Beef Tips and Caramelized Onion Casserole |
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Prep Time: 40 Minutes Cook Time: 80 Minutes |
Ready In: 120 Minutes Servings: 10 |
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Beef tips and caramelized onions are baked and topped with cheese toast. This recipe is a cross between French Onion Soup and beef stew, only better. Recipe is from Paula Deen's magazine. Ingredients:
2 tablespoons olive oil |
4 lbs sirloin tip roast, trimmed and cut into 1-inch cubes |
1/2 teaspoon salt |
1/2 teaspoon ground black pepper |
2 tablespoons butter |
4 large sweet onions, thinly sliced |
4 garlic cloves, minced |
1/3 cup all-purpose flour |
2 (10 1/2 ounce) cans beef consomme |
1 (14 ounce) can beef broth |
2 tablespoons worcestershire sauce |
2 bay leaves |
2 sprigs fresh thyme |
1/2 cup heavy whipping cream |
0.5 (14 ounce) package french bread, cut into 1/4-inch thick slices and toasted |
1 1/2 cups mozzarella cheese, shredded |
fresh thyme, for garnish |
Directions:
1. In large Dutch oven, heat olive oil over medium-high heat.
2. Sprinkle roast with salt and pepper.
3. Brown roast, in batches, for 3-4 minutes per side; remove from pan and set aside.
4. In the same Dutch oven, melt butter over medium heat.
5. Add onions, and cook, stirring frequently, for 15-20 minutes, or until onions are tender.
6. Increase heat to medium-high, and cook for 3-4 minutes, stirring frequently, or until onions are caramel colored.
7. Stir in garlic and flour, and cook, stirring constantly, for 2 minutes.
8. Add roast, consomme, broth, Worcestershire, bay leaves and thyme.
9. Simmer, stirring occasionally, uncovered, for 1 hour.
10. Stir in cream, and simmer, uncovered, for 30 minutes.
11. Discard bay leaves.
12. Preheat broiler.
13. Lightly grease a 13x9-inch baking dish.
14. Spoon roast mixture into prepared baking dish.
15. Place toasted French bread slices evenly over roast.
16. Sprinkle with cheese.
17. Broil, 5 inches from heat, for 3-4 minutes, or until cheese is melted.
18. Garnish with fresh thyme, if desired.
19. Serve immediately.
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