About this episode
This week on the F3 Podcast, hosts Erin Frazier and Chef Jonathan Frazier dive into Week 16 as fantasy football semifinals collide with the final stretch of the NFL season. Erin breaks down a tense matchup still undecided heading into Monday Night Football, the thin line between championship hopes and elimination, and the growing impact of late-season injuries — especially at quarterback.
New England Beef Tips
Serves: 4–6
Prep time: 10 minutes (plus marinating time)
Cook time: 45–60 minutes
Ingredients
Beef & Marinade
2 lb sirloin tips (top sirloin or Tenderloin), cut into large bite-size pieces
¼ cup soy sauce
¼ cup Worcestershire sauce
1 tbsp oil
1 tsp freshly ground black pepper
½ tsp sugar (optional)
1 small yellow onion, thinly sliced (optional)
For Cooking & Gravy
2 tbsp neutral oil or butter
1 large yellow onion, thinly sliced
2 tbsp all-purpose flour
2½ cups good-quality beef stock
1 bay leaf
1 tbsp butter (to finish)
Optional (old-school touch, for colour only):
½ tsp Kitchen Bouquet
Method
1. Marinate the Beef
Combine soy sauce, Worcestershire sauce, oil, black pepper, sugar, and sliced onion (if using) in a large bowl or zip-top bag. Add the beef and toss to coat evenly.
Cover and refrigerate for at least 4 hours, preferably overnight. This step seasons the beef deeply and helps tenderize it — a key part of traditional New England beef tip
2. Prepare the Beef
Remove beef from the marinade, allowing excess to drip off. Do not rinse. Reserve ½ cup of the marinade and discard the rest.
Let the beef sit at room temperature for about 15 minutes before cooking.
3. Brown the Beef
Heat oil in a heavy-bottomed pot or deep skillet over medium-high heat.
Working in small batches, sear the beef until deeply browned on all sides. Do not overcrowd the pan — proper browning is essential for flavour.
Remove beef and set aside.
4. Cook the Onions
Lower heat to medium. Add sliced onions to the same pot and cook slowly, scraping up the browned bits from the pan. Cook until the onions are soft and lightly caramelized, about 8–10 minutes.
No garlic here — just onions.
5. Build the Gravy
Sprinkle flour over the onions and stir well. Cook for 1–2 minutes to remove the raw flour taste.
Slowly add beef stock, stirring constantly, followed by the reserved marinade, bay leaf, and Kitchen Bouquet if using. Bring to a gentle simmer.
6. Simmer
Return the beef and any accumulated juices to the pot. Cover and
