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.
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.
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.
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.
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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October 15, 2017