Braised Beef Tips

Today, I turned 32.  I used to think that was so old when I was young, but it’s amazing how young you still feel even when the wrinkles from your smile seem to be becoming permanent and the hairs on your head get a weekly inspection (and plucking) for grays.  I am not one of those people who freaks out about getting old (for now anyways) because I am loving this stage of my life; I have an amazing husband who understands me like no one else and two beautiful children that fill every day with so much joy, okay maybe not every day, but most of them 🙂

I just have to share one of my birthday presents with you.  My sweet mother made me a beautiful apron (I LOVE aprons!).  I was very excited when I pulled it out of the wrapping paper but it wasn’t until I got it on that I realized she stitched “Something Sweet Something Salty” accross the front pocket.  Instant tears!… I could not have thought of a more meaningful gift.  So, needless to say, I am going to be making one of my favorite recipes from my momma’s kitchen. This will forever be one of those meals that takes me back to being young.  It will always be one of the dinners that I request my mom to make when we visit because for some reason, it always tastes so much better when she makes it. The tender chunks of beef and full flavor of the gravy make it heavenly.  It fills the house with the most amazing smell. My mom always has to poke my hubby’s and my hands out of the pan because we keep stealing little bites before it is ready to serve.  You can serve this over white(or brown) rice or egg noodles.  Either one is fabulous.  This recipe originated from a good ol’ Betty Crocker cookbook and has been altered slightly over the years.


2 lbs beef, cut into 1″ cubes (I usually use sirloin because it comes out really tender, but stew meat or whatever you have will work just fine, tougher cuts may just need to cook a little longer).

2 Tbsp shortening

2 cans condensed beef consume (I use Campbell’s soup brand)

1/3 cup red burgundy wine

1 Tbsp soy sauce

2-3 cloves minced garlic (depending on size of clove)

1/4 tsp onion salt

1 Tbsp cornstarch (or more if needed)

1/4 cup water

Noodles or Rice


Cut meat into 1″ squares.  Melt shortening in a large skillet over medium-high heat, brown meat on all sides.  As always, be sure to preheat your pan before adding your meat so you sear in all of the juices instead of letting them seep out and boil your meat.  I would recommend breaking the meat up into two batches to brown it.  This way your pan stays nice and hot and reduces your chance of boiled meat.  If you do happen to get a lot of juice seeping out of the meat, soak it up with a paper towel and turn the heat up in your pan until it gets smokin hot again. 

Add beef consume, wine, garlic, onion salt, and soy sauce.  Heat to boiling.  Reduce heat; cover and simmer 2-3 hours or until meat is very tender.

In a separate small bowl, blend cold water and corn starch.  Stir gradually into meat mixture.  Cook, stirring constantly until mixture thickens and boils.  Boil and stir one minute.

Serve over rice/noodles. Pair with Garlic Green Beans (omit ham) and some Rosemary French Rolls.


3 comments on “Braised Beef Tips

  1. Jessica Filaroski says:

    Happy Birthday Alissa! I hope today was great and the upcoming year is even better!

  2. Mom says:

    How fun to be included in your blog today. Thank you. I’m sure your boys will feel the same way about meals you cook.

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