Whole30 Braised Beef Tips
Tender, rich, and deeply flavorful, Whole30 Braised Beef Tips are the ultimate comfort food with a healthy twist. Perfectly seared beef tips are slow-braised in a savory broth enhanced with garlic, onion, carrots, celery, and the umami-rich addition of coconut aminos and tomato paste. Fragrant thyme and a bay leaf infuse the dish with aromatic depth, while a long, slow simmer ensures the beef is melt-in-your-mouth tender. This Whole30-compliant recipe requires just 20 minutes of prep and results in a hearty, one-pot meal ideal for easy weeknight dinners or leisurely weekend feasts. Serve it with your favorite Whole30-approved side dishes for a wholesome, satisfying, and completely guilt-free meal that everyone will love.
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Recipe Information
Ingredients
- 2 pounds Beef tips
- 3 tablespoons Olive oil
- 1 medium Onion, chopped
- 4 cloves Garlic cloves, minced
- 3 medium Carrots, sliced
- 2 stalks Celery stalks, sliced
- 2 cups Beef broth
- 2 tablespoons Tomato paste
- 2 tablespoons Coconut aminos
- 4 sprigs Fresh thyme
- 1 leaf Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Parsley, chopped
Instructions
Start by preparing the beef tips. Pat them dry with paper towels to remove any excess moisture.
Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat.
Season the beef tips with salt and black pepper. Add the beef in batches to avoid overcrowding the pan, browning them on all sides. Remove the browned beef tips and set them aside.
Reduce the heat to medium. Add the remaining tablespoon of olive oil to the Dutch oven.
Add chopped onion, garlic, carrots, and celery to the pot. Sauté for about 5-7 minutes until the vegetables begin to soften and the onion becomes translucent.
Stir in the tomato paste and cook for an additional 2 minutes.
Pour in the beef broth and coconut aminos, scraping up any browned bits from the bottom of the pot.
Return the browned beef tips to the Dutch oven, ensuring they are submerged in the liquid.
Add the thyme sprigs and bay leaf to the pot.
Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for about 2 to 2.5 hours or until the beef is tender.
Stir occasionally and check the liquid levels, adding more broth if necessary to keep the beef partly submerged.
Discard thyme sprigs and the bay leaf before serving.
Garnish with chopped parsley and serve warm with your choice of Whole30-approved sides.
Nutrition Facts
Calories |
461 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.4 g | 36% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 116 mg | 39% | |
| Sodium | 844 mg | 37% | |
| Total Carbohydrate | 9.0 g | 3% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 4.5 g | ||
| Protein | 41.3 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 53 mg | 4% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 765 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
