This Beef Tips and Gravy Recipe is made with tender pieces of beef that have been simmered in a rich and flavorful gravy made from beef broth, garlic, and various seasonings. Super easy to make, serve this hearty and comforting dish over rice, egg noodles, or mashed potatoes.
Easy Beef Tips Recipe
Beef tips and gravy is a classic, comforting dish and one of my family’s favorite recipes. There are so many reasons to love this incredible recipe.
- The beef: Guaranteed to be fall-apart and fork-tender.
- Easy to make: Once the beef is seared, it’s simply a matter of simmering it in the brown gravy until tender and flavorful, making it a great option for busy weeknights.
- Inexpensive and filling: Just like your favorite beef stew, this beef tips and gravy recipe is hearty and filling and requires simple ingredients.
- Leftovers: Beef tips and gravy reheat really well, making it a great option for leftovers. You can even freeze leftovers for a quick and easy meal later on.
What are Beef Tips?
Beef tips are another word for small pieces of beef that are cut from different parts of a cow, such as sirloin, tenderloin, or chuck. They are usually cut into small bite-sized pieces and are a favorite ingredient in stews and stir-fries as they are flavorful, tender, and cook relatively quickly compared to larger cuts of beef.
Tip: When cooking beef tips on the stovetop, it’s best to use more tender cuts of beef such as sirloin, flank, ribeye, or tenderloin. Tougher cuts of beef, such as chuck roast, rump roast, and brisket, are perfect for lower, slower cooking (like the slow cooker).
How to Make Beef Tips and Gravy
1. To begin, slice the meat into 1-inch cubes and use paper towels to pat them dry. Generously season the beef with salt and black pepper.
2. Using a large pot or Dutch oven, heat 1-2 tablespoons of olive oil over medium-high heat. Add the cubed beef and cook for 8-10 minutes, or until it is browned. Once done, take the beef out of the pot (along with the juices) and set it aside. Tip: If needed, use a splash of beef broth to deglaze the bottom of the pot, scraping up any brown bits stuck to the bottom.
3. Over medium heat, in the same pot, add the minced garlic and the remaining tablespoon of olive oil. Sauté for 30 seconds or until it becomes fragrant. Add Worcestershire sauce, dry onion soup mix, bay leaf, and thyme into the pot. Stir well and cook for another 3 minutes, stirring occasionally.
4. Pour the beef broth and red wine into the pot, and then add the beef tips back in. Bring the mixture to a simmer, cover the pot, and let it cook on low heat for 45 minutes.
5. Once the beef is tender enough to pull apart with a fork, create a “cornstarch slurry” by mixing cornstarch and water together. Gradually pour the mixture into the pot while stirring constantly. Simmer for an extra 5 minutes or until the gravy thickens.
6. Season with more salt and black pepper as needed. You can serve it with mashed potatoes and garnish it with fresh parsley if desired.
Crockpot Beef Tips and Gravy
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the beef and cook for 8-10 minutes or until browned on all sides.
- While the beef is cooking, mix together the minced garlic, Worcestershire sauce, dry onion soup mix, bay leaf, dried thyme, beef broth, and red wine in a separate bowl.
- Once the beef is browned, transfer it to the slow cooker and pour the gravy mixture over the top. Cover and cook on high for 4-6 hours or low for 8-10 hours or until the beef is tender and cooked through.
- In a small bowl, mix together the cornstarch and water to create a slurry. Pour the slurry into the slow cooker and stir well to combine. Cook for an additional 30 minutes on high or until the gravy thickens.
Storage and Freezing
Keep any leftovers stored in an airtight container in the refrigerator for up to 3-4 days or in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before reheating on the stovetop or in the microwave until hot.
What to Serve with Beef Tips
My whole family loves this delicious recipe with creamy, buttery mashed potatoes or buttered egg noodles, but rice or bread (such as soft dinner rolls or biscuits) is also delicious. I will also include a fresh green salad or roasted veggies such as butternut squash or zucchini.
Delicious Beef Recipes,
- Beef and Broccoli Recipe
- Vegetable Beef Soup
- The Best Beef Barley Soup
- Beef Stew Recipe
- Guinness Beef Stew
- Roast Beef Tenderloin Recipe with Red Wine Sauce
If you try making this Beef Tips and Gravy Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
Beef Tips and Gravy
- 3 pounds stew meat - (sirloin, flank, ribeye, or tenderloin), cubed and cut into 1-inch pieces, see notes
- salt and black pepper - to season
- 3 tablespoon olive oil
- 2 cloves garlic - minced
- 2 tablespoon Worcestershire sauce
- 1 (1-ounce) envelope dry onion soup mix
- 1 bay leaf
- ½ teaspoon dried thyme
- 1½ cups low-sodium beef broth
- 1 cup dry red wine - optional, substitute with additional beef or chicken broth
- ½ cup cold water
- 3 tablespoon cornstarch
- salt and black pepper - to taste
- Cut the meat into 1-inch cubes. Pat dry with paper towels and season generously with salt and black pepper.
- Heat 1-2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Add the cubed beef and cook for 8-10 minutes or until browned. Remove the beef from the pot (with the juices) and set aside. If necessary, deglaze the bottom of the pot with a splash of beef broth, scraping the bottom of the pot to remove any stuck-on brown bits.
- In the same pot over medium heat, add the remaining tablespoon of olive oil and the minced garlic. Sauté the garlic for 30 seconds or until it becomes fragrant.
- Stir in the Worcestershire sauce, dry onion soup mix, bay leaf, and thyme. Cook for an additional 3 minutes, stirring often.
- Pour in the beef broth and red wine, and add the beef tips back into the pot. Bring the mixture to a simmer, reduce heat to low, cover, and cook for 45 minutes.
- Once the beef is fork tender, combine the cornstarch with the water to make a "cornstarch slurry." Slowly pour it into the pot, stirring constantly. Simmer for an additional 5 minutes, or until the gravy thickens.
- Season with additional salt and black pepper, to taste. Serve with mashed potatoes and freshly chopped parsley if desired.
- Cuts of meat: When cooking beef tips on the stovetop, it’s best to use more tender cuts of beef such as sirloin, flank, ribeye, or tenderloin. Tougher cuts of beef, such as chuck roast, rump roast, and brisket, are perfect for lower, slower cooking (like the slow cooker) as they require more time to become tender.
- Feel free to add some veggies to the gravy, such as onions, mushrooms, or peas.
- Keep leftovers stored in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 2 months.
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)