Beef Tips and Gravy

December 5, 2023 by Beth Pierce 200 Comments

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Beef Tips and Gravy combines 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 with no canned soup. Serve this comfort food dish with sauteed asparagus or roasted broccoli and French baguettes with sweet cream butter.

It is amazingly delicious served over Amish Country extra wide home-style noodles or mashed potatoes. We are all about comfort food here. Have you tried my Swedish meatballs, beef stroganoff, or Chicken a la King?

How to make Beef Tips and Gravy?

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. Add the mushrooms and cook for a few minutes. Now 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 up 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 fresh parsley.

Beef Tips and gravy are quick to prepare, mouthwateringly delicious, and made with no canned soup.

Recipe notes and helpful tips

Purchase good quality beef tenderloin, petite shoulder, or steak. You can 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. Both sirloin and stew meat are great in slow cooker beef tips and gravy recipes.
Look for mushrooms that are firm, free from blemishes, and have a smooth appearance. They should be dry to the touch but not dried out. This recipe works with both cremini and white button mushrooms.
Always use wine of good quality. In other words, one that you would enjoy a glass of.
Choose a red that is dry and medium to light-bodied. Good choices are Merlot, Pinot Noir, or a Cabernet.
If the gravy becomes too thick upon simmering, add a few tablespoons of beef broth to thin it out.
This recipe really works well with the wine and the mushrooms. They add a depth of flavor that really shines through.

Season with salt and freshly cracked black pepper to taste. Serve over noodles, rice, or mashed potatoes. Garnish with chopped fresh thyme or parsley.

What to serve with Beef Tips and Gravy

Crock Pot Cooking Method

Please keep in mind this method works better with stew meat and chuck roast. These cuts have more fat and collagen, so they benefit greatly from being cooked low and slow.

Brown the beef and cook the mushrooms, onion, and garlic in the pot as 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 on 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.

Storage

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.

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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