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Beef Tips & Caramelized Onion Casserole Recipe

Beef Tips & Caramelized Onion Casserole Recipe photo by Taste of Home

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The robust flavor of beef sweetened by onions makes this a recipe you’ll repeat. Fix a double batch–serving half tonight and freezing the rest. It’s great with mashed potatoes.—Linda Stemen, Monroeville, IN

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Beef Tips & Caramelized Onion Casserole Recipe

Prep: 40 min. Bake: 1-1/2 hours

Yield: 8 Servings

40 90 130

Ingredients

4 pounds beef sirloin tip roast, cut into 1-inch cubes
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil
4 large sweet onions, halved and thinly sliced
3 tablespoons butter
4 garlic cloves, minced
2/3 cup all-purpose flour
2 cans (10-1/2 ounces each) condensed beef consomme, undiluted
1 can (14-1/2 ounces) reduced-sodium beef broth
2 tablespoons Worcestershire sauce
2 bay leaves
1/2 cup heavy whipping cream
8 slices French bread (1/2 inch thick), toasted
1 cup (4 ounces) shredded part-skim mozzarella cheese

Directions

Sprinkle beef with salt and pepper. In a large skillet, brown meat in oil in batches; drain. Transfer to a greased 13x9-in. baking dish.
In the same skillet, cook onions in butter over medium-low heat for 25-30 minutes or until golden brown, stirring occasionally. Add garlic; cook 1 minute longer.
Preheat oven to 325°. Stir in flour until blended; gradually add consomme and broth. Stir in Worcestershire sauce and bay leaves. Bring to a boil; cook and stir for 1 minute or until thickened. Pour over beef.
Cover and bake 1 hour. Carefully stir in cream; discard bay leaves. Bake, uncovered, 25-35 minutes or until meat is tender. Place toast over beef mixture; sprinkle with cheese. Bake 5 minutes or until cheese is melted. Yield: 8 servings.

Nutritional Facts 1 cup beef mixture with 1 slice cheese toast equals 585 calories, 26 g fat (12 g saturated fat), 186 mg cholesterol, 1,039 mg sodium, 29 g carbohydrate, 2 g fiber, 56 g protein.

Originally published as Beef Tips & Caramelized Onion Casserole in Country Woman February/March 2010, p29

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Beef Tips & Caramelized Onion Casserole

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Reviewed on Jan. 20, 2013 by hunter6295

Freezing turned out great. I put the cooled leftovers in a gallon size ziplock freezer bag, squeezed out all air, and froze flat on a cookie tray. I freeze a lot of meals this way. Doesn't take up much room in the freezer.

Reviewed on Jan. 06, 2013 by ahd605

takes alot of time but was worth it.

Reviewed on Dec. 04, 2012 by Moroney

Is there instructions if you were to freeze have of this recipe?

Reviewed on Sep. 30, 2012 by hunter6295

I omitted the cream because I didn't have it on hand. It was still fabulous! Served with mashed potatoes and it was a huge hit. This does make a HUGE batch so I am going to try freezing the left overs.

Reviewed on Dec. 14, 2011 by kleescraga

Excellent, rich, dark beefy gravy. I cut the recipe by a fourth to suit my husband who doesn't care for leftovers, but I had lots left anyway. However, this time he made an exception to his "no second time around" rule!

Reviewed on Dec. 10, 2011 by jicook13

The flavor is excellent, the texture was a little too tough for my taste, so next time I will cook in the slow cooker.

Reviewed on Sep. 30, 2011 by wineoclock

This was an excellent meal. My family loved it. I had the butcher cut the roast for me and I had it in 1/2 inch cubes. Served with twice baked potato, steamed broccoli and for an extra touch I made home made onion rings. Will make this again for sure. Might have to invite people for dinner. Goes great with red wine.

Reviewed on Feb. 16, 2010 by CEQ

This recipe is absolutely delicious! I used Italian Herb seasoning to season the meat instead of salt and pepper. I placed the beef tips on top of egg noodles and served it with mashed potatoes and a Chef salad. My family loved it! Thank you so much for sharing this recipe! Very yummy. Carrie Quinn