthy period of time. The long, slow cooking develops flavor and tenderizes foods by gently breaking down their fibers. Braising can be done on top of the range or in the oven. A tight fitting lid is very important to prevent the liquid from evaporating.
—- from “Food Lover’s Companion”
Cook / Prep Time – about 3 hours
Servings – 2 or 3
- 6 oz dried egg noodles
- 1 pound boneless chuck
- 2 tbsp flour
- 2 cups of beef or bone broth
- 1 cup dry red wine
- 1 medium sweet onion
- 1 large rib of celery
- 1 tsp chopped garlic
- 1/2 (14.5 oz) can of petite diced tomatoes (I put the other half can in a small freezer bag and store in the freezer for next time)
- 1 tbsp tomato paste (I recommend the tube type)
- 1 tbsp low sodium soy sauce
- 1 tbsp Worcestershire sauce
- 1/2 tsp kosher salt
- 1/4 tsp coarse ground black pepper
- 1/4 tsp granulated onion
- 1 bay leaf
- 1 1/2 tbsp grape seed or canola oil
Trim the chuck and cut into 1 inch cubes and dry them on a paper towel. Mix the flour, salt, pepper and granulated onion together. in a cast iron or carbon steel skillet, heat the oil on medium heat. Dredge the beef cubes in the seasoned flour and shake off excess flour.
Slowly place the beef cubes in the hot oil. Do not crowd the pan. Cook in a couple batches if needed.
Brown the beef cubes on all sides. Peel and chop the onion and garlic while browning the beef. Slice the celery diagonally into 1/4 inch slices. When the beef is totally browned, add the onion, celery and garlic and continue to sauté on medium heat.
When the onions are starting to brown, turn to medium high heat and add the beef broth, wine, soy and Worcestershire sauce. Cook the mixture until it comes to a boil. Add the diced tomatoes and the tomato paste.
Preheat the oven to 325 degrees. Pour the beef mixture into a Dutch oven and cover. The broth may seem watery at this point, but it will thicken in the oven.
Place the pot in the oven , cover and and cook for 1 hour, stirring about after 30 minutes. When the hour is up, stir again. Remove the lid and put back in the oven for another hour, stirring after the first 30 minutes. The beef tips should be very tender and the sauce thickened at this point. If not, continue to cook until the beef is very tender.
Cook the egg noodles according to the package instructions. Drain them and and add a little olive oil, salt and pepper to the noodles.
Serve the beef tips with or over noodles. That’s it!
Suggested music for your listening pleasure while preparing the beef tips….
After watching an hour of the Grammy awards last night, I would suggest listening to some of the best from this talented piano player / singer songwriter, Alicia Keys. That girl is on fire! Check out her version of The Rolling Stones song “Wild Horses” among others, but I highly recommend not listening to “Earthquake” an absolutely horrible song performed by someone called “Tyler, the Creator” at the Grammy Awards. You’re welcome!