Beef Tips and Gravy

Imagine fork-tender chunks of beef swimming in a rich, velvety gravy that coats every bite with savory goodness. Beef Tips and Gravy is the ultimate comfort food that transforms humble ingredients into a meal that feels like a warm hug on a plate. This classic American dish combines perfectly seared beef with a deeply flavored gravy that’s ideal for spooning over mashed potatoes, rice, or egg noodles. You’ll learn how to create restaurant-quality beef tips and gravy using simple techniques that develop maximum flavor while keeping the meat incredibly tender.

Why You’ll Love This Recipe

This beef tips and gravy recipe stands out for its incredible depth of flavor achieved through simple ingredients and techniques. The contrast between the caramelized exterior of the beef and its juicy, tender interior creates a textural experience that’s utterly satisfying. What makes this dish particularly special is how the beef slowly infuses the gravy with its rich flavors, while the gravy simultaneously tenderizes the meat.

You’ll appreciate how this meal transforms affordable cuts of beef into something extraordinary. The recipe is remarkably versatile – elegant enough for Sunday dinner yet simple enough for a weeknight meal. Plus, it’s a one-pot wonder that minimizes cleanup while maximizing flavor development.

The slow-cooking process creates a kitchen filled with an irresistible aroma that builds anticipation for the meal to come. Even better, this dish tastes even more flavorful the next day, making it perfect for meal prep and leftovers that you’ll actually look forward to eating.

Ingredients

For the Beef Tips and Gravy, you’ll need:

• 2 pounds (900g) beef chuck or sirloin, cut into 1-inch cubes
• 2 tablespoons (30ml) vegetable oil
• 1 large onion (about 1 cup/160g), diced
• 3 cloves garlic (about 1 tablespoon/9g), minced
• 8 ounces (225g) mushrooms, sliced (optional but recommended)
• 2 tablespoons (16g) all-purpose flour
• 2 cups (480ml) beef broth
• 1 tablespoon (15ml) Worcestershire sauce
• 1 teaspoon (5g) dijon mustard
• 1 tablespoon (3g) fresh thyme (or 1 teaspoon dried)
• 1 bay leaf
• Salt and freshly ground black pepper, to taste

The beef is the star of this dish – choose chuck roast for its marbling and flavor or sirloin for a leaner option. Fresh thyme adds an aromatic quality that dried simply can’t match, though both work well. The combination of beef broth and Worcestershire sauce creates the foundation for a deeply savory gravy that will have everyone reaching for seconds of these tender beef tips.

Pro Tips

Pat the beef completely dry before searing. This is absolutely essential for achieving that beautiful brown crust that adds tremendous flavor to your beef tips and gravy. Moisture is the enemy of proper searing – any excess will cause the meat to steam rather than sear. Take the time to thoroughly pat each piece with paper towels before they hit the hot pan.

Don’t crowd the pan when browning the beef. Work in batches if necessary to give each piece of meat adequate space. Overcrowding leads to temperature drops and meat that stews in its juices rather than developing that crucial flavor-building crust. The extra few minutes spent on proper browning transforms the entire dish.

Deglaze the pan thoroughly after searing. Those browned bits stuck to the bottom of your pan (the fond) contain concentrated flavor compounds that form the backbone of your gravy. When you add liquid to deglaze, scrape vigorously with a wooden spoon to dissolve every bit of this culinary gold into your sauce. This single technique elevates homemade beef tips and gravy to restaurant quality.

Instructions

Step 1: Prepare and Season the Beef

Pat your beef cubes completely dry with paper towels, then season generously with salt and pepper. This drying step is crucial for proper searing. Allow the seasoned meat to sit at room temperature for about 15 minutes before cooking to promote even cooking.

Step 2: Sear the Beef

Heat the vegetable oil in a large, heavy-bottomed Dutch oven or pot over medium-high heat until it’s shimmering hot. Working in batches to avoid crowding, add beef cubes in a single layer and sear for 2-3 minutes without disturbing them. Once they develop a rich brown crust, turn each piece to sear all sides. Transfer the seared beef to a plate and repeat with remaining meat.

Step 3: Build the Flavor Base

Reduce heat to medium and add the diced onions to the same pot, scraping up some of the browned bits as you stir. Cook for 3-4 minutes until the onions begin to soften and turn translucent. Add the garlic and cook for another 30 seconds until fragrant. If using mushrooms, add them now and cook until they release their moisture and begin to brown, about 5-6 minutes.

Step 4: Create the Gravy

Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste. Slowly pour in about ¼ cup of the beef broth while vigorously scraping the bottom of the pot to release all those flavorful browned bits. Once loosened, add the remaining broth, Worcestershire sauce, and dijon mustard, stirring to combine everything into a smooth mixture.

Step 5: Simmer to Perfection

Return the beef and any accumulated juices to the pot. Add the thyme and bay leaf, then bring the mixture to a simmer. Reduce heat to low, cover, and cook for 1½ to 2 hours, stirring occasionally, until the beef is fork-tender. For even more tender beef tips and gravy, you can extend the cooking time up to 3 hours on very low heat.

Step 6: Finish and Serve

Once the beef is tender, remove the bay leaf and taste the gravy. Adjust seasoning with salt and pepper as needed. If you prefer a thicker gravy, you can simmer uncovered for 5-10 minutes to reduce, or mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the simmering gravy. Serve your delicious beef tips and gravy over mashed potatoes, rice, or egg noodles.

Variations

Red Wine Beef Tips: For a more complex flavor profile, replace ½ cup of the beef broth with a good quality dry red wine like Cabernet Sauvignon or Merlot. The wine adds acidity and depth that complements the rich beef tips and gravy beautifully. Add the wine after the flour and reduce by half before adding the remaining broth.

Slow Cooker Beef Tips: Transform this into a hands-off meal by transferring the ingredients to a slow cooker after the searing and deglazing steps. Cook on low for 7-8 hours for incredibly tender beef tips in gravy that will be ready when you walk in the door. This method produces an especially silky gravy as the beef slowly releases its juices during cooking.

Herb-Forward Version: Create a brighter flavor profile by adding a bouquet garni of fresh herbs like rosemary, sage, and additional thyme. A tablespoon of tomato paste added when cooking the vegetables will add subtle sweetness and color to your savory gravy beef tips.

Storage and Serving

Beef tips and gravy actually improve in flavor after refrigeration, making them ideal for meal prep. Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat, adding a splash of beef broth if the gravy has thickened too much. For longer storage, freeze in portion-sized containers for up to 3 months.

For a complete meal, serve your beef tips and gravy over buttery mashed potatoes, which provide the perfect canvas for the rich gravy. Alternatively, try serving over garlic butter rice or egg noodles tossed with a little butter and parsley.

For a restaurant-style presentation, serve on a warmed plate with a side of roasted asparagus or green beans and a sprinkle of fresh herbs as garnish. A simple side salad with vinaigrette balances the richness of the dish and adds a fresh element to the meal.

FAQs

What’s the best cut of beef for beef tips and gravy?
Chuck roast is ideal for beef tips and gravy because it has excellent marbling that breaks down during slow cooking, creating tender meat and a rich gravy. Sirloin can also work well for a leaner option, while stew meat is convenient but can vary in tenderness.

Why is my beef tough?
Tough beef usually indicates insufficient cooking time. Unlike steaks, beef tips and gravy require slow cooking to break down connective tissues. If your beef is tough, simply continue cooking on low heat until fork-tender, which might take an additional 30-60 minutes.

Can I make beef tips and gravy in advance?
Absolutely! This dish actually improves in flavor when made 1-2 days ahead. The flavors meld together beautifully during refrigeration, making beef tips and gravy an excellent choice for entertaining or meal prep.

How do I thicken the gravy if it’s too thin?
Create a slurry by mixing 1 tablespoon cornstarch with 2 tablespoons cold water until smooth. Stir this into the simmering beef tips and gravy and cook for 2-3 minutes until thickened to your preference.

Can I add vegetables to beef tips and gravy?
Yes! While traditional beef tips and gravy focus on the meat, you can add carrots, celery, and potatoes during the last 30-45 minutes of cooking for a complete one-pot meal. Just be sure to cut them into larger pieces so they don’t overcook.

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