Beef Tips and Gravy is a classic comfort food style meal, made with chunks of tender beef in a decadent brown gravy. Serve over mashed potatoes, rice, or egg noodles.
If you’re looking for a comforting, satisfying meal to add to your menu, this beef tips and gravy recipe is a sure winner! We like them over Mashed Potatoes, Buttered Noodles, or rice. Add a green salad or some Roasted Broccoli for a complete meal.
Beef tips are inexpensive, making this beef tips and gravy recipe a great budget-friendly option. The meat comes out so tender, it just melts in your mouth. Plus it’s really easy to make! A majority of the 45 minute cooking time is letting the meat simmer. The gravy is made and thickened as the meat cooks – one pot for easy clean up!
What Cut of Meat are Beef Tips?
Beef tips are the smaller scraps leftover after a larger piece of meat, like sirloin or tenderloin roast, is broken down. Sirloin and tenderloin are the best cuts for beef tips and gravy because they don’t require a long time to break down and become tender.
How To Make Beef Tips and Gravy
Brown the meat. Heat a large pot over medium heat, add oil and the meat. Season with salt and pepper and brown the meat on all sides. Use a slotted spoon to remove the meat from the pot and transfer to a plate.
Cook the onions and garlic. Melt some butter in the pot and cook some chopped onion and garlic. Sprinkle on some flour, which will thicken the sauce into gravy as it cooks, then whisk in beef broth.
Add remaining ingredients and simmer. Add the meat back to the pot, along with some Worcestershire sauce, thyme, and a bay leaf. Bring to a boil, then reduce the heat and simmer (uncovered) for about half an hour. The liquid will reduce and the flour will help it to thicken into a gravy.
Add butter, salt, and pepper. I like to melt some extra butter for richness, then give it a taste and add salt and pepper as needed.
Heat a 5 quart dutch oven over medium heat. Add oil and cubed meat. Season with salt and pepper and brown on all sides; about 3-4 minutes. Transfer to a plate.
Melt 2 tablespoons butter in the pot. Add onion and cook until translucent; about 3-4 minutes. Stir in garlic and cook for an additional 30 seconds to a minute.
Sprinkle in the flour and stir to coat. Cook for 2 minutes.
Whisk in the beef broth until well combined.
Add cubed beef, Worcestershire sauce, thyme leaves and bay leaf to the pot. Stir to combine and bring to a boil. Reduce heat to low, and simmer uncovered for 30-40 minutes, stirring occasionally until gravy is thickened and beef is tender. Stir in remaining tablespoon of butter until melted. Taste and add salt and pepper as desired.
Remove bay leaf and serve over mashed potatoes, egg noodles or rice, garnished with fresh minced parsley.
Be careful not to overcrowd the pan which will result in the meat steaming instead of browning. If needed, brown the meat in batches to avoid the pieces being too close together.
For added flavor add sliced mushroom with the onions.
For a richer gravy, add a splash of heavy cream.
Storage: Keep leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 3 months.
Reheating: I recommend reheating in a saucepan on the stovetop, but the microwave works too.
Keyword beef tips, beef tips and gravy, beef tips recipe
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Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.