Uploaded January 2024 | Updated September 2026, 3 minutes ago
In the kitchen with Nathan as he prepares this super-hearty (and simple) braised beef dish. We served it right over mashed potatoes. Very tasty!
Ingredients:
4 pounds beef tips (or chuck roast cut into 1 inch squares)
2 tablespoons beef tallow (or cooking oil for searing beef)
2 teaspoons garlic powder
salt/pepper to taste
2-3 tablespoons flour (to mix with water as thickening agent)
1 cup beef stock (or water) for gravy
Directions:
1. Over medium high heat, brown beef with 1 tablespoon of beef tallow (or oil) in a skillet until nicely seared (3-5 minutes).
2. Add beef to crockpot and pour oil/juices from skillet in with it. Add salt/pepper and 1 teaspoon of garlic powder. Cook on high for 4-6 hours.
3. Remove beef with slotted spoon from crockpot and add back to skillet over medium high heat. You're looking for some seared "crispy bits" here. Be careful not to handle the meat too much--it'll break it up.
4. Add the juice from the crockpot to the skillet and add the 2nd teaspoon of garlic powder and any additional salt/pepper to taste.
5. In a separate cup, add just enough water to the 2-3 tablespoons of flour until a creamy mixture forms. This is to thicken your gravy. Add 1/3 of this mixture to the skillet and stir. Add 1 cup (or more) of beef stock (or water) to the skillet based on how much gravy you want (I like lots!). Add flour/water mixture in slowly and stir until desired thickness achieved.
Serve over mashed potatoes. Keeps well in the fridge for a week or freeze.
In the kitchen with Nathan as he prepares this super-hearty (and simple) braised beef dish. We served it right over mashed potatoes. Very tasty!
Ingredients:
4 pounds beef tips (or chuck roast cut into 1 inch squares)
2 tablespoons beef tallow (or cooking oil for searing beef)
2 teaspoons garlic powder
salt/pepper to taste
2-3 tablespoons flour (to mix with water as thickening agent)
1 cup beef stock (or water) for gravy
Directions:
1. Over medium high heat, brown beef with 1 tablespoon of beef tallow (or oil) in a skillet until nicely seared (3-5 minutes).
2. Add beef to crockpot and pour oil/juices from skillet in with it. Add salt/pepper and 1 teaspoon of garlic powder. Cook on high for 4-6 hours.
3. Remove beef with slotted spoon from crockpot and add back to skillet over medium high heat. You're looking for some seared "crispy bits" here. Be careful not to handle the meat too much--it'll break it up.
4. Add the juice from the crockpot to the skillet and add the 2nd teaspoon of garlic powder and any additional salt/pepper to taste.
5. In a separate cup, add just enough water to the 2-3 tablespoons of flour until a creamy mixture forms. This is to thicken your gravy. Add 1/3 of this mixture to the skillet and stir. Add 1 cup (or more) of beef stock (or water) to the skillet based on how much gravy you want (I like lots!). Add flour/water mixture in slowly and stir until desired thickness achieved.
Serve over mashed potatoes. Keeps well in the fridge for a week or freeze.
