Beef tips and gravy are the ultimate comfort food, with tender chunks of beef in a rich brown gravy. Serve this beef tip recipe over mashed potatoes, rice, or pasta for the perfect meal.
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Holly’s Recipe Highlights
- Flavor: This recipe makes the beef extra tender with a rich, flavorful brown gravy.
- Skill Level: This recipe is easy to prepare with little effort but big flavor!
- Technique: Slow cooking is a great way to tenderize the beef, and it adds so much flavor.
- Serving Suggestions: Serve over rice, mashed potatoes, or pasta noodles.
Ingredients for Tender Beef Tips
- Beef Tips: Use steak, stew meat, cubed chuck roast, or beef tips in this recipe. Beef tips are usually the tender parts of the tenderloin top. They can also be sirloin tips that come from a larger roast or tri-tip.
- Seasonings: The seasonings are simple with onion, bay leaf, and Worcestershire sauce. You can add a couple of cloves of minced garlic when cooking the onions for some extra flavor.
- Gravy: The beef tips are cooked in a combination of beef broth and onion soup. Once cooked, the mixture is thickened with a cornstarch slurry to create a rich gravy.
How to Cook Beef Tips and Gravy
- Season and sear the beef in a Dutch oven. Add the onions and soften.
- Add remaining ingredients (full recipe below) and simmer until beef is tender.
- Thicken the gravy with cornstarch, and add salt and pepper to taste.
Saving and Storing Leftovers
These beef tips make great leftovers! Store in the refrigerator 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 them with the date, as they should be used within 2 months.
More Beef Recipes
Did you make these Beef Tips? Leave a rating and comment below.
Equipment
- Dutch Oven with a lid
Ingredients
- 2 pounds beef chuck roast cubed or stew meat
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 1 yellow onion chopped
- 1 (10.5 ounce) can beef broth
- 1 (10.5 ounce) can condensed French onion soup or condensed onion soup
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
- chopped fresh parsley for garnish, optional
To Thicken Gravy:
- 3 tablespoons cornstarch
- ⅓ cup water
Instructions
- Trim any fat from the beef and toss with salt and pepper.
- Heat 1 tablespoon of oil over medium-high heat in large pot or Dutch oven. Add the seasoned beef and cook in small batches until browned. Transfer the beef to a bowl and set aside.
- Reduce the heat to medium and add the remaining oil. Add the onion and cook until softened, about 5 to 7 minutes.
- Add the beef, beef broth, condensed onion soup, Worcestershire sauce, and bay leaf to the pot. Bring to a boil, cover, and reduce heat to a simmer. Simmer for 1½ 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 additional salt and pepper if desired. Discard bay leaf and serve over mashed potatoes.
Video
Notes
- The onion soup in this recipe is canned condensed soup. It can be 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.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Beef, Dinner, Entree, Main Course
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
so good I can’t wait for more to cook..thank u
For the 10.5 oz. of beef broth and onion soup, are these condensed? Like the Campbell’s Condensed Beef Broth Soup and Campbell’s Condensed Onion Soup or something different? Most non-condensed broths and soups cone in cans that are 14.5 oz. (or slightly bigger).
They are condensed soups.
The beef tips and gravy were excellent!! I made them for my Mom and Step Dad tonight and everyone loved it. We had mashed potatoes and broccoli with it. A must have any time. Thanks for the recipe!
I HAD 2 SIRLOIN STEAKS, SO I CUBED BOTH OF THEM TO MSKE SIRLOIN TIPS, IS THAT OKAY?
That should work just fine.
Looks delicious
Turned out really well. Thanks!
Yum
I halved the recipe and added a 1/4 cup of Marsala cooking wine. Scrumptious.
Looks like some real good recipes
Ingredients for gravy calls for 1/3 C water, however printed instructions are for mixing cornstarch with 1 C water. Which is it?
Apologies for the confusion, it should be mixed with ⅓ cup water.
I added about half a dozen mushrooms sliced. The sodium level was kinda high, so instead of the two soups I substituted 22 ounces of water with a tablespoon of Beef Better than Bullion. And added a teaspoon of garlic powder, also.
It was very good.
Can beef tips and gravy be made in slow cooker?
Hi Theresa, while we haven’t tried this recipe in the slow cooker, I would still brown the beef before adding it and start with 8-10 hrs on low or 4-5 hours on high. Please let us know how that turns out for you!
I didn’t have the canned onion soup or canned beef broth so I used a package of Lipton Onion Soup mix and used my box of beef broth – 3 cups. I also floured my beef tips. I didn’t use the slow cooker as I needed the dish sooner so followed the recipe. So good. Better the next day. I’m a widow so cooking for one means eating the same meal for 3 or 4 days. Great over mashed potatoes.
Thanks so much, Shirley! Glad you enjoyed it! :)
Looking forward to getting your recipes. Thank you
great recipes . The beef tips & gravy are wonderful
Thanks Virginia, glad you enjoyed them!
Could you pl give me instructions on how to make this in a slow cooker? What duration should I cook it for on high or low as the cooking times would vary.
Thx
Hi Shar, we have never made this recipe in the slow cooker but if you wanted to try I would still brown the beef before adding to the slow cooker and start with 8-10 hrs on low or 4-5 hours on high. Let us know how that turns out for you!
I’ve never seen onion soup. Is this canned?
Hi Tamara, Yes this onion soup is canned. You should be able to find it at your grocery store in the soup section :)
Is it French Onion Soup? That’s the only one that I could find.
Thank you!
Yes, French onion soup can be used in this recipe.
Looking forward to making your recipes!
How would you suggest adjusting ingredients to make in instant pot
Hi Oleh, we have never attempted this recipe in an instant pot. Maybe another reader can offer some insight. If you do try it, please let us know how it turns out!
I am going to try this in my crock pot tomorrow. Seems like an easy way to get the flavors and tenderness.