Beef tips and gravy has been a comfort food favorite for decades. This version is updated with a generous amount of red wine, poblano pepper, and guijillo pepper - just as comforting but a lot more flavorful. Difficulty level 1/10
With your hands mix the cut meat in the flour until all sides are covered. Set Aside.
Melt the butter in a heavy iron skillet or Dutch oven.
Add the mushrooms and saute until golden brown.
Add the onion and poblano pepper.
Saute about 3 minutes.
Remove the vegetables from the skillet and set aside.
add oil to the skillet and heat until it pops.
Add the beef and quickly sear on all sides.
Remove the beef from the skillet and set aside.
Add most of the beef stock, reserving about a cup and a half. You may or may not need it.
Bring the broth mixture to a simmer and drop in the Guijillo pepper.
Simmer for 5 minutes.
Add the beef and the onion mixture to the simmering broth.
Cover, leaving a small crack for steam to escape and simmer for 3 hours, stirring and scraping the bottom once in awhile to keep the meat from sticking.
At the end of 3 hours the meat should be very tender and the gravy will have thickened - if it hasn't you can bring it up to a boil and boil for a few minutes with the cover off to let the liquid reduce.
If it still doesn't seem thick enough to you add 2 tablespoons of cornstarch to 1/2 cup of the reserved beef stock and stir until dissolved.
Add to the pan and stir. Simmer until thickened.
Serve over mashed potatoes, rice, noodles, grits, biscuits, or whatever you like.
You can make this in a slow cooker. Follow steps through browning the meat and then add everything to your slow cooker and cook on low 8 hours. Browning the the beef makes a huge difference in the flavor of this dish. You *can* skip that step but I don't recommend it.