Beef Tips and gravy are the ultimate comfort food with tender chunks of beef in a rich brown gravy.
Serve these beef tips over mashed potatoes or even rice or pasta for the perfect meal!
Why We Love this Recipe
There are so many reasons to love this recipe. It’s an inexpensive way to feed your family, it’s easy to prepare, and is hearty and delicious. This recipe is sure to become a family favorite in no time!
The meat is extra tender and the gravy is so rich and flavorful.
With endless additions and ways to serve this recipe, it is also easy to stretch! Toss in leftover veggies and serve with leftover rice, potatoes, or pasta noodles and a side of garlic bread for an easy meal!
Ingredients/Variations
BEEF TIPS
Beef tips are usually the tender parts of the tenderloin top. Or they can be sirloin tips that come from larger roasts often sold as ‘stew meat’ or, in this case, the more appetizing-sounding ‘beef tips.’
GRAVY
This gravy is made by thickening a beef broth and onion soup mixture with a cornstarch mixture. You can also thicken this gravy using a flour-based roux as well.
How to Cook Beef Tips
These are so easy to cook, and cleanup is a breeze too, with only one pot!
- Brown beef with oil and add onions.
- Add remaining ingredients and simmer until beef is tender.
- Thicken gravy with cornstarch, add salt and pepper to taste.
Serve atop a bed of mashed potatoes, with rice or over egg noodles. Perfection!
Great Sides
There are so many delicious sides to pair with beef, but these are some favorites!
- Starch: Roasted sweet potatoes, egg noodles, or even rice are always perfect with beef.
- Veggies: Serve with a side of sauteed brussels sprouts, or glazed carrots. They are always a hit!
- Salads: An easy kale salad or go for a simple wedge salad is the perfect fresh pairing!
Leftovers
Beef tips with gravy make for great leftovers!
- Keep refrigerated in an airtight container until ready to reheat.
- Reheat in the microwave or on the stovetop and refresh the flavor with a dash of salt and pepper.
Beef tips with gravy are also great to freeze in zippered bags, be sure to label with the date on them. They should keep for about two months.
Delicious Beef Recipes
- Mushroom Salisbury Steak
- Beef Rouladen – hearty & delicious
- Easy Beef Stroganoff
- Beef Stew – comfort food heaven
- Easy Mongolian Beef – a take-out favorite
- Perfect Pot Roast
- Crock Pot Cube Steak & Gravy – set it & forget it
Did you enjoy this Beef Tips & Gravy recipe? Be sure to leave a rating and a comment below!
Beef Tips & Gravy
Ingredients
- 2 tablespoons olive oil
- 1 onion chopped
- 2 pounds cubed chuck or stew meat
- 10 ½ ounces beef broth
- 10 ½ ounces French onion soup condensed
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
- salt & pepper to taste
To Thicken Gravy:
- 3 tablespoons cornstarch
- ⅓ cup water
Instructions
- In a large pot or dutch oven, heat 1 tablespoon olive oil over medium-high heat. Season beef with salt and pepper and brown in small batches. Remove beef from the pot and set aside.
- Turn heat down to medium, add remaining oil and onion. Cook until softened, about 10 minutes.
- Add beef, broth, soup, Worcestershire sauce and bay leaf to the pot. Bring to a boil, cover and reduce heat to simmer 1 1/2 to 2 hours or until beef is fork tender.
- To thicken gravy, combine cornstarch with 1/3 cup cold water. Pour into the beef a little at a time while stirring until it reaches desired consistency.
- Taste and season with salt and pepper. Discard bay leaf and serve over mashed potatoes.
Video
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner
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It was easy and delicious. I used a chuck roast and served over rice. The kids ate it up. Thanks for the recipe!
How much cornstarch
Hi Karen, you will find all measurements in the recipe towards the bottom. For the cornstarch it is 3 tablespoons.
Have you ever added red wine to the recipe?
I have not tried this recipe with red wine but other readers have with good results. We would love to hear how it turns out for you Mel.
amazing
I love this recipe! I added 1 can Campbell’s cream of mushroom soup, 1 pk Lipton onion mushroom & two beef flavor pks from ramen noodles ( I forgot beef broth). added water little at a time to thin gravy towards the end. Giant cast iron skillet potatoes and egg noodles for sides
I have french onion soup but not condensed, can I follow recipe and thicken more later ?
Hi Ken, often French onion soup is condensed, so I would double check the label! But if it is not condensed, the flavor may change slightly but will still be delicious!
Can you use grilled meat for stew? My wife and I are trying to eat more protein. I’ll have to consider getting some more canned meat.
I have not tried using grilled meat in this recipe Tex. This recipe cooks the meat low and slow to get it nice and tender so I can’t say for sure how it would work using pre-grilled meat.
Thank you for sharing this recipe. I made it last night and it is a die for recipe.
I cooked it on the stove with 1 Lipton Onion Mushroom soup mix with 3 cups of water and 2 tsp of beef buillion powder with small bay leaf along with the 1 tbsp of worchester sauce.
The flavor is amazing and indescribable delicious!
Hats off to you lady!
AGAIN THANKS FOR YOUR KNOWLEDGE SHARING!!!
Can you use an I stant pot?
Hi Julie, we have never attempted this recipe in an instant pot. Maybe another reader can offer some insight. If you do try it, please let us know how it turns out!
Hi there! I made this tonight in my instant pot and it turned out great! I still browned the meat but then put everything in the instant pot under high pressure for 15 minutes. It was perfect!
Thank you for letting me know Molly! I am so glad you enjoyed this recipe!
can you use onion soup mix instead of canned soup…like Lipton’s
Yes Donna, many readers have substituted Lipton’s onion soup mix with a bit of water.
Didn’t adjust a thing. Hubby and I loved it! My only regret is I didn’t double the recipe. Thanks for the “keeper!”
My best friend tried this recipe and said it was delicious. I tried it last night and she was so right! I put mine in the oven for the 1 1/2 hours and it was soooo tender. We will be having it again!
Did you use soup or beef broth and did you brown meat first
I use 10 ½ ounces of each and I brown the meat in step 1. Enjoy Susan!
This was delish!! I did not use soup but added mushrooms, onions ,beef stock and extra splash of Worcestershire. Served over jasmine rice.
THIS WAS SO EASY AND DELICIOUS!!!!!!!!!!!!!!!!!!!!!!!! I was afraid the meat would be tough but, it was fork tender! I simmered for 1 & a half hours! Directions were easy and the video helped too!
Thank you!!!!!!!!!!!!!!!!