Description
Double French Onion Beef Tips and Gravy is a comforting, rich dish featuring tender beef tips in a savory, flavorful French onion gravy. With both caramelized onions and French onion soup, this dish is perfect for a cozy dinner or special occasion. It’s easy to make and always a crowd-pleaser!
Ingredients
Scale
- Beef stew tips (or any tender beef chunks): 1.5 lbs (680g)
- Yellow onions (for caramelizing): 2 large onions, thinly sliced
- French onion soup (canned or homemade): 1 can (10.5 oz)
- Beef broth: 1 cup
- Garlic powder: 1 teaspoon
- Onion powder: 1 teaspoon
- Worcestershire sauce: 1 tablespoon
- Olive oil: 2 tablespoons
- Salt: 1 teaspoon (or to taste)
- Pepper: 1/2 teaspoon (or to taste)
- Cornstarch: 1 teaspoon (to thicken the gravy)
- Water: 1 tablespoon (for cornstarch slurry)
Instructions
- Caramelize the Onions
Heat olive oil in a large skillet over medium heat. Add thinly sliced onions and sauté, stirring occasionally, for 15-20 minutes, until soft, golden, and caramelized. - Brown the Beef Tips
In the same skillet, add beef tips and season with salt and pepper. Cook for 5-7 minutes, stirring occasionally, until browned on all sides. This will develop rich caramelized bits at the bottom of the pan for flavor. - Add Soup and Broth
Pour in the French onion soup and beef broth. Add Worcestershire sauce, garlic powder, and onion powder. Stir everything together and bring to a simmer. Cook for 20-25 minutes, allowing the beef to become tender and the flavors to meld. - Thicken the Gravy
Mix cornstarch with 1 tablespoon of water to create a slurry. Slowly add it to the skillet, stirring constantly. Let it cook for 2-3 minutes, until the gravy thickens to your liking. - Serve & Enjoy
Once the gravy has thickened, serve the beef tips and gravy over mashed potatoes, rice, or egg noodles. Drizzle extra gravy over the top for added flavor.
Notes
- Tender Beef: For best results, use tender cuts like beef stew tips or chuck roast.
- Slow Cooking: For extra tenderness, let the beef simmer on low heat longer, stirring occasionally.
- Wine Option: For added depth, deglaze the pan with a splash of red wine after browning the beef.
- Storage: Leftovers can be stored in the fridge for up to 3 days. Reheat in a skillet or microwave, adding a bit of beef broth if needed.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 80mg