Red Wine Braised Beef Tips (2024)

Red Wine Braised Beef Tips is a show-stopper dinner that’s hassle-free! Lightly coat beef stew meat in flour and sear until brown. Then, add red wine, balsamic vinegar, and fresh herbs. Braise the beef low and slow until fall-apart tender. Your house will smell amazing and the meal will disappear in no time! This braised beef tips recipe is perfect for the holiday season.

I can’t get over how much I love this dish. You barely have to do any work. When you uncover the pot several hours later, the results are magical. When I made this braised beef recipe, I kept sending pictures to John and saying, “I wish you could smell this right now.”

It’s amazing. We ate leftovers for 3 nights straight and didn’t even care because it was so good.

This recipe screams Christmas, holiday, or date night. But, it’s great for any occasion! You can feed a crowd or have leftovers for two. Either way, it’s bound to be a hit. (It’s a KJ & Company fan favorite!)

Ingredients

Scale

• 2 pounds Certified Piedmontese Grass Fed, Grass Finished Beef Tips
• 1/3 cup flour
• 3 tablespoons extra virgin olive oil
• 1 large onion, cut into slices
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups red wine
• 3/4 cup balsamic vinegar
• 32 oz beef stock
• 3 sprigs fresh rosemary
• 5 sprigs fresh thyme

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1. Pat the beef dry with a paper towel. Evenly coat all the beef tips with the flour on all sides. In a large Dutch oven or pot, heat 2 tablespoons of olive oil over medium heat. Working in batches, add in enough beef tips to evenly coat the bottom of the pan and sear until browned on all sides. Remove the first batch and add in the next, repeating this process until all the meat has been browned and set aside, making sure to not burn the bottom of the pan (reduce the heat if so).
2. Add in the last tablespoon of olive oil into the pot and add in the onion, salt and pepper. Sauté for a couple minutes, then add the red wine into the bottom of the pan to deglaze the pan. Add in the balsamic vinegar and beef stock.
3. Nestle the beef back into the sauce and bring to a simmer. Add the fresh herbs on top, cover with a lid, reduce the heat to low and allow to braise on low heat for 2 hours. After 2 hours, remove the lid and allow to simmer for another 30 minutes or so or until the sauce has reduced and thickened.
4. To serve, remove the herb sprigs and onions if desired. Serve the beef with the sauce. Enjoy!

• If you are wanting to make this in the slow cooker, I would still brown the meat before adding it into the slow cooker and pouring all the rest of the ingredients in to cover. Cook on low for 6-8 hours. Remove the lid and allow to cook on high for 30 minutes to let the sauce thicken.
• I used a full-bodied red wine that had some fruity/chocolate undertones but wasn’t sweet. Any red wine that isn’t sweet will do!
• Serve over mashed potatoes or risotto with a side of garlic bread for the ultimate meal!
• Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.