Haen Meat Packing Inc. Recipes

Recipe of The Week

Smothered Beef Tips

2 lbs. HAEN BEEF CHUCK cubed
¼ cup vegetable oil
1 yellow onion, diced
2 stalks celery diced
1 carrot diced
4 cloves minced garlic
2 T. tomato paste
¼ cup flour
3 cups beef broth
1 bay leaf
3 sprigs thyme
3 T. parsley
1 T. red wine vinegar
salt and pepper

1. Season beef with salt and pepper.
2. Preheat a large cast iron skillet over medium high heat.
3. Add 2 T. oil and coat the skillet; cook beef until browned on both sides; remove from skillet.
4. Decrease heat to medium and rest of oil.
5. Add onion and cook until softened; add garlic and cook 30 seconds more.
6. Stir in tomato paste; add flour and stir.
7. Whisk in beef broth; bring to a boil stirring constantly.
8. Reduce heat and return beef to skillet.
9. Add bay leaf, thyme, and parsley.
10. Cover and simmer 2 to 2 ½ hours.
11. Discard bay leaf and thyme.
12. Stir in red wine vinegar and season to taste with salt and pepper.
Serve hot over noodles, potatoes or rice as desired

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