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Beef Tips and Gravy
Using just a few simple ingredients, Beef Tips and Gravy is simple to make on the stove and produces tender beef in a delicious thick sauce that everyone enjoys.
This dish is ideal if you’re looking for a main dish recipe. The combination of meat and comfort in this recipe is delicious!
Beef tips and gravy recipe
A modest and straightforward recipe that is nothing but comforting is beef tips and gravy. It makes such an irresistible aroma while it cooks in the Dutch oven. The tender pieces melt in your tongue and are swimming in a delicious sauce. I want to reach out and grab some just from thinking about it!
You must cook the meat for a significant amount of time for it to be that tender. After that happens, you won’t even notice that they aren’t superior cuts. You can go buy that meat that is on sale for this dish. Despite how tough it may be, this recipe does not have that issue.
Try our Chocolate Pound Cake for dessert.
What to serve with beef tips and gravy?
All the following items are great with this recipe:
- Noodles
- Rice
- Mashed Potatoes
- Dinner Rolls
Also don’t forget to add in a Dessert
Ingredients
Beef Tips:
- 2 pounds cubed beef (stew meat works great)
- 4 tablespoons canola oil (divided)
- 1 onion (diced)
- 2 cups baby Bella Mushrooms (cleaned and sliced)
- 4 cloves garlic (minced)
- 4 cups low sodium beef broth (divided)
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Soy sauce
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
Gravy:
- 1/4 cup all-purpose flour
- 1/4 cup butter
- 2 cups beef broth (more if needed)
- Salt and pepper to taste.
Instructions
- Place a Dutch Oven over medium heat and add 2 tablespoons of oil, heat until shimmering.
- Season the beef cubes with salt and pepper and add to the heated oil, brown on all sides, refrain from stirring the meat, except when needed to turn the beef for even browning.
- Once browned, remove the beef to a plate and cover with foil.
- Deglaze the pot with 1/4 cup of beef broth, scraping well the bottom of the pot with a wooden spoon to remove the burnt bits of beef. Transfer the liquid to a cup and set aside.
- Return the Dutch Oven over medium heat and add the remaining 2 tablespoons of oil to the pot and heat until shimmering, then add diced onion. Cook until onion is soft and slightly begins to brown, at that point add the sliced mushrooms. Saute until mushrooms are tender, for about 10 minutes.
- Add minced garlic, dried thyme, and rosemary, and cook 1 minute longer.
- Add the liquid from deglazing the pot and stir to combine.
- Add back the browned beef, the Worcestershire sauce, Soy sauce, and the remaining 3 3/4 cups of broth. Cover the pot and bring to a simmer.
- Reduce heat to low and simmer for 60 – 90 minutes, or until beef is tender, the longer you cook it, the more tender the beef will become.
Prepare the Gravy:
- Once done, remove everything from the pot and pour the liquid through a strainer into a bowl and the beef and veggies into another bowl, cover to keep it warm.
- Over medium-low heat add the butter to the Dutch Oven and melt it. Sprinkle flour over the melted butter and whisk continually for 4 minutes.
- Slowly and gradually, while still stirring add 2 cups of the strained liquid to the flour mixture. If the gravy needs more liquid, use the 2 cups of liquid beef broth as needed. Continue to whisk as liquid is added.
- Cook the gravy on medium-low heat until it begins to thicken, then add salt and pepper to taste.
- Return the beef and mushrooms mixture to the pot and combine it with the gravy.
Serving:
- Serve beef tips and gravy over mashed potatoes or egg noodles.
