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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Susie
This recipe has my taste buds tingling! The steps are clear and the flavors are already dancing in my mind. Excited to try this mouthwatering beef dish – browning the chunks and the medley of mushrooms and onions sound like a perfect combination!
Beth Pierce
Thanks, Susie! Enjoy!
Luna
A delicious meal! It also goes well on top of some butter noodles. Great way to warm up on a chilly night with a hot meal like this.
Maureen
Now this recipe was delicious! I’ll have to add it to the book!! Thanks for sharing.
Yvette
This beef tips recipe is easy, tasty, and pure comfort food. We tried this with mashed potatoes and it was so good. Next time I am going to serve it over egg noodles.
Beth Pierce
Thanks, Yvette! So glad that you liked the recipe!
Patricia Schweppe
My husband like the egg noodles option. I’m partial to brown rice but we’ve achieved a happy medium. I also shake the beef cubes in a bag of flour. Just a personal choice. Adding fresh or dried thyme adds a depth of flavor IMHO. This is a fantastic recipe!
Beth Pierce
Thanks, Patricia! I am so glad that you like the beef tips and gravy!
Brandy
These beef tips and gravy were so tasty! I did add a little red wine but that is only because I had a little bit that was going to go to waste. Hubby loved it!
Renata
A new family favorite. This is comfort food at its best. I was lucky enough to find some petite shoulder at my local grocery store. Great tips and recipe!
Beth Pierce
Thanks, Renata! So glad that you liked the beef tips and gravy.
Ally
Wow this was so creamy and delicious! Loved every bite!
Beth Pierce
Thanks, Ally! So glad that you liked it.
Karen
Your gravy looks out of this world! No wonder the recipe is viral…I can’t wait to make it, can’t wait!!!!
Tammy
I bought some tips the other day in the store and so glad I came up on your post. They were so delicious. This is my new favorite beef tips and gravy recipe! Thanks for sharing!
kat
I love this recipe. The beef was so tender and the gravy was so flavorful. I served it over mashed potatoes with your southern green beans! It was a wonderful meal.
Beth Pierce
Thanks, Kat! So glad that you liked it!
Erin
Such a satisfying dish and so incredibly delicious. This is one of my favorite recipes. Thanks for sharing.
Viv
I really enjoyed this dish. I made it without the wine and the mushrooms because my family are fussy eaters, it was still really delicious!
Betty
Made this without mushrooms as I am highly allergic to them. It still came out tasting wonderfully delicious. My grandson put it over tater tots. He scarfed it up He asked me to make it again so I made a triple batch and froze into serving size containers. He is a picky eater so I know this is a success story. Thanks for the great recipe.
Beth Pierce
The pleasure is all mine, Betty! I am so glad that you and your grandson loved it.
Ray
Excellent…
Marc Sr
This is excellent. Don’t overcook the beef, use long grain and wild rice or noodles. love it!!
Beth Pierce
Thanks Marc! So glad that you like it!
Muffin
Found this recipe today and made it for dinner. Just WOW, so delicious, thanks for sharing.
Beth Pierce
Thanks! So glad that you enjoyed it!
Mark
Made this tonight. I have to admit I was nervous it would be bland due to the lack of seasonings in the ingredients. But there was so much flavor! Great recipe. The family really enjoyed it. Thanks!
Beth Pierce
Thanks Mark! So glad that you liked it!
Melanie
I made this tonight. Have not served it yet but it taste great to me
Beth Pierce
Thanks Melanie! I hope you enjoyed it!