Back to Beef Tips & Caramelized Onion Casserole

Print Options


Card Sizes

Beef Tips & Caramelized Onion Casserole Recipe

Beef Tips & Caramelized Onion Casserole Recipe

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
TOTAL TIME: Prep: 40 min. Bake: 1-1/2 hours YIELD:8 servings


  • 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


  • 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

Sort By :
aug2295 214818
Reviewed Dec. 13, 2014

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

Traverkris1 103170
Reviewed Nov. 24, 2014

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

aicenhour 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."

baking mama 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!"

hunter6295 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."

ahd605 189377
Reviewed Jan. 6, 2013

"takes alot of time but was worth it."

Moroney 145905
Reviewed Dec. 4, 2012

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

hunter6295 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."

kleescraga 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!"

jicook13 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."

wineoclock 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."

CEQ 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"

Loading Image

Wine Pairings

Light-Bodied Red Wine

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