Beef Tips and Gravy

Instructions

1. 01

   Stir 2 teaspoons dried thyme, 1 1/2 teaspoons kosher salt, and 1 teaspoon black pepper together in a small bowl, then sprinkle over the 2 1/2 to 3 pounds beef chuck pieces until evenly coated.

2. 02

   Heat 1 tablespoon of the vegetable oil in a Dutch oven over medium-high heat until shimmering. Add half of the beef and sear until browned on two sides, 2 to 3 minutes per side. Transfer the beef to a plate. Add the remaining 1 tablespoon vegetable oil to the pot and repeat searing the remaining beef. Transfer the second batch of beef to the plate.

3. 03

   Add 2 tablespoons unsalted butter and 1 diced yellow onion to the Dutch oven. Sauté, scraping the bottom of the pot to loosen any browned bits, until the onions are softened, 3 to 5 minutes. Add 3 minced cloves garlic and cook until fragrant, about 30 seconds. Sprinkle in 1/4 cup all-purpose flour and stir until it coats the onions, leaves a film on the bottom of the pot, and begins to brown, about 1 minute.

4. 04

   Add 3 cups low-sodium beef broth, 1 tablespoon low-sodium soy sauce, and 1 tablespoon Worcestershire sauce. Whisk until no lumps of flour remain. Return the beef and any accumulated juices to the pot and bring to a boil.

5. 05

   Reduce the heat to maintain a simmer. Cover and cook, stirring every 20 minutes or so, for 1 hour. Uncover and continue cooking until the beef is very tender and the gravy thickens, 45 minutes to 1 hour more.

6. 06

   Pick the leaves from 2 fresh parsley sprigs and coarsely chop if desired. Serve the beef and gravy over mashed potatoes, polenta, cooked egg noodles, or rice, garnished with the parsley.

7. 07

   Ingredient variation: Beef stew meat can be substituted. Look for large, uniformly-sized pieces with marbling and connective tissue.Make ahead: The beef tips and gravy can be made up to 2 days ahead and refrigerated in an airtight container. Reheat over medium heat.Storage: Refrigerate leftovers in an airtight container for up to 4 days.