Stove Top Beef Tips and Gravy

Close up image of beef tips with gravy over noodles.

Our Beef Tips and Gravy recipe makes tender flavorful beef with rich brown gravy. This family favorite is a must-have in your dinner rotation!

Course Main Course

Cuisine American

Keyword beef tips and gravy

Prep Time 20

Cook Time 2

Marinate 1

Total Time 2 20

Servings servings

Calories 292kcal

Author Ang Paris

Equipment

Ingredients

Beef Tips

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

Brown Gravy

¼ cup All-Purpose Flour
¼ cup Butter
Reserved cooking liquid
1 tablespoon Browning sauce optional
salt to taste
fresh ground pepper, to taste

For Serving

Mashed Potatoes or Egg Noodles

Instructions

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

Beef Tips

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.

Brown Gravy

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.

Notes

Beef Tips and Gravy Slow Cooker Instructions

To 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.

Nutrition