What Happened to Bunker Hill Beef Stew

There really isn't anything much more comforting than slow cooked beef tips covered in rich, chocolate-brown beef gravy. This is Southern diner fare at it's best. Filling, full of hearty, bold flavour. And information technology' simply waiting for you lot to brand it.

Beef tips and gravy originated as a way to utilize leftover bits of tough meat or the caps of a roast beefiness. It embodies the frugal nature of the South, where we never waste annihilation we can use. And merely like our Southern white gravy, it tastes amazing.

Since this recipe is now purpose-made from scratch, nosotros usually use stew meat or chuck. For this recipe I went with the latter. Just look at the marbling on this gorgeous ii.8 pound chuck roast.

First, nosotros have to get rid of the bones. there are at least 2 on a chuck roast, but some take 3 like this one did.

Next nosotros cut the thing into i-inch strips.

Then those strips get cut into 1-inch cubes. (No. Do Non trim off the fat. You need that!)

This chuck is so gorgeous that I just had to become a beauty shot.

Next, flavor the heck out of the beef and toss it in batches into a hot pan that has a little oil in information technology. we desire to get each piece nice and brown on all sides. It really helps the flavor.

Almost done with the final batch of chuck. Note all the nicely browned $.25 on the bottom and sides of the pot. (The black bits are pepper. Don't worry, I didn't burn information technology.)

OK, information technology'southward done. Everybody dorsum in the pool. It's time to plough this chuck into beef tips and gravy.

Add a cup or so of water or beef stock and drib the temperature downwardly to a simmer and give everything a good stir. Cover, but leave the chapeau slightly ajar so that the stock can reduce. Cook for about ii hours.  Check frequently and add more than stock if needed. In the end, there will be about no liquid left in the pan.

when the beefiness is tender, remove it from the pan and prepare information technology aside. Pour out all the juices and drippings into a measuring cup.

This is the total amount of liquid and fat nosotros had left over. We're looking for iv Tablespoons of fat and ii cups of juices here, simply don't worry if you lot don't have that much. In my case I got about one Tablespoon fatty and 1/8 cup of concentrated beefy goodness out of the pan. This was more than enough to get some massive season out of the gravy. Especially since we're going to add the beefiness tips dorsum in at the end.

Skim the fat and add together it to a squeamish, clean pot If you don't have 4 Tablespoons worth, just add some vegetable oil to make up the difference. Add the flour and whisk constantly until everything is slightly golden and the flour smells nutty.

Pour in the juices. (If you don't take 2 cups of liquid, just add beef stock until you've got ii cups worth. It volition exist fine!) Give it a expert whisk, and for a finishing touch, add a pat of butter right before you toss the beef dorsum in. This adds a little extra richness to the gravy. It likewise gives information technology a beautiful sheen on the surface.

About there folks! Toss the beef into the gravy and allow it simmer for about 20 minutes. And so catch a big sloppy ladle of it and pour it all over whatever you'd similar.

The archetype choices are rice or egg noodles, but we prefer our beefiness tips over mashed potatoes. It's the perfect pair!

On to the good stuff!

Prep Time: 10 minutes

Cook Time: 3 hours

Full Time: 3 hours ten minutes

Succulent beef tips simmered in rich brown gravy are a decadent way to spend a keen dinner effectually the table with your family.

Ingredients

• ii to 2 1/2 pounds beefiness chuck or stew meat cut into i-inch cubes (You'll demand the fatty, then don't trim information technology off!)
• Common salt and pepper for seasoning beef
• 2 Tablespoons vegetable oil, for browning beef
• 32 ounces beef stock or water
• 4 Tablespoons beef fatty reserved from cooked beefiness (or reserved beefiness fat plus enough oil to equal 4 Tablespoons)
• 2 Tablespoons all-purpose flour
• ii cups reserved meat juices (or reserved juices with enough beefiness stock to equal 2 cups)
• Table salt and pepper to taste
• 1 Tablespoon unsalted butter (Optional)

Instructions

1. Cut beefiness into ane-inch pieces. Season well with salt and pepper.
2. Dark-brown beef in batches using a heavy bottomed pan over medium oestrus.
3. Render beef to pan and add beef stock or water. Bring to a boil. Reduce heat to a simmer and loosely cover. Simmer for 2 to 3 hours, or until beef is tender.
4. Remove beef from pan and fix aside. Cascade juices and fatty into a measuring cup.
5. Skim off four Tablespoons fatty and reserve ii cups juices. (Add together boosted vegetable oil or beefiness stock to make upwards the departure.)
6. Heat beefiness fat and oil over medium high estrus in a small saucepan. Add flour and stir occasionally until mixture is golden brown and smells nutty.
7. Pour in ane/2 cup liquid and stir until polish. Add together remaining liquid and stir until combined.
8. Bring to a boil, stirring constantly. Reduce heat and simmer 2 minutes.
9. Flavor to taste with salt and pepper.
10. Stir in i Tablespoon of butter if desired for a silky sheen.
11. Add beef to gravy. Stir to combine and melt, covered over depression heat for 20 minutes.
12. Serve hot over mashed potatoes, rice, egg noodles or toast points.

Diet Data:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 1198 Full Fatty: 64g Saturated Fat: 25g Trans Fat: 1g Unsaturated Fat: 35g Cholesterol: 440mg Sodium: 1048mg Carbohydrates: 14g Fiber: 0g Sugar: 8g Protein: 139g

Additions and substitutions (Or: What I could do differently):

Like nearly swell Southern recipes, you accept a world of options when creating your own version of beef tips in gravy. You tin brand it more than savory by simply cooking some mushrooms with the beefiness and adding them in. (Trust me, it'due south amazing.) You tin can add together sautéed onions, a lilliputian cayenne pepper, or simply about anything else that goes well with beefiness and dark-brown gravy.

Be creative! Make this dish your own. Y'all'll be glad y'all did.

Links to other smashing beef tips recipes from around the web:

• Pressure Cooker Sirloin Tips in Gravy, from Pressure level Cooking Today
• Irksome Cooked Tri Tips & Gravy with Mashed Potatoes, from Lauren's Latest
• Steak Tips with Mushroom Pepper Gravy, from Andrea Meyers

1 last matter:

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Source: https://www.unclejerryskitchen.com/recipes/beef-tips-gravy/

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