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.
I made this recipe exactly like it said. This turned out to be easy and delicious. A good, quick meal during the week. I made mash potatoes with mine. So good and budget friendly too! Thanks again
Turned out really good and the house smelled amazing while it was cooking.
Would love to find recipe that tells how much of each ingredient to use….can’t afford to waste money on meat if it doesn’t turn out because I have to guess how much of each thing to use
Hi Michele, the entire recipe is available by using the Jump to Recipe button at the top or by scrolling to the bottom. There you will find the exact measurements and instructions. I hope that helps!
I have used many of your recipes and they have been awesome. When I need ideas or suggestions on what to make I come here first. Thank you.
I made this with some fresh mushrooms I had and at the last minute added a bit of sour cream. Very tasty.
This was very delicious and easy to make! I like the versatility of being able to serve with potatoes, noodles, rice, etc. I add fresh mushrooms to mine.
Very delicious and easy! Next time I will add mushrooms – thank you!
what about adding heavy cream or sour cream.
Sure you can! I would simmer the heavy cream in the last 5 minutes or so after thickening. If added sour cream, remove it from the heat and stir it in to keep the sour cream form curdling.
Was very easy and delicious!
This turned out really good. I couldn’t find french onion soup concentrate so I used a 15 oz can of Progre*** soup and didn’t use the beef broth. The receipe is simple! I made it more filling with egg noodles. I betcha I could’ve stretched this reciple to feed 8 easily instead of 4 with a full bag of egg noodles and making the sauce the thickest.
This is a very easy and excellent meal! I added mushrooms and carrots. I also topped it with roasted pumpkins! A early fall and winter meal!
Did you cook the mushrooms before adding to the pot?
I have a question. I need to double or triple this recipe. Do I have to increase the cooking time? If so by how much?
Hi Marcie, I have only tried the recipe as written. I would start checking it at the same time and continue cooking until it’s fork tender. Enjoy!
really really good.
I am going to try tonight.
This was delicious! I’m making it again this week for the whole family. I used sirloin tip steaks, cut into cubes, browned them in a skillet, put them (and bits and liquid from the skillet) in my crockpot with everything else, on low for 8 hours. So easy, and so good!
After adding all the ingredients and bringing it to a boil, could you finish it in the oven instead of the stovetop. Also, if so what temperature would you recommend?
I have only tried the recipe as written but other readers have had success in the oven. I would try cooking at 325°F and cook until fork tender. If you try it I would love to hear how it turns out!
I followed the recipe in a dutch oven and after bringing it to a boil, I placed it in a 325 degree oven for 3 hours. It was fantastic! I used to cook stew in a crock pot until I made one in the dutch oven for 3 hours in the oven and will never go back to a crock pot. I highly suggest this method!
I’m so glad this worked out Marilyn! Thank you for sharing!
So easy & delicious
Buy a choice chuck roast, and cut it into nice big 1 inch cubes. I slowly rendered some chunks of fat from the chuck to replace the oil. Take the extra time to sear them in batches on a medium low heat. The crust and the fond that results makes all the difference. I went with a large chop and only about 5 minutes on the onion before deglazing. Served on mashed potatoes, topped with some balsamic glazed carrots. This was an easy 5 start resturant worthy meal.
This was a hit with my meat finicky husband. The beef turned out so tender! I didn’t have canned french onion soup so I substituted a packet of Lipton onion soup mix and added a bit more broth. Delish!
So happy you both loved it, Suzanne!
All of these recipes look fast and easy and look like they will taste amazing. Always looking for new dinner ideas. I love to cook. I have made the beef tips and mashed potatoes. It was wonderful.
Can you answer my question?
Hi Jolene, we would love to! What is your question?
Hi there! Anxious to try this recipe, but curious if you think it could be incorporated into a crock pot recipe?
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. Let us know how that turns out for you!