Beef Tips & Caramelized Onion Casserole Recipe
- 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
- 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 flour into onion mixture 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.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Beef Tips & Caramelized Onion Casserole
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"Why isn't this labeled as beef stroganoff? Tastes just like it. Also the meat was quite tough."
"I love this recipe! My husband is a hunter, so I substituted deer meat. The beef flavor of the soups really makes this hearty. My family really liked this and I am always looking for a new recipe to use our deer meat."
"This really does take some time but is delicious! I just made it for the second time but followed the advice found here this time to double it and freeze a few portions for some timesavers on those hectic days. (I just pulled out a frozen portion recently, placed it directly into my crockpot for the day on low, and it turned out great.) I added some white wine my first time making it and it was amazing, and this time I had some red wine open and used it with equally delicious results. About 1/2 a cup to a recipe brought out the authentic french onion soup flavour this meal has going for it. My whole family loves it!"
"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."
"takes alot of time but was worth it."