Beef Tips with Gravy is a family-favorite recipe that is as comforting as it is delicious! Our easy to make beef tips recipe is tender and smothered with brown gravy. Make this Honey Glazed Baby Carrots Recipe for a side dish and dinner is done!
This time of year in New England, the weather is unpredictable. One day the sun is shining and you're thinking Spring is finally here, and then next day the meteorologists are calling for a foot of snow. On cold snowy days, I love serving Beef Tips and Gravy, also sometimes called smothered beef tips. There's just something so comforting about it! This is not a fast recipe so it's a good one for the weekend.
Speaking of the weekends, I use my Menu Planner and Grocery List Printable Set to get organized for the week ahead. It saves me time and money because I know exactly what I need from the store, and I can prep a few items for the busy week ahead.
You can download the set for free, and if you need a few ideas to get started, check out our Slow Cooker Italian Pot Roast, which is a favorite for Sunday Supper as well. For more ideas on getting meals on the table quickly, check out my Busy Moms Survival Guide. You're definitely going to want to to save this beef tips recipe!
This is meant to be a brief overview of the recipe. For step-by-step instructions and a full printable recipe card with ingredients, please scroll down to the teal box below.
- cubed stew meat
- small onion
- fresh garlic
- beef broth
- Worcestershire sauce
- beef bouillon concentrate or beef bouillon cube
from the pantry: extra virgin olive oil, bay leaf, salt and pepper, flour, browning sauce
Marinate the Beef
This step is really important for super flavorful and tender smothered beef tips! I love using my covered baking dish for this step. You can do this the night before for maximum flavor, or skip it if you're in a rush.
- Add the beef to the baking dish and season with kosher salt and freshly ground black pepper.
- In a small bowl, whisk together the beef bouillon concentrate or crushed bouillon cube with the Worcestershire sauce.
- Add the chopped onions and garlic into the bowl and mix.
- Spoon the Worcestershire mixture over everything in the dish.
- Toss to combine all the ingredients.
- Cover and put in the refrigerator to marinate for one hour. For best results, marinate overnight.
For the stew meat to get tender, you need at least 2 hours on the stovetop. It starts by searing the meat, which adds flavor and helps to seal in the juices. You might think you can skip this step, but it makes a big difference.
The best way to sear the stew meat is to work in batches so you don't overcrowd the pan. Add half the oil and get the pan super hot, then add half the beef. You're looking for a quick sear on the outside, then turn each piece using a set of tongs.
Here's how to put it all together:
- Add 1-½ tablespoons of extra virgin olive oil to a Dutch oven over medium-high heat.
- Add half of the beef to the pan and sear on all sides, turning with a set of tongs.
- Remove the first batch of meat and set aside.
- Add the rest of the oil, and repeat the searing process with the remaining beef.
- Remove the beef from the pan.
- Deglaze the pan with the beef stock, using a whisk or wooden spoon to get all the brown bits off the bottom of the pan.
- Return the meat to the pot, and reduce heat to medium-low.
- If you are using mushrooms, also add those the pot.
- Simmer for 2 hours until the meat is tender.
How to Make the Best Brown Gravy
While the beef is the star of the show, it wouldn't be much of a dish without the gravy - after all, this is a beef tips with delicious gravy recipe! It's tempting to used store-bought gravy, but homemade is super easy and adds so much rich flavor. Remove the beef from the Dutch Oven and you can add your gravy starter right into that pot. It all starts with a simple roux.
- In a small saucepan over medium heat, melt ¼ cup of butter.
- Add ¼ cup of all-purpose flour and whisk into the butter.
- Cook the roux 2-3 minutes. The mixture should be golden brown and bubbly.
- Using a ladle or measuring cup, add about 1 cup of the beef tips cooking liquid to the saucepan and whisk.
- Once the mixture is smooth, add a second cup of liquid.
- Pour the gravy starter into the pot with the rest of the cooking liquid.
- Whisk until the gravy starter is completely incorporated and the gravy is smooth.
- Add 1 tablespoon browning sauce (optional).
- Taste for seasoning, and add salt and pepper as needed.
Now you're almost done with the smothered beef tips! Add the tender tips back into the pot. Allow it to cook a couple more minutes, then serve over mashed potatoes or egg noodles.
What's the Best cut for Beef Tips and Gravy?
While this recipe isn't a stew, it is stew meat that works best in beef tips and gravy. Look for ¾ to 1-½ inch pieces of stew meat at your local grocer, or ask the butcher. These pieces are commonly cut from the sirloin, but may also be from other cuts.
Slow Cooker Instructions
You can use your slow cooker or crock pot to make this easy recipe also. Here's how:
- To make smothered beef tips a weeknight dish, make the marinade the night before.
- In the morning, quickly brown the meat in a skillet, then add it into the slow cooker.
- Deglaze the pan with the beef stock and pour that on top of the meat.
- Add a bay leaf, mushrooms and set the slow cooker for 8 hours on low.
- Follow the instructions above to make the gravy as directed.
More Slow Cooker Meals
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Here is what you will need to make this delicious recipe:
- Cutting Board
- Santoku Knife
- Dry Measuring Cups
- Liquid Measuring Cup
- Measuring Spoons
- Mixing Bowls
- Dutch Oven - 6 quart
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🍴 Serving Suggestions
My favorite way to serve this meal is with creamy mashed potatoes, but if you're short on time, egg noodles are a great substitute.
Because beef tips and gravy are rich and savory, I recommend serving them with bright and slightly sweet vegetables such as carrots, sweet corn, beets, or petite baby peas. Warm dinner rolls are great for scooping up the last of the yummy gravy, too! These tender beef tips are the star of the show though!
Here's what to do with Beef Tips and Gravy leftovers:
To Store: Store leftovers in an airtight container for 3-4 days. (These are my favorite airtight containers.)
To Reheat: Microwave individual portions in 30-second intervals until heated throughout.
To Freeze: Once cooled, place beef tips into a freezer bag and remove any extra air. Label and store for about 2 months.
To Thaw: Thaw overnight in the fridge.
If you don't have fresh garlic on hand, substitute with 1 teaspoon of garlic powder.
For a bit of richness, use red wine to deglaze the pan instead of beef stock.
Add creaminess by stirring in a little bit of sour cream just before serving.
What to do with Leftovers
These beef tips and gravy are just as good the next day, which makes it perfect for busy weeknights. However, here are some ideas if you want to get creative:
- Make a vegetable beef soup by shredding the tips and adding 2 cups of beef stock to thin out the gravy into a broth. Mix in your favorite vegetables such as green beans, potatoes, and corn.
- Add cooked bite-sized root vegetables such as potatoes, carrots, parsnips or even squash for a beef tip root veggie stew.
😋 Similar Recipes
Next time, try one of these tasty recipes:
- Italian Roast Beef: Easy Slow Cooker Recipe - the slow cooker makes this both easy and melt-in-your-mouth delicious.
- Healthy Sesame Chicken Recipe - take out flavor, without the price tag.
- Homemade Beef Pot Pie - this is a classic recipe for the whole family.
- Slow Cooker Beef Bourguignon - the easiest 'fancy' meal you'll ever make in your crockpot!
📋 Beef Tips and Gravy Recipe
Not ready to make this delicious meal yet? Don't forget to pin this recipe for later. When you do make it, please be sure to tag me on Instagram @jugglingactmama or #jugglingactmama – I’d love to see your pictures! And finally, if you get a chance, please comment and leave me a ⭐⭐⭐⭐⭐ rating below!
Stove Top Beef Tips and Gravy
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- 2 pounds Stew Beef, cubed
- 3 tablespoons extra virgin olive oil
- 1 small Onion, diced
- 8 oz fresh Mushrooms, sliced optional
- 2 cloves Garlic, minced
- 2 cups low sodium Beef Broth
- 2 tablespoons Worcestershire Sauce
- 1 teaspoon beef bouillon concentrate, or 1 beef bouillon cube, crushed
- 1 Bay Leaf
- Kosher salt and fresh ground black pepper, to taste
- ¼ cup All-Purpose Flour
- ¼ cup Butter
- Reserved cooking liquid
- 1 tablespoon Browning sauce optional
- salt to taste
- fresh ground pepper, to taste
- Mashed Potatoes or Egg Noodles
For the Marinade
- In a small bowl, mix together the beef bouillon concentrate (or crushed bouillon cube) with the Worcestershire sauce.1 teaspoon beef bouillon concentrate, or 1 beef bouillon cube, crushed
- Add in the onions and garlic and stir to combine.1 small Onion, diced, 2 cloves Garlic, minced
- Add the stew meat to a large dish and season with Kosher salt and freshly ground black pepper.2 pounds Stew Beef, cubed, Kosher salt and fresh ground black pepper, to taste
- Add the Worcestershire mixture to the meat. Toss to coat all the meat in the seasonings. Cover and refrigerate 1 hour, up to overnight.2 tablespoons Worcestershire Sauce
- If you are including mushrooms, cook them in olive oil until tender. Remove from the pot and set aside.8 oz fresh Mushrooms, sliced
- Add half the extra virgin olive oil in a large Dutch Oven over medium high heat.3 tablespoons extra virgin olive oil
- Add half the beef to the pan and sear. Turn the pieces as needed. Remember this step is about flavor, not cooking the meat through. Remove and set aside.2 pounds Stew Beef, cubed
- Add the rest of the oil and repeat with the rest of the meat, then remove the second half of the beef from the Dutch Oven.
- Add the beef stock to the Dutch Oven to deglaze the pan. Use a wooden spoon to scrape up any bits that are stuck on the bottom.2 cups low sodium Beef Broth
- Return all the beef to the Dutch Oven and add 1 bay leaf. If you are using mushrooms, also add those back to the pot.1 Bay Leaf
- Cover and simmer the beef tips and gravy on low for 90-120 minutes until the beef is fork tender.
- Remove the meat from the Dutch Oven and set aside, leaving the cooking liquid in the pan.
- In a small saucepan, melt the butter over medium heat.¼ cup Butter
- Make a roux: Add the flour and whisk together with the butter. Cook 2-3 minutes until the mixture is well combined, bubbly and begins to turn golden brown.¼ cup All-Purpose Flour
- Add 1 cup of the cooking liquid to the roux and whisk to combine. Repeat with 1 more cup.Reserved cooking liquid
- Add the gravy mixture and browning sauce into the Dutch Oven and whisk to thicken the rest of the cooking liquid.1 tablespoon Browning sauce
- Remove the bay leaf and discard.
- Taste the gravy and add salt and pepper to taste.salt to taste, fresh ground pepper, to taste
- Add the beef back to the Dutch Oven and let simmer another 5 minutes before serving over mashed potatoes or egg noddles.Mashed Potatoes or Egg Noodles
- Garnish with chopped fresh parsley, if desired.
Beef Tips and Gravy Slow Cooker InstructionsTo make this a weeknight dish, make the marinade the night before. In the morning, quickly brown the meat in a skillet, then add it into the slow cooker. Deglaze the pan with the beef stock and pour that on top of the meat. Add a bay leaf and set the slow cooker for 8 hours on low. Follow the instructions above to make the gravy as directed.
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