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beef tips with gravy in a braiser garnished with parsley.
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4.49 from 102 votes

Beef Tips with Gravy

This is my go-to recipe for Beef Tips with Gravy! Made with staples from your kitchen and only one pot. A favorite comfort meal that all ages will crave! Including instructions for your slow cooker or Instant Pot, you can make this recipe no matter your equipment or time limit.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Dinner, Lunch
Cuisine: American
Keyword: beef tips, beef tips with gravy
Servings: 6
Calories: 401kcal
Author: Joanna Cismaru

Equipment

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
US Customary - Metric

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.

Video

Notes

  1. For Instant Pot or slow cooker instructions, see above in the post.
  2. Pat the meat dry. Use paper towels to pat the beef dry to remove any excess moisture before you season it with salt and pepper. This helps to get a better sear on the meat.
  3. Whisk well. When adding the beef broth to the flour mixture you need to make sure you whisk it well while at the same time scraping the bottom of the pot to loosen up any bits. This is the key to making flavorful gravy.  
  4. Season at the end. Wait until the beef is completely done before you add more salt. As it cooks the gravy will reduce and intensify in flavor. So if you season the dish before the gravy thickens you can easily end up with an oversalted dish.
  5. Transfer leftovers to an airtight container and store in the fridge for 3-4 days. You can reheat in the microwave, or reheat on the stovetop.

Nutrition

Serving: 1serving | Calories: 401kcal | Carbohydrates: 8g | Protein: 35g | Fat: 25g | Saturated Fat: 11g | Cholesterol: 124mg | Sodium: 1007mg | Potassium: 914mg | Fiber: 1g | Sugar: 1g | Vitamin A: 247IU | Vitamin C: 4mg | Calcium: 49mg | Iron: 3mg