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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Jeanette
What type of onions should i use? Next, would it be okay to use jarred minced garlic instead of fresh?
Beth Pierce
Vidalia or sweet yellow onions and yes you can use jarred minced garlic.
Jennifer reynolds
I was wandering if I can use Marsala cooking wine in the beef tips and gravy recipe. Thank you.😊
Beth Pierce
Yes you can.
Jade
Hello, I’m gunna try this tonight!! I’m super excited but would I have to alter anything if I don’t put the mushrooms and onions in it? My boyfriend ain’t a fan of either one. So I just thought I’d check thank you so much!!
Beth Pierce
I am sorry I have been so crazy busy. I do recommend that you make it with mushrooms. How did it turn out?
April Bauer
Just a hint of advice from a southern cook that learned from her grandmother some VERY valuable info.
1. If you want to substitute wine, red or white, use 1/2 cup warm beef broth and two tablespoons of honey. Stir and dissolve honey and use with rest of broth to deglaze.
2. In place of mushrooms, use fresh carrots and celery. Sauté in place of mushrooms. Gotta have that flavor!!!!
Sharing is caring…..❤️
This recipe is FABULOUS
Beth Pierce
Thanks April! Those are great tips! Thanks for sharing them!!
Linda
Looking forward to making this! Could this be frozen and reheated? I’m trying to make some meals for later.
Beth Pierce
Yes! Freeze in heavy duty freezer bags for up to 2 months.
Richard
Very good , followed it exactly except for the mushrooms. We do not eat them . Made up for some of that list flavor with some Kitchen Bouquet .
I used beef tenderloin pieces over wide egg noodles . Delish !
Beth Pierce
Thanks Richard! So glad that you liked it!! Always a good meal and one of my favorites!!
Jon
Has potential. Wrong way to build a sauce. Sear the beef first, then cook the vegetables with butter as described. Don’t mix flour with cold liquid but mix it with the vegetables until almost completely dry. Then add wine to deglaze and add other liquids. I added fresh thyme after the liquids were in. Also, way too much Worcester sauce. Next time I will do half as much and that might still be too much. Still was tasty.
Audrey
Could you tell me what petie shoulder steak looks like is it chuck sirloin or round
Beth Pierce
Petite Shoulder
Shandi
Can you use white wine instead of red?
Beth Pierce
No I don’t think so on this one!
tarsmom
Hello,
I made this tonight – followed to a T. Hubby loved!
Next time: less flour, more garlic and better beef (I used sirloin that I tenderized). Also, I believe the beef should be ‘just’ barely cooked as it’s going to cook again once everything is added. Mine was a little chewy. I am more picky than my husband and he’s a huge meat eater and he loved it. I would also add a pinch of thyme and regular beef broth (not low sodium). It seemed to need a little salt.
Overall, excellent recipe and we’re keeping it!
Beth Pierce
Glad that you enjoyed it and thanks for the all the great tips!
Jenn
Hi Beth,
Can you recommend a good red wine for this recipe?
Beth Pierce
I like to use Apothic Red!
Sbery Sullivan
I loved it, but had leftovers. I will definitely add Kitchen Bouquet to that. That addition will make it perfect with even more stars.
Beth Pierce
Thanks Sherry! I am glad that you liked it and thanks for the tip!!
DaRa
Good recipe if not doing stroganoff. Thickening ratio works. 4 stars minimum.
Mary
Made this tonight exactly as outlined in the recipe and it was… wonderful! Husband and I were very satisfied. Thank you so very much! A new favorite at our house – a one-pan winter winner (plus pasta pot).
Beth Pierce
Thanks so much Mary! So glad that you and your husband liked the recipe!!
Frank
I love this recipe! I used London broil, and had to thin the gravy some (would probably use less flour, as 1/4 cup was a bit too thick), but the taste was killer! I’m a huge comfort food person and this hit the mark!
Beth Pierce
Thanks Frank! So glad that you liked it! I love comfort food too!
Karly
Comfort food to the max! Thanks for sharing!
Becky Hardin
Such a huge hit at our house. Yum!!