Best 3 Beef Tips And Artichokes With Merlot And Black Pepper Gravy Recipes

Beef tips and artichokes with merlot and black pepper gravy is a classic dish that combines tender beef, savory artichokes, and a rich, flavorful gravy. The combination of merlot wine and black pepper adds a delightful depth of flavor to the dish, making it a perfect choice for a special occasion or a romantic dinner. Whether you're a seasoned cook or a beginner in the kitchen, this article will guide you through the steps of creating this delicious dish, ensuring that you can impress your friends and family with your culinary skills.

Check out the recipes below so you can choose the best recipe for yourself!

BEEF TIPS AND GRAVY

Beef Tips and Gravy image

This meal has been a favorite for many years. It is basically beef tips browned and slowly cooked until tender. We usually serve this with homemade mashed potatoes and corn.

Provided by Jamie

Categories Soups, Stews and Chili Recipes Stews Beef

Time 2h5m

Yield 4

Number Of Ingredients 10

Ingredients

1 tablespoon butter, or to taste
1 pound beef stew meat, cut into 1/2 inch pieces
2 (10.75 ounce) cans cream of mushroom soup
2 ½ cups milk
salt and ground black pepper to taste
4 potatoes, peeled and cubed, or more to taste
¼ cup butter, or to taste
¼ cup milk, or to taste
salt and ground black pepper to taste
2 (15.25 ounce) cans whole kernel corn, drained

Steps:

Cook in a large skillet over medium heat until browned on all sides, about 20 minutes. Stir in cream of mushroom soup, 2 1/2 cups milk, salt, and pepper. Cover and simmer, stirring occasionally, until thickened to gravy consistency, at least 1 hour.
Place potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Add 1/4 cup butter, 1/4 cup milk, salt, and pepper; beat with an electric mixer until smooth.
Heat corn in a saucepan over medium heat until tender, about 15 minutes. Season with salt and pepper.
Pour beef and gravy mixture over mashed potatoes and place corn on the side to serve.

Nutrition Facts : Calories 894.2 calories, Carbohydrate 95.5 g, Cholesterol 114 mg, Fat 44.1 g, Fiber 8.7 g, Protein 36.5 g, SaturatedFat 19.8 g, Sodium 1925.1 mg, Sugar 18.2 g

BEEF TIPS AND MERLOT GRAVY WITH BEEF AND ONION RICE

Beef Tips and Merlot Gravy with Beef and Onion Rice image

The merlot adds depth to the dish.

Provided by GloryB

Categories Everyday Cooking

Time 8h25m

Yield 5

Number Of Ingredients 19

Ingredients

¼ cup all-purpose flour
¼ cup Worcestershire sauce
2 tablespoons garlic powder
½ teaspoon seasoned salt, or to taste
1 pound beef tips (preferably black angus)
2 tablespoons vegetable oil, or as needed
1 (16 ounce) package sliced fresh mushrooms
1 small onion, chopped
1 (32 fluid ounce) container beef broth
2 (.75 ounce) packets dry brown gravy mix
1 tablespoon browning sauce (such as Kitchen Bouquet®)
½ teaspoon Worcestershire sauce
1 bay leaf
1 teaspoon dried parsley
¼ cup Merlot wine
¼ cup butter
1 small onion, chopped
1 cup white rice
2 (10.5 ounce) cans beef consomme

Steps:

Whisk flour, 1/4 cup Worcestershire sauce, garlic powder, and seasoned salt in a large bowl until smooth and toss the beef tips in the flour mixture to coat. Remove beef with a slotted spoon.
Heat vegetable oil in a large heavy pan or Dutch oven over medium heat; cook and stir mushrooms and 1 small chopped onion in oil until the onion is translucent, about 8 minutes. Stir in seasoned beef tips and cook and stir until the beef is browned and no longer pink inside, about 10 minutes.
Pour in beef broth and whisk dry brown gravy mix into the beef mixture until smooth; stir in 1/2 teaspoon Worcestershire sauce, bay leaf, parsley, and merlot. Bring to a simmer and reduce heat; simmer until gravy has thickened, about 10 minutes. Transfer to a slow cooker, cover, and cook on Low for 8 hours.
About 25 minutes before serving time, melt butter in a saucepan over medium heat and cook and stir 1 small chopped onion until translucent, about 5 minutes. Stir rice into the mixture and pour in beef consomme. Bring to a boil, reduce heat to low, and cover. Simmer rice until tender and the liquid is absorbed, about 15 minutes; let rice stand for 5 minutes covered before fluffing with a fork. Serve beef tips and gravy over the rice.

Nutrition Facts : Calories 574.2 calories, Carbohydrate 50.8 g, Cholesterol 108.9 mg, Fat 24.2 g, Fiber 2.6 g, Protein 35.7 g, SaturatedFat 10.2 g, Sodium 1724.6 mg, Sugar 5.1 g

BLACK PEPPER BEEF

Black Pepper Beef image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 5h30m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

2 1/2 pounds beef stew meat, cut into 2-inch cubes
Kosher salt
All-purpose flour, for dredging
2 to 3 tablespoons EVOO
2 cups beef stock
5 or 6 cloves garlic, crushed
1 large bay leaf
2 cups dry red wine
2 tablespoons tomato paste
1 1/2 tablespoons coarsely ground pepper
4 starchy potatoes, peeled and cubed
8 ounces Taleggio, cow's milk Robiola or other ripe soft-rind cheese
1 cup milk or half-and-half
A few fresh sage leaves, torn
Coarsely chopped fresh flat-leaf parsley, for garnish

Steps:

Bring the beef to room temperature. Pat dry and sprinkle with salt. Dredge the beef lightly in flour, shaking off the excess.
Heat about 1 tablespoon EVOO in a Dutch oven over medium-high heat. Brown half the beef and transfer to a plate. Add another 1 tablespoon EVOO to the pot and brown the remaining beef. Return all the beef to the pot and add the stock and enough water to cover the beef. Stir in the garlic and bay leaf and bring to boil. Reduce the heat to medium-low, partially cover the pot and simmer for 2 hours. Stir in the red wine, tomato paste and pepper and cook until the beef is tender enough to fall apart and the sauce is thick, 2 to 3 hours more.
When the beef is almost finished cooking, cook the potatoes in a pot of boiling water until tender, 12 to 15 minutes. Drain and return to the hot pot. Cut the Taleggio into cubes and mash into the potatoes with enough milk to reach the desired consistency. Stir in the sage and season with salt and pepper.
Divide the beef and sauce among bowls and sprinkle with parsley.
Cook's Note: The beef stew can be covered and refrigerated for a make-ahead meal. Reheat gently, adding water as needed to thin the sauce.

Tips:

For the best flavor, use a good quality Merlot wine. A dry or medium-bodied Merlot will work well.
If you don't have any artichoke hearts on hand, you can substitute canned or jarred artichoke hearts. Just be sure to drain them well before using.
If you don't have any shallots, you can use a small onion instead. Just chop it finely.
If you don't have any fresh parsley, you can use dried parsley instead. Just use about 1/4 teaspoon.
Serve the beef tips and artichokes over mashed potatoes, rice, or noodles.

Conclusion:

This beef tips and artichokes with Merlot and black pepper gravy is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight dinner. The beef tips are tender and flavorful, the artichokes add a touch of elegance, and the gravy is rich and creamy. Serve this dish over mashed potatoes, rice, or noodles for a complete meal.