Beef Tips and gravy are the ultimate comfort food with tender chunks of beef in a rich brown gravy.
Serve these beef tips over mashed potatoes or even rice or pasta for the perfect meal!
Why We Love this Recipe
There are so many reasons to love this recipe. It’s an inexpensive way to feed your family, it’s easy to prepare, and is hearty and delicious. This recipe is sure to become a family favorite in no time!
The meat is extra tender and the gravy is so rich and flavorful.
With endless additions and ways to serve this recipe, it is also easy to stretch! Toss in leftover veggies and serve with leftover rice, potatoes, or pasta noodles and a side of garlic bread for an easy meal!
Beef tips are usually the tender parts of the tenderloin top. Or they can be sirloin tips that come from larger roasts often sold as ‘stew meat’ or, in this case, the more appetizing-sounding ‘beef tips.’
This gravy is made by thickening a beef broth and onion soup mixture with a cornstarch mixture. You can also thicken this gravy using a flour-based roux as well.
How to Cook Beef Tips
These are so easy to cook, and cleanup is a breeze too, with only one pot!
- Brown beef with oil and add onions.
- Add remaining ingredients and simmer until beef is tender.
- Thicken gravy with cornstarch, add salt and pepper to taste.
Serve atop a bed of mashed potatoes, with rice or over egg noodles. Perfection!
There are so many delicious sides to pair with beef, but these are some favorites!
- Starch: Roasted sweet potatoes, egg noodles, or even rice are always perfect with beef.
- Veggies: Serve with a side of sauteed brussels sprouts, or glazed carrots. They are always a hit!
- Salads: An easy kale salad or go for a simple wedge salad is the perfect fresh pairing!
Beef tips with gravy make for great leftovers!
- Keep refrigerated in an airtight container until ready to reheat.
- 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 with the date on them. They should keep for about two months.
Delicious Beef Recipes
- Mushroom Salisbury Steak
- Beef Rouladen – hearty & delicious
- Easy Beef Stroganoff
- Beef Stew – comfort food heaven
- Easy Mongolian Beef – a take-out favorite
- Perfect Pot Roast
- Crock Pot Cube Steak & Gravy – set it & forget it
Did you enjoy this Beef Tips & Gravy recipe? Be sure to leave a rating and a comment below!
Beef Tips & Gravy
- 2 tablespoons olive oil
- 1 onion chopped
- 2 pounds cubed chuck or stew meat
- 10 ½ ounces beef broth
- 10 ½ ounces French onion soup condensed
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
- salt & pepper to taste
To Thicken Gravy:
- 3 tablespoons cornstarch
- ⅓ cup water
- In a large pot or dutch oven, heat 1 tablespoon olive oil over medium-high heat. Season beef with salt and pepper and brown in small batches. Remove beef from the pot and set aside.
- Turn heat down to medium, add remaining oil and onion. Cook until softened, about 10 minutes.
- Add beef, broth, soup, Worcestershire sauce and bay leaf to the pot. Bring to a boil, cover and reduce heat to simmer 1 1/2 to 2 hours or until beef is fork tender.
- To thicken gravy, combine cornstarch with 1/3 cup cold water. Pour into the beef a little at a time while stirring until it reaches desired consistency.
- Taste and season with salt and pepper. Discard bay leaf and serve over mashed potatoes.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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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)
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.
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!!!!
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?
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