Beef Tips And Caramelized Onion Casserole Recipes

BEEF TIPS AND CARAMELIZED ONION CASSEROLE

Steps:

• In large Dutch oven, heat olive oil over medium-high heat.
• Sprinkle roast with salt and pepper.
• Brown roast, in batches, for 3-4 minutes per side; remove from pan and set aside.
• In the same Dutch oven, melt butter over medium heat.
• Add onions, and cook, stirring frequently, for 15-20 minutes, or until onions are tender.
• Increase heat to medium-high, and cook for 3-4 minutes, stirring frequently, or until onions are caramel colored.
• Stir in garlic and flour, and cook, stirring constantly, for 2 minutes.
• Add roast, consomme, broth, Worcestershire, bay leaves and thyme.
• Simmer, stirring occasionally, uncovered, for 1 hour.
• Stir in cream, and simmer, uncovered, for 30 minutes.
• Discard bay leaves.
• Preheat broiler.
• Lightly grease a 13x9-inch baking dish.
• Spoon roast mixture into prepared baking dish.
• Place toasted French bread slices evenly over roast.
• Sprinkle with cheese.
• Broil, 5 inches from heat, for 3-4 minutes, or until cheese is melted.
• Garnish with fresh thyme, if desired.
• Serve immediately.

AUNT JUJU'S BEEF TIPS WITH CARAMELIZED ONIONS

Steps:

• Warm the oil in large heavy pot until hot but not smoking. Add cornstarch and season salt to large ziplock bag and shake the meat in it. Brown meat on all sides for about 5 minutes. Transfer browned meat to a plate.
• Add the onions and butter to the pot and stir over high heat until the onions start to soften, about 5 minutes. Reduce heat to medium and sprinkle in sugar. Continue to cook the onions, stirring occasionally, until nice and golden brown, about 15 minutes. Add the flour, thyme, and carrots and raise the heat to high. Stir for 1 minute, then pour in beer, letting it come to a vigorous boil. Stir in broth and tomato paste and return to the boil.
• Return meat and accumulated juices to the pot. Let the liquid come just to a boil, then reduce heat to low. Cover and simmer 1 1/2 to 2 hours. Check on occasion and add beef broth if it is getting too dry. Season with salt and pepper to taste.
• We like this over refrigerator bisquits.

FRENCH ONION BEEF CASSEROLE

Steps:

• Cut beef into 6 serving sliced pieces- (instead of this I usually buy two pounds of beef stew meat already cubed).
• Layer half each of beef, mushroom and onion in 3 1/2 to 4-quart slow cooker; repeat layers.
• Pour soup over ingredients in slow cooker.
• Cover, cook on low setting for 8 to 10 hours or until beef is tender and no longer pink.
• Before serving, in medium bowl, combine stuffing mix, contents of seasoning packet, melted margarine and 1/2 cup of liquid from the slow cooker; toss to mix.
• Place stuffing on top of contents in slow cooker.
• Increase heat to high setting.
• Cover; cook an additional 10 minutes or until stuffing is fluffy.
• Sprinkle with cheese (I usually double this and put 8 ounces or 2 cups cheese).
• cover; cook until cheese is melted.