Step by step photo instructions for excellent one pan beef tips with gravy. Guaranteed to become part of your comfort food rotation.
It is getting to comfort food season. And what could be better to warm you and your family then this classic dish? Whip them up without much work.
This is one of those dishes that both my wife and I grew up eating. But you just don’t see or hear about it much. But it is a great family dish that you can easily whip up and have some leftovers too.
My Rating
It is just comfort food, but it is very good comfort food.
Recipe notes about Beef Tips with Gravy
If you want, a “stew meat” from your local store will work fine. I chose a nicely marbled chuck roast that I could cut and trim myself. I do not suggest a leaner meat like a sirloin tip roast even though this dish is frequently called “sirloin tips” but you want more marbling for tender meat.
The Worcestershire sauce pumps up the beef taste. Plus you can adjust the garlic to your taste. In my house, my garlic loving wife wants a good strong garlic taste. If you are not big on garlic, then cut it back some.
I used a slurry gravy method here, and it was all easily done in one pan. With this method, you can easily adjust the amount thickness of the gravy to your taste. See How To Make Gravy at Home if you want to know more about making gravy.
A sodium note. You will not see any added salt here. The Worcestershire sauce and the beef broth add enough sodium here. I would suggest low sodium broth but didn’t have any for the pictures so you will see regular beef broth in the pictures.
Most of the recipes out there use twice as much Worcestershire sauce plus they usually add soy sauce so the sodium will go sky high.
Please do not use corn starch to thicken recipes like this. It is comfort food, and there are usually leftovers. Here I purposely cook for leftovers. Things thickened with cornstarch will be gelatinized when cooled. It tastes ok, but the texture is odd.
Check out other comfort food:
You will need 2 pounds of stew meat. I like to pick out my own using a chuck roast that is nicely marbled.
Then trim and cut into 1-inch cubes.
Chop one medium onion.
Over high heat, add 2 tablespoons vegetable oil. When shimmering, add onion and beef.
About 10 minutes. Add 4 tablespoons Worcheshire sauce, 1 teaspoon garlic powder and 1 teaspoon pepper. Stir occasionally until nicely brown. Add a 14-oz can of low sodium beef broth.
Bring to a boil then decrease heat to simmer and cover. After about 90 minutes, the meat should be fork tender. Mix a slurry of 1/2 cup flour with enough water to make 2 cups. Shake to mix using a gravy shaker or whisk until smooth.
Uncover and turn the heat back to high. When boiling well, slowly add part of the flour slurry. Mix continuously and slowly add more every few minutes until the gravy is your desired thickness.
Cook a few more minutes. Server over mashed potatoes or noodles.
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| Servings | Prep Time |
| 6 servings | 15 minutes |
| Cook Time |
| 95 minutes |
|
|
| Step by step photo instructions for excellent one pan beef tips with gravy. Guaranteed to become part of your comfort food rotation.
|
- 2 tablespoons oil
- 2 pounds beef 1 inch cubes
- 1 onion medium - diced
- 14 oz low-sodium beef broth
- 4 tablespoons Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon pepper
- 1/2 cup flour may take a bit more
- You will need 2 pounds of stew meat. I like to pick out my own using a chuck roast that is nicely marbled. Then trim and cut into 1-inch cubes.
- Chop one medium onion.
- Over high heat, add 2 tablespoons vegetable oil. When shimmering, add onion and beef.
- About 10 minutes. Add 4 tablespoons Worcheshire sauce, 1 teaspoon garlic powder and 1 teaspoon pepper. Stir occasionally until nicely brown.
- Add a 14-oz can of low sodium beef broth. Bring to a boil then decrease heat to simmer and cover.
- After about 90 minutes, the meat should be fork tender. Mix a slurry of 1/2 cup flour with enough water to make 2 cups. Shake to mix using a gravy shaker or whisk until smooth.
- Uncover and turn the heat back to high. When boiling well, slowly add part of the flour slurry. Mix continuously and slowly add more every few minutes until the gravy is your desired thickness.
- Cook a few more minutes. Server over mashed potatoes or noodles.
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All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated. Rating is done by clicking on the stars above.
Last Updated
October 15, 2017
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gkbowood
Really nice on a coolish day! We added 1/2 T sweet paprika as the gravy thickened…tasty.
sandy fisher
occasionally made these, but never used worcestershire sauce. made for much better flavor profile – thank you!
ps: dogs are beautiful and enjoy the updates.
DrDan
Hi Sandy
Thanks for the note. The Worcestershire does make the “beef” taste pop so I use it frequently for that.
Molly and Lilly say thanks also.
Dan
Bruce Vaughn
Great Recipe! Easy to do without a lot of attention being paid to it. I substituted red wine for 1/3 of the beef broth and used two garlic cloves instead of the powder. Thanks for sharing.