Beef Tips with Gravy Recipe — Tender, Savory, and Spoon-Worthy

Estimated prep time 20 minutes

Cook time 1 hour 10 minutes (simmer and finish)

Total time 1 hour 30 minutes

Servings 4 to 6

Introduction — Beef Tips with Gravy Recipe

The Beef Tips with Gravy Recipe turns a simple skillet and a handful of ingredients into a deeply satisfying dinner. Imagine tender, browned morsels of beef yielding under a fork, coated in a glossy gravy that smells of caramelized onions, a hint of garlic, and rich beef stock. This recipe balances quick searing with a low simmer so meat stays juicy while sauce thickens to coat every piece. Read on for step-by-step guidance, sensory cues to watch for, and small chef tricks that transform a weekday meal into something memorable.

Ingredients for Beef Tips with Gravy Recipe

• Beef sirloin tips or stew meat — 2 pounds, cut into 1 to 1 1/2-inch pieces
• Kosher salt — 2 teaspoons, divided
• Freshly ground black pepper — 1 teaspoon, divided
• All-purpose flour — 1/3 cup for dredging (or cornstarch for gluten-free)
• Vegetable oil or neutral oil — 2 tablespoons
• Unsalted butter — 1 tablespoon
• Yellow onion — 1 large, thinly sliced
• Garlic — 3 cloves, minced
• Beef stock — 2 to 2 1/2 cups low-sodium
• Dry red wine — 1/3 cup (optional, for deglazing)
• Worcestershire sauce — 1 tablespoon
• Tomato paste — 1 tablespoon (for depth)
• Dried thyme — 1/2 teaspoon (or 1 sprig fresh thyme)
• Bay leaf — 1
• Mushrooms — 8 ounces, sliced (optional)
• Fresh parsley — chopped for garnish

How to Make Beef Tips with Gravy Recipe

Sear first, build flavor in the pan, then finish with slow simmering. Follow the sensory cues — color, aroma, and sauce consistency — and you’ll be rewarded.

Step 1
Pat the beef pieces dry with paper towels. Season evenly with half the salt and pepper. Place the flour in a shallow bowl and toss the beef lightly to coat; shake off the excess. Dry meat browns better and the flour helps create initial sauce body.

Step 2
Heat a heavy skillet or Dutch oven over medium-high heat and add the oil. When the oil shimmers, sear the beef in batches without crowding the pan. Brown each side 2–3 minutes until a deep crust forms. Transfer browned pieces to a plate. The fond — those browned bits stuck to the pan — will be the backbone of the gravy.

Step 3
Lower the heat to medium. Add butter to the pan and sauté the sliced onions until soft and golden, about 6–8 minutes. Stir in garlic and cook 30–40 seconds until fragrant. If using mushrooms, add them and cook until their liquid reduces. The onions should smell sweet and look almost jammy — that sweetness balances the savory stock.

Step 4
If using wine, pour it into the pan now to deglaze, scraping up all browned bits. Let it reduce by half so only concentrated flavor remains. Add tomato paste and cook a minute to remove raw tinny taste.

Step 5
Return the seared beef and any accumulated juices to the pot. Add beef stock, Worcestershire sauce, thyme, and bay leaf. Bring to a gentle simmer, then reduce heat to low. Cover partially and simmer for 45–60 minutes, stirring occasionally, until the meat is tender and the sauce has rich depth. Taste after 30 minutes and adjust seasoning. Low simmering turns connective tissue into silky gelatin while keeping juices locked in.

Step 6
If the gravy is thinner than you like, remove the lid and simmer to reduce until it coats the back of a spoon. For extra gloss and silkiness, off the heat whisk in a cold pat of butter. Sprinkle chopped parsley just before serving to brighten the dish.

Chef trick

Sear beef in small batches to keep pan hot and build a deep fond. Never skip deglazing — those browned bits are flavorful gold.

Chef trick

Finish the gravy with a small knob of cold butter or a splash of cream to give the sauce a shiny, velvety texture that clings to the meat.

Pro Tips for Beef Tips with Gravy Recipe

• Choose beef with a bit of marbling — it renders flavor during slow simmering and stays juicy.
• Pat meat dry before searing; moisture prevents browning and causes steaming instead.
• Reserve the juices from the resting beef and add them back to the pot for extra depth.
• Make the recipe a day ahead — flavors meld and the gravy often tastes better reheated.
• To speed thickening, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into boiling gravy, then simmer a minute until glossy.

Global Recipe Note — Beef Tips with Gravy Recipe

This recipe is technique-driven and easily adapts to available pantry items. If a dry red wine is not used, add an extra splash of stock and a teaspoon of balsamic or a pinch of dark brown sugar to boost depth. Swap mushrooms for root vegetables when you want earthier, heartier texture. Use gluten-free flour or cornstarch if needed. These substitutions keep the core method intact while preserving the dish’s crowd-pleasing appeal.

Variations of Beef Tips with Gravy Recipe

Classic gravy beef tips
Stick with the base recipe: seared beef, caramelized onions, stock, and a slow simmer until tender.

Smoky barbecue twist
Add a tablespoon of smoked paprika, replace Worcestershire with a mild barbecue sauce, and finish with a touch of honey for sweet-smoky balance.

Herbed mushroom version
Sauté extra mushrooms with shallots, add a splash of sherry instead of red wine, and finish with a handful of chopped tarragon or parsley.

Slow-cooker adaptation
Sear the beef and soften the onions on the stovetop, then combine everything in a slow cooker on low for 6–8 hours. Thicken gravy at the end if needed.

Pairing and Serving Suggestions

Beef Tips with Gravy Recipe shines over creamy mashed potatoes, buttery egg noodles, or a mound of fluffy rice so each spoonful carries meat and sauce. Bright steamed greens or a crisp salad with lemon vinaigrette cut the richness and refresh the palate. A warm, crusty loaf invites sauce mopping. For drinks, a medium-bodied red or a roasty dark ale complements the gravy’s savory notes; for nonalcoholic pairing, a bright iced tea or sparkling water with citrus works well.

Side Dishes Name

1. Creamy mashed potatoes
2. Buttered egg noodles
3. Roasted root vegetables
4. Steamed green beans with lemon zest
5. Fresh crusty bread

Quick Nutrition Snapshot

Calories ~560 per serving (estimate)

Protein ~45 g per serving (estimate)

Carbohydrates ~18 g per serving (estimate)

Fat ~32 g per serving (estimate)

Values are approximate and will vary by cut of beef, added butter, and portion sizes.

Common Mistakes and How to Fix Them

Beef is tough
Fix: Continue simmering gently until the connective tissue breaks down. Avoid high heat which contracts proteins; low-and-slow converts collagen into gelatin.

Gravy lacks depth
Fix: Sear well and deglaze the pan thoroughly. A splash of soy sauce or Worcestershire can add umami, or reduce the liquid slightly to concentrate flavors.

Gravy is grainy after thickening
Fix: If using a roux or slurry, add it gradually while whisking vigorously. If lumps form, strain the sauce or blend briefly with an immersion blender for silkiness.

Onions taste raw
Fix: Sauté longer until they are soft and have begun to caramelize; their sweetness is essential to balance the savory gravy.

FAQ About Beef Tips with Gravy Recipe

Summary

Beef Tips with Gravy Recipe is a technique-forward, high-comfort dish that rewards careful searing, patient simmering, and thoughtful finishing. Use the sensory cues — deep brown sear, sweet jammy onions, and a glossy sauce that coats the back of a spoon — to guide you. Small steps, like deglazing and finishing with butter, make a big impact on texture and flavor.

Make this recipe when you want a cozy, satisfying meal that invites seconds. Which side will you choose, and will you try the smoky or herbed variation? Share your twist so others can recreate your favorite version.