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Low FODMAP Beef Tips & Gravy
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Low FODMAP Beef Tips and Gravy

Beef stew meat is simmered in red wine and broth with mushrooms in this gluten-free and Low FODMAP Beef Tips & Gravy recipe.
Course Main Course
Cuisine American
Keyword beef, gluten-free, gravy, low-fodmap, mushrooms
Prep Time 10 minutes
Cook Time 2 hours
Servings 4 people

Ingredients

  • 1 lb. beef stew meat cubed
  • 2 tablespoons gluten-free flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper
  • 1 tablespoon Fody Garlic Infused Oil
  • 1/4 cup dry red wine
  • 1 cup water
  • 1 teaspoon Fody Vegetable Soup Base
  • 1 tablespoon unsalted butter
  • 1 (7 oz. jar) sliced champignon (button) mushrooms, drained

Instructions

  • In a large resealable plastic bag, combine the meat, flour, salt, and pepper. Shake to evenly coat the meat.
  • Heat oil in a large skillet over medium-high heat. Add the meat and brown on all sides, making sure you get nice brown, flavorful crust on the meat. Remove skillet from heat and transfer meat to a plate and set aside.
  • De-glaze the pan with the wine, scraping up any brown bits. Return skillet to low heat and let wine simmer until reduced slightly. Stir in the water and bring to a simmer. Stir in the vegetable soup base to dissolve, followed by the reserved meat.
  • Cover and simmer for 1 1/2 to 2 hours, or until meat is tender. Add more water if necessary.
  • Before serving, stir in butter and mushrooms. Cook until butter is melted and mushrooms are heated through.
  • Serve over mashed potatoes, rice, or gluten-free pasta.

Notes

Slow cooker instructions:

After browning meat, transfer to slow cooker. De-glaze skillet with wine, scraping up any browned bits, and then pour into the slow cooker. Add the water and soup base to the slow cooker. Stir to combine. Cover and cook on high 4 hours or low for 8 hours. Stir in the butter and mushrooms. Cover and continue to cook until butter is melted and mushrooms are heated through, about 10 minutes.