Jacy Craving a hearty, satisfying meal that feels like a warm hug on a plate? Few dishes deliver comfort and flavor as reliably as a rich and tender beef dish. Today, we’re mastering a classic that’s perfect for busy weeknights or relaxed Sunday dinners. This easy beef tips recipe yields incredibly tender meat smothered in a deeply flavorful, savory gravy. The result is a plate of the most delicious, savory beef tips you can make right in your own kitchen, with minimal fuss and maximum reward. Let’s get cooking!
Table of Contents
Beef Tips and Gravy
Ingredients
- 2 pounds sirloin steak or beef stew meat, cut into 1-inch cubes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 8 ounces cremini mushrooms, sliced
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 2 bay leaves
- 1/4 cup water mixed with 2 tablespoons cornstarch (for slurry)
- Fresh parsley, chopped (for garnish)
Step-by-Step Instructions
1. Pat the beef cubes dry with paper towels. In a large bowl, toss them with the salt, pepper, and flour until evenly coated.
2. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches to avoid crowding, sear the beef cubes on all sides until deeply browned, about 2-3 minutes per side. Remove to a plate and set aside.
3. In the same pot, add the diced onion. Cook for 3-4 minutes until softened. Add the garlic and mushrooms, cooking for another 4-5 minutes until the mushrooms release their moisture and begin to brown.
4. Pour in the beef broth, using a wooden spoon to scrape up all the delicious browned bits from the bottom of the pot—this is essential for flavor. Stir in the Worcestershire sauce, tomato paste, dried thyme, and bay leaves.
5. Return the seared beef and any accumulated juices back to the pot. Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 1.5 to 2 hours, until the beef is fork-tender.
6. When the beef is tender, prepare the cornstarch slurry. In a small bowl, whisk the water and cornstarch until smooth. Slowly stir the slurry into the simmering gravy. Continue to cook for 3-5 minutes, stirring constantly, until the gravy has thickened to your desired consistency.
7. For the best easy beef tips recipe, discard the bay leaves, taste for seasoning, and adjust with more salt and pepper if needed. Garnish with fresh parsley and serve hot over mashed potatoes, rice, or egg noodles for the ultimate plate of savory beef tips.
Tips & Variations
- Slow Cooker Method: After searing the beef and sautéing the onions, garlic, and mushrooms, transfer everything to a slow cooker. Add the liquids and herbs and cook on LOW for 6-8 hours. Thicken with the slurry at the end.
- Creamy Version: For a richer gravy, stir in 1/2 cup of sour cream or heavy cream during the last 10 minutes of cooking.
- Gluten-Free: Use a gluten-free all-purpose flour or cornstarch for the initial coating and thickening.
Serving & Storage
Serve this classic comfort dish over creamy mashed potatoes, buttery egg noodles, or fluffy rice. A side of steamed green beans or roasted carrots complements the rich gravy perfectly. Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors meld and deepen overnight! This dish also freezes beautifully for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop.
Nutritional Benefits
This dish is an excellent source of high-quality protein from the beef, which supports muscle repair and keeps you feeling full. Mushrooms add B vitamins and a savory umami flavor, while onions and garlic provide antioxidants and prebiotic fiber to support gut health.
Common Mistakes to Avoid
- Skipping the Sear: Don’t rush the browning step. A proper sear creates a flavorful fond (the browned bits) on the pot that forms the base of your rich gravy.
- Crowding the Pot: Adding all the beef at once will steam it instead of searing it, leading to gray, less flavorful meat. Cook in batches for the best results.
- Adding the Slurry to Boiling Liquid: Ensure your stew is at a gentle simmer, not a rolling boil, when you add the cornstarch slurry to prevent it from breaking or becoming lumpy.
Final Conclusion
Whether you’re feeding a hungry family or simply treating yourself to a wholesome, delicious meal, this dish is a guaranteed winner. With its simple process and deeply satisfying results, this easy beef tips recipe is one you’ll return to time and again. We hope you enjoy making and savoring every bite of these savory beef tips. Don’t forget to tag us in your creations—happy cooking!
FAQs
Can I use a different cut of beef for this recipe?
Yes, while sirloin or stew meat are ideal for their balance of flavor and tenderness, you can use chuck roast (cut into cubes). Chuck roast will become very tender with the long, slow cooking time but has more marbling, which can make the gravy richer.
My gravy is too thin. How can I thicken it more?
If your gravy is too thin after adding the initial slurry, you can create a second small slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and slowly stir it into the simmering pot. Let it cook for a few more minutes until thickened.
Can I make this recipe in an Instant Pot?
Absolutely. Use the “Sauté” function to sear the beef and cook the aromatics. Add the remaining ingredients (except the cornstarch slurry), secure the lid, and cook on high pressure for 25 minutes. Allow a natural pressure release for 10 minutes, then quick release. Switch back to “Sauté” and stir in the slurry to thicken.
What’s the best way to reheat leftovers?
The best method is to reheat gently on the stovetop over low-medium heat, stirring occasionally. Add a small splash of beef broth or water if the gravy has thickened too much in the fridge. You can also use a microwave, heating in 60-second intervals and stirring in between.
Is it necessary to use red wine in the gravy?
No, it’s not necessary. The recipe as written creates a deeply flavorful gravy with beef broth, Worcestershire, and tomato paste. However, for an extra layer of complexity, you can deglaze the pot with 1/2 cup of dry red wine (like a Cabernet Sauvignon) after sautéing the mushrooms, letting it reduce by half before adding the broth.
