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Beef Tips and Gravy

Tender chunks of beef simmered in a rich gravy, served over mashed potatoes—this Beef Tips and Gravy recipe is everything you need for a comforting, hearty meal.

The secret? Letting the beef slowly cook to perfection, so each bite melts in your mouth, with a gravy so flavorful you’ll want to pour it on everything.

And the best part? It’s all done in one pot, making cleanup as easy as the cooking.

Trust me, this dish will become your new go-to for satisfying, cozy dinners.

For Beef Tips and Gravy

• Beef Chuck Roast or Stew Meat – I recommend using a chuck roast for the tenderest, most flavorful beef tips.
• Olive Oil – For browning the beef to develop flavor.
• Yellow Onion – Adds a sweet and savory base to the gravy.
• Beef Broth – For richness and depth in the gravy.
• Condensed French Onion Soup – This adds a concentrated onion flavor, making the gravy extra savory.
• Worcestershire Sauce – Adds a bit of tang and umami to balance the richness.
• Bay Leaf – For a subtle earthy, aromatic flavor in the gravy.
• Salt and Black Pepper – To season the beef and gravy to taste.
• Chopped Fresh Parsley – For garnish, adding a fresh touch of color and flavor (optional).

To Thicken Gravy

• Cornstarch – This is used to thicken the gravy to your desired consistency.
• old Water – To create the cornstarch slurry and thicken the gravy.

Beef Tips with Gravy

Craving something warm, hearty, and comforting? These beef tips in gravy are the ultimate comfort food. Tender chunks of beef simmered in a savory broth, then served over creamy mashed potatoes, make for a deliciously filling meal that’s perfect for any night of the week.

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Course: Main Dish

Cuisine: American

Keyword: Beef Tips with Gravy

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour 45 minutes minutes

Total Time: 2 hours hours

Servings: 4 servings

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Ingredients:

• 2 tablespoons olive oil
• 1 yellow onion, chopped
• 2 pounds beef chuck roast or stew meat, cubed
• 10.5 oz beef broth
• 10.5 oz condensed French onion soup
• 1 tablespoon Worcestershire sauce
• 1 bay leaf
• Salt and black pepper, to taste
• Chopped fresh parsley (optional, for garnish)

For Thickening the Gravy:

• 3 tablespoons cornstarch
• ⅓ cup cold water

 

 

Instructions:

1. Prepare the Beef:
   • Trim any excess fat from the beef and season with ½ teaspoon each of salt and pepper.
2. Brown the Beef:
   • In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat.
   • Brown the beef in batches, transferring the browned meat to a bowl after each batch.
3. Sauté the Onion:
   • Lower the heat to medium, then add the remaining tablespoon of olive oil.
   • Add the chopped onion and sauté for 5-7 minutes until softened.
4. Cook the Beef and Gravy:
   • Return the beef to the pot, then add the beef broth, condensed onion soup, Worcestershire sauce, and bay leaf.
   • Stir everything together, bring to a boil, cover, and reduce heat to simmer.
   • Let it cook for 1.5 to 2 hours, or until the beef is fork-tender.
5. Thicken the Gravy:
   • To thicken the gravy, mix the cornstarch with ⅓ cup of cold water to form a slurry.
   • Gradually stir the slurry into the beef mixture, adding until the gravy reaches your desired thickness.
6. Adjust the Seasoning:
   • Taste and adjust the seasoning with salt and pepper.
   • Discard the bay leaf.
7. Serve:
   • Serve the beef tips and gravy over mashed potatoes, garnished with fresh parsley if desired.

Notes:

• You can substitute the condensed French onion soup with other varieties of condensed onion soups.
• This dish pairs well with mashed potatoes, rice, or pasta.
• Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat thoroughly before serving.

 

Nutrition
Calories: 448 kcal | Carbohydrates: 12g | Protein: 53g | Fat: 19g | Saturated Fat: 5g
Cholesterol: 144mg | Sodium: 692mg | Potassium: 1327mg | Fiber: 1g | Sugar: 4g
Vitamin C: 3mg | Calcium: 66mg | Iron: 5mg

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1. Can I use stew meat instead of beef chuck roast?
   Yes! Stew meat is often cut from tougher cuts of beef like chuck roast, which works perfectly for this recipe. Just be sure to simmer it long enough (about 1.5-2 hours) for it to become tender and flavorful.
2. Can I skip browning the beef?
   You can skip this step if you’re short on time, but I highly recommend browning the beef. It adds a rich, savory flavor to the dish that really enhances the overall taste of the gravy.
3. How can I make this dish ahead of time?
   You can definitely make this dish ahead of time! The beef tips and gravy actually taste even better the next day as the flavors have time to meld together. Just store it in the fridge and reheat it on the stovetop before serving.
4. What if I don’t have cornstarch to thicken the gravy?
   If you don’t have cornstarch, you can use flour to thicken the gravy. Simply make a roux by cooking equal parts flour and butter, then stir it into the simmering gravy until it reaches your desired thickness.
5. What are some good side dishes to serve with beef tips and gravy?
   Mashed potatoes are a classic choice, but you could also serve this dish over rice or pasta for a change. If you want some greens, steamed broccoli or green beans pair nicely with the rich, savory gravy!

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