tablespoons vegetable oil pounds stew meat cup diced onion medium green bell pepper, diced ounces sliced white mushrooms garlic cloves, minced cups beef broth whole pepperoncini peppers tablespoons unsalted butter (.87 ounce) envelope brown gravy mix
Heat the oil in a large stock pot over medium high heat. Season the meat generously with salt and pepper. Add the meat to the oil and cook until browned, about 5-7 minutes. You may need to brown the beef in batches to get a good sear. If so, drain any accumulated grease between batches.
Add the onion, bell peppers and mushrooms to the pot and sauté until tender, about 3-5 minutes. Add the garlic and sauté for 30 seconds.
Add the broth to the pot and scrape up any browned bits from the bottom of the pan. Add the pepperoncini peppers, butter, and brown gravy mix. Stir to combine.
Bring the broth to a boil, then cover the pot and reduce the heat to low. Simmer for 1 hour and 15 minutes. Remove the lid and let the liquid simmer for an additional 15 minutes to thicken up the gravy.
Remove the pepperoncini peppers before serving. Discard the pepper or remove the stems, chop them up and add them back into the pot. Season the beef tips with salt and pepper to taste. Serve over hot egg noodles, rice or mashed potatoes.
214 kcal per serving
6.7 g per serving
15 g per serving
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