Beef Tips and Gravy

Ingredients

For the beef tips and gravy:

• 2 pound chuck roast, trimmed of excess fat and cut into 1 1/2-inch cubes
• 1 teaspoon granulated sugar
• 1 tablespoon soy sauce
• 1 teaspoon vegetable oil
• 8 ounces small mushrooms, cleaned and sliced thick
• 1 large onion, halved and sliced thin
• 2 large garlic cloves, minced
• 1 tablespoon fresh thyme leaves, or 1/2 teaspoon dried
• 1 teaspoon tomato paste
• 1 (14.5-ounce) can low sodium beef broth
• 1 tablespoon Worcestershire sauce
• 1 tablespoon cornstarch
• 1/4 cup water
• salt and pepper
• 1 tablespoon fresh chopped parsley leaves

For the mashed potatoes:

• 8 medium starchy potatoes, peeled and halved
• 8 tablespoons unsalted butter
• 1/2 cup milk or light cream
• salt and pepper to taste

Instructions

1. To prepare the beef tips and gravy:
2. Adjust the oven rack to the lower-middle position. Preheat oven to 325F. Place the
3. beef cubes in a large bowl and season lightly with salt and pepper. In a small measuring cup, combine the sugar and soy sauce and stir until the sugar is dissolved. Sprinkle the soy sauce mixture over the beef cubes and toss to combine. Set aside at room temperature while prepping the vegetables.
4. Pour the vegetable oil into a large Dutch oven set over medium heat on the stovetop. Add the mushrooms and sauté until starting to brown. Add the onions and a pinch of salt to the pot, cover and cook, stirring occasionally, until the onions are soft but not browned, about 8 to 10 minutes.
5. Remove the lid and add the garlic and thyme and sauté until fragrant. Add the tomato paste and cook for about 1 minute, stirring constantly. Add the beef cubes, beef broth, and Worcestershire. Stir well to combine.
6. Cover the pot and transfer to the oven. Cook (covered) for 60 minutes. Uncover, stir gently and return to the oven (uncovered) and continue cooking until the meat is tender, about 1 1/2 hours more (for a total of about 2 1/2 hours). Remove from the oven.
7. Place the Dutch oven on the stovetop and heat on medium. Allow the stew to settle a few minutes then skim off and discard any fat that pools on top. Mix the cornstarch with 1/4 cup water. Slowly drizzle the slurry into the stew while stirring gently to combine. Cook for about 2 minutes or until slightly thickened. Check seasoning and add salt and pepper to taste. Serve garnished with parsley and fresh ground black pepper over mashed potatoes, noodles or rice.

To prepare the mashed potatoes:

1. Bring a large pot of water to a rolling boil. Add 1 teaspoon salt and the potatoes. Cook until the potatoes are fork tender.
2. While the potatoes are cooking, combine the milk and butter in a microwave safe measuring cup with a spout. Microwave on medium power until the butter starts to melt and the milk is warm. Set aside and keep warm.
3. Drain the potatoes well in a colander then return to the pot. Using a potato masher, smash the potatoes until smooth. Add the warm milk and butter mixture and blend until combined. Add salt and pepper to taste. Cover and keep warm until needed.

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