Red Wine Braised Beef Tips

Preheat the oven to 325 degrees F (165 degrees C). Season beef tips generously with salt and black pepper. (5 minutes)

Heat a Dutch oven or oven-safe pot over medium-high heat. Add olive oil. Once the oil is shimmering, add the seasoned beef tips in a single layer (work in batches if necessary to avoid overcrowding). Brown the beef on all sides, about 3 to 5 minutes per side. Remove beef tips to a plate and set aside. (10-15 minutes)

Reduce heat to medium. Add the diced onions and quartered mushrooms to the pot. Cook, stirring occasionally, until the vegetables are softened and slightly caramelized, about 5 to 7 minutes. Stir in the minced garlic and dried thyme; cook for another minute until fragrant. (8 minutes)

Pour in the red wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Bring the wine to a gentle boil, then add the beef broth and Worcestershire sauce. Adjust seasoning with salt and pepper to taste. Return the beef tips and any accumulated juices to the pot. (5 minutes)

Cover the Dutch oven tightly with a lid and transfer it to the preheated oven. Bake for 1 1/2 to 2 hours, or until the beef is fork-tender. Check occasionally to ensure the liquid hasn't evaporated completely; add a little more beef broth if needed. (120 minutes)

Using a slotted spoon, carefully remove the beef tips and mushrooms from the braising liquid and transfer them to a serving dish. Keep warm. (2 minutes)

In a small bowl, whisk together the all-purpose flour with about 1/2 cup of cold water until smooth and there are no lumps. This creates a slurry. (2 minutes)

Increase the heat under the Dutch oven to medium. Slowly whisk the flour slurry into the braising liquid in the pot. Stir briskly and continuously until the mixture comes to a boil. Continue to whisk until the sauce thickens and the bubbles collapse, about 3 to 5 minutes. (5 minutes)

Return the beef tips and mushrooms to the pot with the thickened sauce. Stir gently to coat. Serve immediately over mashed potatoes, rice, polenta, or your favorite pasta. Garnish with fresh parsley, if desired.