Easy step by step photo instructions for these tender and tasty beef tips with gravy. Guaranteed to become part of your comfort food rotation.
Editor's Note: Originally Published October 15, 2017. Updated with expanded discussion and updated photos.
It is comfort food season. And what could be better to warm you and your family then this classic dish? A skill level of about 3/10.
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.
Pro Tips: Recipe Notes for Beef Tips with Gravy
What Meat to Use?
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 leaner meat like a sirloin tip roast even though this dish is frequently called "sirloin tips" but you want more marbling for tender meat.
Adding Taste
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.
The Gravy
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.
Don't Use Corn Starch
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.
Make half or freeze.
Good in the refrigerator for 3-4 days. It will freeze well for 3-4 months.
An easy recipe to cut in half but I suggest freezing instead. If you cut in half, the cooking time stays the same, and you can use the other half of the can of broth for the gravy instead of water.
Check out other comfort food:
Roadhouse Mac and Cheese Top rated by Food Network
30-Minute Chicken Fried Steak with Gravy
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.
Brown the meat for about 10 minutes. Then add 4 tablespoons Worcestershire 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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Beef Tips with Gravy
Ingredients
- 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
- noodles or mashed potatoes to serve
Instructions
- 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.
- Brown the meat for about 10 minutes. Then add 4 tablespoons Worcestershire 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. CLICK HERE to start 90 minute timer
- 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.
Recipe Notes
Pro Tips:
- You can use "stew meat" from your local store. I prefer a nicely marbled chuck roast. But leaner beef will not be as tender.
- Simmer for about 90 minutes covered, but the meat needs to be "fork tender" before going to the gravy stage.
- Make up a little extra of the flour slurry. Add most of it and add more later if you need thicker.
- Good in the refrigerator for 3-4 days. Will freeze well for 3-4 months.
- An easy recipe to cut in half but I suggest freezing instead. If you cut in half, the cooking time stays the same, and you can use the other half of the can of broth for the gravy instead of water.
Check Out Other Great Recipes
ADJUST THE RECIPE SIZE:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.Nutrition
Nutrition is generally for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
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.
Sherry & Rick Hooper
I search the internet looking for beef and pork recipes but somehow always end up right here every time. Thanks for putting in all of the hours making these great recipes that you have here at this one site. And I'd like to say also I love the counter/timer that you have put at the bottom of the recipe that saves a lot of time.
Matthew Margiewicz
Hi Dr. Dan my name is Matt just want to say my wife and I have tried at least a dozen of your recipes some of them multiple times. Everyone has been top notch most recently we made the pork tenderloin sandwich and it was great. Keep up the good work!!
Dan Mikesell AKA DrDan
Hi Matthew,
Welcome to the blog and sorry for the delayed reply.
Glad you are enjoying the recipes. This one and the pork tenderloin get repeated frequently in my house.
Thanks again for the note and rating. And again sorry for the delayed response.
Dan
Kimberlee Kleine
Hello! I want to freeze this dish and am wondering - can I freeze it with the gravy or should I wait to make the gravy after I've defrosted it ? Thanks so much for the wonderful recipes and wonderful pictures of the furry family members! Kimberlee
DrDan
Hi Kimberlee,
Welcome to the blog.
Yep, it will freeze for 3-4 months. Gravy that is flour based will freeze well if not made with dairy. Gravy made with cornstarch will not even refrigerate well.
DrDan
Denise
Hi! Please tell me what to do for 10 minutes in Step 4. Thank you!
DrDan
Hi Denise,
Sorry for the lack of clarity. It should read "Brown the meat for about 10 minutes. Then add ....." - Fixed.
It has been like that for several years. It is what happens when I write directions from memory. I know what I mean but it doesn't always come through the fingers.
Thanks for the note.
Dan
Kellie Constance
Followed the recipe to the T last week (except I use fresh garlic) and I used stew meat. Making again today since my hubby is back in town and I’m using chuck roast I cut up. So excited for my husband to try it! Great recipe!
DrDan
Hi Kellie
Welcome to the blog.
This is one of your Sunday dinner comfort foods for cold days. Glad you liked it.
Thanks for the note.
Dan
Jessica Wright
hi my name is Jessica, I have never made beef tips before and I followed your recipe and it was amazing I just want to thank you for being able to to make something so good that was so easy. my boyfriend really liked it so it made me happy so thank you. With that being said I had a wonderful evening because of the meal.
Kim
Nice easy recipe. Really like the addition of Worcestershire sauce, adds a rich depth of flavor.
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.
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
gkbowood
Really nice on a coolish day! We added 1/2 T sweet paprika as the gravy thickened...tasty.