These Beef Tips are slow-cooked until tender and served with a rich, savory onion gravy that is full of comforting flavor. Served over mashed potatoes, this hearty dish makes an easy and satisfying dinner the whole family will enjoy.
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Holly’s Recipe Highlights: Beef Tips
Flavor: This is rich and savory, with tender beef, sweet onions, and a deep, comforting gravy.
Skill Level: This recipe is easy to prepare, and the long simmer means minimal effort.
Technique: Slow cooking is a great way to tenderize the beef, and it adds so much flavor.
Serving Suggestions: Serve these tender beef tips over creamy mashed potatoes, fluffy rice, or egg noodles to soak up the rich, savory gravy.
Total Time: 2 Hours Serves: 4 Cooking Method: Stovetop
Ingredient Notes
- 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.
- Beef Broth: Beef broth creates the flavorful base for the gravy. Low-sodium broth works well when using condensed soup, since the soup already adds extra salt.
- Yellow Onion: Yellow onion adds a sweet, savory depth to the gravy as it cooks down. Dice it finely so it softens and blends smoothly into the sauce. Add mushrooms with the onions for a mushroom gravy version.
- Condensed Soup: This canned soup adds deep onion flavor and helps create a rich, savory gravy with minimal prep. Use condensed soup rather than dry onion soup mix for the best texture and consistency.
- Variations: Stir in a splash of cream after thickening for a softer, richer finish.
How To Make Beef Tips
- Season and brown the beef (full recipe below). Cook the onion in the same pot.
- Add the beef back with broth, condensed soup, Worcestershire sauce, and bay leaf. Simmer.
- Once tender, thicken the gravy with a cornstarch slurry.
Tips for Tender Beef
- Brown in Batches: Browning the beef in small batches sears it instead of steaming.
- Do Not Rush the Simmer: Chuck roast needs time to become tender.
- Cover the Pot: Keep the pot covered while simmering so the beef stays moist and the gravy does not reduce too quickly.
- Cut Beef Evenly: Cut beef into similar-sized cubes for even cooking.
- Make Perfect Gravy: Add the cornstarch slurry a little at a time. Stop when the gravy is as thick as you like it.
- For Extra Gravy: Add a splash more beef broth before thickening.
Leftover Beef Tips
Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 2 months. Thaw overnight in the refrigerator. Reheat on the stovetop or in the microwave, adding a splash of broth or water if the gravy has thickened too much.
Cozy Beef Dinners
Did you enjoy the this Beef Tips Recipe? Leave a comment and rating 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.
This is soooo goood! I am so glad I found this recipe!
I am a huge fan of beef tips and they are my comfort food. I never found a beef tip recipe that was easy to make until I found this one. I love this recipe and makes plenty of leftovers. Thanks for sharing!
My husband and I loved this recipe. I will definitely be making this again. Thanks for sharing!!
So awesome, everybody loved it. I did find a recipe for simple french onion soup that I used to make it. This recipe will be a staple in our house!
Wonderful recipe. I added a splash of cream at the end and also a drop of Kitchen Gourmet after the cornstarch slurry for a finishing touch. It was all devoured in a few minutes. So Good!
possible to do this in crockpot?
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!
Love this recipe. I cheated and cut the time using a pressure cooker. Mixed in n shallot with the onion. Came out great. My family smashed! Thank you for this recipe!
You’re welcome Darien! So happy to hear that your family loves this beef dish!
Meat was very tender. Husband is usually picky about trying something new but he gave it a up.
How would you make this in the crock pot instead?
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!
I cooked the meat first. I didn’t have French onion soup but I added beef broth instead. Right before I served it I sauteed onions and mushrooms and added it to the crock pot. Amazing! I love this recipe!! Thank you!
You’re welcome Marla!
Excellant! My youngest daughter made this and brought it over when I came home after a surgery.
The only differences were that she used a packet of dry onion/mushroom soup and cooked it all in a crockpot. So delicious and tender and my husband loved it as well (we are all beef people) so I will be making it from now on.
LOVE your simple, delicious recipes. THANKS!
Thank you SusanKay! I’m so happy to hear that you are loving the recipes!
Absolutely wonderful! Tender, full of flavor and my husband’s new favorite! He wanted noodles but I’ll serve it over mashed potatoes next time. The luscious gravy deserves creamy mashed potatoes! Instead of simmering on the stove, I put it in the oven at 325*. Excellent
Great recipes
OMG this recipe was FANTASTIC!!
This is absolutely delicious! I doubled the recipe because I kept eating it (you know, quality control). My family loved it and will most definitely make this again.
Absolutely delicious. Used Top Sirloin Strips from Costco. So tender and tasty. Served over wide buttered noodles and sprinkled with parsley.
This was delicious! Didn’t think that would be enough liquid for the meat but it was perfect! Didn’t need the cornstarch and served over egg noodles! Perfection!
This was delicious! I used moose backstrap and didn’t have the soup so I made a dry soup mix and added water to it and added some garlic to the onions and it was so delicious and easy! Thank you for a great recipe!
You’re welcome Desiree!!
Wow moose backstrap sounds phenomenal
I made this exacted as directed, it was wonderful! Thanks for sharing the recipe!
You’re very welcome Vicki! So glad you love it!
Making this tonight. Adding baby carrots and frozen peas to amp up the veggies.
Those sound like great additions, let us know how it goes!
I love these, everything looks amazing!!
I love these recipes.