Recipes Main Dishes Beef Red Wine Braised Beef Tips Be the first to rate & review! 1 Photo These red wine braised beef tips are delicious, and the oven-braising process creates the base for a velvety mushroom and red wine sauce. While they are in the oven, there's time to prepare a salad and a side. You’ll really want some noodles, rice, or mashed potatoes to soak up this gorgeous sauce. By Brenda Venable Published on June 4, 2024 Save Rate Print Share Close Add Photo Prep Time: 20 mins Cook Time: 2 hrs Total Time: 2 hrs 20 mins Servings: 8 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 8 servings 3 pounds beef tips (see Note:) 1 1/2 teaspoons salt, or to taste 1 teaspoon freshly ground black pepper, or to taste 2 tablespoons vegetable oil 1 large onion, diced 12 ounces mushrooms, cleaned and quartered 4 cloves garlic, roughly chopped 1 teaspoon dried thyme 1 cup red wine 1 cup beef broth 1 tablespoon Worcestershire sauce 1/4 cup all-purpose flour Directions Preheat the oven to 325 degrees F (165 degrees C). Season beef tips with salt and black pepper. Heat a Dutch oven over medium-high heat, then add oil. Add seasoned beef tips and brown on all sides, 3 to 5 minutes. Remove beef tips to a plate and keep warm. Reduce heat to medium; add onions and mushrooms. Cook, stirring continuously, until vegetables are softened, 2 to 3 minutes. Stir in garlic and thyme. Pour in wine, and stir, scraping up any browned bits from the bottom of the pan. Bring to a boil and add beef broth and Worcestershire sauce. Adjust seasoning, if necessary, and add meat and any accumulated juices to the pot. Bake, covered, in the preheated oven until meat is fork tender, 1 1/2 to 2 hours. Using a slotted spoon, remove meat and mushrooms from braising liquid. Place flour in a small bowl and add about 1/2 cup of water. Whisk briskly until there are no lumps. Whisk about 1/2 cup of braising liquid into the flour mixture. Whisk flour mixture into the braising liquid in the pan. Place pot over medium heat, stirring briskly, until mixture comes to a boil. Continue to whisk until bubbles collapse and look like bullseyes, about 3 minutes. Add beef and mushrooms back to the liquid and serve. Cook’s Note Ask your butcher which cut of meat is used for the tips. Some parts of the country use chuck, some use part of the round, and some use tri tip or sirloin cuts. Check tri-tip or sirloin beef tips for tenderness after 1 hour, or at the 90-minute mark. Beef tips from the chuck or arm will need a longer braise time. Small pieces of meat will cook more quickly, so consider cutting pieces larger than 1 1/2-inch into smaller pieces. I Made It Print Nutrition Facts (per serving) 299 Calories 13g Fat 13g Carbs 29g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 299 % Daily Value * Total Fat 13g 17% Saturated Fat 3g 14% Cholesterol 79mg 26% Sodium 1296mg 56% Total Carbohydrate 13g 5% Dietary Fiber 2g 6% Total Sugars 3g Protein 29g 58% Vitamin C 5mg 5% Calcium 48mg 4% Iron 4mg 24% Potassium 604mg 13% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.