Ingredients:

  • 2 lbs (900g) Beef Tips (Sirloin or Chuck, cut into 1-inch cubes)
  • 2 tablespoons (30ml) Olive Oil
  • 1 large Yellow Onion, chopped
  • 2 cloves Garlic, minced
  • 1 teaspoon Dried Thyme
  • 1/2 teaspoon Dried Rosemary
  • 1/4 teaspoon Black Pepper
  • 1 teaspoon Salt
  • 2 tablespoons (30g) All-Purpose Flour
  • 1 (14.5 ounce/411g) can Diced Tomatoes, undrained
  • 1 cup (240ml) Beef Broth (low sodium preferred)
  • 1/2 cup (120ml) Dry Red Wine (Cabernet Sauvignon or Merlot recommended)
  • 2 tablespoons Worcestershire Sauce

Instructions:

  1. Heat olive oil in the Dutch oven over medium-high heat. Season beef tips with salt, pepper, thyme, and rosemary. Sear the beef in batches until browned on all sides. Remove beef from the pot and set aside.
  2. Add chopped onion to the Dutch oven and cook until softened and translucent, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
  3. Stir in flour and cook for 1 minute, stirring constantly. This creates a roux to thicken the gravy.
  4. Gradually pour in beef broth, scraping up any browned bits from the bottom of the pot. Stir in diced tomatoes, red wine, and Worcestershire sauce.
  5. Return the seared beef tips to the Dutch oven. Bring the mixture to a simmer.
  6. Cover the Dutch oven with its lid and transfer to a preheated oven at 325°F (160°C). Bake for 3 hours, without peeking!
  7. Carefully remove the Dutch oven from the oven. Let stand for 10 minutes before serving. Serve hot over your favorite sides.