Beef Tips with Gravy
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Beef Tips with Gravy – tender, beefy, and smothered in rich, silky sauce that tastes like it’s been cooking all day.
This one’s a favorite at my house, it’s cozy, hearty, and always hits the spot. The beef melts in your mouth, the gravy is velvety and packed with flavor, and it all comes together in one pot. No fuss, just real deal comfort food.
And yes, it made the cut for my cookbook, because it’s that good. Whether we serve it over mashed potatoes, rice, or just eat it straight from the pot with a spoon (no shame), it never lasts long around here.
Why You’ll Love My Beef Tips with Gravy
- The beef is melt-in-your-mouth tender, no dry chunks here.
- That gravy? Rich, silky, and seriously addictive. You’ll want to put it on everything.
- It’s a one-pot comfort meal that feels fancy but couldn’t be easier.
- Works with mashed potatoes, rice, noodles whatever carbs you’ve got.
- Chuck roast is your best friend. It’s well marbled, affordable, and breaks down beautifully into tender, juicy bites. You can use stew meat or sirloin tips, but chuck gives you that melt-in-your-mouth magic every time.
- Don’t skip the browning. I know it’s tempting to toss everything in and call it a day, but searing the beef first builds serious flavor. Do it in batches, don’t overcrowd the pan, and let it get that deep golden crust.
- The gravy starts with a roux. A simple butter and flour base keeps it smooth and lump free. Whisk in the broth slowly and you’ll get that velvety, rich sauce that clings to the beef like it was meant to be there.
- Worcestershire + soy sauce = umami magic. No, it won’t make it taste like stir fry, just deeper, richer, and more flavorful. A splash of red wine doesn’t hurt either if you want steakhouse vibes.
- Fresh aromatics matter. Yellow onion and fresh garlic give the gravy a sweet, savory backbone. Don’t rush them, let the onions soften and caramelize a bit before moving on.
Sear the beef.
Pat the beef dry, season it well with salt and pepper, then sear it in a bit of olive oil over medium-high heat. Don’t rush this, you want that deep brown crust. Do it in batches if you need to. If it looks like it’s sticking, good, that’s flavor happening.
Soften the onions and garlic.
Once the beef is out, drop the heat to medium, melt the butter in the same pot, and add the onion. Let it cook for a few minutes until softened and lightly golden. Add the garlic and cook for 30 seconds, just long enough to make your kitchen smell amazing.
Build the gravy.
Sprinkle in the flour and stir it into the onions. Let it cook for a minute or two (no raw flour flavor here), then slowly whisk in the beef broth. Keep whisking until it’s smooth. Add the Worcestershire, soy sauce, thyme, and bay leaf.
Add the beef back in.
Slide that seared beef (and all the juices) back into the pot. Stir everything together, bring it to a boil, then drop the heat and let it simmer for about 30 minutes, uncovered, stirring now and then.
Finish it off.
When the beef is tender and the gravy’s thickened to your liking, fish out the bay leaf and thyme sprigs. Taste it. Need more salt? Add it now. Then garnish with fresh parsley and serve it over whatever carbs you love.
How To Serve
Beef tips are perfect over some carbohydrates such as rice, mashed potatoes, or even some noodles. Looking for some veggies to add more color to your plate? You can serve up these simple sides with your beef tips:
Brown Butter Mashed Potatoes
No Knead Bread
Easy Tossed Salad
Roasted Baby Potatoes
Frequently Asked Questions
Can I make this in the Instant Pot?
Yep! Sear the beef using the sauté function, then build the gravy just like in the stovetop version. Add everything back in, seal it up, and cook on HIGH pressure for 15 minutes. Quick release the pressure, thicken the gravy if needed on sauté, and you’re good to go.
What about the slow cooker?
Totally doable. Sear the beef and sauté the onions and garlic on the stove first (worth it for the flavor), then transfer everything to the slow cooker. Cook on LOW for 6–8 hours or HIGH for 3–4. If the gravy needs thickening at the end, switch to HIGH and simmer with the lid off until it’s just right.
What cut of beef is best?
Chuck roast wins every time, it’s got the marbling that breaks down into tender, juicy bites. Sirloin tips work, but they’re not quite as rich. Stew meat is fine, just pick a pack with some visible fat for the best results.
How do I thicken the gravy if it’s still too thin?
Let it simmer uncovered a little longer. Still not thick enough? Mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it in, works like a charm.
Can I make this ahead of time?
Absolutely. It reheats like a dream, and honestly? It might taste even better the next day once the flavors settle in. Store it in the fridge for up to 4 days.
Storage + Reheating
- Fridge: Store leftovers in an airtight container for up to 4 days. The gravy thickens a bit in the fridge, but it’s still just as delicious, maybe even better.
- Freezer: Let the beef tips cool completely, then freeze in a sealed container or freezer bag for up to 3 months. I like to portion it out first so it’s easier to thaw just what you need.
- To reheat: Warm it gently on the stove over medium-low heat, adding a splash of water or broth to loosen up the gravy. Microwave works too, just go low and slow, stirring occasionally so it heats evenly.
Try These Delicious Beef Recipes Next
- Beef Bourguignon
- Instant Pot Beef Stroganoff
- Beef Rouladen
- Oxtail Stew
- Guinness Braised Short Ribs
- Carne Guisada
- Salisbury Steak
- Crockpot Steak And Gravy
- Oven Baked Beef Brisket
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Beef Tips with Gravy
Video
Ingredients
- 2 pounds cubed beef (chuck roast, sirloin, or other types of stewing beef.)
- 1 teaspoon salt (or to taste)
- 1 teaspoon pepper (or to taste)
- 1 tablespoon olive oil
- 3 tablespoon butter (unsalted)
- 1 onion (diced)
- 3 cloves garlic (minced)
- ¼ cup flour (all-purpose)
- 4 cups beef broth
- 2 tablespoon soy sauce
- 2 tablespoon Worcestershire sauce
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 tablespoon parsley (freshly chopped)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Sear: Season the beef tips generously with salt and pepper. Heat the olive oil in a large dutch oven over medium-high heat. Sear the beef cubes on all sides. Remove the cubes from the pot and set them aside. Add the butter to the pot, let it melt, then add the onion. Cook for 3-4 minutes or until softened and translucent.
- Mix: Add the garlic and cook for 30 seconds, then sprinkle the flour into the pot. Stir well and cook for another minute or two. Pour the beef broth into the pot and whisk the mixture well. Then, add the soy sauce, Worcestershire, thyme, bay leaf, and seared beef.
- Cook: Bring the mixture to a boil then reduce the heat to a simmer. Let it simmer for 30 minutes, or until the gravy has thickened and the beef is tender. Stir occasionally.
- Finish: Remove the thyme sprigs and bay leaf. Taste for salt and pepper, then garnish with parsley and serve.
Equipment
Notes
- Chuck roast is the best choice, skip the lean cuts if you want melt-in-your-mouth beef.
- Sear in batches. I know it’s a pain, but trust me, that browned crust builds the best flavor.
- Want to level it up? Swap ½ cup of broth for red wine. It’s not required, but it’s absolutely worth it.
- Fresh thyme is lovely, but dried works just fine, just use about ⅓ of the amount.
- To thicken the gravy more, let it simmer uncovered or add a cornstarch slurry near the end.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
