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: Beef Tips
- 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.
Total Time: 2 hours 5 mins Servings: 4 Cooking Method: Dutch Oven
Ingredient Notes for 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.
Very flavorful. Definitely a keeper recipe! My family loved it. I used beef tenderloin & cooked in dutch oven instead of crockpot. It was delicious!
Oh my!! This is absolutely delicious Will definitely be making this again. It was very easy!!
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!