Beef Tips and Gravy
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, noodles, or mashed potatoes.
Servings: 5 servings
Calories: 521kcal
Ingredients
- 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
Instructions
- 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.
Notes
- 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
Calories: 521kcal | Carbohydrates: 6g | Protein: 62g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Cholesterol: 169mg | Sodium: 309mg | Potassium: 1092mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 7IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 6mg
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