I think that I have only had beef tips burgundy once or twice in my life. One day, standing at the meat counter of our local grocery store, I was looking at the selection of meat. I saw packages of stew beef. I wondered what I could make other than stew, but still wanting a better quality of meat. So, I decided to try my hand at creating a recipe for beef tips burgundy. As I perused the meat counter, I found some USDA Select sirloin, and so began my interpretation of beef tips burgundy. Every time we serve this to guests, I always receive compliments and they sometimes even ask for a second helping. This is a winner, as far as I am concerned.
Ingredients:
2½-3 lbs. boneless top sirloin, fat removed and cut into 1-1½ inch cubes
1 lb. mushrooms, cleaned, stemmed and sliced (button mushrooms were used in this demonstration)
3 bay leaves
1 large shallot, chopped
3 cloves garlic, minced
3-4 stems fresh thyme (tied in a bundle)
salt and pepper
2 10½ oz. cans beef broth (I used beef consommé for this recipe)
Approx. 2 c. burgundy wine
3 T tomato paste
8 oz. butter
½ c. olive oil
Coating Mix:
1½ c. all purpose flour
1 T each of salt and pepper
1 T paprika
large Ziploc bag
In a large Ziploc bag, add 1½ c. flour, 1 T each of salt, pepper and paprika.
In a heavy skillet, heat ½ c. olive oil and 2 T butter. You may need to use additional butter and oil during the searing process.
Place a handful of sirloin pieces in the bag. Zip and shake to coat the meat pieces. Shake off excess flour and place in heated skillet being careful not to overcrowd (which may cause the beef to exude juices, and you want this to sear on all sides).
Sear the meat on all sides and remove to a 5 qt. Dutch oven. Repeat this process until all of the beef is seared. Do not discard the brown bits in the pan.
Once all of the beef has been seared, chop shallots and garlic, and add to the skillet. Add 3 additional tablespoons of butter to the skillet and stir until it is melted. Sauté until tender.
Add 3 T flour (you can use the flour left over in the Ziploc bag). Stir until the butter is absorbed.
Begin adding beef broth and continue to stir, trying to loosen the brown bits in the skillet. The mixture will begin to thicken. Use both cans of broth.
Once the sauce has thickened, add tomato paste and stir to combine.
Pour the mixture over the beef and add 2 c. burgundy (or enough to cover the beef pieces).
Add mushrooms, bay leaves and thyme bundle.
Cover with lid and place in a 325º oven for approximately 3 hours, or until beef tips are tender. Note: check half way through the cooking time. As the sauce thickens, you may need to add additional broth or wine.
Remove bay leaves and thyme before serving.
I prefer to serve this over cooked noodles.
