Beef Tips and Gravy recipe

Enjoy easy Beef Tips and Gravy with juicy beef, sautéed onions, garlic, Worcestershire sauce, and rich broth for a delicious comfort food dinner.

Prep Time 15

Cook Time 1 30

Total Time 3 40

Course dinner, Main Course

Cuisine American

Servings 6

Calories 430 kcal

2 pounds beef tips sirloin tips, stew meat, or chuck, cut into bite-sized pieces
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
½ teaspoon onion powder
2 tablespoons all-purpose flour
2 tablespoons olive oil or vegetable oil

1 tablespoon butter
1 medium yellow onion finely sliced or diced
3 cloves garlic minced
3 cups beef broth
2 tablespoons Worcestershire sauce
1 teaspoon dried thyme
½ teaspoon dried rosemary
1 bay leaf
2 tablespoons cornstarch
3 tablespoons cold water
Salt and black pepper to taste
Optional Additions
8 ounces of mushrooms sliced
½ teaspoon smoked paprika
½ teaspoon red pepper flakes for gentle heat
Fresh parsley for garnish
The quality of the beef broth makes a difference here so use one with a flavor you enjoy. A good broth gives the gravy a richer base.

Pat the beef dry with paper towels.
This may sound like a small step, but it helps the beef brown properly. If the meat is very wet, it will steam instead of developing those delicious browned edges.
Place the beef in a bowl.
Add the salt, black pepper, garlic powder, onion powder, and flour. Toss everything together until the pieces of beef are lightly coated.
The flour helps create a little crust on the beef and also adds body to the sauce later.

Heat the oil in a large Dutch oven or deep skillet over medium-high heat.
Once the oil is hot, add the beef in batches.
Do not overcrowd the pan. This is important because too much beef at once will release moisture and prevent proper browning.
Cook the beef for a few minutes on each side until it develops a deep brown color.
You do not need to cook the beef completely at this stage. It will continue cooking later.
Remove the browned beef from the pan and set it aside.
As the beef cooks, you may notice small brown bits sticking to the bottom of the pan. Do not throw those away. Those little bits are packed with flavor and will help create a delicious gravy.

Reduce the heat to medium.
Add the butter to the same pan.
Once melted, add the onion.
Cook for about 4 to 5 minutes, stirring occasionally, until the onion becomes soft and lightly golden.
Add the minced garlic and cook for another 30 seconds.
The kitchen should smell absolutely amazing at this point.
If you are adding mushrooms, this is a good time to cook them with the onions until they soften.

Pour a small amount of the beef broth into the pan.
Use a wooden spoon to scrape the browned bits from the bottom.
This step is called deglazing, and it adds so much flavor to the finished gravy.
Add the remaining beef broth, Worcestershire sauce, thyme, rosemary, and bay leaf.
Stir everything together.
Return the browned beef and any juices that collected on the plate to the pan.
Bring the mixture to a gentle simmer.
Cook the Beef Until Tender

Cover the pan with a lid and allow the beef to simmer gently for about 1 to 1½ hours.
The exact cooking time depends on the cut of beef you use.
Check occasionally and stir gently.
The goal is tender beef that can easily be bitten without feeling tough or chewy.
Slow cooking is what transforms the meat and allows all those savory flavors to develop.
If the liquid reduces too much during cooking, add a small amount of additional beef broth.

Once the beef is tender, remove the bay leaf.
In a small bowl, whisk together the cornstarch and cold water.
Slowly pour the cornstarch mixture into the simmering beef and gravy while stirring.
Continue cooking for several minutes until the gravy thickens.
If you prefer a thinner gravy, add a little more broth.
If you prefer a thicker gravy, make a small additional cornstarch slurry and add it gradually.
Taste the gravy and adjust the salt and pepper if needed.

Keyword Beef Tips and Gravy recipe