Beef Tips & Caramelized Onion Casserole

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Beef tips and caramelized onions sounds fancy, but they are easy to make. This recipe starts on the stove top by searing the meat and cooking the onions and mushrooms (which I added to the original recipe). Then everything is placed in a casserole dish and finished cooking in the oven to make the beef tips so tender you won’t even need a knife. I stole this recipe from The Taste of Home Cookbook who stole it from Linda Stemen from Monroeville, IN. The fragrant smell of beef and onions will fill your house.

Sprinkle 2 pounds beef sirloin tip roast, cut into 1-inch cubes with ½ tsp salt and ½ tsp pepper.

brown meat in 2 tbsp oil in batches; drain. Transfer to a greased 13×9 baking dish.

In the same skillet you browned the meat in, cook 8 oz sliced mushrooms in 1 tbsp butter over medium-low heat

until mushrooms soften and turn brown

add cooked mushrooms to browned beef in baking pan

In the same skillet, cook onions in butter over medium-low heat

for 15-20 minutes or until golden brown, stirring occasionally.

Meanwhile, preheat oven to 325 F. Add 2 minced cloves of garlic to onion mixture, cook 1 minute longer. Stir in ⅓ cup flour until blended

gradually add 1 can (10 ½ oz) condensed beef consommé and 1 can (14 ½ oz) beef broth. Stir in 1 tbsp Worcestershire sauce and 1 bay leaf.

Bring to boil; cook and stir 1 minute or until thickened. Pour over beef and mushrooms.

Cover and bake 1 hour.

Discard bay leaf. Carefully pour in ¼ cup heavy whipping cream.

Gently stir to combine, careful not to spill over edges of dish

Bake, uncovered 25-35 minutes or until meat is tender.

Remove pan from oven. Place 8 slices (or how many fit to cover the beef mixture) toasted French bread (½ inch thick) over beef mixture; sprinkle with ½ shredded part-skim mozzarella cheese.

Place pan back in oven and bake 5 minutes or until cheese is melted. Serve beef with gravy topped with toast.

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Beef Tips & Caramelized Onion Casserole

Yummy beef casserole with caramelized onions and mushrooms starts on the stove top and finishes low and slow in the oven to keep the beef tender and juicy. Original recipe serves 8 and can easily be cut in half. Finished casserole is topped with toasted bread covered in melted cheese.

Course Beef, Entree, Main Course
Cuisine American
Prep Time 40 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 10 minutes
Servings 8 people
Author Recipe Thief

Ingredients

  • 4 pounds beef sirloin tip roast, cut into 1-inch cubes
  • ½ tsp salt
  • ½ tsp pepper
  • 2 tbsp olive oil
  • 4 large sweet onions, halved and thinly sliced
  • 3 tbsp butter
  • 4 garlic cloves, minced
  • ⅔ cup AP flour
  • 2 cans (10 ½ oz) condensed beef consommé, undiluted
  • 1 can (14 ½ oz) reduced-sodium beef broth
  • 2 tbsp Worcestershire sauce
  • 2 bay leaves
  • ½ cup heavy whipping cream
  • 8 slices French bread (½ inch thick), toasted
  • 1 cup (4 oz) shredded part-skim mozzarella cheese

Instructions

  1. Sprinkle beef with salt and pepper. In a large skillet, brown meat in oil in batches; drain. Transfer to a greased 13x9 baking dish.
  2. In the same skillet, cook onions in butter over medium-low heat 25-30 minutes or until golden brown, stirring occasionally.
  3. Meanwhile, preheat oven to 325 F.
  4. Add garlic to onion mixture, cook 1 minute longer. Stir in flour until blended; gradually add the consommé and broth. Stir in Worcestershire sauce and bay leave. Bring to boil; cook and stir 1 minute or until thickened. Pour over beef.
  5. Cover and bake 1 hour. Discard bay leaves. Carefully stir in cream. 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.

Recipe Notes

I cut the recipe in half to serve 4, when cutting in half it fills a 13x9 pan easily. I don’t see how the entire recipe, serving 8, fits in one pan without overflowing or boiling over when cooking. I advise if you make for 8, split it between 2 pans. I add mushrooms; I cook 8 oz sliced mushrooms in the skillet after browning the meat in the pan drippings. Then I put them on top of the meat. Then continue the recipe with the onion step. I chop the onions instead of leaving them sliced, personally I don’t like the long onion strings. If you chop the onions, they will cook quicker so check them after 15-20 minutes. I also cut enough bread slices to cover the top of the casserole, not just 4 or 8 for the recipe. That way everyone can have 2 slices of bread instead.