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?
Use your favorite red wine here. Just make sure you don’t choose anything too sweet. Cabernet Sauvignon and Pinot Noir are both great choices for braising 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!
1
Coat & Sear
Coat the beef in flour and sear in oil in a large Dutch oven or stock pot.
2
Deglaze
Add remaining olive oil, onions, salt, and pepper. Saute and deglaze the pan with red wine, and then pour the remaining ingredients in.
3
Braise
Bring to a simmer, add fresh herbs, cover the pot, and braise on low heat for 2 hours.
4
Simmer
Uncover the pot and simmer until the sauce has thickened.
5
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.
Serving Ideas
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).
Red wine braised beef tips are delicious over a bed of mashed potatoes, this mushroom risotto, or creamy polenta. A side of garlic bread is a must.
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.
Red Wine Braised Beef Tips
(127 votes, average: 3.54 out of 5)
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- Total Time: 3 hours, 20 minutes
- Yield: 8 servings 1x
Description
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!)
Ingredients
- 2 pounds Certified Piedmontese Grass Fed, Grass Finished Beef Tips
- 1/3 cup flour
- 3 tablespoons extra virgin olive oil
- 1 large onion, cut into slices
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups red wine
- 3/4 cup balsamic vinegar
- 32 oz beef stock
- 3 sprigs fresh rosemary
- 5 sprigs fresh thyme
Instructions
- Pat the beef dry with a paper towel. Evenly coat all the beef tips with the flour on all sides. In a large Dutch oven or pot, heat 2 tablespoons of olive oil over medium heat. Working in batches, add in enough beef tips to evenly coat the bottom of the pan and sear until browned on all sides. Remove the first batch and add in the next, repeating this process until all the meat has been browned and set aside, making sure to not burn the bottom of the pan (reduce the heat if so).
- Add in the last tablespoon of olive oil into the pot and add in the onion, salt and pepper. Sauté for a couple minutes, then add the red wine into the bottom of the pan to deglaze the pan. Add in the balsamic vinegar and beef stock.
- Nestle the beef back into the sauce and bring to a simmer. Add the fresh herbs on top, cover with a lid, reduce the heat to low and allow to braise on low heat for 2 hours. After 2 hours, remove the lid and allow to simmer for another 30 minutes or so or until the sauce has reduced and thickened.
- To serve, remove the herb sprigs and onions if desired. Serve the beef with the sauce. Enjoy!
Notes
- If you are wanting to make this in the slow cooker, I would still brown the meat before adding it into the slow cooker and pouring all the rest of the ingredients in to cover. Cook on low for 6-8 hours. Remove the lid and allow to cook on high for 30 minutes to let the sauce thicken.
- I used a full-bodied red wine that had some fruity/chocolate undertones but wasn’t sweet. Any red wine that isn’t sweet will do!
- Serve over mashed potatoes or risotto with a side of garlic bread for the ultimate meal!
- Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Braise
Nutrition
- Serving Size: 1
- Calories: 345
- Sugar: 1.4g
- Fat: 12.7g
- Carbohydrates: 7.9g
- Fiber: 0.7g
- Protein: 36.5g
- Cholesterol: 101mg
Keywords: Red Wine Braised Beef Tips
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Hi, I’m KJ!
Here you’ll find simple, delicious recipes for the home cook. I strive to make wholesome meals with easy-to-find ingredients that you feel comfortable making in your own kitchen—but I won’t shy away from a few indulgences! (I see you: butter, bacon, cookies!)
This is so good! Extremely rich, but if served with mashed potatoes or polenta/grits, it’s amazing!
Thanks Ashley! It’s definitely a treat, but serving it with mashed potatoes or polenta/grits is always a great idea! 🙂
I’m wondering about adding fresh mushrooms to this.
Mushrooms would be a delicious addition!
Made this today and it was so easy and SO tasty! I served it over creamy goat cheese polenta. Definitely a new favorite!
I have a tenderlion so I was going to use that but because it’s tender and I don’t have to cook it so long do I still need to like cook the sauce little longer to get a rich flavor or that dosnt matter without the meat just wanted to ask
I want to make this tomorrow but I don’t have fresh herbs here. Do you think it would ruin it to use dried herbs since I wouldn’t be able to remove them?
Hey Alison! You can definitely use dried herbs – I would do 1 teaspoon dried rosemary and 2 teaspoons dried thyme.
I made this tonight and it was delicious.
I did adjust the recipe a bit. I only used 1/4 cup of Balsamic Vinegar.
I also added a 3 cloves of garlic in with the onions. I added a small handful of black peppercorns and added a corn starch slurry at the end to thicken the sauce.
Delicious!!! My husband loved it!! I didn’t have fresh herbs so I used dry. I also didn’t have balsamic vinegar so I just used a little extra wine. It came out amazing and I will be making this again.
That’s so great to hear! Dried herbs definitely work just as well in this recipe – and good call on adding a little extra wine in place of the vinegar! Thanks for giving it a try! 🙂
Delicious!After bringing to a boil I stirred and placed in 275° oven about 3 1/2 hrs!!! Thank you for sharing!!
I’m so glad you liked it, Kathleen! Thank you for giving it a try! 🙂
This was SO GOOD! I just moved into my first apartment and have never really cooked before, and have especially never cooked any type of meat dish. I was super nervous that it would be difficult or not turn out right but it wasn’t hard at all, and it was so so so incredibly yummy!!!! Me and all my roommates are college students and all agreed that it was the first meal we’ve eaten that tasted like dinners from home. So good, will for sure make again!
That is SO awesome to hear, Monique! Sounds like you nailed it! Thank you so much for giving it a try! 🙂
Can I use tenderloin tips? I had leftover pieces from a whole tenderloin I trimmed out.
Yes definitely! Since they are more tender, they may not require the whole cooking time – but they will be fall-apart delicious! 🙂
Oh my! Definitely a 5-star entrée for us. The smell throughout the kitchen and living room is incredible and with the first bite I knew I would be making this again. The good red wine and good balsamic showed their character in this recipe. Wow! I served it with a soft and creamy polenta. Also, to save time, I prepared the recipe earlier in the day up to the point of adding the meat and herbs back in and simmering. Then 2 1/2 hours before eating I put it together and let it simmer as directed. Thank you KJ for being blessed with the ability to put together great meals that are memorable. It makes the rest of us look good.
This was good. Cut the onions big like the recipe says or after the long cook time they will disappear, I also think mushrooms really need to be in there with all that wine and beef so next time I make this I’ll put a basket of mushrooms in it. I also used a small light roux of about 3 Tablespoons of flour to thicken the sauce and will up that to a full half cup of flour and oil next time. The sauce this makes is wonderful and it deserves some body to it.
This was wonderful. I ended up adding several chopped cloves of garlic with the onions and a can of diced tomatoes and mushrooms in lieu of some of the beef broth. I deglazed the Dutch oven with the wine and broth. Don’t skip this step — that’s part of the rich color and flavor. The balsamic vinegar imparts depth of flavor and contributes to the rich color. When making again, I think I will reduce the balsamic vinegar just a bit (maybe to 1/2 cup or 2/3) because the tomatoes add some acid. I served this to guests over egg noodles and they raved about it. Clean plates all around.
Also, I made this with chuck roast from which I trimmed fat and gristle. The meat was tender and flavorful. Just saying that the technique and ingredients can be used with other cuts of beef.
Well this was my first attempt cooking with wine. Nope never again! It made a alcoholic sour soup, and I followed the directions to a tee. A waste of money and time.