Beef Tips and Gravy
Tender, bite-sized beef tips smothered in a rich, savory mushroom and onion gravy. This classic comfort food is slow-simmered to perfection and is absolutely divine served over fluffy mashed potatoes or egg noodles.
For 4 servings
6 steps. 90 minutes total.
- 1
Prepare the Beef: Pat the beef cubes dry with paper towels
- a.In a large bowl, whisk together the all-purpose flour, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Add the beef cubes and toss until they are evenly coated in the flour mixture. This coating helps create a crust and thicken the gravy later.
- 2
Step 2
- a.Sear the Beef: Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers. Working in two batches to avoid overcrowding, add the beef in a single layer. Sear for 2-3 minutes per side, until a deep brown crust forms. Use tongs to transfer the seared beef to a plate and set aside. Repeat with the remaining beef.
- 3
Sauté Aromatics: Reduce the heat to medium
- a.Add the unsalted butter to the same pot, allowing it to melt and mix with the beef drippings. Add the chopped onion and cook, stirring occasionally, for 5-6 minutes until softened and translucent. Add the sliced cremini mushrooms and the remaining 0.5 teaspoon of salt. Cook for 7-9 minutes, until the mushrooms release their moisture and begin to brown. Stir in the minced garlic and cook for 1 minute more until fragrant.
- 4
Deglaze and Build the Gravy: Pour in about 1/2 cup of the beef broth
- a.Use a wooden spoon or spatula to scrape all the browned bits (the fond) from the bottom of the pot—this is where the deep flavor is. Once the bottom is clean, stir in the Worcestershire sauce, soy sauce, and dried thyme. Gradually pour in the remaining beef broth, whisking continuously to ensure a smooth, lump-free gravy.
- 5
Step 5
- a.Simmer to Tenderness: Return the seared beef and any accumulated juices from the plate back into the pot. Bring the mixture to a gentle simmer over medium heat. Once simmering, reduce the heat to low, cover the pot with a tight-fitting lid, and let it cook for 1.5 to 2 hours. The beef is ready when it is fork-tender and shreds easily.
- 6
Final Touches and Serving: Uncover the pot
- a.If the gravy is thinner than you'd like, remove the beef tips with a slotted spoon and simmer the gravy over medium heat for 5-10 minutes to reduce and thicken. Return the beef to the pot. Taste and adjust seasoning with more salt or pepper if needed. Stir in the fresh parsley and serve hot over mashed potatoes, egg noodles, or rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor, get a deep, brown crust on the beef when searing. This process, called the Maillard reaction, is key to a rich gravy.
- 2Don't overcrowd the pan while searing. Cooking the beef in batches ensures it browns properly instead of steaming.
- 3The browned bits (fond) stuck to the bottom of the pot are packed with flavor. Be sure to scrape them all up when you deglaze with the broth.
- 4Chuck roast is the ideal cut for this dish. Its marbling and connective tissue break down during slow cooking, resulting in incredibly tender, flavorful meat.
- 5This dish is perfect for meal prep. The flavors deepen overnight, making it even more delicious the next day.
Adapt it for your goals.
Wine Infusion
For a deeper, more complex gravy, add 1/2 cup of dry red wine (like Cabernet Sauvignon or Merlot) to the pot after sautéing the garlic. Let it simmer and reduce by half before adding the beef broth.
Vegetable MedleyVegetable Medley
Add 1 cup of diced carrots and 1 cup of chopped celery along with the onions to create a classic mirepoix base for extra flavor and nutrition.
Herbaceous TwistHerbaceous Twist
Add 1-2 bay leaves and a few sprigs of fresh thyme to the pot during the simmering stage for a more aromatic gravy. Remember to remove them before serving.
Creamy FinishCreamy Finish
For a richer, creamier gravy, stir in 1/4 cup of heavy cream or a large dollop of sour cream during the last 5 minutes of cooking. Do not let it boil after adding the dairy.
Why this is on our healthy list.
Excellent Source of Protein
Beef is a complete protein, providing all the essential amino acids your body needs for muscle repair, immune function, and building tissues.
Rich in Heme Iron
This dish provides a significant amount of heme iron, a form that is easily absorbed by the body. Iron is crucial for creating red blood cells and preventing anemia.
B Vitamin Powerhouse
Beef is packed with B vitamins, especially Vitamin B12, which is vital for nerve function, energy production, and DNA synthesis.
Frequently asked questions
A typical 1.5 cup serving of this Beef Tips and Gravy contains approximately 450-550 calories, not including what it's served with (like mashed potatoes or noodles). This is an estimate and can vary based on the specific cut of beef and other ingredients used.