Ingredients
Method
- Trim any fat from the beef and toss with salt and pepper.
- Heat 1 tablespoon of oil over medium-high heat in large pot or Dutch oven. Add the seasoned beef and cook in small batches until browned. Transfer the beef to a bowl and set aside.
- Reduce the heat to medium and add the remaining oil. Add the onion and cook until softened, about 5 to 7 minutes.
- Add the beef, beef broth, condensed onion soup, Worcestershire sauce, and bay leaf to the pot. Bring to a boil, cover, and reduce heat to a simmer. Simmer for 1½ to 2 hours or until beef is fork-tender.
- To thicken the gravy, combine 1 tablespoon of cornstarch with ⅓ cup cold water. Pour into the beef mixture a little at a time while stirring until it reaches the desired consistency.
- Taste and season with additional salt and pepper if desired. Discard bay leaf and serve over mashed potatoes immediately.
Notes
- For the most tender beef tips, ensure your chuck roast simmers for the full 1.5 to 2 hours, or until it's easily shredded with a fork. There is no shortcut to truly tender beef.
- If you don't have French onion soup, a can of regular condensed onion soup works perfectly fine, offering a similar depth of flavor.
- To store, refrigerate leftover beef tips in an airtight container for up to 3-4 days. Reheat gently on the stovetop over low heat, adding a splash of beef broth if the gravy has thickened too much. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- If you don't have French onion soup, a can of regular condensed onion soup works perfectly fine, offering a similar depth of flavor.
- To store, refrigerate leftover beef tips in an airtight container for up to 3-4 days. Reheat gently on the stovetop over low heat, adding a splash of beef broth if the gravy has thickened too much. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.