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.
Very tasty! It is definitely a keeper recipe and will make again. Served over brown rice to absorb gravy and it was perfect.
great recipe. used less salt but otherwise made it exactly. had company and everyone loved it
The beef had the BEST flavor! Made with noodles. Think it would be better with mashed potatoes, which I’m going to make next time, because I absolutely love the flavor of the beef.
Hello. Could you please suggest a substitute for the condensed French onion soup? I would love to make these beef tips for a group of people but we have some Gluten free folks. (Recipe does look amazing)
Thank you!
You could try a gluten free onion soup mix. I would mix the onion soup mix with additional beef broth or water and add it in place of the condensed soup. If you try it I would love to hear how it turns out DAB!
I used french onion dry mix instead of the condensed soup and used maybe one tablespoon of it with another 10 or so ounces of beef broth. I left off the onions in the dish and used coconut aminos instead of the worcestershire sauce. I added some dried rosemary and thyme along with the bay leaf and salt/pepper. The meat was tender and had a great flavor, my whole family loved it. I served it with oven roasted carrots and crispy potatoes along with cheddar muffins. Definitely a repeat. Thanks for sharing the recipe!
Turned out FABULOUS,, thankyou for this wonderful recipe..
I made this tonight and it was so delish! I’m on a low sodium diet so I made condensed french onion without salt, it was incredible. I added Mrs Dash garlic and herb seasoning and extra garlic powder. I also used shaved beef and cooked in slow cooker for 1 1/2 hrs.
It does not look like it does in the picture.
I would not make it again
Awesome recipe! Will make this over and over!
This was so yummy. The only change I made was to add some garlic powder and a bit of Kitchen Banquet to give it a richer color after using the flour roux. A keeper in our rotation.
Fantastic ! My fiancee flipped over it !! He said it was restaurant quality ! I followed the recipe exactly as is. I used sirloin steak and cut it up into bite sized pieces, everything else was what the recipe called for. A definite keeper! Thank you !
Great recipe. the only change was using a crock pot for 2 hours at end.
I’m a recently widowed older person. and this made an excellent dinner. My supermarket butcher had beef round chunks, and I was busy putting up outdoor decorations today, so I made this in my handy Crockpot. wonderful outcome. definitely a “Keeper” recipe.
Thank you!
I made this and the flavor was perfect my question is how do you get t the beautiful deep brown color? mine tasted perfect but was a light grayish brown and just not a pretty to look at.
Hi Rebecca, did you use cornstarch as a thickener or flour? If you used a flour roux then it will make it look not quite as bright.
Rebecca, if you’re using a non stick pot or pan to brown your beef in, you’re going to miss out on the delicious fond that sticks to the sides and bottom of a stainless or cast iron pan when you brown the meat.. It helps with color and flavor. Additionally, add meat to a very hot skillet. It should sizzle. Don’t move it at all until you’re ready to turn it. Brown on all sides, throw a slab of white wine on the bottom of the pan and loosen the find from the bottom with a whisk.
Delish!!!!! I added sautéed sliced Cremini to the onions after they were sautéed, and added fresh chopped Thyme & Rosemary had on hand).
Hubby Loved it and the shell while cooking us Divine!!!! Will be making this again and again!!!!
Never disappointed with a recipe from this website!!!!
Thank you:-)
I am so glad you and your hubby loved this recipe Donna!
Absolutely delicious. A definite do over. Beef was extremely tender.
This is delish. We get 1/8th of a cow and they alway include “stew meat” that I never know what to do with. This recipe is so good for those cuts of meat. We love it.
This was so easy and delicious! Tysvm!! I did not have the can of onion soup. So, I used a packet of Lipton’s onion soup and added more beef broth. Very tasty, filling and Super easy to make.
This recipe has quickly become a family favorite! Easy to cook and smooth delicious!
This was delish and so easy to make shared with the recipe with friends they all loved it. I would like to know can I make this recipe in a crock pot instead of a Dutch oven
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!
it would be helpful to say what other ingredients go in beef. Also, no instruction to make the gravy? is it water? if so how much water?
You can find the full recipe by scrolling a little further or clicking the “jump to recipe” button at the top of the post.