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.
This recipe pairs well with a light red wine.
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Reviews for Beef Tips & Caramelized Onion Casserole
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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.
Is there instructions if you were to freeze have of this recipe?