Beef Tips and Gravy is easily prepared on the stove with only a few basic ingredients but the result is tender meat in a thick savory sauce that everyone loves! Watch the recipe video tutorial attached below and see how simple this dish is!
If you are looking for a main dish recipe, then, this is just perfect! This dish is meaty and comforting at the same time! Check out our other recipes for comfort food like the Goulash, Crack Chicken and Dumplings, and Bacon Cheeseburger Meatloaf!
Beef Tips and Gravy Recipe
Beef Tips and Gravy is a humble and simple recipe that is nothing but comforting. The aroma that it produces as it cooks in the Dutch oven is so irresistible!
The cubes swim in a flavorful sauce and they are so tender that they melt in your mouth! Just thinking about it makes me want to reach out for some already!
For the meat to be that soft, you need to cook it long enough. Afterward, you will no longer notice that they are not premium cuts.
For this recipe, you can go grab that meat that is on sale. Tough as it may be, that is not a problem with this recipe.
Don’t worry, it is worth the wait, I promise!
What are beef tips?
Either sirloin tip, tenderloin tip, or any cut of beef, a beef tip was once part of a steak cut but is already too small to be considered as one. They are scrap pieces of meat that are great for stewing and braising.
What is the difference between beef tips and stew meat?
The beef tip can be a great kind of stew meat, but not all stew meat is a beef tip. Stew meat can come from any part and when mixed, it could be difficult to cook as each part can have its own ideal cooking time.
How to Make Beef Tips and Gravy:
- Brown: Place the cubes in a heated Dutch oven with a little oil. Brown each side then, set them aside.
- Sauté: Sauté the onions in the same Dutch oven, then, add in the garlic and mushrooms.
- Simmer: Put back the cubes and then, add the broth, the sauces, and the seasonings. Let the stew simmer until the cubes are fork-tender. This may take an hour or longer. The longer it simmers, the more tender the cubes will be later.
- Strain: Remove everything from the Dutch oven. Using a strainer, separate the solids from the liquid and set them aside.
- Stir: Make a roux in the Dutch oven by cooking the flour in butter. Whisk it for a few minutes and then, add the liquid mixture slowly while still whisking the roux. Wait for the gravy to thicken. Taste and season, if needed.
- Serve: Place back the solids, and then, combine with the gravy. Serve while still hot!
What to serve with Beef Tips and Gravy?
You can choose from the following suggested sides:
How to Store:
- Refrigerate: Let it cool and transfer portions to airtight containers. Then, put them in the fridge for a day or two.
- Freeze: Freezing will prolong its shelf life to up to 3 months. Simply put portions in freezer bags. If you put individual servings in separate bags, then, you can limit the amount that you will thaw for reheating.
- To reheat: Simply put the frozen bag in the fridge the night before you want to serve it. Then, reheat on the stove.
- Buy a chuck roast and cut it up into cubes. This way, you know exactly what goes into your dish instead of buying stew meat that is already packed. It is cheaper, too, instead of buying steak cuts.
- Adding wine gives it a deeper and richer flavor.
- Do not skip the sautéing part. It releases more flavors from the aromatics and the meat itself.
Beef Tips and Gravy
- 2 pounds cubed beef (stew meat works great)
- 4 tablespoons canola oil (divided)
- 1 onion (diced)
- 2 cups baby Bella Mushrooms (cleaned and sliced)
- 4 cloves garlic (minced)
- 4 cups low sodium beef broth (divided)
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Soy sauce
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 1/4 cup all-purpose flour
- 1/4 cup butter
- 2 cups beef broth (more if needed)
- Salt and pepper to taste
- Place a Dutch Oven over medium heat and add 2 tablespoons of oil, heat until shimmering.
- Season the beef cubes with salt and pepper and add to the heated oil, brown on all sides, refrain from stirring the meat, except when needed to turn the beef for even browning.
- Once browned, remove the beef to a plate and cover with foil.
- Deglaze the pot with 1/4 cup of beef broth, scraping well the bottom of the pot with a wooden spoon to remove the burnt bits of beef. Transfer the liquid to a cup and set aside.
- Return the Dutch Oven over medium heat and add the remaining 2 tablespoons of oil to the pot and heat until shimmering, then add diced onion. Cook until onion is soft and slightly begins to brown, at that point add the sliced mushrooms. Saute until mushrooms are tender, for about 10 minutes.
- Add minced garlic, dried thyme, and rosemary, and cook 1 minute longer.
- Add the liquid from deglazing the pot and stir to combine.
- Add back the browned beef, the Worcestershire sauce, Soy sauce, and the remaining 3 3/4 cups of broth. Cover the pot and bring to a simmer.
- Reduce heat to low and simmer for 60 - 90 minutes, or until beef is tender, the longer you cook it, the more tender the beef will become.
Prepare the Gravy:
- Once done, remove everything from the pot and pour the liquid through a strainer into a bowl and the beef and veggies into another bowl, cover to keep it warm.
- Over medium-low heat add the butter to the Dutch Oven and melt it. Sprinkle flour over the melted butter and whisk continually for 4 minutes.
- Slowly and gradually, while still stirring add 2 cups of the strained liquid to the flour mixture. If the gravy needs more liquid, use the 2 cups of liquid beef broth as needed. Continue to whisk as liquid is added.
- Cook the gravy on medium-low heat until it begins to thicken, then add salt and pepper to taste.
- Return the beef and mushrooms mixture to the pot and combine it with the gravy.
- Serve beef tips and gravy over mashed potatoes or egg noodles.