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.
Can I put this in the oven and bake it at 225 for 2 hours, or what would you suggest? I have already made the recipe and followed it……delicious!!!!! I also served it over a bed of broccoli. Thank you for the recipe.
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!
Excited to make this! Quick question…do I use fresh bay leaf or dried?
We use a dried bay leaf in this recipe.
Can you do this in a crockpot somehow?
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!
Seems like a lot of corn starch mixture for this.
Hi Gary, we mix the cornstarch with the water and slowly pour into the beef a little at a time while stirring until it reaches desired consistency. You may not need to use it all.
Delicious and easy! I found Campbell’s French Onion soup but the label didn’t indicate that it was condensed. ♀️
If it’s the can where the directions suggest adding water, it’s the correct one! So glad you loved it.
so simple. A quick, easy, homemade meal that taste good.
It was easy and delicious. I used a chuck roast and served over rice. The kids ate it up. Thanks for the recipe!
How much cornstarch
Hi Karen, you will find all measurements in the recipe towards the bottom. For the cornstarch it is 3 tablespoons.
Have you ever added red wine to the recipe?
I have not tried this recipe with red wine but other readers have with good results. We would love to hear how it turns out for you Mel.
amazing
I love this recipe! I added 1 can Campbell’s cream of mushroom soup, 1 pk Lipton onion mushroom & two beef flavor pks from ramen noodles ( I forgot beef broth). added water little at a time to thin gravy towards the end. Giant cast iron skillet potatoes and egg noodles for sides
I have french onion soup but not condensed, can I follow recipe and thicken more later ?
Hi Ken, often French onion soup is condensed, so I would double check the label! But if it is not condensed, the flavor may change slightly but will still be delicious!
Can you use grilled meat for stew? My wife and I are trying to eat more protein. I’ll have to consider getting some more canned meat.
I have not tried using grilled meat in this recipe Tex. This recipe cooks the meat low and slow to get it nice and tender so I can’t say for sure how it would work using pre-grilled meat.
Thank you for sharing this recipe. I made it last night and it is a die for recipe.
I cooked it on the stove with 1 Lipton Onion Mushroom soup mix with 3 cups of water and 2 tsp of beef buillion powder with small bay leaf along with the 1 tbsp of worchester sauce.
The flavor is amazing and indescribable delicious!
Hats off to you lady!
AGAIN THANKS FOR YOUR KNOWLEDGE SHARING!!!
Can you use an I stant pot?
Hi Julie, we have never attempted this recipe in an instant pot. Maybe another reader can offer some insight. If you do try it, please let us know how it turns out!
Hi there! I made this tonight in my instant pot and it turned out great! I still browned the meat but then put everything in the instant pot under high pressure for 15 minutes. It was perfect!
Thank you for letting me know Molly! I am so glad you enjoyed this recipe!
can you use onion soup mix instead of canned soup…like Lipton’s
Yes Donna, many readers have substituted Lipton’s onion soup mix with a bit of water.
Didn’t adjust a thing. Hubby and I loved it! My only regret is I didn’t double the recipe. Thanks for the “keeper!”
My best friend tried this recipe and said it was delicious. I tried it last night and she was so right! I put mine in the oven for the 1 1/2 hours and it was soooo tender. We will be having it again!
Did you use soup or beef broth and did you brown meat first
I use 10 ½ ounces of each and I brown the meat in step 1. Enjoy Susan!
This was delish!! I did not use soup but added mushrooms, onions ,beef stock and extra splash of Worcestershire. Served over jasmine rice.
THIS WAS SO EASY AND DELICIOUS!!!!!!!!!!!!!!!!!!!!!!!! I was afraid the meat would be tough but, it was fork tender! I simmered for 1 & a half hours! Directions were easy and the video helped too!
Thank you!!!!!!!!!!!!!!!!