Description
Savory Beef Tips and Gravy cooked to perfection, tender beef in rich and flavorful gravy, a comforting and crowd-pleasing dish.
Ingredients
Scale
- 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
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.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 plate
- Calories: 400 calories per serving
- Sugar: 3 grams
- Sodium: 800 mg
- Fat: 15 grams
- Saturated Fat: 5 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 9 grams
- Fiber: 1 gram
- Protein: 50 grams
- Cholesterol: 150 mg