Beef Tips with Gravy

• Meat

  • 2 lbs Beef stew meat

• Produce

  • 2 cloves Garlic
  • 8 oz Mushrooms
  • 1 Onion, medium

• Canned Goods

  • 32 oz Beef stock

• Condiments

  • 1 tbsp Ketchup
  • 4 dashes Worcestershire sauce

• Baking & Spices

  • 1/2 cup Flour
  • 1/2 tsp Pepper
  • 1/2 tsp Salt

• Oils & Vinegars

  • 4 tbsp Oil

• Dairy

  • 1/2 stick Butter

• Other

  • 2 teaspoons Kitchen Bouquet

Found on anaffairfromtheheart.com

Description

Ingredients

• 2 pounds beef stew meat
• ½ stick butter
• 1 medium onion, chopped
• 8 ounces mushrooms, sliced (optional)
• 2 cloves garlic
• ½ cup flour
• ½ teaspoon salt
• ½ teaspoon pepper
• 4 Tablespoons oil
• 32 ounces beef stock
• 4 dashes Worcestershire sauce
• 1 Tablespoon ketchup
• 2 teaspoons Kitchen bouquet

Directions

• Melt butter in a skillet over medium heat, add onion, garlic and mushrooms. Saute for about 10 minutes. Remove from pan, set aside.
• Dredge beef stew meat in flour/salt/pepper mixture.
• Add oil to skillet, brown meat.
• Add beef stock, Worcestershire sauce, ketchup and kitchen bouquet to skillet. Stir to combine, gravy will thicken as it heats. Cover and simmer for 30 minutes or so. (note: the longer you simmer the more tender your meat will be.) Add mushrooms back in. Simmer for 10 minutes or so more. If you prefer a thicker gravy, add a little cornstarch/water mixture to thicken even more.
• Serve over mashed potatoes.