Beef Tips & Gravy Recipe

Beef tips and gravy over mashed potatoes in a bowl on our dinner table

No ratings yet

Beef Tips & Gravy Recipe

Tender beef tips simmered in a rich onion-garlic gravy made with beef broth, Worcestershire sauce, and a splash of dry red wine.

Prep Time 15

Servings

Calories 415kcal

Author Jennifer

Equipment

1 large pot or skillet
1 whisk
1 mixing bowl

Ingredients

Beef

2 pounds beef tips chuck roast, stew meat, tenderloin, top sirloin, or round steak cut into 1-inch pieces
1 1/2 teaspoons salt
1/2 teaspoon black pepper
2 tablespoons all-purpose flour
2 tablespoons oil or butter for browning

Gravy

1 medium onion finely chopped
3 cloves garlic minced
1/2 cup dry red wine
3 tablespoons butter
3 tablespoons all-purpose flour
2 1/2 cups beef broth
1 tablespoon Worcestershire sauce
1 teaspoon soy sauce optional but recommended
1 teaspoon tomato paste optional but recommended
1/2 teaspoon dried thyme
1 bay leaf
Salt and pepper to taste

Instructions

Season the beef
Pat the beef dry with paper towels. Toss it with the salt, pepper, and flour.
Brown the beef
Heat the oil or butter in a large skillet or Dutch oven over medium-high heat. Brown the beef in batches, turning to get color on several sides. Do not crowd the pan.
If using a slow cooker, transfer the browned beef to the slow cooker.
If cooking on the stovetop, transfer the browned beef to a plate.
Cook the onion and garlic
Reduce the heat to medium. Add the onion to the same pan and cook for 4–5 minutes, scraping up some of the browned bits from the bottom. Add the garlic and cook for about 30 seconds.
Deglaze with wine
Pour in the red wine. Stir and scrape the bottom of the pan to loosen all the flavorful browned bits. Simmer for 3–5 minutes, or until the wine has reduced by about half.
Make the gravy base
Add the butter. Once melted, sprinkle in the flour and stir for 1–2 minutes, until the flour is fully mixed in and lightly cooked.
Note: If you are using a slow cooker, transfer the gravy base to the slow cooker once this step is complete.
Add the broth and seasonings
Slowly whisk in the beef broth, a little at a time, until smooth. Stir in the Worcestershire sauce, soy sauce if using, tomato paste if using, thyme, and bay leaf.
Cook the beef
For the slow cooker: Pour the gravy mixture over the browned beef in the slow cooker. Cover and cook on LOW for 7–8 hours or HIGH for 3 1/2–4 1/2 hours, until the beef is fork-tender.
For the stovetop: Return the browned beef and any juices to the pot. Bring the gravy to a gentle simmer, then reduce the heat to low and cover.
If you're using top sirloin or steak tips: simmer for 20–35 minutes, until tender.
If you're using chuck roast or stew meat: simmer for 1 1/2 to 2 hours, or until fork-tender.
Finish the gravy
Remove the bay leaf. Taste and adjust with more salt and pepper as needed. For extra richness, stir in 1 tablespoon butter at the end. If the gravy tastes a little dull, add a small splash of Worcestershire sauce or apple cider vinegar.
If you prefer a thicker gravy, stir together 2 tablespoons cornstarch with 2 tablespoons cold water, add it to the pot or slow cooker, and cook until thickened.
Serve
Serve the beef tips and gravy over mashed potatoes, egg noodles, rice, or biscuits.

Notes

If you used chuck roast, it has enough fat to keep the beef tender and flavorful, but some of that fat may rise to the top of the gravy as it cooks. Before serving, use a large spoon to skim off any excess fat from the surface of the gravy. You do not need to remove every bit (a little fat adds richness and flavor) but removing the larger glossy pools will help the gravy taste balanced instead of greasy.

For an easier method, let the beef tips rest for a few minutes after cooking. The fat will naturally collect on top, making it easier to spoon off. If making the recipe ahead, refrigerate the beef tips and gravy overnight, then lift off the hardened fat before reheating.

Nutrition