Creole Beef Tips
photo by Chef Jeff S
- Ready In:
- 55mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 29.58 ml flour, browned
- 453.59 g beef tips
- 9.85 ml creole seasoning (Emeril)
- 9.85 ml Worcestershire sauce
- 354.88 ml chicken stock
- 118.29 ml onion, chopped
- 118.29 ml celery, chopped
- 118.29 ml green bell pepper, chopped
- 2 garlic cloves, minced
- 6 mushrooms, quartered
- 1 tomatoes, seeded and chopped
directions
- Brown your flour in a dry pan. This will take about 10-12 minutes. Stir often so the flour does not burn. All you want here is a light brown color. (It will get darker in the later stages when you add it back into the vegetables). Transfer to a bowl and set aside.
- Season tips with 1 tsp of seasoning. Cover and set aside.
- Chop all veggies and set aside.
- Heat a non-stick pan over medium heat for about four minutes. Add the beef tips and brown well on all sides. When done transfer beef and all juices to a bowl.
- Add the onion, celery and bell pepper to the pan. Add ½ cup stock, 1 tsp seasoning and 1 tsp Worcestershire. Cook and stir until all liquid has evaporated.
- Let the veggies stick to the pot one minute. Stir then let stick one more minute.
- Add garlic. Cook and stir until fragrant.
- Add ½ cup stock and browned flour. Cook for one minute, stir then cook one more minute.
- Add ½ cup stock, meat and juices, mushrooms, tomatoes and remaining 1 tsp of Worcestershire.
- Bring to a boil, cover and simmer 10 minutes. Remove cover and simmer until desired consistency.
- Serve over brown rice.
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Reviews
-
My husband really enjoyed this-and he's usually a little wary of new recipes! Excellent flavor and really not very complicated. To make it even easier, I buy a bag of Seasoning Vegetables in the frozen foods section, which is chopped onion, celery and bell pepper. I keep it on hand and use it in lots of recipes.
RECIPE SUBMITTED BY
Chef Jeff S
Queen Creek, Arizona