I like to label recipes-Sunday Night, Weeknight, Weekend Night usually based on the time it takes to prepare a recipe. I mean who has 3 hours on a weeknight to make dinner, sometimes a weekend night for that matter. But somehow even as self-induced busy human beings the thought of a nice long Sunday Night dinner either brings up nostalgia of days gone by or an aspiration to get our family around the table sans electronics and the like and just “be” together. I take great pride in providing, nourishing, healthy meals for my family everyday (almost everyday, sometimes my Golden Arches fry fetish gets the best of me 😉 ) but there is just something about the Sunday Night dinner that amps up my pride as I look at it as also nourishing their souls, I guess that is just the old fashioned gal in me and I’m not complaining! 🙂
- Bring your stew meat out of the fridge and let it sit for about 5-10 minutes while you prepare your flour/dredging mixture. This will take the chill out of the meat and is better for the browning/searing process. In a plastic bag combine the flour, one tbsp of the pepper, garlic powder and a pinch of salt. Add your stew meat, seal the bag lid and shake it all about. Do the Hokey Pokey if you like, this is a no judgement zone. Make sure to coat all of the meat. Set the meat aside. In a cast iron pot or any regular pot, add a few tablespoons of olive oil and heat it up on medium heat. Add about half of the meat and brown on all sides. Depending on how many pounds of stew beef you are searing, please do this step in batches to keep the heat of the oil nice and hot and ready for searing. After all of your meat has been seared, remove from the pot and set aside.
Batch 1 
Batch 2 - Add the remaining two tbsp of olive oil to your pot and add your diced onion. Let the onion cook for 2-3 minutes and then add the garlic. Saute the onion and garlic together for another minute or so, add a little more flour from the dredging mixture, about 2-3 tbsp and combine with the onions and garlic. Add the sherry to deglaze the pan, picking up all of those oniony, garlicy bits off the bottom of the pan. Add your stew beef back into the pot and add the beef stock and stir all the players together. Bring to a boil for about 3-5 minutes to thicken the sauce. Lower the heat to low or just above, cover your pot and let that meat do what it does best cook low and slow for 2 hours. Stir occasionally.
Onions doing their thing 
Garlic joining the fun 
All together now for a nice long soak 
It’s a Cover Up! - This step is purely optional! But I thoroughly recommend it! Pour yourself a glass of wine and read a good book. 😀
Who’s Wining? Me? - Now that the 2 hour mark has arrived. It is time to add the veges. I cut the veges pretty small because I want them to cook a little bit quicker as your family is pretty much probably starving by this time and the smell in your kitchen that has permeated the house is probably driving them crazy. I know every time I went to stir the beef my husband would say “when is dinner going to be done Woman?” To which I politely replied (politely, that’s funny), soon honey, soon. 😛 When the veges have been added to the pot, add a tbsp of the dried parsley, crushing it in your palm first to release the oils. Add more salt and pepper to taste and let them simmer for 30 minutes.
It’s all about the Veges! T Minus 30! - At the 30 minute mark, ladies and gentlemen start your grits. Follow the directions on your grits package but basically boil 4 cups of water. When the water is boiling slowly add your grits and a pinch of salt or two and whisk away. Turn your heat to low and let the grits thicken for about 10-15 minutes, whisking occasionally. When they are to your desired thickness, add the butter and cheese and a little salt and pepper and combine.
Old Fashioned just like me 
Nice and Thick Cheesy Grits
When all is said and done it is as always time to plate. Put a little (or a lot) of those cheesy grits to line the bottom of your bowl and add to your heart’s desire the beef tips, veges and gravy, sprinkle with a little dried parsley and Enjoy! Cheers to Family and the lost, hopefully to be found again, coveted tradition we call Sunday Night Dinner. 🙂
Family Love in a Bowl!
Ingredients
Beef Tips
- 1-2 lbs Stew Beef
- 1/2 cup All Purpose Flour
- 2 tbsp Black Pepper
- 1 tbsp Garlic Powder
- Kosher Salt -To taste
- 2 tbsp Dried Parsely
- 4 tbsp olive oil -I use Extra Virgin
- 1 large Onion
- 2 cloves garlic
- 3/4 cup Cooking Sherry
- 2 cups No Salt Beef Stock
- 4 Carrots
- 4 Celery Stalks
- 1 cup Button Mushrooms
Cheesy Grits
- 1 cup Old Fashioned Grits
- 4 cups water
- 2 tbsp Whipped Butter
- 1/2-3/4 cup Cheddar Cheese
Servings:
Instructions
- Bring your stew meat out of the fridge and let it sit for about 5-10 minutes while you prepare your flour/dredging mixture. This will take the chill out of the meat and is better for the browning/searing process. In a plastic bag combine the flour, one tbsp of the pepper, garlic powder and a pinch of salt. Add your stew meat, seal the bag lid and shake it all about. Do the Hokey Pokey if you like, this is a no judgement zone. Make sure to coat all of the meat. Set the meat aside. In a cast iron pot or any regular pot, add a few tablespoons of olive oil and heat it up on medium heat. Add about half of the meat and brown on all sides. Depending on how many pounds of stew beef you are searing, please do this step in batches to keep the heat of the oil nice and hot and ready for searing. After all of your meat has been seared, remove from the pot and set aside.
- Add the remaining two tbsp of olive oil to your pot and add your diced onion. Let the onion cook for 2-3 minutes and then add the garlic. Saute the onion and garlic together for another minute or so, add a little more flour from the dredging mixture, about 2-3 tbsp and combine with the onions and garlic. Add the sherry to deglaze the pan, picking up all of those oniony, garlicy bits off the bottom of the pan. Add your stew beef back into the pot and add the beef stock and stir all the players together. Bring to a boil for about 3-5 minutes to thicken the sauce. Lower the heat to low or just above, cover your pot and let that meat do what it does best cook low and slow for 2 hours. Stir occasionally.
- Now that the 2 hour mark has arrived. It is time to add the veges. I cut the veges pretty small because I want them to cook a little bit quicker as your family is pretty much probably starving by this time and the smell in your kitchen that has permeated the house is probably driving them crazy. I know every time I went to stir the beef my husband would say "when is dinner going to be done Woman?" To which I politely replied (politely, that's funny), soon honey, soon. 😛 When the veges have been added to the pot, add a tbsp of the dried parsley, crushing it in your palm first to release the oils. Add more salt and pepper to taste and let them simmer for 30 minutes.
- At the 30 minute mark, ladies and gentlemen start your grits. Follow the directions on your grits package but basically boil 4 cups of water. When the water is boiling slowly add your grits and a pinch of salt or two and whisk away. Turn your heat to low and let the grits thicken for about 10-15 minutes, whisking occasionally. When they are to your desired thickness, add the butter and cheese and a little salt and pepper and combine.
- When all is said and done it is as always time to plate. Put a little (or a lot) of those cheesy grits to line the bottom of your bowl and add to your heart's desire the beef tips, veges and gravy, sprinkle with a little dried parsley and Enjoy! Cheers to Family and the lost, hopefully to be found again, coveted tradition we call Sunday Night Dinner. 🙂
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Kimberly
Author; Blogger; Self-Proclaimed “Woman” of all trades and Self-Proclaimed “Master” of some! AFAA Certified Group Aerobics Instructor since 1998; MA Licensed Real Estate Agent since 1995; former Certified Financial Counselor and Passionate Advocator of Financial Education for Women. Tech Geek; Home Cook & Most Importantly, Mother of 3, my #1 Reason for Living!!!
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