Prepare the Beef

Pat the beef dry with paper towels. Season with salt, pepper, and paprika. Dry beef browns better and develops deeper flavor during cooking. Let it sit for a few minutes before cooking.

Brown the Meat

Heat olive oil in a Dutch oven over medium-high heat. Add the beef in batches. Brown each side well. Do not overcrowd the pot. This step creates rich flavor for the gravy.

Cook the Onion

Remove the beef and set aside. Add diced onion to the same pot. Cook until soft and lightly golden. Stir often to pick up the flavorful browned bits from the bottom.

Add Garlic

Add minced garlic and cook for one minute. Stir constantly to prevent burning. The garlic should become fragrant and blend beautifully with the onions.

Build the Sauce

Pour in beef broth and Worcestershire sauce. Add thyme and stir well. Scrape the bottom of the pot to release all the flavorful bits left from browning.

Return the Beef

Place the browned beef back into the pot. Stir gently so every piece is coated with the broth mixture. Bring everything to a gentle simmer.

Slow Cook the Beef

Cover the pot and reduce the heat to low. Cook for about two hours. The beef will become tender and easy to cut with a fork.

Thicken the Gravy

Mix flour and water in a small bowl. Stir until smooth. Add this mixture to the pot and stir well. Cook for several minutes until the gravy thickens.

Final Seasoning

Taste the gravy and adjust seasoning if needed. Add extra salt or pepper according to your preference. Stir in fresh parsley for color and freshness.

Serve and Enjoy

Serve the beef tips hot over mashed potatoes, rice or buttered noodles. Spoon plenty of gravy over the top for the best flavor.