Beef Tips Braised with Sweet Potato & Cinnamon
A tender, delicious beef braise that's full of fall flavor, but free of gluten, dairy, soy, egg, nuts, and grain.
Ingredients
- 1 3lb beef chuck roast cut into 3-in chunks, large fat bits removed
- 3 Tbsp Hey Old Sport Overachiever seasoning (or sub a more basic mix of salt & pepper)
Swapping out 2 tsp of the blend for 2 tsp toasted, ground fennel seed to either mix is encouraged
- 1/4 cup olive oil
- 1 medium sweet potato or yam peeled, diced
- 1 medium sweet onion diced
- 5 cloves garlic stem removed, smashed
- 4-5 leaves fresh sage
- 1-2 cinnamon sticks
- 2-3 cups beef stock or broth
Instructions
- But a lidded pot/pan on the stove on medium heat and preheat your oven to 300 °F degrees. In a bowl, toss together the beef tips and steak seasoning. Add the oil to the pan and sear the pieces, in batches to avoid crowding the pan, on the tops and bottoms (no need to get all sides). Add more oil as needed.
- Once all beef is finished, remove to a separate bowl and set aside. To the fond in the pan, add another Tbsp of olive oil, along with the vegetables, cinnamon stick(s), and sage leaves. Sauté to break the fond up off the pan. If needed add a couple Tbsp of beef broth.
- When the fond has been released from the pan and the onions begin to look translucent, add the beef tips back into the pan, along with any juices from the bowl. Add 2-3 cups beef broth, until the liquid is about 2/3 up the sides of the beef tips. Cover and place in the oven.
- Bake (I prefer not using convection for this) for 2 hours, then remove the lid and bake for an additional hour until the meat is tender. Remove from the oven.
- Place the tips on a platter. Pass all the cooking liquids through a fine mesh strainer, using a ladle to press the liquid through and strain out any stringy bits of vegetable or seasonings. Ladle the gravy over top and serve warm with your favorite starch, vegetable, and salad.