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.
- 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.
- Add the beef, vegetables, and reduced wine to the crock pot. Add the beef broth, Worcestershire Sauce, and soy sauce.
- Cook on high for 3-4 hours or low for 7-8 hours.
- 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.
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Beef Tips and Gravy Recipe
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
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Tara
Love the mushrooms in this, so flavorful!
Sara Welch
I know what I will be making for dinner tomorrow! This looks so light and flavorful! Yum!
Valentina
The perfect comfort food recipe!
Stephanie
The beef turned out so tender and juicy! Great taste + easy clean up = A+ in my book. Thanks!
Chelsea
This is the PERFECT dinner! Sooo yummy. Everyone loved it! Thanks for sharing!
Pat Edwards
Absolutely loved this dish. We have a friend staying with us and I wanted to do something different. Had some left over sirloin tip roast in the freezer so decided to make beef tips and noodles. Came across this recipe and decided to try it with the ingredients I had on hand. Did not have fresh mushroom so used canned. Did not have wine so used Cointreau. Used beef base with water. It did thicken up at the end. Just added water. It was awesome!!! Everyone enjoyed. This is a keeper.for sure!!!
Beth Pierce
Thanks so much Pat! I am glad that you all enjoyed it! I love a good cook that can improvise when they do not have something on hand!
Audrey Miller
After doctoring up a bit this might become a favorite. I made a half recipe. For sure if you make full recipe you will need to do at least two batches of browning meat unless you have a giant sized skillet. I used 12″ skillet for the half recipe. Sauce was plenty thick, too floury for me after the meat is added back in. Flavor was just okay. I added a scant tablespoon of dry mustard, a couple more dashes of Worcestershire sauce, scant 1 tablespoon ketchup, and some more red wine. Honestly I think flouring the meat makes the sauce less tasty Will try again sometime and might add a little more mustard and other additions I made and will omit flouring the meat.
Krista
Wow! This looks amazing! I love a good comfort dish like this!
Toni
This is absolutely amazing! Always a hit at my house!
Erin
This is seriously making me hungry! This couldn’t look any more perfect!
Melanie Bauer
Looks fantastic! Ultimate comfort food at it’s best, definitely having this on our table!
Paula
Love a good one skillet meal.
Cindy Gordon
This is a comfort dish if I’ve ever seen one! It looks delicious especially with the nights still being chilly here.
Beth Pierce
Awesome! Thanks Cindy! I hope you love it as much as we do!
Katerina
This looks incredibly delicious!! I can’t wait to try it!! YUM!
Beth Pierce
Thanks Katerina! I really hope you enjoy it as much as we do!
Hannah
What is the prep time and cook time for this recipe?
Beth Pierce
Thanks so much Anna! I hope you enjoy it!
Kristine Nicole Alessandra
This would be perfect over egg noodles! I like this beef tips recipe. It is easy to follow and cleaning up is a breeze. One skillet and/or one sheet pan meals are my go-to choices for meals. Adding this to our meal plan for the coming week.
Beth Pierce
Thanks so much Kristine! Yes one pan meals are so good for busy families!