A hearty and delicious, not to mention easy and inexpensive, way to feed your family! Tender chunks of beef in a deliciously rich brown gravy is a filling meal the whole family will love.
Pure comfort food, beef tips are a one-pot meal that makes a delicious Sunday dinner or an easy make-ahead meal. This recipe freezes and reheats well, which means you can make it and then store it in your freezer to use on a busy weeknight.
Beef tips and gravy is a simple, satisfying meal that you can easily adapt to your taste. Smothered in a brown gravy sauce, beef tips are typically served over noodles, rice, or mashed potatoes.
There are so many delicious sides to pair with this easy family dinner, but glazed carrots, roasted vegetables, broccoli, or peas are always a great choice. You could also pair your main dish with an easy green salad, and add some fresh rolls or garlic bread.
Beef Tips Ingredients
- Olive oil
- Chuck or stew meat
- White onion
- Beef broth (low sodium)
- Dry onion soup mix
- Worcestershire sauce
- Black pepper
- Bay leaf
Beef tips are simply smaller pieces of meat that are leftover from larger cuts, like roasts. Many different parts of beef can be used to make beef tips, including both chuck or stew meat.
The gravy for the beef tips is made by thickening a beef broth and onion soup mixture. While the gravy is plenty flavorful as it is, if you want to add some additional flavors you can add a teaspoon of soy sauce. You can also add some mushrooms to your gravy, simply add them to the pot when you add the onions.
This recipe can also be made in the Crockpot or an Instant Pot on the slow cooker setting. Brown the beef tips on the stovetop and prepare the gravy as outlined in the instructions. Then transfer everything to the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours.
How to Make Beef Tips
FIRST STEP: Place 1 tablespoon olive oil in a large 5 QT pot. Add in half the cubed beef and brown over medium-high heat until fully cooked (7-9 minutes). Place cooked beef cubes in a separate bowl and set them aside for now.
SECOND STEP: Repeat steps by adding in a second tablespoon of olive oil and the other half of the beef cubes. Again, once cooked, place these cooked cubes in the separate bowl with the rest of the cooked meat.
THIRD STEP: Add the third tablespoon of olive oil into the same pot then add in onions and cook until tender (about 2-3 minutes).
FOURTH STEP: Add the beef cubes back in plus beef broth, onion soup mix, Worcestershire sauce, salt, pepper, and bay leaf. Stir to mix. Cover, reduce heat to low, and simmer for 1 ½ hours.
FIFTH STEP: Remove bay leaf.
SIXTH STEP: Mix cornstarch and water in a separate small bowl until cornstarch has melted.
SEVENTH STEP: Pour the cornstarch mixture into the beef mixture and stir until thickened (about 2 minutes).
EIGHTH STEP: Sprinkle with parsley before serving.
NINTH STEP: Serve hot.
Instead of chuck or stew meat, you could use sirloin or tenderloin steak.
You can substitute beef stock or bouillon cubes for the beef broth. You can also use a combination of chicken and beef broth, but the color won’t be as dark.
If you don’t have any cornstarch you can use wheat flour, arrowroot, or tapioca to thicken your gravy.
Add a splash of cream, no more than ⅛ cup, at the end to increase the richness of the gravy.
Storing this Recipe
IN THE FRIDGE: Leftovers can be stored in an airtight container in the refrigerator for 2-3 days.
IN THE FREEZER: Free leftover beef tips and gravy in an airtight container for up to three months. Defrost in the refrigerator before reheating.
- 3 tbsp olive oil divided
- 2 lb cubed chuck meat or stew meat
- 1 medium white onion diced
- 3 cups beef broth low sodium
- 1 envelope dry onion soup mix 55g
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- ½ tsp cracked black pepper
- 1 bay leaf
- 2 tbsp cornstarch
- ⅓ cup water
- ½ tbsp parsley freshly chopped
- Place 1 tablespoon olive oil in a large 5 QT pot. Add in half the cubed beef and brown over medium-high heat until fully cooked, about 7 to 9 minutes. Place cooked beef cubes in a separate bowl and set them aside for now.
- Repeat the steps by adding in the second tablespoon of olive oil and the other half of the beef cubes. Again, once cooked place these cooked cubes in a separate bowl with the rest of the cooked meat.
- Add the third tablespoon of olive oil into the same pot then add in onions and cook until tender, about 2-3 minutes.
- Add the beef cubes back in plus beef broth, onion soup mix, Worcestershire sauce, salt, pepper, and bay leaf. Stir to mix. Cover, reduce heat to low, and simmer for 1 ½ hours.
- Remove bay leaf.
- Mix cornstarch and water in a separate small bowl until cornstarch has melted.
- Pour the cornstarch mixture into the beef mixture and stir until thickened, about 2 minutes.
- Sprinkle with parsley before serving.
- Serve hot.