Beef tips and gravy is the ultimate comfort food with tender chunks of beef in a rich brown gravy.

Serve this beef tip recipe over mashed potatoes or even rice or pasta for the perfect meal!

Beef Tips & Gravy with mashed potatoes

You Love These Beef Tips Because…

  • This recipe makes the beef extra tender and with a rich, flavorful brown gravy.
  • Slow roasting adds so much flavor.
  • This recipe is easy to prepare – little effort, big flavor!
  • Beef tips are relatively inexpensive compared to other cuts of beef.
  • Serve over rice, mashed potatoes, or pasta noodles.
Beef tips with onions ready to be cooked

Ingredients for Tender Beef Tips

Beef Tips: Beef tips are usually the tender parts of the tenderloin top. They can also be sirloin tips that come from larger roasts often sold as ‘stew meat’ or, in this case, ‘beef tips.’ Cubed chuck roast is great in this recipe too.

Seasonings: The seasonings are simple, with onion, bay leaf, and Worcestershire sauce. If desired, you can add a couple of minced garlic cloves when cooking the onions.

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.

Beef Tips & Gravy in a pot

How to Cook Beef Tips

These are so easy to cook, and cleanup is a breeze with only one pot!

  1. Season and sear the beef in a Dutch oven (recipe below). Add the onions and soften.
  2. Add remaining ingredients and simmer until beef is tender.
  3. Thicken gravy with cornstarch, add salt and pepper to taste.
Beef Tips & Gravy with mashed potatoes

What to Serve with Beef Tips

There are so many delicious sides to pair with beef, but these are some favorites!

Leftovers and Storage

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 with the date on them. They should keep for about 2 months.

More Beef Recipes

Beef tips or stewing beef are great in so many recipes. Here are a few of our favorites.

 Did you enjoy this Beef Tips & Gravy recipe? Be sure to leave a rating and a comment below!

Beef Tips & Gravy with mashed potatoes
4.98 from 655 votes↑ Click stars to rate now!
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Beef Tips and Gravy

Tender chunks of beef are simmered until perfectly tender, then served over mashed potatoes.
Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours
Servings 4 servings


Dutch Oven with white background
Dutch Oven with a lid
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  • 2 tablespoons olive oil
  • 1 yellow onion chopped
  • 2 pounds chuck or stew meat, cubed
  • 10 ½ ounces beef broth
  • 10 ½ ounces French onion soup condensed
  • 1 tablespoon Worcestershire sauce
  • 1 bay leaf
  • salt & black pepper to taste
  • fresh parsley for garnish optional

To Thicken Gravy:

  • 3 tablespoons cornstarch
  • cup water


  • Trim any fat from the beef and toss with ½ teaspoon each 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, broth, condensed onion soup, Worcestershire sauce, and bay leaf to the pot. Bring to a boil, cover, and reduce heat to simmer. Simmer for 1 ½ 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.



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. 
4.98 from 655 votes

Nutrition Information

Serving: 4g | Calories: 448 | Carbohydrates: 12g | Protein: 53g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 144mg | Sodium: 692mg | Potassium: 1327mg | Fiber: 1g | Sugar: 4g | Vitamin C: 3mg | Calcium: 66mg | Iron: 5mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Beef, Dinner, Entree
Cuisine American
Beef Tips & Gravy on mashed potatoes with a title
tender Beef Tips & Gravy in the pot with writing
Beef Tips & Gravy in the pan and on potatoes with a title
Beef Tips & Gravy on potatoes with a title


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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. 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.5 stars

    1. 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!

    1. 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!

    1. 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.

  2. Delicious and easy! I found Campbell’s French Onion soup but the label didn’t indicate that it was condensed. ‍♀️5 stars

    1. If it’s the can where the directions suggest adding water, it’s the correct one! So glad you loved it.

  3. It was easy and delicious. I used a chuck roast and served over rice. The kids ate it up. Thanks for the recipe!5 stars

    1. Hi Karen, you will find all measurements in the recipe towards the bottom. For the cornstarch it is 3 tablespoons.

    1. 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.

  4. 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 sides5 stars

    1. 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!

  5. 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.

    1. 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.

  6. 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!


    1. 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!

      1. 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!5 stars

      2. Thank you for letting me know Molly! I am so glad you enjoyed this recipe!

  7. Didn’t adjust a thing. Hubby and I loved it! My only regret is I didn’t double the recipe. Thanks for the “keeper!”5 stars

  8. 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!5 stars

  9. This was delish!! I did not use soup but added mushrooms, onions ,beef stock and extra splash of Worcestershire. Served over jasmine rice.5 stars

  10. 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!!!!!!!!!!!!!!!!5 stars