Red Wine Braised Beef Tips

Red Wine Braised Beef Tips is hands down a show-stopper dinner that is hassle-free! Beef stew meat are lightly coated in flour and sautéd until browned. Then, in goes the red wine and balsamic vinegar! The beef is nestled back into the sauce with fresh herbs and braised low and slow until fall-apart tender. Your house will smell amazing and your dinner plates will be licked clean. This recipe is perfect for the holiday season!

Red Wine Braised Beef Tips

Red Wine Braised Beef Tips is hands down a show-stopper dinner that is hassle-free! Beef stew meat are lightly coated in flour and sautéd until browned. Then, in goes the red wine and balsamic vinegar! The beef is nestled back into the sauce with fresh herbs and braised low and slow until fall-apart tender. Your house will smell amazing and your dinner plates will be licked clean. This recipe is perfect for the holiday season!

I just can’t get over how much I love this dish! You only have to put in a little bit of work, then you just cover the pot and let it work it’s magic! When I was making this recipe, I kept sending pictures to John and saying, “I wish you could smell this right now.” IT’S AMAZING. We ate leftovers of this for 3 nights straight and didn’t even care because it was so good. 

If you are like me, you going “what the heck are beef tips?” Well, after some research and talking with my local butcher, beef tips are essentially just stew meat. But, some people also use cubed sirloin too. So, you can either use stew meat or cubed sirloin, either way, it’s going to be delicious!

Braising the meat low and slow in the red wine and balsamic sauce not only infuses loads of flavor, but makes the meat so gosh darn tender. You won’t even need to have knives at the table. 

Not only is this dish decadently delicious, but it really doesn’t require too much work! All you have to do is brown the beef, sauté some onions, pour in all the goods and then cover and walk away. Literally, walk away because the urge to open the lid will be real. But don’t touch it! You want to keep the braising liquid going until it’s perfectly tender. 

To me, this recipe screams Christmas, holiday or date night. But, it’s great for any occassion! You can feed a crowd with this recipe, or have leftovers for two. Either way, it’s bound to become a new favorite. 

I love to serve this with my Herbed Mushroom Risotto and Super Simple Garlic Bread. Talk about a dream team!

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Red Wine Braised Beef Tips


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  • Author: KJ & Company - Kate Poskochil
  • Total Time: 3 hours, 20 minutes
  • Yield: 8 servings 1x

Description

Red Wine Braised Beef Tips is hands down a show-stopper dinner that is hassle-free! Beef stew meat are lightly coated in flour and sautéd until browned. Then, in goes the red wine and balsamic vinegar! The beef is nestled back into the sauce with fresh herbs and braised low and slow until fall-apart tender. Your house will smell amazing and your dinner plates will be licked clean. This recipe is perfect for the holiday season!


Ingredients

Scale
  • 2 1/2 pounds beef stew meat, cut into 1 to 2 inch chunks
  • 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

  1. Evenly coat all the beef stew meat with the flour on all sides. In a large Dutch oven or stock pot, heat 2 tablespoons of olive oil over medium heat. Working in batches, add in enough beef stew meat to evenly coat the bottom of the pan and sauté 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).
  2. 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.
  3. 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.
  4. 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!
  • I like to serve mine with the onions on the side just because it looks “cleaner”. Also, if there are people who don’t like onions, you don’t have to worry about it. The onions also get quite mushy, so you gotta really love onions haha.
  • Prep Time: 20 minutes
  • Cook Time: 3 hours

Share the love!

If you make 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!

 

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16 Comments

  1. Ashley Browning

    This is so good! Extremely rich, but if served with mashed potatoes or polenta/grits, it’s amazing!

    Reply
    • KJ

      Thanks Ashley! It’s definitely a treat, but serving it with mashed potatoes or polenta/grits is always a great idea! 🙂

      Reply
    • Janet McDonald

      I’m wondering about adding fresh mushrooms to this.

      Reply
      • KJ

        Mushrooms would be a delicious addition!

        Reply
  2. Alison

    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?

    Reply
    • KJ

      Hey Alison! You can definitely use dried herbs – I would do 1 teaspoon dried rosemary and 2 teaspoons dried thyme.

      Reply
      • Kate

        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.

        Reply
  3. JK

    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.

    Reply
    • KJ

      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! 🙂

      Reply
  4. Kathleen Mead

    Delicious!After bringing to a boil I stirred and placed in 275° oven about 3 1/2 hrs!!! Thank you for sharing!!

    Reply
    • KJ

      I’m so glad you liked it, Kathleen! Thank you for giving it a try! 🙂

      Reply
  5. Monique LeBaron

    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!

    Reply
    • KJ

      That is SO awesome to hear, Monique! Sounds like you nailed it! Thank you so much for giving it a try! 🙂

      Reply
  6. Molly Dickson

    Can I use tenderloin tips? I had leftover pieces from a whole tenderloin I trimmed out.

    Reply
    • KJ

      Yes definitely! Since they are more tender, they may not require the whole cooking time – but they will be fall-apart delicious! 🙂

      Reply
  7. Diana

    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.

    Reply

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