Creole Beef Tips

I was stumbling around the kitchen earlier, trying to decide what I could make for dinner.  The little guy decided it was time to party at 5:20 am this morning.  I could hear his little voice through the monitor, chanting "Elmo?  1 2 3.  Elmooooo.  Momma?"  Early start to the day and I was not looking forward to a grocery store run.

Cooking for two is HARD.  Especially when one of us is under 2 and becoming increasingly "pickier" every day. Two serving meals are almost impossible.  I needed a meal that freezes well so I can save myself time (and stress) in the future.

There was a roast in the fridge that either needed to be cooked or frozen.  Then I spotted the celery, onions, and bell pepper.  Holy Trinity!  Creole beef tips!  Inspiration hit and a plan was formulated.

 

 



You could totally buy beef stew meat already cut up and save time.  It'll be cheaper if you buy the roast and cube it yourself though.  Just stick it in the freezer for about 20 mins to firm up before you slice it.  Makes life much easier.

 

Season your beef cubes with S&P.  In a large pan, brown the meat in a little olive oil.  This is 3 lbs of meat, so you will want to work in at least two batches.  Remove and repeat.

 

 

 

When all the beef is browned, return to the pan and add water, beef granules, and garlic.  Bring to a boil, reduce heat, and simmer with the lid slightly ajar for 1.5 hours, or until your beef is fork tender.  Reserve 1 1/2 cups of the cooking liquid and discard the rest.  Or freeze it for a gravy later.  That's what I did!

 

 

 

Add a touch of olive oil to the pan the beef was cooked in.  Add in the trinity.  Let this cook for a few minutes.  Then add in the minced garlic, thyme, basil, and creole seasoning.  Stir and cook another minute or two. 

 

 

 

Next, add in a can of stewed tomatoes, the reserved cooking liquid, and a packet of brown gravy mix.  Stir to combine.  Add in the cooked beef and stir.  Bring to a boil, reduce heat, cover and simmer for 30 minutes. 

I served this over cheese grits.  My favorite brand is House Autry.  They have a recipe on their website for Garlic Cheese grits.  Go forth and check it out.  They are the best grits in the universe.  Trust me.

Creole Beef Tips

• 3 pound beef roast, cut into 1 inch cubes (or 3 lbs of beef stew meat)
• 3 tsp of beef granules
• 1 tsp of garlic powder
• 4 cups of water
• 4 stalks of celery, diced
• 1 large onion, diced
• 1 green bell pepper, diced
• 5 cloves of garlic, minced
• 1 tsp creole seasoning
• 1/2 tsp dried thyme
• 1/2 tsp dried basil
• 1 tbs dried parsley
• 1 14.5 oz can stewed tomatoes
• 1 envelope brown gravy mix
• S&P
• Olive oil for browning

In a large pan, heat 2 tablespoons of olive oil over medium high heat.  Season the cubed beef with s&p.  Add beef in batches, turning to brown each side.  When all is browned, return to the pan and add water, beef granules, and garlic powder.  Bring to a boil and reduce heat to low.  Simmer with the lid ajar for 1.5 hours, or until meat is fork tender. Remove beef and set aside.  Reserve 1 1/2 cups of cooking liquid and discard the rest.  Or freeze for a later use.

In the same pan, add a couple tablespoons of olive oil.  Sauté the onions, bell pepper, and celery for a few minutes.  Add in the minced garlic, creole seasoning, thyme, basil, and parsley.  Stir and let cook for another minute or two.

Add in stewed tomatoes, reserved cooking liquid, and brown gravy mix.  Stir to combine.  Add in the cooked beef.  Bring to a boil, reduce heat, cover and simmer for 30 minutes. 

Serve over garlic cheese grits, rice, or mashed potatoes.

Enjoy!!!