Sweet and Tangy Smothered Beef Tips Recipe

Recipe Ingredients

Below is a summary of the main ingredients and a few helpful notes.

• Beef. Use a whole chuck roast cut into 1-inch cubes, or pre-cut stew beef if preferred.
• Beef stock. Low-sodium or homemade beef stock adds the best depth of flavor; adjust salt at the end.
• Mushrooms and onions (optional). Cremini mushrooms and pearl onions are classic here; finish with chopped green onion for brightness. The mushroom/onion topping is optional but recommended.

See the recipe card later in this article for full ingredient quantities.

How to make it

1. Preheat oven to 300°F with room for a covered Dutch oven. Finely dice 1 medium onion and mince 8 cloves garlic. Cut 2½ pounds chuck roast into 1-inch cubes, pat dry, and season with kosher salt. Toss the cubes in ½ cup flour, shaking off excess; save remaining flour for later. Arrange the cubes on a parchment-lined baking sheet.
2. Heat a Dutch oven over medium-high heat with 2 tablespoons neutral oil. When shimmering, brown the beef cubes on all sides in batches to avoid crowding. Transfer browned beef to a plate and set aside.
3. Add the diced onion to the pot with a pinch of salt. If the pot is darkened from searing, add a splash of water and scrape up browned bits. Cook until the onion softens, then add the garlic and cook until fragrant.
4. Stir in 3 tablespoons tomato paste and cook 3–5 minutes, adding a splash of water if it starts to stick or burn.
5. Add 1/4 cup of the reserved flour to the pot and cook 1–2 minutes until the raw white streaks disappear.
6. Pour in 3 cups low-sodium beef stock, 2 tablespoons balsamic vinegar, 1 tablespoon Worcestershire sauce, 1 tablespoon brown sugar, and 1 teaspoon crushed red pepper flakes (optional). Bring to a brief boil, scraping the bottom of the pot to loosen any fond.
7. Return the beef cubes to the Dutch oven, cover, and place in the oven. Braise until the meat is fork-tender, about 2 hours.
8. When tender, taste and adjust seasoning with salt, pepper, or a touch more sugar if you prefer a sweeter profile. If you’re skipping the mushroom topping, the dish can be served now. For even better flavor, cool and refrigerate overnight and reheat the next day.

Mushroom process (optional)

1. Slice 1 pound cremini mushrooms and mince 3 large green onions. Heat a large pan over slightly higher than medium heat with 2 tablespoons neutral oil. Add 20 pearl onions and cook about 4–5 minutes until tender and golden; remove to a plate.
2. Add the sliced mushrooms to the pan and cook 5–8 minutes until they release liquid and begin to brown. Add 3 tablespoons butter and cook 2–3 minutes until glossy.
3. Return the pearl onions to the pan, toss to coat with the mushrooms, turn off the heat, season with salt and pepper, and stir in the green onions. Either mix the mushroom-onion mixture into the pot before serving or divide it among plates so everyone gets an even portion.

Top tips

• Make ahead. Refrigerate the cooled pot overnight for deeper flavor. Reheat gently on the stovetop over medium to medium-low heat; add a splash of water if the sauce becomes too thick.
• Use homemade stock. Homemade beef stock adds depth and lets you control sodium. Low-sodium store-bought stock is a good alternative.
• Taste and adjust. This dish can skew slightly sweet; taste at the end and add a pinch more brown sugar if you prefer it sweeter.

More comfy beef recipes

If you like this, try other comforting beef recipes for weeknight or weekend meals.

• Easy Homemade Sloppy Joes
• Garlic Butter Steak Bites
• Beef Stroganoff
• Guinness Beef Stew

If you enjoyed this Smothered Beef Tips recipe, please leave a rating and a comment letting us know how it turned out.

If you prefer to watch, there is a video available showing the full process and timing.