Description
Tender beef tips and gravy is pure comfort food! Juicy beef cubes simmered in rich, savory brown gravy that’s perfect over mashed potatoes, rice, or noodles. Ready in 45 minutes with simple ingredients. A family favorite recipe!
Ingredients
For the Beef:
- 1½ pounds beef tips or sirloin, cut into 1-inch cubes (sirloin is tender and cooks quickly)
- 3 tablespoons all-purpose flour (helps create that gorgeous crust)
- 1 teaspoon brown sugar (adds a subtle sweetness that balances the savory)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika (for a hint of warmth and color)
- ½ teaspoon chili powder (just a whisper of depth)
- 3 tablespoons olive oil
For the Gravy:
- 2 tablespoons butter (makes everything richer)
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 2 cups beef broth (use good quality for best flavor)
- 1 beef bouillon cube (intensifies that beefy goodness)
- 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 (this is your gravy magic)
- Optional: ¼ cup red wine (can be replaced with extra broth if you prefer)
Instructions
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.
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.
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.
Notes
- Cut your beef into uniform 1-inch pieces – this ensures everything cooks evenly and you don’t end up with some pieces overcooked while others are underdone
- Pat the beef dry before coating – moisture prevents browning, so use paper towels to dry the cubes before tossing them in the flour mixture
- Save time with pre-cut stew meat – just make sure the pieces aren’t too large, or cut them down to bite-sized cubes
- Don’t skip the browning – it adds incredible depth of flavor that you simply can’t get any other way
- Make the gravy thicker or thinner to your liking – add more cornstarch slurry for thicker gravy, or thin it out with extra broth
- Use a meat thermometer – beef should reach 145°F for medium doneness, though it will continue cooking slightly in the hot gravy
- Let it rest for 5 minutes off the heat – this allows the gravy to thicken just a bit more and the flavors to settle
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop, Sauté
- Cuisine: American