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.
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!