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Chef Chad’s Braised Beef Tips

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  • Chef Chad’s Braised Beef Tips

    Posted in the Facebook Group by Chad Freeze -

    Tonight I made one of my wife's fav dishes. Beef tips and mashed potatoes.

    Click image for larger version

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    • 1 pound beef boneless Chuck, top, round, or sirloin; cut into 1/2 inch cubes
    • 1 tablespoon olive oil
    • 1 can of beef broth 16 oz, or 1 cup of water with beef bouillon
    • 1 beef bouillon cube (if you use cube you don't need salt it in the cube)
    • 1/2 teaspoons dried marjoram leaves
    • 1/4 teaspoons dried thyme leaves
    • 2 or 3 bay leaves
    • 1/8 teaspoon of pepper or if you like more go for it
    • T flour
    1. Cook and stir beef in oil in a stock pot over medium heat until brown. Stir in 1 can of beef broth,
    2. or 1 cup of water and 1 beef bouillon cube (if you use water it is 2 beef bouillon cubes), marjoram, thyme, pepper, and bay leaf. Cover and
    3. simmer until beef is tender, 1 to 1 1/2 hours. Depending on reduction of liquid add T of flour to make roux sauce. The sauce could already be reduced enough not to add the flour.