Beef tips and gravy is the ultimate comfort food, with tender chunks of beef in a rich brown gravy served over noodles or mashed potatoes. Have a great homemade dinner tonight with this easy one-pan recipe.
It is always comfort food season, and what could be better to warm you and your family than this classic hardy, and delicious recipe? This economical dish has a skill level of about 3/10.
Beef tips are commonly called sirloin tips since sirloin is frequently used. It is a great family dish you can make at home and have some leftovers.
This is one of those dishes that both my wife and I grew up eating. But you don't see or hear about it much.
👨🍳How to make beef tips and gravy
- Trim a chuck roast into bite-sized pieces of about 1-inch cubes.
- Chop a medium onion.
- Brown the onion and beef over medium-high heat—about 10 minutes.
- Add all other ingredients to the pan except the flour. Bring to a boil, then decrease the heat to simmer. Cover and simmer for 1 ½ hours.
- Make a slurry of ½ cup of flour and water to make 2 cups of mixture.
- Uncover the meat and turn the heat up to high; when boiling, slowly add the flour mixture while continuously stirring until thickened.
Stew beef from your local store wine—it is usually chuck or rump roast, which are cheaper and tougher cuts of meat. I usually chose a nicely marbled chuck roast that I cut and trim myself. A tougher cut of meat works well since we are simmering.
A more tender cut of meat like top sirloin, ribeye, and tenderloin all are excellent choices. Very lean cuts like eye of round or bottom sirloin will work but will not be as tender.
The gravy is easy to make with the braising fluid. The fluid is full of spices, the flavor from the beef cooking, and a good quality beef broth, beef stock, or beef bouillon.
Use a slurry gravy method in the pan, and there is no need to remove the meat. With this method, you can adjust the amount thickness of the gravy to your taste.
There is no need for an envelope of brown gravy mix or premade gravy.
See How To Make Gravy at Home if you want to know more about making gravy at home.
The Worcestershire sauce pumps up the beef flavor. However, soy sauce may be used instead.
In my house, my garlic-loving wife wants a strong garlic taste. If you are not big on garlic, then cut it back some. You can adjust the garlic to your taste.
Beef tips and gravy are 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.
Cornstarch will work better in a crock pot. If you use cornstarch, use half of the recommended flour amount, make a slurry in a small bowl and add to the beef—make up the other fluid with water or broth.
Generally serve over mashed potatoes, egg noodles, or rice. Side dishes of mixed vegetables or salads will round out the meal.
Yes, a slow cooker or instant pot will work for this one-pot recipe but will increase the cleanup and add nothing. You should brown the meat and cook the onion before simmering, and the gravy is easier to make on the stovetop.
You will not see any added salt here. The Worcestershire sauce and the beef broth add enough sodium here. You can test the taste before serving and add some if you need it.
I would suggest low sodium broth if you have it. And low-sodium Worcestershire sauce may be used to decrease the sodium more.
Many recipes use twice as much Worcestershire sauce and usually add soy sauce, so the sodium will be very high.
Store in an airtight container. 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 it 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.
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Step-by-Step Photo Instructions
You will need 2 pounds of trimmed and cubed beef. A nicely marbled chuck roast or top sirloin are good choices.
Trim and cut your beef into bite-size pieces of about 1-inch.
Chop one medium onion.
Over medium-high heat, add 2 tablespoons of vegetable oil to a large skillet or Dutch oven. When the oil is shimmering, add onion and beef.
Brown the meat for about 10 minutes. Then add 2 tablespoons of Worcestershire sauce, 1 teaspoon garlic powder, and 1 teaspoon black pepper. Add a 14-oz can of low sodium beef broth.
Bring to a boil, then decrease the heat to simmer and cover. After about 90 minutes, the meat should be fork-tender. Mix a slurry of ½ 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 medium-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.
Beef Tips and Gravy
- 2 tablespoons oil
- 2 pounds beef - trimmed and cubed
- 1 onion - medium - diced
- 14 oz low-sodium beef broth
- 2 tablespoons Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- ½ cup flour - may take a bit more
- noodles or mashed potatoes to serve
- You will need 2 pounds of trimmed and cubed beef. A nicely marbled chuck roast or top sirloin are good choices.
- Trim and cut the beef into bite-size pieces of about 1-inch.
- Chop one medium onion.
- Over medium-high heat, add 2 tablespoons of vegetable oil to a large skillet or Dutch oven. When the oil is shimmering, add onion and beef.
- Brown the meat for about 10 minutes. Then add 2 tablespoons of Worcestershire sauce, 1 teaspoon garlic powder, and 1 teaspoon black pepper. Add a 14-oz can of low sodium beef broth.
- Bring to a boil, then decrease the heat to simmer and cover. After about 90 minutes, the meat should be fork-tender. Mix a slurry of ½ 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 medium-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.
Your Own Private Notes
- An easy recipe to cut in half, but you really want leftovers.
- You can use "stew meat" from your local store. I prefer a nicely marbled chuck roast or top sirloin.
- 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.
- I have decreased the amount of Worcestershire sauce since some brands have a stronger taste, and all are high in sodium. It went from 4 to 2 tablespoons.
- Gravy made with corn starch will not store well for leftovers.
- Good in the refrigerator for 3-4 days. Will freeze well for 3-4 months.
- If you cut the recipe 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.
To 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.
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Editor's Note: Originally Published October 15, 2017. Updated with expanded options, refreshed photos, and a table of contents to help navigation.