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Stove Top Beef Tips and Gravy Recipe

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 minutes
Cook Time 2 hours
Marinate 1 hour
Total Time 2 hours 20 minutes
Servings 8 servings
Calories 292kcal
Author Ang Paris


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


For the Marinade

  • In a small bowl, mix together the beef bouillon concentrate (or crushed bouillon cube) with the Worcestershire sauce.
  • Add in the onions and garlic and stir to combine.
  • Add the stew meat to a large dish and season with Kosher salt and freshly ground black pepper. 
  • Add the Worcestershire mixture to the meat. Toss to coat all the meat in the seasonings.  Cover and refrigerate 1 hour, up to overnight.

Beef Tips

  • If you are including mushrooms, cook them in olive oil until tender. Remove from the pot and set aside.
  • Add half the extra virgin olive oil in a large Dutch Oven over medium high heat.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Add 1 cup of the cooking liquid to the roux and whisk to combine. Repeat with 1 more cup.
  • Add the gravy mixture into the Dutch Oven and whisk to thicken the rest of the cooking liquid. 
  • Remove the bay leaf and discard.
  • Taste the gravy and add salt and 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.
  • Garnish with chopped fresh parsley, if desired.


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.


Calories: 292kcal | Carbohydrates: 6g | Protein: 28g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 274mg | Potassium: 653mg | Fiber: 1g | Sugar: 2g | Vitamin A: 182IU | Vitamin C: 2mg | Calcium: 33mg | Iron: 3mg