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.
Remove the silvery membrane from the roast with a sharp knife.
Cut in bite sized pieces.
MIx the flour, salt, pepper, and smoked paprika in a large bowl.
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. Watch carefully!
Add the beef and quickly sear the meat on all sides - it should be a nice golden brown.
Turn the heat down to low. Remove the beef from the skillet and set aside.
Add the wine and 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, scraping the bottom with the spatula to scrape up any meat that stuck, 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 on low heat for 3 hours, stirring and scraping the bottom once in awhile to keep the meat from sticking. Make sure it doesn't boil dry - add more stock if you need to!!!
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 ½ 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.
Follow steps 1 through 11 above, browning the meat and sauteeing the vegetables.
Add everything to the slow cooker and set on low.
Cook for 8 hours.
Follow through step 11.
If you've made the beef tips in a cast iron or enamel over cast iron dutch oven you can cover it and put it in your oven at 325°F for 3 hours. OR you can ladle the mixture into a large casserole, cover tightly with aluminum foil and bake at 325°F for 3 hours. Be sure to check that it doesn't go dry.
Expert Tip: When you are working with hot oil watch it carefully! It can catch fire if left unattended. Don't let it get to the point it is smoking.
If you don't like mushrooms leave them out
If you adore mushrooms add a few more
Use a full bodied red wine like a pinot noir
Dredging the meat in the flour mixture helps the sauce to thicken as it simmers. If you'd like it thicker at the end of cooking remove the cover for the last 30 minutes and let the liquid reduce - but watch it carefully so it doesn't go dry. If it's still not thick enough for you add cornstarch as suggested in the recipe.