A rare treat of comfort can always be found in a delicious plate of beef tips! When Michael asked me to make them, I’d never made them before but even more I wanted to find a recipe that could fit into his EOE diet.

So, I then spent a few days looking for a recipe that, with a few tweaks, could fit the bill! I found this recipe from An Affair From the Heart and with a few changes it was exactly the flavor and comfort my family was looking for!

Bob’s Redmill 1-to-1 Gluten Free Flour is my go to for this recipe! I don’t need to add any xanthan gum and rarely have issues with the gravy not thickening enough when I use this gluten-free flour.

For a dairy free and soy free butter replacement I love the Smart Balance Olive Oil Spread. I use it anywhere I’d use standard butter or margarine and have never been let down! I always highly recommend this when someone asks.

Note & warning… this recipe is NOT fish/seafood free. Worcestershire can be found gluten & soy free but still has anchovy in the ingredients. Always read the labels, you never know what you’ll find! I’ve not yet been able to find one that doesn’t include anchovies… we aren’t sensitive to it, but if you are it’s something to keep in mind. I have started looking up ways to make 100% safe allergy free Worcestershire sauce, but no luck yet.

I use just one 2 inch deep skillet for this recipe. It allows you to keep the flavors from step to step, plus cuts down on dishes – and who needs more dishes?

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Beef Tips & Gravy – Gluten free, Dairy free, Soy free

Ingredients:

• 2 lbs. Cut beef stew meat
• 32 Oz. beef stock
• 1/2 medium sweet onion
• 1/4 C. Dairy & soy free butter
• 1/2 Tbsp. garlic powder
• 1 C. Gluten free flour (I use Bob’s Redmill 1-to-1)
• 1/2 tsp. salt
• 1/2 tsp. black pepper
• 4 Tbsp. Olive oil
• 5 Dashes of Worcestershire sauce
• 1 Tbsp. Ketchup
• 4 tsp. Kitchen Bouquet

Instructions:

1. Melt butter in a skillet with 2 inch sides. Chop onion, mix with garlic powder then saute in the dairy free butter until soft and translucent, about 10-15 minutes.
2. Remove onions from skillet and put into a small bowl. Set aside.
3. Put flour into a medium mixing bowl and toss to coat the beef stew meat well.
4. Add oil to the skillet, once warmed add in and brown the coated beef stew meat. Don’t shake off the flour, the extra will help thicken your gravy.
5. Once your beef has browned, add in the beef stock, Worcestershire, ketchup, and kitchen bouquet. Stir to combine.
6. Cover and allow to simmer on medium/low for 1 to 1.5 hours stirring very occasionally. The longer you simmer the meat the more tender it will be.
7. Stir in the cooked onions and simmer another 15 minutes to allow the flavors to marry together.
8. Serve over mashed potatoes or rice.

If not thickened as desired you can mix a little cornstarch with cold water (about 1 Tbsp. each) and add slowly to the skillet while stirring to thicken. I’d recommend doing this after adding the onions back to the skillet.

What do you think? Have any further suggestions?