Beef Tips and Gravy

Beef Tips and Gravy combine tender beef chunks, mushrooms, onions, and garlic in a rich and smooth brown gravy that is lightly seasoned. It is quick to prepare, mouthwateringly delicious, and made without canned soup.

Serve this comfort food dish over mashed potatoes, egg noodles, or rice. I love to serve it with a side of sauteed asparagus or roasted broccoli and French baguettes with sweet cream butter.

Ingredient Notes and Substitutions

See the complete list of ingredients below on the recipe card.

• Beef: Purchase good-quality beef tenderloin, petite shoulder, or steak. You can also use porterhouse or T-bone steak. I do not recommend beef stew meat for this recipe as it is usually cut from the chuck roast, and it needs to be cooked low and slow to tenderize like in a stew.
• Butter: salted or unsalted
• Mushrooms: look for firm, blemish-free, and smooth mushrooms. They should be dry to the touch but not dried out. This recipe works with both cremini and white button mushrooms.
• Red wine: This is optional but recommended. Choose a dry, medium—to light-bodied red. Good choices are Merlot, Pinot Noir, or Cabernet. Always use wine of good quality—in other words, one that you would enjoy a glass of.

How to make Beef Tips and Gravy

This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.

First, generously salt and pepper the beef chunks. Then, heat the olive oil over medium-high heat in a Dutch oven or large skillet. Brown and sear the beef chunks on all sides. Work in batches so you do not crowd the pan. Plate the browned beef chunks, reserve any pan juices, and cover to keep warm.

Then, melt the butter in the pot over medium heat. Add the mushrooms and cook for a few minutes. Add the onions and cook until they soften and the mushrooms turn a nice golden brown. Reduce the heat to low, add the garlic, and cook for one additional minute. Remove everything from the pan and place it with the beef chunks on the plate.

Pour the red wine into the pot and scrape it with a wooden spoon to remove all those tasty brown bits from the bottom and sides. Gently simmer the wine and reduce it by half. Stir in the beef broth, Worcestershire sauce, and soy sauce. Bring the mixture to a boil and then reduce to a simmer. Combine the cornstarch and the water in a small bowl or measuring cup. Slowly pour it into the simmering mixture while stirring.

Add the mushroom mixture and beef tips with any pan juices back to the skillet and gently simmer for 10 minutes to thicken the mixture and finish cooking the beef. Season with salt and freshly cracked black pepper to taste. Serve over noodles, rice, or mashed potatoes. Garnish with chopped fresh thyme or fresh parsley. 

Preparation Tips and Storage

• If the gravy becomes too thick upon simmering, add a few tablespoons of beef broth to thin it out.
• This recipe works well with the wine and the mushrooms. They add a depth of flavor that really shines through.
• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over low heat or in the microwave at reduced power.

Serving Suggestions

I love to serve these tips with garlic mashed potatoes, loaded baked potatoes, or funeral potatoes. For vegetable side dishes, we love honey-roasted carrots and green beans almondine. Homemade dinner rolls or butter swim biscuits are perfect for sopping up all that gravy.

Crock Pot Cooking Method

Please remember that this method works better with stew meat and chuck roast. These cuts have more fat and collagen, so they benefit significantly from being cooked low and slow.

1. Brown the beef and cook the mushrooms, onion, and garlic in the pot per the directions. Add the red wine, loosen the brown bits, and reduce.
2. Add the beef, vegetables, and reduced wine to the crock pot. Add the beef broth, Worcestershire Sauce, and soy sauce.
3. Cook on high for 3-4 hours or low for 7-8 hours.
4. Turn the crock pot to high. Make the cornstarch slurry by combining the water and cornstarch until smooth. Stir it into the crock pot with the beef and vegetables. Cook for a few minutes or until thickened.

Freeze and Reheat

Beef tips and gravy freeze very well. First, cool completely. Then, spoon the contents into a zipper bag or freezer container and freeze for up to 3 months. Thaw in the fridge overnight.

Reheat on the stovetop over low heat or in the microwave at reduced power.

Try These Next

Beef Short Ribs

Italian Beef Sandwiches

Beef Stroganoff

Beef Lo Mein

Beef and Noodles

Beef Rouladen

Beef Tips and Gravy Recipe

This mouthwatering Beef Tips and Gravy Recipe combines fork tender beef tenderloin, mushrooms, onions, and garlic smothered in a rich brown gravy that is perfectly seasoned.

4.84 from 50 votes

Print Pin Rate

Course: main meal beef

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 4 servings

Calories: 649kcal

Author: Beth Pierce

Ingredients

• 1 ½ lbs beef tenderloin sirloin tips, or petite shoulder cut in bite-size pieces
• Salt and freshly ground black pepper
• 1 tablespoon olive oil
• 3 tablespoons butter
• ½ lb sliced cremini mushrooms or white mushrooms
• ½ cup finely chopped onion
• 3 cloves garlic minced
• ⅓ cup dry red wine optional
• 2 cups low sodium beef broth
• 1 tablespoon Worcestershire Sauce
• 1 tablespoon soy sauce
• 3 tablespoons cornstarch
• ¼ cup cold water

Instructions

• Generously salt and pepper the beef chunks. Heat the olive oil over medium in a Dutch oven or large skillet. Brown the beef chunks on all sides. Work in batches so you do not crowd the pan adding more oil if needed. Plate the browned beef, reserve any pan juices and cover to keep warm.
• Melt the butter in the pot. Add the mushrooms and cook for a few minutes. Add the onions and cook until they start to soften and the mushrooms turn a nice golden brown. Add the garlic and cook for 1 additional minute. Remove everything from the pan and place it on the plate with the beef chunks.
• Pour the red wine into the pot and scrape it with a wooden spoon to get all those tasty brown bits from the bottom and sides of it. Gently simmer the wine and reduce it by half. Stir in the beef broth, Worcestershire sauce, and soy sauce. Bring the mixture to a boil and then reduce to a simmer.
• Combine the cornstarch and the water in a small bowl or measuring cup. Slowly pour it into the simmering mixture while stirring.
• Add the mushroom mixture and beef tips with any pan juices back to the skillet and gently simmer for 10 minutes to thicken the mixture and finish cooking the beef. Season with salt and freshly cracked black pepper to taste. Serve over noodles, rice, or mashed potatoes.  Garnish with chopped fresh thyme or parsley. 

Video

Notes

• If the gravy becomes too thick upon simmering, add a few tablespoons of beef broth to thin it out.
• This recipe works well with the wine and the mushrooms. They add a depth of flavor that really shines through.
• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over low heat or in the microwave at reduced power.

Nutrition

Calories: 649kcal | Carbohydrates: 12g | Protein: 35g | Fat: 49g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 21g | Trans Fat: 0.3g | Cholesterol: 142mg | Sodium: 683mg | Potassium: 1096mg | Fiber: 1g | Sugar: 2g | Vitamin A: 266IU | Vitamin C: 3mg | Calcium: 39mg | Iron: 5mg

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