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.
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!!!!!!!!!!!!!!!!