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Beef Tips & Caramelized Onion Casserole

Beef Tips & Caramelized Onion Casserole
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
8 ServingsPrep: 40 min. Bake: 1-1/2 hours

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.
© Taste of Home 2013

2 of 2

Beef Tips & Caramelized Onion Casserole (continued)

Directions (continued)

  • 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.
Nutrition 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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2013