Beef Tips with Merlot

Why You’ll Love This Recipe

This recipe transforms simple beef cubes into a melt-in-your-mouth meal with deep, layered flavors. The Merlot adds richness and complexity to the sauce, while slow cooking ensures every bite is tender. It’s versatile enough to serve over mashed potatoes, egg noodles, or rice, and the aroma while it cooks is simply irresistible.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Beef stew meat or sirloin tips
• Olive oil
• Onion (chopped)
• Garlic (minced)
• Carrots (sliced)
• Celery (sliced)
• All-purpose flour
• Merlot wine
• Beef broth
• Tomato paste
• Worcestershire sauce
• Fresh thyme or rosemary
• Bay leaf
• Salt and pepper

Directions

1. Pat beef tips dry and season generously with salt and pepper.
2. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear beef in batches until browned on all sides; set aside.
3. In the same pot, add onion, carrots, and celery. Sauté until softened, then stir in garlic and cook for 1 minute.
4. Sprinkle flour over the vegetables and cook for 1–2 minutes, stirring to coat.
5. Slowly pour in the Merlot wine, scraping up browned bits from the bottom of the pot. Simmer for 2–3 minutes to let the alcohol cook off.
6. Stir in beef broth, tomato paste, Worcestershire sauce, thyme, and bay leaf.
7. Return the beef to the pot, reduce heat to low, cover, and simmer for 1½–2 hours, or until beef is fork-tender.
8. Remove bay leaf, adjust seasoning with salt and pepper, and serve hot over your favorite starch.

Servings and timing

Serves 4–6 people.
Prep time: 15 minutes
Cook time: 1½–2 hours

Variations

• Add mushrooms for earthy depth.
• Swap Merlot for Cabernet Sauvignon or Pinot Noir.
• Use a slow cooker after searing for an easy hands-off version.
• Add a splash of balsamic vinegar for tangy sweetness.
• Stir in a bit of cream at the end for a richer sauce.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of broth if needed. Freeze for up to 3 months; thaw overnight in the refrigerator before reheating.

FAQs

What’s the best beef cut for this recipe?

Beef stew meat or sirloin tips work best for tenderness and flavor.

Can I make this without wine?

Yes, substitute extra beef broth, though you’ll miss some depth of flavor.

Can I use a pressure cooker?

Yes, cook on high pressure for about 35 minutes, then allow a natural release.

Does the alcohol cook out?

Most of it does during simmering, leaving behind just the flavor.

Can I add potatoes directly to the pot?

Yes, add during the last 30–40 minutes of cooking so they don’t overcook.

How do I thicken the sauce?

Let it simmer uncovered for the last 10–15 minutes, or mix a cornstarch slurry to stir in.

Can I make this ahead?

Yes, the flavor improves after sitting overnight.

What’s the best side dish?

Mashed potatoes, buttered noodles, or crusty bread pair beautifully.

Can I use frozen beef tips?

Yes, just thaw completely before searing.

Is Merlot the only wine that works?

No, you can use other dry red wines, but Merlot’s smoothness complements beef particularly well.

Conclusion

Beef Tips with Merlot is a hearty yet refined dish that combines tender beef with a luxuriously rich, wine-infused sauce. Whether served over mashed potatoes for a comforting family dinner or plated elegantly for guests, it’s a recipe that delivers both flavor and warmth in every bite.

Beef Tips with Merlot

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Tender beef tips simmered in a rich Merlot wine sauce with vegetables, herbs, and savory seasonings—perfect over mashed potatoes, noodles, or rice for a comforting yet elegant meal.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 1 hour 45 minutes
• Total Time: 2 hours
• Yield: 4–6 servings
• Category: Main Dish
• Method: Stovetop Simmering
• Cuisine: American

Ingredients

1. 2 lbs beef stew meat or sirloin tips
2. 2 tbsp olive oil
3. 1 large onion, chopped
4. 3 cloves garlic, minced
5. 2 carrots, sliced
6. 2 celery stalks, sliced
7. 2 tbsp all-purpose flour
8. 1 cup Merlot wine
9. 2 cups beef broth
10. 2 tbsp tomato paste
11. 1 tbsp Worcestershire sauce
12. 2–3 sprigs fresh thyme or rosemary
13. 1 bay leaf
14. Salt and pepper, to taste

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Instructions

Pat beef dry and season with salt and pepper.

1. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear beef in batches until browned on all sides; remove and set aside.
2. Add onion, carrots, and celery to the pot; sauté until softened. Stir in garlic and cook for 1 minute.
3. Sprinkle flour over vegetables; cook 1–2 minutes, stirring to coat.
4. Slowly pour in Merlot, scraping up browned bits. Simmer 2–3 minutes to cook off alcohol.
5. Stir in beef broth, tomato paste, Worcestershire sauce, thyme, and bay leaf.
6. Return beef to the pot. Reduce heat to low, cover, and simmer 1½–2 hours, until beef is fork-tender.
7. Remove bay leaf, adjust seasoning, and serve hot over mashed potatoes, noodles, or rice.

Notes

• Add mushrooms for extra depth of flavor.
• Substitute Merlot with Cabernet Sauvignon or Pinot Noir if desired.
• For a slow cooker version, transfer after searing and cook on low 6–8 hours.
• Add potatoes during the last 30–40 minutes if cooking in one pot.
• Finish with a splash of cream for a richer sauce.

Nutrition

• Serving Size: 1/6 of recipe
• Calories: 390
• Sugar: 4g
• Sodium: 620mg
• Fat: 18g
• Saturated Fat: 6g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 2g
• Protein: 42g
• Cholesterol: 115mg