Beef tips and gravy is an easy recipe featuring tender braised beef and rich brown gravy. It is simple to make in one pot on the stovetop. For one of our best dinners, we serve this old-fashioned comfort food over noodles, mashed potatoes, or rice.
🐄Ingredients
Beef—chuck roast or sirloin, trimmed and cubed. Or prepared stew meat.
Onion
Beef Broth
Pantry ingredients—Worcestershire sauce, garlic powder, pepper, flour, oil
Serving—egg noodles, mashed potatoes, or rice
Jump To (scroll for more)
- 🐄Ingredients
- 👨🍳How to Cook Beef Tips and Gravy—Step-by-Step Photo Instructions
- ⏲️How long to cook beef tips with gravy?
- 🐄Meat options and variations
- 🧂Seasoning options
- 👨🍳The Gravy
- 📖Comfort Food Recipes
- ♨️How to cook beef tips in a crock pot or the oven
- ⬇️How to make this a "for two" friendly recipe
- 🍽️How to serve beef tips with gravy
- ❄️Storage
- ❓FAQs
- 📖 Recipe
Featured Comment by Keven:
⭐⭐⭐⭐⭐"Thanks, Dr. Dan, for another excellent recipe like the beef tips and gravy."
This easy recipe involves braising beef tips in flavorful beef broth on the stovetop, in the oven, or a crock pot. The braising fluid is then used to make delicious brown gravy. The gravy and super tender braised beef are served over noodles, mashed potatoes, or rice.
This is one of those dishes my wife and I grew up with, but you only see or hear about it a little. It is commonly called sirloin tips since sirloin is frequently used, but I favor chuck roast for better marbling or stew meat if I'm being lazy.
👨🍳How to Cook Beef Tips and Gravy—Step-by-Step Photo Instructions
1. Trim a chuck roast into bite-sized pieces of about 1-inch cubes.
2. Chop a medium onion.
3. Brown the onion and beef over medium-high heat—about 10 minutes.
4. Add all the other ingredients except the flour to the pan.
5. Bring to a boil, then decrease the heat to simmer. Cover and simmer for 1 ½ hours.
6. Combine ½ cup of flour and additional broth or water to make a slurry of 2 cups. Use a shaker or bowl with a whisk.
7. Uncover the meat and turn the heat up to high; when boiling, slowly add the flour mixture while continuously stirring until thickened.
8. Serve over mashed potatoes, egg noodles, or rice.
For more details, keep reading. See the Recipe Card below for complete instructions and to print.
⏲️How long to cook beef tips with gravy?
Stovetop simmering time is generally 90 minutes, but the endpoint is fork-tender beef; cook a little longer if needed. If you are oven braising, use an oven temperature of 275° to 300° for about 1½ to 2 hours. Slow cooker cooking time is 6 to 8 hours on low or 3 to 4 hours on high.
🐄Meat options and variations
I'm a fan of a well-marbleized chuck roast or similar. Store-made stew meat works well for this recipe. It is usually chuck or rump roast, which are cheaper and tougher cuts of meat. However, with the long braising, they work well and bring a lot of flavor while being economical.
A more tender cut of meat, such as top sirloin, ribeye, or tenderloin, is an excellent choice. Very lean cuts, like eye-of-round or bottom sirloin, will work but will be less tender.
Dusting the beef with flour before browning it will enhance the browning.
🧂Seasoning options
The Worcestershire sauce pumps up the beef flavor. However, soy sauce may be used instead. Both of these sauces have a high level of salt, so low-sodium versions are recommended,
My garlic-loving wife wants a strong garlic taste. If you are not big on garlic, you can cut it back some.
If you wish, you can use 1 to 3 cloves of crushed or minced garlic instead of powder. Add it to the last minute of browning the meat.
Try 1-2 teaspoons dried thyme for other flavor.
👨🍳The Gravy
There is no need for an envelope of brown gravy mix or premade gravy. Gravy is easy to make with the braising fluid, which is full of spices and flavor from the beef cooking
You can use a slurry gravy method in the pan without removing the meat. This method allows you to adjust the thickness of the gravy to your taste. See How To Make Gravy at Home if you want to know more about making gravy at home.
📖Comfort Food Recipes
For more beef comfort food recipes, check out Salisbury Steak Recipe, Meatloaf Burgers, Pot Roast with Gravy, Chicken Fried Steak with Gravy, or Old Fashioned Meatloaf. For a casserole, try American Goulash or Tuna Noodle Casserole.
♨️How to cook beef tips in a crock pot or the oven
Crock pot variation
A crock pot will work but will increase the cleanup and add nothing. You should brown the meat and cook the onion on the stovetop before cooking in the slow cooker, and the gravy is easier to make on the stovetop. In a crock pot, cook for 3-4 hours on high or 6 to 8 hours on low, then use cornstarch to thicken the braising fluid.
Oven variation
The oven is easy to use for braise meat. It is better than a stovetop for thicker cuts, but it will still work well for beef tips. With beef tips being smaller, I just leave it on the stovetop after browning.
Use an oven-safe pan, like a Dutch oven with a well-fitting lid. Preheat the oven to 275° to 300°. Brown the meat, add the ingredients on the stovetop, and bring to a light boil. At this point, cover tightly and move to the oven for 1½ to 2 hours until the meat is tender. Return to the stovetop and finish making the gravy from the braising fluid.
⬇️How to make this a "for two" friendly recipe
This is an easy recipe to cut in half. The full recipe makes about 8 cups for 6 servings.
- Use the recipe card and adjust the number of servings to half.
- Use the amount of ingredients in the ingredient list, not the instructions—those do not adjust.
- Cook for the same amount of time.
🍽️How to serve beef tips with gravy
Generally served over mashed potatoes, egg noodles, or rice. Side dishes of mixed vegetables or salads will round out the meal.
❄️Storage
Store in an airtight container. It will be good in the refrigerator for 4 days and will freeze well for 4 months.
This recipe is easy to cut in half, but I suggest cooking the full recipe and freezing leftovers. If you cut it in half, the cooking time stays the same, and the amount of work is about the same.
❓FAQs
Gravy thickened with cornstarch may become gelatinized when cooled. It tastes okay, but the texture is odd. Since there are frequently leftovers, I prefer a flour-based gravy for this recipe.
Cornstarch works better in a crock pot. To use cornstarch, first, make a cornstarch slurry by mixing 4 tablespoons of cornstarch with an equal amount of cool water until smooth. Then, add the slurry to the braising fluid, along with 1 ¾ cups of water or beef broth. Then, continue to cook.
You will not see any added salt here. The Worcestershire sauce and the beef broth add enough sodium. You can test the taste before serving and add more if necessary.
I would suggest low-sodium broth if you have it. And low-sodium Worcestershire sauce may be used to decrease the sodium more.
📖 Recipe
Beef Tips and Gravy
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Ingredients
- 2 tablespoons oil
- 2 pounds beef - trimmed and cubed
- 1 onion - medium - diced
- 14-28 oz low-sodium beef broth
- 2 tablespoons Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- ½ cup flour - may take a bit more
- noodles or mashed potatoes to serve
Instructions
- You will need 2 pounds of trimmed and cubed beef. A nicely marbled chuck roast or top sirloin are good choices. You can also use premade stew meat.
- Trim and cut the beef into bite-size pieces of about 1 inch.
- Chop one medium onion.
- Add 2 tablespoons of vegetable oil to a large skillet or Dutch oven over medium-high heat. When the oil shimmers, add the onion and beef.
- Brown the meat for about 10 minutes. Then add 2 tablespoons of Worcestershire sauce, 1 teaspoon of garlic powder, and 1 teaspoon of black pepper. Add a 14-oz can of low-sodium beef broth.
- Bring to a boil, then decrease the heat to simmer and cover. After about 90 minutes, the meat should be fork-tender. Mix a slurry of ½ cup flour with enough beef broth or water to make 2 cups. Shake to mix using a gravy shaker or whisk until smooth.
- Uncover and turn the heat back to medium-high. When the mixture is boiling well, slowly add part of the flour slurry. Mix continuously and slowly add more every few minutes until the gravy reaches your desired thickness.
- Cook a few more minutes. Server over mashed potatoes or noodles.
Recipe Notes
Pro Tips:
- It's an easy recipe to cut in half, but you want leftovers.
- You can use "stew meat" from your local store. I prefer a nicely marbled chuck roast or top sirloin.
- Dusting the meat with flour before browning will add some flavor.
- Cover and simmer for about 90 minutes. The meat needs to be "fork tender" before proceeding to the gravy stage.
- Make up a little extra of the flour slurry. Add most of it and add more later if you need thicker.
- Gravy made with corn starch will not store well for leftovers.
- Good in the refrigerator for 4 days. It will freeze well for 4 months.
Your Own Private Notes
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition Estimate
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Editor's Note: Originally Published October 15, 2017. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Kevin O'Brien says
Thanks, Dr. Dan, for another excellent recipe like the beef tips and gravy.
Your step by step photo instructions have always been a nice touch, but I am unable to pull them up, no matter what I do. I'm a visual person; can you help?
Dan Mikesell AKA DrDan says
Hi Kevin,
Welcome to the blog. Thanks for the note and compliment. Private email sent to address your issue.
Dan
Katherine A Dietz says
Can this be made in a 4qt crock pot ? Thanks for the great recipes for two! Also any good recipes for mashed potatoes?
Katherine
Dan Mikesell AKA DrDan says
Hi Katherine,
Yes, but you should brown the meat and cook the onion first for better taste (you could skip it). Just do that on the stovetop with a large pan with a lid. Then add other ingredients except for flour. Then use the flour in water at the end to make the gravy. So to do it in a crock pot takes longer, and you now have more to clean. And it makes the gravy harder (and I prefer flour-based gravy vs corn starch). I do have more about how in the FAQs in the post.
Dan
Nancy says
great recipe
John Sack says
Looks good -- now, suppose I'm *starting* with leftover beef (prime rib from Sunday) -- how would I use it in this recipe? (I already made ham panini with the leftover ham, so I probably can't do another round of panini.)
John
Dan Mikesell AKA DrDan says
Hi John,
Welcome the blog.
To use previously cooked meat, you only need to simmer long enough to heat it up and transfer some flavor, then proceed with the gravy making. I do have a Philly sandwiches recipe for leftover beef tenderloin you might want to check out. https://www.101cookingfortwo.com/what-to-do-with-leftover-beef/
Dan
John R Sack says
Thanks, Dan! I was looking for the leftover beef recipe, but found only the leftover ham one.
Jon Barker says
This is a great recipe! I am not an onion fan so I just omit. Taste is great! I put over bow tie noodles! Yum. I am also a huge fan of your French dip minus the onion. Lol
Sherry & Rick Hooper says
I search the internet looking for beef and pork recipes but somehow always end up right here every time. Thanks for putting in all of the hours making these great recipes that you have here at this one site. And I'd like to say also I love the counter/timer that you have put at the bottom of the recipe that saves a lot of time.
Matthew Margiewicz says
Hi Dr. Dan my name is Matt just want to say my wife and I have tried at least a dozen of your recipes some of them multiple times. Everyone has been top notch most recently we made the pork tenderloin sandwich and it was great. Keep up the good work!!
Dan Mikesell AKA DrDan says
Hi Matthew,
Welcome to the blog and sorry for the delayed reply.
Glad you are enjoying the recipes. This one and the pork tenderloin get repeated frequently in my house.
Thanks again for the note and rating. And again sorry for the delayed response.
Dan
Kimberlee Kleine says
Hello! I want to freeze this dish and am wondering - can I freeze it with the gravy or should I wait to make the gravy after I've defrosted it ? Thanks so much for the wonderful recipes and wonderful pictures of the furry family members! Kimberlee
DrDan says
Hi Kimberlee,
Welcome to the blog.
Yep, it will freeze for 3-4 months. Gravy that is flour based will freeze well if not made with dairy. Gravy made with cornstarch will not even refrigerate well.
DrDan
Leslie says
I am wondering if this has a strong taste of Worcestershire, Its not a favorite flavor of mine if too strong. Would love to try this recipe but that is the only thing holding me back.
Dan Mikesell AKA DrDan says
Hi Leslie,
No, not a lot but you can cut back the Worcestershire if you want.
Dan
Denise says
Hi! Please tell me what to do for 10 minutes in Step 4. Thank you!
DrDan says
Hi Denise,
Sorry for the lack of clarity. It should read "Brown the meat for about 10 minutes. Then add ....." - Fixed.
It has been like that for several years. It is what happens when I write directions from memory. I know what I mean but it doesn't always come through the fingers.
Thanks for the note.
Dan
Kellie Constance says
Followed the recipe to the T last week (except I use fresh garlic) and I used stew meat. Making again today since my hubby is back in town and I’m using chuck roast I cut up. So excited for my husband to try it! Great recipe!
DrDan says
Hi Kellie
Welcome to the blog.
This is one of your Sunday dinner comfort foods for cold days. Glad you liked it.
Thanks for the note.
Dan
Jessica Wright says
hi my name is Jessica, I have never made beef tips before and I followed your recipe and it was amazing I just want to thank you for being able to to make something so good that was so easy. my boyfriend really liked it so it made me happy so thank you. With that being said I had a wonderful evening because of the meal.
Kim says
Nice easy recipe. Really like the addition of Worcestershire sauce, adds a rich depth of flavor.
Bruce Vaughn says
Great Recipe! Easy to do without a lot of attention being paid to it. I substituted red wine for 1/3 of the beef broth and used two garlic cloves instead of the powder. Thanks for sharing.
sandy fisher says
occasionally made these, but never used worcestershire sauce. made for much better flavor profile - thank you!
ps: dogs are beautiful and enjoy the updates.
DrDan says
Hi Sandy
Thanks for the note. The Worcestershire does make the "beef" taste pop so I use it frequently for that.
Molly and Lilly say thanks also.
Dan
gkbowood says
Really nice on a coolish day! We added 1/2 T sweet paprika as the gravy thickened...tasty.