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
- 1/3 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’s the kids new favorite meal!
I wanted to try it with 8lbs of stew meat for a larger groups. How long would I need to cook iff to?
Thanks!
Happy to hear that Josh! While I haven’t made that much at once, I think once it is at a boil, it’ll take a similar amount of time, maybe slightly longer. Be sure to brown the beef in batches. Softening the onions may take longer as well. Enjoy!
Quick question. Do you mix the onion soup up as the instructions on the can indicate or just use the condensed onion soup by itself?
Use it right from the can as is.
Omg! Stop what your doing and go get these ingredients, but also add 3 tablespoons garlic powder,2 table spoons onion powder and one shake Oregano!
This was first time I’ve made and ate tenderloin tips. I found them amazing. And the other 2 guys said they were super amazing so this chick knows her stuff( the author not me)!
Thanks girl
Love, love, LOVED this!!!! I wanted to make it following the directions but found that I didn’t have any cream of onion soup. So I used cream of celery along with a packet of Lipton onion soup mix. It turned out amazing!!!! I will definitely be making this again!!! Thank you for this recipe!!!!
If I were to add Mushrooms, when would be a good time to add them? Would it make it too watery?
Hi Elizabeth, I think mushrooms would be a delicious addition and it shouldn’t turn out too watery. I would sautee the mushrooms with the onions and then the excess water should cook off in that step. We would love to hear what you think!
If I decide to make this using the dry soup mix instead of the condensed soup to cut down on sodium should I mix it with water or beef broth? And how much? The condensed soup is 10.5oz so would that how much liquid I mix with it?
Hi Jennifer, I don’t think I would do the full 10.5 ounces of water since you want it to be a bit thicker but you can mix the onion soup mix with additional beef broth or water and add it in place of the condensed soup. We would love to hear how it turns out for you!
Made this recipe last night and it was a hit with my boys. My husband and son loved it as did I. I made it with everything the recipe called for but the french onion condensed soup because my husband is sensitive to gluten. It was delish and I served it over mashed potatoes (instant, because my husband prefers it).
Could this recipe also work using a slow cooker?
I haven’t tried this recipe in the slow cooker however other readers have had great success with it. I would suggest browning the beef before adding it and cooking for about 8 hrs on low or 4-5 hours on high. We would love to hear how it turns out for you!
This recipe was delicious and my wife said it was the best she has ever had.
I would give this more stars if I could. Rich and flavorful , I love this recipe. I did add a little bit of onion soup mix to the meat and the gravy but other than that I made it exactly is described. This is my go-to when I want to impress somebody.
This recipe was delicious. I have never made beef tips and gravy before. This was easy and very good.
Served over egg noodles. Family loved it. This one’s going in the recipe box for sure.
That is awesome, Dawn! So happy they enjoyed it.
I too made a few little adjustments: I caramelized the onions, and deglazed my dutch oven using red cooking wine (because everything goes better with red wine:)) and added about another 1/4 cup of beef broth. Fork-tender deliciousness!!
That sounds yummy! Thanks for sharing, Dawn!
Turned out awesome. I added sautéed mushrooms poured of mashed red garlic potatoes.
Really, really good. This was my 1st time making these ever. The only difference was I my own condensed soup for it and added mushrooms.
That would be a delicious substitution, Michelle! We love making our own too.
Just don’t like the onion soup part, too much salt
Wow! These turned out great! I made 2 very minor changes and presoaked my beef in soda water to tenderize. After browning the beef and caramelizing the onions, I deglazed my dutch oven using about a 1/4 cup of cooking sherry I had on hand and I didn’t have condensed French Onion soup so I used a package of dry onion soup mix. I followed the rest of recipe to a tee. It was so tender and tasty, I definitely will make again! Thanks so much!
Thanks for sharing your substitutions, Bonnie! That sounds delicious.
Hi,
I am going to share this with an elderly widowed neighbor. She has some physical challenges and can’t stand for too long. I am wondering if she can skip the browning step.
Thank you
Hi Kristi, we recommend browning for best flavor and have only made the recipe that way. However, while we have not tried it, other readers have reported success without browning. Let us know if you do try it!