Beef Tips and Caramelized Onion Casserole

READY IN: 2hrs 40mins
SERVES: 8-10




  • In large Dutch oven, heat olive oil over medium-high heat.
  • Sprinkle roast with salt and pepper.
  • Brown roast, in batches, for 3-4 minutes per side; remove from pan and set aside.
  • In the same Dutch oven, melt butter over medium heat.
  • Add onions, and cook, stirring frequently, for 15-20 minutes, or until onions are tender.
  • Increase heat to medium-high, and cook for 3-4 minutes, stirring frequently, or until onions are caramel colored.
  • Stir in garlic and flour, and cook, stirring constantly, for 2 minutes.
  • Add roast, consomme, broth, Worcestershire, bay leaves and thyme.
  • Simmer, stirring occasionally, uncovered, for 1 hour.
  • Stir in cream, and simmer, uncovered, for 30 minutes.
  • Discard bay leaves.
  • Preheat broiler.
  • Lightly grease a 13x9-inch baking dish.
  • Spoon roast mixture into prepared baking dish.
  • Place toasted French bread slices evenly over roast.
  • Sprinkle with cheese.
  • Broil, 5 inches from heat, for 3-4 minutes, or until cheese is melted.
  • Garnish with fresh thyme, if desired.
  • Serve immediately.