Beef tips and gravy are the ultimate comfort food with tender chunks of beef in a rich brown gravy.

Serve this beef tips recipe over mashed potatoes or even rice or pasta for the perfect meal!

Beef Tips & Gravy with mashed potatoes

An Easy Family Favorite Recipe

  • Beef tips are an inexpensive way to feed your family, and they’re easy to prepare.
  • This recipe makes the beef extra tender and a rich flavorful brown gravy.
  • With endless ways to serve this recipe, it is also easy to stretch the meal! Serve over rice, mashed potatoes, or pasta noodles and a side of garlic bread for an easy meal!
Beef and onions for Beef Tips & Gravy

Ingredients for Tender Beef Tips

Beef Tips – Beef tips are usually the tender parts of the tenderloin top. They can also be sirloin tips that come from larger roasts often sold as ‘stew meat’ or, in this case, ‘beef tips.’

Seasonings – This recipe is kept very simple with onion, bay leaf, Worcestershire. The slow roasting adds browning to the dish which adds extra flavor.

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.

Beef Tips & Gravy in a pot

How to Cook Beef Tips

These are so easy to cook and cleanup is a breeze too, with only one pot!

  1. Season and brown the beef according to the recipe below. Add the onions and soften.
  2. Add remaining ingredients and simmer until beef is tender.
  3. Thicken gravy with cornstarch, add salt and pepper to taste.

Serve atop a bed of mashed potatoes, with rice or over egg noodles. Perfection!

Beef Tips & Gravy with mashed potatoes

What to Serve with Beef Tips

There are so many delicious sides to pair with beef, but these are some favorites!


Beef tips with gravy make for great leftovers!

  • Keep refrigerated in an airtight container for up to 4 days.
  • 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 2 months.

More Beef Recipes

Beef tips or stewing beef are great in so many recipes. Here are a few of our favorites.

 Did you enjoy this Beef Tips & Gravy recipe? Be sure to leave a rating and a comment below!

Beef Tips & Gravy served over mashed potatoes
4.98 from 644 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Beef Tips and Gravy

Tender chunks of beef are simmered until perfectly tender, then served over mashed potatoes.
Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours
Servings 4 servings



  • 2 tablespoons olive oil
  • 1 yellow 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
  • cup water


  • 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 for 1 ½ to 2 hours or until beef is fork tender.
  • To thicken the gravy, combine cornstarch with ⅓ cup cold water. Pour into the beef mixture a little at a time while stirring until it reaches the desired consistency.
  • Taste and season with salt and pepper. Discard bay leaf and serve over mashed potatoes.



The onion soup in this recipe is a canned condensed soup found in the soup aisle at your local grocery store.
Serve over mashed potatoes, rice, or pasta noodles. 
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop until heated through. 
4.98 from 644 votes

Nutrition Information

Serving: 4g | Calories: 448 | Carbohydrates: 12g | Protein: 53g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 144mg | Sodium: 692mg | Potassium: 1327mg | Fiber: 1g | Sugar: 4g | Vitamin C: 3mg | Calcium: 66mg | Iron: 5mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Beef, Dinner, Entree
Cuisine American
Beef Tips & Gravy on mashed potatoes with a title
tender Beef Tips & Gravy in the pot with writing
Beef Tips & Gravy in the pan and on potatoes with a title
Beef Tips & Gravy on potatoes with a title


, , ,

Like our recipes?
Follow us on Pinterest!

Follow us on Pinterest

Recipes you'll love

About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
See more posts by Holly

Follow Holly on social media:

pinterest facebook twitter instagram

Free eBook!

Subscribe to receive weekly recipes and get a FREE Bonus e-book: Quick & Easy Weeknight Meals!

You can unsubscribe anytime by clicking the “unsubscribe” link at the bottom of emails you receive.

Latest & Greatest

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. Made this tonight and it turned out fantastic!! I personally always omit French onion soup because it’s just too strong for our family. Instead I added beefy mushroom soup (Campbell’s) along with the beef broth and a package of mushrooms. Cooked it for a little over 2 hours and my husband is still raving about how good it was. Definitely make it!5 stars

  2. What do you suggest as a substitute for the onion soup? I’m in Canada and can’t find any canned onion soup?

    1. Hi Michelle, many readers have substituted Lipton’s onion soup mix with a bit of water.

    1. I haven’t tried this recipe in the slow cooker however some readers have had great success. I would suggest browning the beef before adding it and cook about 8 hrs on low or 4-5 hours on high. Let us know how it turns out for you!

  3. Gravy comes out very thin. Thickened with Womdra gravy flour. Gravy not nearly as dark as pictured. used Kitchen Bouquet to darker.. Otherwise a great recipe4 stars

  4. This is my husband’s favorite! I’ve made it several times! we like the gravy THICK! I serve it with mashed potatoes and buttermilk biscuits! Soooo yummy!5 stars

    1. I haven’t tried this recipe in the slow cooker however some readers have had great success. I would suggest browning the beef before adding it and cook about 8 hrs on low or 4-5 hours on high. Let us know how that turns out for you!

  5. I feel like this dish would have been perfect if I had omitted the bay leaf. I am not impressed with the flavor of the bay leaf at all. Other than that it was really good.

  6. Made exactly as written, but added mushrooms in step 3. It was so bland!! Added a ton of garlic salt to make it palatable, but the meat was very tender.3 stars

  7. My husband and I loved this! The meat was very tender and flavorful- I cooked it a full 2 hours.
    We ate it over mashed potatoes- pure comfort food!
    Thanks for sharing this easy and tasty recipe!5 stars

      1. Oh my goodness! Thank you so much for clarifying! It turned out perfect this time! I have been a long time follower and I absolutely love all of your recipes! They have truly helped my life out tremendously! Thank you Penny! Keep them coming!❤️5 stars

  8. Followed recipe exactly as written. Cooked for two hours and meat was very tender. Gravy did not turn out as pictured. The meat was good but was very rich and the taste of onion was too strong for my family. Next time I would only use the diced onion and would eliminate the condensed French onion soup.4 stars

  9. Made this last night for dinner, using a 13 ounce piece of top round London broil (only cooking for two) that I had in my freezer, but made a full recipe of the gravy. Used a 10.5 oz can of Campbell’s Beef Consomme that had been taking up space in my pantry for far too long (Thank you for that!). I sauteed about 10 ounces of sliced mushrooms with the onions and deglazed the pan with a little red wine. Made my kitchen smell divine and drove my husband crazy while it was cooking. Served over egg noodles. The 1 tablespoon of Worcestershire sauce, however, was too much for our palates (I should have known better), so I will make a note of that for next time. Thanks for a great recipe using ingredients I always have available!5 stars

  10. Made this tonight! I deglazed the pot, after cooking the onions, with red wine. Then followed the recipe as is. It was so good and I’ll definitely be making this again!5 stars

  11. Could I bake this at a low temp and then finish it off with the addition of cornstarch on top of the stove?
    Love the recipe❤️5 stars

    1. I have only tried the recipe as written but other readers have had success in the oven. I would try cooking at 325°F and cook until fork tender. If you try it I would love to hear how it turns out!