Beef Tips and Gravy

Beef tips and gravy is easy, comforting, and deeply satisfying! It has simple ingredients like tender beef cubes, savory brown gravy, and warm spices that fill your kitchen with the most incredible aroma. This is the kind of meal that brings everyone to the table with a smile, ready to dig into something truly delicious.

Love More Dinner Recipes? Try My Salisbury Steak with Mushroom Gravy or this Cheeseburger Tater Tot Casserole next.

Why You’ll Love This Recipe

• Pure comfort food – tender beef in rich, savory gravy that tastes like Sunday dinner at grandma’s house
• Simple ingredients you already have – no fancy shopping trips or complicated techniques required
• Weeknight-friendly – ready in under 45 minutes but tastes like it simmered all day
• Incredibly versatile – serve it over anything from mashed potatoes to biscuits to rice
• Family favorite – even picky eaters come back for seconds of this hearty, flavorful dish

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Ingredients You’ll Need

For the Beef:

• 1½ pounds beef tips or sirloin, cut into 1-inch cubes (tender cuts work best)
• 3 tablespoons all-purpose flour (creates a nice crust)
• 1 teaspoon brown sugar (balances the savory flavors)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon paprika (adds warmth and color)
• ½ teaspoon chili powder (just a hint)
• 3 tablespoons olive oil

For the Gravy:

• 2 tablespoons butter (adds richness)
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 2 cups beef broth (quality matters here)
• 1 beef bouillon cube (flavor booster)
• 1½ teaspoons Worcestershire sauce
• ¼ teaspoon dried thyme
• ¼ teaspoon dried rosemary
• 1 teaspoon onion powder
• ½ teaspoon garlic powder
• 3 tablespoons cornstarch mixed with ¼ cup cold water (thickening magic)
• Optional: ¼ cup red wine (or use extra broth)

Why These Ingredients Work

The flour coating does two important jobs. First, it creates a beautiful golden crust when the beef hits the hot pan. Second, it helps thicken your gravy as everything simmers together.

Brown sugar might seem unusual, but it’s the secret to balanced flavor. It adds subtle sweetness that makes the savory notes pop without tasting sweet at all.

The spice blend of paprika and chili powder gives depth without heat. You get warmth and complexity that makes people wonder what your secret ingredient is.

Starting with butter and onions creates a flavor foundation. The beef broth plus bouillon cube gives you serious depth. Worcestershire sauce brings that mysterious umami richness that makes everything taste better.

Cornstarch mixed with cold water is your ticket to silky, glossy gravy. It thickens without making the sauce heavy or gummy.

Essential Tools and Equipment

• Large skillet or deep sauté pan – needs good surface area for proper searing
• Mixing bowl – for coating the beef
• Wooden spoon or spatula – to scrape up flavorful bits
• Whisk – essential for lump-free gravy
• Small bowl – for the cornstarch mixture
• Sharp knife and cutting board – for even beef cubes

Step-by-Step Instructions

Step 1: Season and Sear the Beef

Mix flour, brown sugar, salt, pepper, garlic powder, onion powder, paprika, and chili powder in your bowl. Stir well so everything is combined.

Toss beef cubes in the mixture until each piece is coated. Don’t be shy about getting that seasoning on there.

Heat olive oil in your skillet over medium-high heat. Wait for it to shimmer before adding beef.

Work in batches so the pan isn’t crowded. Let each piece sit for about 2 minutes per side until beautifully browned. Transfer to a plate and set aside.

Step 2: Build the Gravy

Keep those brown bits in the pan – that’s pure flavor! Add butter and let it melt.

Toss in diced onion and cook for 5 minutes, stirring now and then, until soft and golden. The onion will pick up all that caramelized goodness.

Add garlic and stir for just 30 seconds until fragrant. Don’t let it burn.

Pour in beef broth and add the bouillon cube, Worcestershire sauce, thyme, and rosemary. Use your spoon to scrape up the brown bits from the bottom. Bring to a gentle simmer.

Step 3: Thicken and Finish

Whisk cornstarch and cold water in a small bowl until smooth with no lumps.

Slowly pour this into your simmering gravy while whisking constantly. Watch it transform into thick, glossy perfection in seconds.

Return beef and any juices to the skillet. Stir so everything is coated in gravy.

Reduce heat to medium-low and simmer gently for 10 to 15 minutes. The beef will become tender while flavors deepen. Taste and adjust seasoning if needed.

You Must Know

The key to tender beef is proper searing and gentle simmering. Your pan must be hot enough, and don’t crowd it. Working in batches takes extra time but makes all the difference between caramelized, flavorful beef and pale, steamed meat.

Once beef goes back into gravy, keep the heat gentle. A rolling boil will make meat tough. A soft simmer makes it melt-in-your-mouth tender.

Personal Secret: I add cold water to my cornstarch at the last possible second before whisking it in. This prevents lumps and helps the cornstarch activate gradually for silky texture. If gravy gets too thick, just whisk in beef broth one tablespoon at a time.

Pro Tips & Cooking Hacks

• Cut beef into uniform pieces so everything cooks evenly
• Pat beef dry with paper towels before coating for better browning
• Use pre-cut stew meat to save time, just check the size
• Don’t rush the browning – it creates incredible flavor depth
• Adjust gravy thickness with more cornstarch or extra broth
• Check temperature – beef should reach 145°F for medium
• Rest for 5 minutes off heat for perfect consistency

Flavor Variations & Suggestions

Swap half the broth for red wine to add restaurant-worthy depth and complexity. The wine brings a beautiful richness that elevates everything.

For a creamier version, stir in ¼ cup heavy cream or sour cream at the end. This gives you a stroganoff-style twist that’s absolutely delicious.

Add sliced mushrooms with the onions for earthy, hearty flavor. Fresh thyme instead of dried gives brighter herb notes – use three times as much. A pinch of red pepper flakes adds gentle heat if you like a kick.

Turn this into a slow cooker meal by browning beef first, then cooking on low for 6 to 7 hours. Add cornstarch slurry in the last 30 minutes on high to thicken. For Instant Pot, use sauté function to brown, then pressure cook on high for 15 minutes with natural release.

Make-Ahead Options

This dish actually tastes better the next day after flavors meld. Make it up to two days ahead, cool completely, and refrigerate in an airtight container.

Reheat gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth to loosen the gravy since it thickens when cold.

You can also prep ahead by browning beef and making gravy base separately up to a day early. When ready to serve, combine and simmer until beef is cooked through.

This freezes beautifully for up to three months. Cool completely, portion into freezer containers or bags, and thaw overnight in the fridge before reheating. Perfect for meal prep.

What to Serve With Beef Tips and Gravy

Rich, savory gravy needs something starchy to soak it all up. Creamy mashed potatoes are the classic choice – smooth and buttery with perfect gravy pools. Fluffy white rice or buttery egg noodles never disappoint either.

Try it over creamy polenta or cheesy grits for a Southern twist. The soft texture is perfect for this hearty dish.

Keep sides simple. Roasted green beans with garlic, glazed carrots, or steamed broccoli add fresh contrast. A crisp salad with tangy vinaigrette cuts through the richness beautifully.

Warm crusty bread or buttery rolls are essential for mopping up every drop. Trust me, you won’t want to waste any of that gravy.

Allergy Information

This recipe contains wheat, dairy, and soy. For gluten-free, use gluten-free flour blend or cornstarch instead of regular flour. Check that your broth and Worcestershire are certified gluten-free.

Make it dairy-free by swapping butter for olive oil or plant-based butter. For soy-free, check your Worcestershire label or use a soy-free version. Several brands make this now.

This is naturally nut-free and egg-free. Always check packaged ingredient labels if you have severe allergies.

Storage & Reheating

Store leftovers in an airtight container in the fridge for up to 4 days. Gravy will thicken as it chills, which is normal.

Reheat gently on the stovetop over medium-low heat, stirring often. Add a splash of broth to thin the gravy back to perfect consistency.

For microwave reheating, use 1-minute intervals at 70% power, stirring between each, until hot. This prevents beef from getting tough.

Kitchen Secret: Never reheat at high heat or let it boil hard. Gentle, slow reheating keeps beef tender and gravy silky. Stovetop gives the best texture over microwave.

Questions I Get Asked A Lot

Can I use a different cut of beef?

Yes! Sirloin and beef tips are ideal for quick cooking, but chuck roast works too. Just know that chuck needs longer simmering – about 25 to 30 minutes – to get tender. Stew meat also works, just adjust cooking time based on the cut.

My gravy is too thin – how do I fix it?

Mix another tablespoon of cornstarch with 2 tablespoons cold water, then whisk into the simmering gravy. Let it cook for a minute or two and it will thicken up. You can also simmer uncovered for a few extra minutes to reduce naturally.

Can I make this in a slow cooker?

Absolutely! Brown the beef first for best flavor, then transfer to your slow cooker. Cook on low for 6 to 7 hours or high for 3 to 4 hours. Add cornstarch slurry in the last 30 minutes on high to thicken perfectly.

Why is my beef tough?

Heat was probably too high during simmering or the beef boiled rapidly instead of gently. Keep heat low once beef goes back in the gravy. If using tougher cuts like chuck, let it simmer longer until fork-tender.

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how it turned out and what you served it with. Share your variations and tips with our community!