Red Wine Braised Beef Tips is a show-stopper dinner that’s hassle-free! Lightly coat beef stew meat in flour and sear until brown. Then, add red wine, balsamic vinegar, and fresh herbs. Braise the beef low and slow until fall-apart tender. Your house will smell amazing and the meal will disappear in no time! This braised beef tips recipe is perfect for the holiday season.
I can’t get over how much I love this dish. You barely have to do any work. When you uncover the pot several hours later, the results are magical. When I made this braised beef recipe, I kept sending pictures to John and saying, “I wish you could smell this right now.”
It’s amazing. We ate leftovers for 3 nights straight and didn’t even care because it was so good.
This recipe screams Christmas, holiday, or date night. But, it’s great for any occasion! You can feed a crowd or have leftovers for two. Either way, it’s bound to be a hit. (It’s a KJ & Company fan favorite!)
This post and recipe are sponsored by Certified Piedmontese. All words and photographs are my own. Thank you so much for supporting the brands that make KJ & Company possible!
Why KJ Loves
Red Wine Braised Beef Tips
Red Wine Braised Beef Tips are a winner every single time I make them! I love how rich and decadent the flavor is, without a lot of hassle! Serve these up for any holiday, special occasion or date night dinner!
What Sets Certified Piedmontese Apart
This beef really elevates your meal. The Piedmontese breed of cattle is naturally leaner and more tender than other breeds, resulting in premium-tasting beef—without all the extra calories and fat.
Certified Piedmontese cows are raised in the Midwest without hormones, antibiotics, or steroids. Their line of grass-fed, grass-finished beef is source-verified and has been raised humanely, sustainably, and regeneratively with the cattle and natural resources in mind.
What cut of meat is beef tips?
Beef tips are essentially just stew meat. Many people use steak tips cut from sirloin, although they can also be cut from other types of steak like flank steak or tenderloin. So, you can either use stew meat or cubed sirloin. Either way, it’s going to be delicious!
I highly recommend Certified Piedmontese Beef Steak Tips for a delicious, sustainably raised option.
What is the best red wine for braised beef?
Braising beef in wine results in an indulgently flavorful entree. The acidity of the wine tenderizes the meat and helps it retain its juices. You won’t even need to have knives at the table.
How To Braise Beef Tips in Red Wine
Not only is this dish decadently delicious, but it doesn’t require too much work!
Coat & Sear
Coat the beef in flour and sear in oil in a large Dutch oven or stock pot.
Add remaining olive oil, onions, salt, and pepper. Saute and deglaze the pan with red wine, and then pour the remaining ingredients in.
Bring to a simmer, add fresh herbs, cover the pot, and braise on low heat for 2 hours.
Uncover the pot and simmer until the sauce has thickened.
Serve & Enjoy!
Seriously. That’s it. An upscale, French-inspired dish that takes minimal prep time—you can just walk away and let the beef simmer until flavorful and fall-apart-tender.
I like to serve this dish with onions on the side just because it looks “cleaner” (plus it helps any guest or family member who doesn’t love onion).
Spoon the sauce over the beef tips and enjoy!
Red Wine Braised Beef Tips FAQ
Can I use dried herbs instead?
If you don’t have fresh herbs, you can use dried herbs. Substitute 1 teaspoon dried rosemary and 2 teaspoons of dried thyme.
Can this be made in advance?
Yes! Make the recipe as directed, and then transfer the braised beef tips to a slow cooker to keep warm. Or, allow to cool in the dutch oven, refrigerate, and then reheat with the lid on the next day for serving.
Can this be made in a slow cooker?
Yes, these braised beef tips can be made in a slow cooker! If your slow cooker does not have the sear function, then I highly recommend searing the beef in advance. Deglaze the pan with the red wine before transferring it all to a slow cooker. Then, cook on high for 6 hours or on low for 8 hours. Remove the lid for the last 30 – 60 minutes of cooking time to allow the sauce to reduce and thicken slightly.
Did you make this recipe?
SHARE THE LOVE
If you made this recipe and love it as much as I do, I’d love to hear from you! Comment below, rate the recipe, or share a picture tagging @kjandcompany or using #kjandcompany so that I can see your fun pictures! Thanks for following and cooking along with me.
This post may contain affiliate links, which mean that KJ and Company would receive a small commission if anything is purchased. Thank you for supporting KJ & Company in all the ways that you do.