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beef tips and gravy recipe
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.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
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.