Beef Tips and Gravy Recipe
Dive into the comforting world of beef tips and gravy—a timeless, hearty dish that pairs perfectly with mashed potatoes, egg noodles, or rice. Tender beef cubes are slow-simmered in a rich, flavorful gravy, resulting in a savory meal that’s as easy to prepare as it is delicious. Whether you’re making it on the stovetop for a quick dinner or in the slow cooker for an effortlessly tender outcome, this recipe offers flexibility without compromising on taste.
The beef tips, perfectly seared to lock in juices, develop even more depth of flavor when simmered in a velvety gravy made with onions, garlic, and a blend of aromatic herbs. Optional red wine adds a luxurious touch, enhancing the dish’s richness. In under an hour, you’ll have a meal that’s not only satisfying but also filling, ideal for cozy evenings or gatherings.
Enjoy the versatility of this classic recipe—no matter the cooking method, the result is always fork-tender beef in a gravy that will have everyone reaching for seconds.
Key Ingredients for Beef Tips and Gravy
- Sirloin tips – Provides tender, juicy bites that cook quickly without losing texture.
- Flour – Lightly coats the beef, helping it brown and thicken the gravy.
- Olive oil – Ensures a perfect sear, adding a hint of richness.
- Onion and garlic – Infuses the gravy with foundational flavors that meld beautifully with the beef.
- Red wine (optional) – Adds depth and complexity to the gravy; choose a dry wine like Pinot Noir for best results.
- Beef broth – Forms the base of the gravy, giving it a savory and robust taste.
- Butter – Adds creaminess to the gravy, balancing the rich flavors.
- Worcestershire sauce – Enhances the beefy flavor, providing subtle tanginess.
- Herbs (thyme and rosemary) – Elevates the dish with earthy, aromatic notes.
- Cornstarch slurry – Thickens the gravy to a luscious consistency.
Simple Steps for Making Beef Tips and Gravy
- Mix the salt, garlic powder, onion powder, brown sugar, black pepper, chili powder, and paprika, creating a flavorful seasoning blend.
- Coat the cubed beef with the seasoning, then sprinkle flour to ensure even browning.
- In a hot skillet, sear the beef on all sides, working in batches to avoid overcrowding.
- Deglaze the skillet with red wine (if using), reducing it to add depth to the gravy.
- Sauté the onions in butter until soft, then add garlic for an aromatic touch.
- Pour in the beef broth and add bouillon, Worcestershire sauce, and herbs, bringing everything to a gentle boil.
- Stir in the cornstarch slurry, whisking until the gravy thickens to the desired consistency.
- Return the beef and any juices to the skillet, cover, and simmer for 10–15 minutes to meld the flavors.
- For extra richness, finish with a pat of cold butter, then serve hot over your choice of mashed potatoes, noodles, or rice.
Tips for Perfect Beef Tips and Gravy
- Choosing the Beef: Sirloin tips or beef tenderloin are ideal for stovetop cooking, offering tender results. If using chuck or rump roast, the slow cooker method is recommended for achieving tenderness.
- For Extra Depth: Use a dry red wine, such as Cabernet Sauvignon or Merlot, for a richer gravy flavor. If wine isn’t preferred, substitute with additional beef broth.
- Optimal Gravy Consistency: If the gravy seems too thin, simmer a bit longer or add a touch more cornstarch slurry. For a thinner sauce, add a little extra broth.
Recipe Variations
This recipe is highly versatile! For a comforting twist, add sliced mushrooms to the skillet after sautéing the onions; they will absorb the flavors of the gravy beautifully. To make it a bit heartier, add diced carrots and celery, turning the dish into a full meal with a medley of textures.
For a lighter variation, swap out beef broth for chicken broth and add fresh herbs like parsley for a fresher, lighter gravy. Pair with rice for a balanced meal that still hits all the cozy notes.
Storing and Reheating Leftovers
To store leftover beef tips and gravy, transfer to an airtight container and refrigerate for up to three days. For longer storage, freeze in freezer-safe containers for up to three months. When reheating, gently warm on the stovetop or microwave until heated through, adding a splash of beef broth if the gravy has thickened too much. This dish also reheats beautifully in a slow cooker on low for an hour or two, ideal for maintaining tenderness without losing moisture.
Enjoy these beef tips and gravy for a meal that feels like a warm hug—whether it’s the first time or from leftovers!
Beef Tips and Gravy Recipe
Ingredients
Beef and Seasoning
- 1 ½ lbs. sirloin tips cut into 1-inch cubes
- 3 tablespoons flour
- 3 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon brown sugar
- ¼ teaspoon black pepper
- ¼ teaspoon chili powder
- ½ teaspoon paprika
Gravy
- ¼ cup dry red wine optional, such as Pinot Noir or Cabernet Sauvignon
- 2 cups beef broth
- 2 tablespoons butter
- 1 small yellow onion diced
- 3 cloves garlic minced
- 1 beef bouillon cube
- 1 ½ teaspoons Worcestershire sauce
- ¼ teaspoon dried thyme
- ¼ teaspoon dried rosemary
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 3 tablespoons corn starch mixed with ¼ cup cold water
Instructions
- Prepare the seasoning by combining salt, garlic powder, onion powder, brown sugar, black pepper, chili powder, and paprika. Set aside, and gather all gravy ingredients for a smooth cooking process.
- Lightly dust the beef cubes with the seasoning mixture, tossing well to coat. Then, sprinkle flour over the seasoned beef and mix to evenly distribute.
- Heat olive oil in a large skillet over medium-high heat. Sear the beef in batches, browning each side for 30-45 seconds without overcrowding the pan. Add more oil as needed. Transfer each batch to a plate and avoid cooking the beef all the way through at this stage.
- Pour in the wine (if using) and deglaze the skillet, using a silicone spatula to scrape up any browned bits. Let the wine reduce by half over gentle heat.
- Reduce the heat to medium, add butter, and sauté the onions until softened, about 5 minutes. Add the garlic and cook briefly for 1 minute until fragrant.
- Pour in the beef broth, add the bouillon cube, Worcestershire sauce, thyme, rosemary, onion powder, and garlic powder. Bring the mixture to a boil.
- Slowly whisk the cornstarch mixture into the gravy, stirring constantly to reach the desired thickness.
- Lower the heat to medium-low, add the beef along with any juices from the plate, and partially cover the skillet. Simmer for 10-15 minutes, allowing the beef to cook through and absorb the flavors.
- For a velvety finish, stir in 1 tablespoon of cold butter at the end.
- Serve hot over mashed potatoes, egg noodles, or rice.
Notes
- Follow steps 1-8 to season and sear the beef and prepare the gravy.
- Transfer everything to the slow cooker and cook on low for 7-8 hours or on high for 3-4 hours.
- Whisk the cornstarch mixture into the gravy on high heat in the slow cooker just before serving.
- For the best results, use sirloin or tenderloin tips, or cut a whole Top Sirloin or Beef Tenderloin into cubes.
- Chuck or rump roast is suitable only if using the slow cooker to achieve tenderness.
- Opt for a dry red wine to deepen the gravy’s flavor, but feel free to omit if preferred.