Beef Tips and Gravy Recipe

Let me tell you, this Beef Tips and Gravy recipe completely stole the show at dinner last weekend. The meat was fall-apart tender, and that rich, savory gravy? Absolutely to die for! I made it on the stovetop with sirloin, but you can easily use a Crock-Pot and a tougher cut.

It reminded me of the coziness I feel when I sip on a Creamy French Onion and Mushroom Soup Recipe—warm, hearty, and full of flavor. If you’re looking for a soul-satisfying dish, this one’s for you!

Additional Tips for Making This Recipe Better

Want to make this dish even better? I’ve tried a few things that really helped enhance the flavor and texture. Here are some helpful tips I learned after making it a few times:

• Don’t overcrowd the pan when browning the beef. I seared the meat in batches so it browned nicely, adding rich depth to the gravy.
• Use fresh garlic and onion. Pre-chopped or powdered versions just don’t give the same flavor punch.
• Deglaze the pan well. I used a splash of red wine to lift up all the tasty browned bits—this made the gravy incredibly flavorful.
• Let the beef simmer low and slow. Whether on the stove or in a Crock-Pot, don’t rush this step—it’s what makes the beef fork-tender.
• Finish with fresh parsley. I sprinkled some on top for a pop of color and a hint of freshness.

Delicious Variations to Try

Looking to tweak the recipe or fit dietary needs? Here are some fun and tasty ways you can switch things up. These are perfect if you’re like me and love experimenting with dinner recipes in creative ways.

• Dairy-Free Option: Skip the butter and use olive oil instead for searing.
• Wine-Free Version: Don’t want to use red wine? Just replace it with more beef broth and a splash of balsamic vinegar.
• Mushroom Lovers’ Twist: Add sliced mushrooms when you sauté the onions for extra earthy flavor.
• Gluten-Free Gravy: Use cornstarch instead of flour for thickening the gravy.
• Spicy Kick: Add a pinch of red pepper flakes for a little heat.

Essential Kitchen Equipment for the Job

Before diving into the recipe, gather your kitchen tools. Here’s what I used and why:

• Large skillet or Dutch oven – To brown the beef and simmer the gravy.
• Slow cooker (optional) – Perfect for tougher cuts that need long, slow cooking.
• Whisk – Helps you blend the flour into the broth without lumps.
• Sharp knife – For dicing onions and cutting the beef.
• Cutting board – Keeps prep clean and organized.
• Measuring cups and spoons – For accurate ingredient portions.

How to Serve Beef Tips and Gravy Like a Pro

Once your beef tips and gravy are ready, it’s time to serve! Presentation matters, and trust me, this dish looks as good as it tastes when plated the right way. Here’s how I serve it:

• Over creamy mashed potatoes – My personal favorite way to soak up the gravy.
• With buttered egg noodles – Great texture and very kid-friendly.
• Over steamed white rice – A simple and satisfying combo.
• Add roasted carrots or green beans – For color, crunch, and balance.
• Top with chopped parsley – It makes the dish look fresh and restaurant-worthy.

It pairs beautifully with the Boursin Chicken Recipe if you’re preparing a full comfort-food spread.

How to Store Beef Tips and Gravy

Want to save leftovers or prep ahead? Here’s how I keep this dish tasting great even days later.

• Refrigerating:Let it cool completely, then store in an airtight container. It stays fresh in the fridge for up to 4 days.

• Freezing: Portion it out into freezer-safe bags or containers. It freezes well for up to 3 months. Just thaw overnight in the fridge before reheating.

• Reheating:Reheat gently on the stovetop over medium-low heat. Add a splash of water or broth to loosen the gravy if needed. It tastes just as delicious!

Why You’ll Love This Beef Tips and Gravy Recipe

This dish has quickly become a regular on my weekly dinner menu, and here’s why I think you’ll love it too:

• Super comforting and cozy. It’s like a warm hug in a bowl—especially great during colder months.
• Very versatile. Serve it with pasta, potatoes, or rice—it works with whatever you have on hand.
• Perfect for meal prep. The flavor gets even better the next day, and it stores well.
• Crowd-pleasing. Everyone at my table raved about it—kids included!
• Simple to customize. From wine to mushrooms or spice level, you can make it your own.

All You Need to Know Before You Cook

Here are some helpful details you might want to know before getting started. These tips can help ensure your Beef Tips and Gravy turns out perfect:

• Choosing the right beef: If you’re using the stove, go for sirloin, flank, or ribeye. These tender cuts cook faster and stay juicy. If using a Crock-Pot, tougher cuts like chuck roast or brisket work well—they become wonderfully tender with slow cooking.
• Gravy thickness: If the gravy seems too thick, stir in a bit more broth. Too thin? Let it simmer uncovered a little longer or add a bit more slurry.
• Flavor boost: A splash of Worcestershire sauce or a dab of tomato paste adds that “wow” layer to the gravy. I never skip it.
• Cook time options: Stove method takes around 45 minutes, while the Crock-Pot method gives you the freedom to set it and forget it—perfect for busy days.
• Pair it right: Serve with mashed potatoes or rice and a simple green veggie. It rounds out the dish beautifully.

Ben Carraoli

Beef Tips and Gravy Recipe

Let me tell you, this Beef Tips and Gravy recipe completely stole the show at dinner last weekend. The meat was fall-apart tender, and that rich, savory gravy? Absolutely to die for! I made it on the stovetop with sirloin, but you can easily use a Crock-Pot and a tougher cut.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 15 minutes mins

Course: Dinner

Calories: 380

Ingredients Method

Ingredients

  

• 2  lb beef tips sirloin or flank for stovetop; chuck roast or rump roast for crock‑pot — tender cuts cook quickly, tougher cuts benefit from slow braising
• 2  Tbsp olive oil or butter — for browning and flavor depth
• 1 medium onion diced — builds a sweet, aromatic base
• 2 cloves garlic minced — adds savory richness
• 1 cup beef broth or stock — provides the gravy’s savory body; homemade if possible
• ½ cup dry red wine optional — deglazes the pan and layers flavor (omit for non‑alcohol)
• 2  Tbsp Worcestershire sauce — adds umami and tang
• 1  Tbsp tomato paste — deepens color and flavor
• 2  Tbsp all‑purpose flour or cornstarch slurry — thickens gravy smoothly, no lumps
• Salt & black pepper to taste — seasoning balance
• Fresh parsley chopped (optional) — garnish for color and freshness

Method

 

1. Begin by trimming excess fat from your beef tips or roast, then cut into bite‑sized pieces if needed. Pat the meat dry and season generously with salt and pepper. Dice the onion and mince the garlic. This prep ensures even browning and flavorful aromatics that form the backbone of your gravy.
2. Heat the skillet (or brown directly in the slow cooker sear‑safe insert) with olive oil or butter until shimmering. Sear the meat in batches to avoid overcrowding—this caramelizes the surface and intensifies flavor. Then sauté onion and garlic in the same pot until softened. Pour in wine (if using) or a bit of broth to deglaze, scraping up browned bits from the bottom—this is where much of the depth of the gravy comes from.
3. Stir in the tomato paste and Worcestershire sauce, then add the remaining beef broth. Mix a slurry of flour (or cornstarch) with a bit of cold water and stir into the simmering liquid until smooth. Simmer until slightly thickened and flavors meld—about 5‑10 minutes on the stove, or set the slow cooker on low and let it cook gently for hours as the gravy develops rich depth.
4. Once the meat is tender (instant‑fork‑tender), check seasoning and adjust salt and pepper. Transfer to a serving dish and garnish with chopped parsley if you like. This dish pairs wonderfully with mashed potatoes, rice, or buttered noodles to soak up all that flavorful gravy.