The Weeknight Table

Produce

• 1 large yellow onion, sliced
• 8 ounces cremini mushrooms, sliced
• 6 cloves garlic, minced
• Fresh parsley

Meat

• 2½ pounds sirloin tips or beef stew meat

Dairy

• 4 tablespoons butter

Pantry

• Olive oil
• All-purpose flour
• Beef broth
• Better Than Bouillon Roasted Beef Base
• Worcestershire sauce
• Kitchen Bouquet
• Onion powder
• Garlic powder
• Smoked paprika
• Dried thyme
• Black pepper
• Kosher salt
• Cornstarch

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Directions

Pat the beef dry with paper towels and season generously with kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and dried thyme. Heat a large Dutch oven over medium-high heat with a drizzle of olive oil and sear the beef in batches until deeply browned on all sides. Don’t overcrowd the pan. Transfer the browned beef to a plate.

Reduce the heat to medium and melt the butter. Add the onions and mushrooms and cook until they’ve softened and picked up plenty of color, about 10 minutes. Stir in the garlic and cook for another minute before sprinkling the flour over the vegetables. Cook the flour for about a minute, stirring constantly.

Slowly whisk in the beef broth until smooth, then stir in the Worcestershire sauce, a teaspoon of Better Than Bouillon, and a few dashes of Kitchen Bouquet. Return the beef and any accumulated juices to the pot. Bring everything to a gentle simmer, cover, and cook on low for about 2 hours, stirring occasionally, until the beef is fork tender.

If you’d like the gravy even thicker, whisk a tablespoon of cornstarch with two tablespoons of cold water and stir it into the pot during the last few minutes of cooking. Simmer until the gravy reaches your desired consistency.

Finish with chopped fresh parsley and serve over white rice, mashed potatoes, or buttered egg noodles.