Ingredients:

  • 2 pounds (900g) beef tips, cut into 1-inch cubes
  • 1 tablespoon (15ml) olive oil
  • 1 large onion, chopped (approx. 1 cup or 150g)
  • 2 carrots, peeled and chopped (approx. 1 cup or 120g)
  • 2 celery stalks, chopped (approx. 1 cup or 100g)
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon black pepper
  • 1/4 cup (30g) all-purpose flour
  • 2 cups (475ml) beef broth, low-sodium preferred
  • 2 tablespoons (30ml) Worcestershire sauce
  • 1 tablespoon (15ml) tomato paste
  • 1 bay leaf
  • 1 teaspoon salt (or to taste)
  • 2 tablespoons chopped fresh parsley, for garnish (optional)

Instructions:

  1. Heat olive oil in a Dutch oven over medium-high heat. Sear the beef tips in batches until browned on all sides. Remove beef and set aside.
  2. Add onion, carrots, and celery to the Dutch oven. Sauté until softened, about 5-7 minutes. Stir in garlic, thyme, rosemary, and pepper; cook for another minute until fragrant.
  3. Sprinkle flour over the vegetables and cook for 1 minute, stirring constantly.
  4. Gradually whisk in the beef broth, scraping up any browned bits from the bottom of the pot. Stir in Worcestershire sauce and tomato paste. Return the beef tips to the pot.
  5. Add the bay leaf and salt. Bring the mixture to a simmer, then cover the Dutch oven tightly with the lid.
  6. Transfer the Dutch oven to the preheated oven. Bake for 2 hours 30 minutes, or until the beef is very tender.
  7. Remove the bay leaf. Taste and adjust seasonings if necessary. Garnish with fresh parsley (if using). Serve hot.