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
- 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.
Ingredients for Tender 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.
Made this today and it turned out great!! Loved the flavors I added some portobello mushrooms in at step 3. Thanks for the recipe this is a keeper.
Omg! I made beef tips for the very first time tonight and I googled recipes and there were so many of them. But I narrowed it down between this recipe with the one from “The Cozy Cook” website. They were both similar. But I chose this one because it was more simpler and easier and I like the ingredients better.
And I must say this was absolutely delicious. I ate 2 servings and tried it both over mashed potatoes and white rice at the same time. It was so flavorful and the meat was Super Tender. I took the tip from “The Cozy Cook” and sprinkled flour on the beef tips after seasoning it before pan searing it. I will definitely be making this again.
So glad you enjoyed it, Jackie!
can this be made in a slow cooker? If yes. how long? 2 to 3 hours on low maybe? TIA
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 it turns out for you!
My family loves this dish. Very easy to make. Thanks for sharing.
I did this in the slow cooker and added my on hand mushrooms, it was amazing!!!!!!
Looks delicious yum yum I am to try it
Made this tonight and it turned out fantastic!! I personally always omit French onion soup because it’s just too strong for our family. Instead I added beefy mushroom soup (Campbell’s) along with the beef broth and a package of mushrooms. Cooked it for a little over 2 hours and my husband is still raving about how good it was. Definitely make it!
What do you suggest as a substitute for the onion soup? I’m in Canada and can’t find any canned onion soup?
Hi Michelle, many readers have substituted Lipton’s onion soup mix with a bit of water.
can this be made in a slow cooker? It does look delicious.
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 it turns out for you!
Gravy comes out very thin. Thickened with Womdra gravy flour. Gravy not nearly as dark as pictured. used Kitchen Bouquet to darker.. Otherwise a great recipe
This is my husband’s favorite! I’ve made it several times! we like the gravy THICK! I serve it with mashed potatoes and buttermilk biscuits! Soooo yummy!
Can this be made in a slow cooker?
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!
I feel like this dish would have been perfect if I had omitted the bay leaf. I am not impressed with the flavor of the bay leaf at all. Other than that it was really good.
You can definitely omit the bay leaf if you don’t like the taste of it, Darla.
Made exactly as written, but added mushrooms in step 3. It was so bland!! Added a ton of garlic salt to make it palatable, but the meat was very tender.
Sorry this recipe didn’t turn out as expected, Jenni!
My husband and I loved this! The meat was very tender and flavorful- I cooked it a full 2 hours.
We ate it over mashed potatoes- pure comfort food!
Thanks for sharing this easy and tasty recipe!
is that correct 10 1/2 ounces of beef broth? I made it before and I couldn’t get it thicken.
Hi Jenna, yes that is the correct amount. 10½ ounces (1¼ cups) of beef broth.
Oh my goodness! Thank you so much for clarifying! It turned out perfect this time! I have been a long time follower and I absolutely love all of your recipes! They have truly helped my life out tremendously! Thank you Penny! Keep them coming!❤️
I am SO glad it turned out perfect this time, Jenna! ❤️
My beef broth evaporated after 45 minutes! What did I do wrong?
Did you cover it while it was cooking? If it’s evaporated, you can add some water to rehydrate.
Followed recipe exactly as written. Cooked for two hours and meat was very tender. Gravy did not turn out as pictured. The meat was good but was very rich and the taste of onion was too strong for my family. Next time I would only use the diced onion and would eliminate the condensed French onion soup.
Made this last night for dinner, using a 13 ounce piece of top round London broil (only cooking for two) that I had in my freezer, but made a full recipe of the gravy. Used a 10.5 oz can of Campbell’s Beef Consomme that had been taking up space in my pantry for far too long (Thank you for that!). I sauteed about 10 ounces of sliced mushrooms with the onions and deglazed the pan with a little red wine. Made my kitchen smell divine and drove my husband crazy while it was cooking. Served over egg noodles. The 1 tablespoon of Worcestershire sauce, however, was too much for our palates (I should have known better), so I will make a note of that for next time. Thanks for a great recipe using ingredients I always have available!
I’d like to add mushrooms to this. When do you suggest adding them. Thanks in advance.
Mushrooms should be added in step 3.
Made this tonight! I deglazed the pot, after cooking the onions, with red wine. Then followed the recipe as is. It was so good and I’ll definitely be making this again!
Could I bake this at a low temp and then finish it off with the addition of cornstarch on top of the stove?
Love 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!