Beef Tips & Gravy

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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!

Beef Tips & and rich brown Gravy

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!

Beef and onions for Beef Tips & Gravy


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.’

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.

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. Brown beef with oil and add onions.
  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

Great Sides

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 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

 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
4.96 from 220 votes
Review Recipe

Beef Tips & Gravy

Prep Time 10 minutes
Cook Time 1 hour 45 minutes
Total Time 1 hour 55 minutes
Servings 4 servings
Tender chunks of beef in a rich brown gravy. This meal is perfect over mashed potatoes.


  • 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

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  • 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.

Recipe Notes

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. 

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 Dinner
Cuisine American
Beef tips and gravy in a pot with a bay leaf, garnished with parsley with writing.
Beef Tips & Gravy with laddle pouring gravy with a title
Beef tips and gravy on mashed potatoes wth writing.
Beef Tips & Gravy with a title
About the author


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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!

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Recipe Rating


    1. Hi Katie, 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 about 8 hrs on low or 4-5 hours on high. We would love to hear how it turns out for you!

  1. Easy prep. My husband loved it. I would cut the Worcestershire sauce in half. For me the flavor overwhelmed the beef taste I was expecting. I normally won’t make any changes to a new recipe. I have to admit I added sliced mushrooms about 5 minutes before I added the broths and meat as we’re mushroom freaks. It really worked well.4 stars

  2. When I made this I used beef tenderloin and cubed it. It only needed to cook a short time so it was a quick meal and very good. I served it with mashed potatoes and a salad.

  3. I have made this recipe many times now and it gets more delicious every time. I, too, have taken to adding minced garlic to the beef as it browns, and have taken to using a packet of Knorr Brown Gravy Mix instead of the cornstarch.. In My opinion, it makes the beef taste a little more robust and intense. I also only use the beef broth instead of the condensed onion soup.. Hope this might help someone else out there..5 stars

  4. I was wondering , with the can of beef broth and the can of onion soup…do you also add the recommended can of water as well to the pot or omit the water that it states on the can label ?? Also
    Will this serve 4 adults

    Thank you

    1. Hi Lucy, we do not add water to this recipe (except when thickening gravy). But this recipe does serve 4. Hope you enjoy!

  5. I cooked ther beef separate and first. I put it in a crock pot with beef broth and let it cook 4 hours. did not brown. it came out fall off the bone tender and delicious. I had my roomy chop the veggies. she’s very good at it and fast.5 stars

  6. I swap the soup for Lipton onion soup mix (and water) to make it gluten free and used my instant pot (high pressure 1 hour) and it was fabulous. Thank you!

  7. Can this be made in the slow cooker? If so, do I toss everything in the slow cooker together? Do I need to brown the beef still?

    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. Please let us know how that turns out for you!

  8. I’ve tried this recipe twice now, both times it came out wonderfully. This time around I’d like to try adding some carrots and potatoes to it, how would you recommend going about this?

    1. Hi Bibi, I would add the carrots and potatoes towards the end to ensure they are not overcooked. You may need to add some additional broth since the potatoes will soak up some of the liquid while cooking. We would love to hear how this recipe turns out for you!

  9. This is the second time i’ve made this recipe and both times it has been a huge hit. My family loves it. We make it with egg noodles as the starch. Today, i needed to add to it for extra mouths about 10 minutes after i’d started the simmer and i didn’t have another can of french onion soup, but i did have a bag of french onion soup mix so i added that and some more broth and it turned out just as delicious as the last time. The gravy was so good and jsut the right consistency. Big hit even with my reluctant 6yo.

    Thanks for the delicious recipe!5 stars

  10. Your recipes are one of my go to’s. Have tried several. Always turn out great and are a hit with my family. And they don’t break the bank. I add to this one mushrooms to take it up a notch.
    Thank you for all of your wonderful recipes I will be trying more soon.5 stars

  11. Can this be made the night before I’m wanting to serve it without making tips tough? I’ve made this numerous times and there’s never any left overs.4 stars

    1. Hi Amber, this recipe makes for great leftovers, so I am sure it would turn out okay. Just keep refrigerated in an airtight container until ready to reheat. Then reheat on the stovetop and refresh the flavor with a dash of salt and pepper.

    2. This was fantastic!!! I did double the gravy, but made everything else as written. This will definitely be on the monthly dinner rotation!!5 stars

  12. My husband made this tonight for dinner served over gluten free pasta and it was delicious!

    The only thing we did differently was to add garlic and to not add any extra salt.5 stars

    1. Hi Laura, I’m sorry to hear that. This recipe is a reader favorite and one of my personal favorites. To reduce the salt I would recommend trying a low sodium beef broth and omitting any additional salt. I hope that helps!

  13. I’ve never used canned onion soup before. Would a packet of dried onion soup soup mix render less stellar results? Or should I go back to the store…

    1. You could replace the condensed soup with beef broth and add the dried onion soup mix to the beef broth for extra flavor. Hope that helps!

  14. Found this recipe and decided to use it for tonight’s Sunday dinner… I used pre seasoned pork loin boneless chops and cut them in cubes. Going to put them over rice with mac-n-cheese and green beans. I will come back to add review once it’s finished!

  15. How do I avoid clumps when I sprinkle in the corn starch? I whisk as I go but every time, I get small clumps. Should I use flour instead?

    1. The cornstarch should be mixed with cold water or broth before adding to the gravy. As the gravy is simmering add this mixture while you stir and you won’t have any clumps.

    2. So sad that today simple things like this arent taught to our children. I give you an A for effort for looking up recipes and trying to teach yourself.5 stars