Beef tips and rice with corn bread

Beef tips and rice with corn bread, originally uploaded by queenofthemoodswingset2.

This is the best beef recipe I've ever made. The meat was just falling apart and the beer gave it a more complex flavor than beef broth would have. It doesn't hurt that I was using organic beef that my cousin raised.

The corn bread is Jiffy corn muffin mix, but I used buttermilk instead of milk.

Beef Tips on Rice

1 to 2 lbs stew meat (I used a heel roast)
~½ cup flour with salt and pepper
1 tbsp butter
3 tbsp olive oil
1 onion diced
2-3 cloves garlic
1 Tbsp dried parsley
1 can cream of mushroom soup
1 cup beef bouillon
1 bottle of dark beer (I used Guinness)
salt and pepper
1Tbsp corn starch and 1 tbsp water

cooked rice (2 cups uncooked)

Cut meat into 1 inch pieces, tenderize (sprinkle with tenderizer and poke with fork). Coat meat in flour mixture.

Brown meat in dutch oven with 1 tbsp of butter and 3 tbsp olive oil. Remove meat, brown onions and garlic with more olive oil.

Add beer and boil (scraping pan to get brown bits into broth. Add 1 cup bouillon, cream of mushroom soup, parsley, salt and pepper.

Simmer for 2 ½ hours at 300* (can increase to 325 for last hour). Add veggies and cornstarch 1 hr before done

serve over noodles or rice

Next time I will try adding 2 more onions sliced into 8 pieces.