Have been cleaning out some magazines from past years and came across this Paula Deen Recipe from 2008. I cannot believe that I missed it the first time around. This is so right up my alley and combines two of my favs……beef tips and caramelized onions. So here it is. I think you will like this and it will become a household favorite.
2 tables olive oil
4 pounds sirloin tip roast, trimmed and cut into 1″ cubes
1/2 teas salt and pepper
2 tables butter
4 large sweet onions, thinly sliced
4 cloves garlic, minced
1/3 cup all purpose flour
2 (10.5 oz) cans beef consomme
1 (14 oz) can beef broth
2 tables Worcestershire sauce
2 bay leaves
2 springs fresh thyme (or 1 teas dried)
1/2 cup heavy whipping cream
1/2 (14 oz) package French bread, cut into 1/4″ thick slices, toasted
1 1/2 cups shredded mozzarella cheese
In a large Dutch oven, heat olive oil over medium heat. Sprinkle roast with salt and pepper. Brown roast, in batches for 3-4 min per side, remove from pan and set aside.
In same pan, melt butter over medium heat. Add onions, and cook, stirring frequently for 15-20 min or until onions are tender. Increase heat to medium-high and cook for 3-4 min, stirring until onions are caramel colored. Stir in garlic and flour. Cook, stirring constantly for 2 min. Add the roast, consomme, broth, Worcestershire, bay leaves, and thyme. Simmer, stirring occasionally, uncovered for 1 hour. Stir in cream, and simmer, uncovered for 30 min. Discard bay leaves.
Spoon roast mixture into prepared baking dish. Place toasted french bread slices evenly over roast. Sprinkle with cheese. Broil, 5 in from heat, for 3-4 min or until cheese is melted. Watch closely to be sure bread and cheese to do burn. Serve immediately with rice or potatoes and veggie of your choice. This dish is so company worthy…..it is a winner!