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Beef Tips & Caramelized Onion Casserole Recipe

Beef Tips & Caramelized Onion Casserole Recipe

The inviting flavor of beef sweetened with rich caramelized onions makes this a recipe you’ll want to repeat. Mashed potatoes make the perfect partner. —Linda Stemen, Monroeville, Indiana
TOTAL TIME: Prep: 40 min. Bake: 1-1/2 hours YIELD:8 servings

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

  • 1. 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.
  • 2. 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.
  • 3. 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.
  • 4. 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 each: 585 calories, 26g fat (12g saturated fat), 186mg cholesterol, 1039mg sodium, 29g carbohydrate (10g sugars, 2g fiber), 56g protein.

Reviews for Beef Tips & Caramelized Onion Casserole

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MY REVIEW
aug2295 User ID: 4631582 214818
Reviewed Dec. 13, 2014

"Delicious, tastes like french onion soup and beef stew mixed together. I served with garlic toast instead of bread."

MY REVIEW
Traverkris1 User ID: 8120951 103170
Reviewed Nov. 24, 2014

"Why isn't this labeled as beef stroganoff? Tastes just like it. Also the meat was quite tough."

MY REVIEW
aicenhour User ID: 4627743 188131
Reviewed Dec. 31, 2013

"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."

MY REVIEW
baking mama User ID: 3356506 174726
Reviewed Sep. 20, 2013 Edited Jan. 8, 2014

"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!"

MY REVIEW
hunter6295 User ID: 1021074 188006
Reviewed Jan. 20, 2013

"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."

MY REVIEW
ahd605 User ID: 2867335 189377
Reviewed Jan. 6, 2013

"takes alot of time but was worth it."

MY REVIEW
Moroney User ID: 6169290 145905
Reviewed Dec. 4, 2012

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

MY REVIEW
hunter6295 User ID: 1021074 211449
Reviewed Sep. 30, 2012

"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."

MY REVIEW
kleescraga User ID: 3865772 186522
Reviewed Dec. 14, 2011

"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!"

MY REVIEW
jicook13 User ID: 5843439 119752
Reviewed Dec. 10, 2011

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

MY REVIEW
wineoclock User ID: 6239333 186157
Reviewed Sep. 30, 2011

"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."

MY REVIEW
CEQ User ID: 3749383 189651
Reviewed Feb. 16, 2010

"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"

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Wine Pairings

Light-Bodied Red Wine

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