Beef Tips and Gravy is the ultimate family dinner comfort food. Tender cubes of beef are bathed in a rich and creamy brown gravy, packing luxurious flavor in each bite!
I think I am going to start up my own herbal-whatever meal replacement shakes company like half of my friends online already seem to be into. Except, instead of all of these fruity-tootie health drinks, I’m going to pour mashed potatoes and brown gravy into a shaker bottle with tender beef tips and start passing out samples at the gym.
If it is in a shaker bottle, it must be healthy right? Heck, I don’t care if you serve me beef tips and gravy in a shaker bottle, on a plate, or serve it up on a shingle, this is one of the greatest comfort meals ever devised and I would enjoy it any way possible! I promise you, my beef tips and gravy recipe has more flavor per calorie than any meal replacement shake you’ll ever pretend is actually satisfying. So step away from the mystery powder, and let’s eat some real food!
What is the Best Kind of Meat for Beef Tips
You can use a variety of meat to make Beef Tips and Gravy. Sirloin tips are a great choice, however, I personally prefer simple stew meat like chuck roast. Stew meat is typically less expensive, and might even be already cubed up by your butcher. These inexpensive cuts are typically tougher, and sometimes fattier, but that isn’t a problem because the meat will be perfectly tender when it finishes cooking and any fat will melt out into the sauce, making it taste even more luxurious!
How Do You Cook Beef Tips So They Are Tender
Like any tough piece of meat, it will benefit from a long and low cooking session. The most important thing you need to know is, the longer it cooks, the more tender it becomes. While the meat simmers in the beef broth it will transform into delectably tender morsels. However, you still need to be mindful of overcooking because you don’t want the meat to completely fall apart either. The chew and texture of an exceptionally tender steak is what you are aiming for.
How to Make Beef Tips and Gravy
Making beef tips and gravy is a two-step process. First, you prepare the meat, then you create a ridiculously flavorful brown gravy. For maximum flavor, browning the meat and sauteing the vegetables is always a best practice. The brown crust on seared meat adds a ton of flavor.
Next, you simmer the beef, mushrooms, and onions in liquid. Using low sodium beef broth is best for this because the broth will reduce as it cooks, intensifying the flavor, and the low sodium will prevent the final dish from becoming too salty as it concentrates. I find 60 – 90 minutes to be the ideal simmering time, however, this will vary depending on how large your cubes of beef are. If they are still tough when you reach 90 minutes, simply keep cooking them until they are tender!
Using a Dutch Oven is ideal for this recipe, the wide opening is great for sauteing, and the heavy bottom and sides are ideal for holding steady temperatures during a long simmer.
How to Make Brown Gravy
Making Brown Gravy is the exact same process as making the classic sawmill gravy. You start by making a roux, which is a mixture of flour and fat, and cook it for at least four minutes so all of the raw flour taste is cooked out. The longer you cook the roux, the nuttier the flavor becomes. Always be sure to continually stir the roux as it cooks so the flour doesn’t scorch. Scorched flour ruins the roux, making it taste bitter. If that happens, turn down the heat and start the roux again.
The secret to making the best brown gravy is using the cooking liquid from the beef. As the beef simmers the liquid will evaporate, really intensifying the flavor of the broth. This is reserved and added to the roux as the main flavor component. Don’t be surprised if too much beef broth evaporates and you need to open a new can to have enough liquid to make the gravy, it is a good problem to have because it just means you are adding more flavor!
What is Browning Sauce
The best beef tips and gravy features a mysteriously dark brown gravy. The secret to achieving this deep color is using a Browning Sauce. A Browning Sauce is a concentrated flavoring liquid that your grandmother used to add savory flavor and a deep rich color to her food. Just a few drops will transform your light brown gravy into a deep mahogany sauce with subtle caramel undertones. You don’t have to use it in this recipe if you don’t want to, but you won’t regret it if you do!
What to Serve with Beef Tips and Gravy
Beef tips and gravy are most traditionally served with cooked egg noodles or mashed potatoes. Personally, I recommend mashed potatoes because fluffy mashed potatoes are always better dripping with gravy! However, Homemade Spaetzle would be another great idea.
Make sure to prepare a vegetable side dish with this meal as well, any of the following would be great:
Beef Tips and Gravy
Ingredients
Beef Tips
- 2 pounds cubed Beef (Stew meat such as chuck roast)
- 3 tablespoons Cooking Oil (divided, or as needed)
- 1/2 Onion (chopped)
- 8 oz sliced fresh Mushrooms
- 3 cloves Garlic (minced)
- 4 cups low sodium Beef Broth (divided)
- 2 tablespoons Worcestershire Sauce
- 1 tablespoon Soy sauce
- 1 Bay Leaf
Gravy
- 1/4 cup All-Purpose Flour
- 1/4 cup Butter
- 2 cups Beef Broth (as needed)
- Browning sauce (optional)
- salt to taste
- fresh ground pepper to taste
Serving
- Mashed Potatoes or Egg Noodles
Instructions
- Add 1 tablespoon of cooking oil to a Dutch Oven, or pot, and heat on medium heat until shimmering, then add chopped onions. Cook until onions begin to brown and add mushrooms. Continue to saute until mushrooms are tender and onions have browned. Add minced garlic and cook 1 minute longer, or until fragrant.
- Remove onions, mushrooms, and garlic into a separate bowl and set aside. Deglaze the bottom of the pot with ~1/4 cup of beef broth, scraping the bottom of the pot to remove the burnt on fond as the liquid boils. Pour off liquid into bowl with onions, mushrooms, and garlic.
- Add 2 tablespoons of cooking oil to the pot set to high heat. Sprinkle salt over beef cubes and add them to the heated oil to brown on all sides. For best browning, refrain from stirring the meat, except when needed to turn the beef for even browning.
- Once beef is browned on all sides add the remaining 3 3/4 cups of beef broth to the pot along with the onions, mushrooms, garlic and deglazing liquid that was set aside. Also add Worcestershire sauce, Soy sauce, and Bay leaf to the pot, cover the pot and bring to a simmer.
- Simmer on low for 60 – 90 minutes, or until beef is tender (the longer it is cooked, the more tender it becomes)
- Remove everything from the pot and pour through a strainer into a bowl to separate liquid.
- Prepare the gravy in the Dutch Oven by melting 1/4 cup of butter into the pot set on medium low heat. Sprinkle flour over the melted butter and whisk continually for 4 minutes to prevent scorching.
- Slowly add 2 cups of liquid to the flour mixture (roux) using any leftover liquid strained off from simmering the beef. If most of it evaporated add additional beef broth to equal 2 cups of liquid. Continue to whisk as liquid is added.
- Gently cook the gravy until it begins to thicken, then add salt and pepper to taste along with a few drops of browning sauce.
- Return beef and mushroom mixture to the pot and combine with the gravy.
Serving
- Serve beef tips and gravy over a side of mashed potatoes or egg noodles.
Notes
If you enjoyed reading about my Beef Tips and Gravy recipe then you should probably like me on Facebook and follow me on Pinterest too. That’s what I would do at least, because if you don’t get to know me but you still use my recipe it is kind of like taking candy from a stranger, and your mom taught you not to do that. Don’t disobey your mom, subscribe to Fox Valley Foodie today.
Johanna says
Best supper we have had in a long time! Will be making this again.
Casey says
Came out perfectly!! Saving this for forever.
Selena says
I loved that this didn’t call for gravy mix. I wanted something completely from scratch. The only things I did differently were to split red wine and beef broth at the beginning. I also added some thyme and basil. I found this recipe easy to follow and the end result was fantastic. My family loved it. I added some horseradish to some leftover mashed potatoes and things got a little fancy. Thank you so much for sharing this. I’ll definitely make it again.
Fox Valley Foodie says
I am glad it was easy to follow and you guys enjoyed it so much!
Lori Hagemann says
Made this tonight with homemade eggs noodles for a special birthday dinner for my fiance and family.. The gravy!!!! Oh my goodness better than any gravy I have ever tasted! The low sodium was a perfect call, I didn’t have to add amy salt other than the little bit on the meat when growing. Love the browning sauce, new to me, but will be used again!
Neena says
I made this tonight and the hubby and I loved it. I used regular beef broth because that’s what I had but will use low sodium next time as it was a little salty.
I also used red wine to deglaze.
I have a question though, when the recipe states to simmer for 60-90 minutes, should it be covered or uncovered? I kept it covered which didn’t reduce the liquid by much so that is why I ask.
I will definitely be making this again! Yum!!
Fox Valley Foodie says
Sorry for the confusion. The recipe calls for the pot being covered when simmered, however, it is easy to miss. I will rephrase it to make it more obvious to readers.
Erica says
First time tonight.. wish me luck!!!
Judy Mulhern says
OMG!!! That was absolutely the best. My Husband would eat those tips with mushrooms 3 days a week. Thank you so much. We Loved it.
Sonia Davis says
I have been making these tips for a few months now, everytime I ask my fiancee what he wants for dinner it’s this. I can’t say I blame him, as it’s delicious and comes out perfect everytime. Thank you so much for this wonderful go to.
zeke says
Yep , best tips and gravy I ever tasted’……pretty easy to.Thanks.
Kristy says
Absolutely amazing!! My family just loved it. I made it exactly as written!!! Thank you so much. I will definitely be making again!! 😍
Ken says
An awesome recipe! I made it today and the family raved about it the entire meal. A perfect recipe. Definitely bookmarked it!
Andy Rocha says
Sooooooooo…gooooood!!!
Michelle Hartwig says
Can you ‘simmer’ in the crockpot? I made this a few weeks ago on the stovetop and it was delicious! BUT I will be limited on time tomorrow and want to start it tonight and let it simmer tomorrow.
Fox Valley Foodie says
Yes, you can simmer in the crock pot, however, much of this particular recipe won’t work well in a slow cooker.
Donna Esposito says
This recipe looks delicious and would like to make this for my quests but can I use cornstarch instead of white flour? One of my guests cannot have white flour.
Fox Valley Foodie says
I wouldn’t do an equal substitution, you may want to look up a flourless gravy recipe to substitute.
Kim Walker says
Wonderful recipe, I make it regularly. I’ve never had gravy as good as this, do you have one for chicken?
My son asked me to make a version of this as shepherds pie, just added veggies when it was done and topped with mash potatoes in a 13 by 9 pan and baked. It was very good as well.
Glenda says
I love how you got me to “sign up”. I usually never sign up but the person that created this WEB site, or you are adorable. Excellent recipe.
Fox Valley Foodie says
Thanks so much!
Tammy says
Wonderful recipe. Kids loved it and they are pretty picky eaters. Thanks so much!
Helen says
The only different thing I did was to cook the mushrooms separately in butter and garlic. My family loved this and fought over seconds. The steak is so melted in your mouth tender.
Tyler says
Amazing! Ive followed this recipe the past few times ive made beef tips and its by far one of the best ive ever had. The browning sauce is well worth adding!
Cristie says
Loved this recipe! My grandkids loved it too and they are picky. The only thing I did different was omit the bay leaf (didn’t have any) and added basil.
Marcie Swazer says
The only thing I changed was to deglaze with a little red wine instead of broth. I simmered for longer but this recipe is a total winner. All from scratch and worth it!!
The beef was so tender and the flavors were so perfect. Served over rice (didn’t have potatoes) and I had extra beef broth left over after straining so I’m saving that in my fridge to add to a future dish.
Katarzyna Iwanczyk says
Well, I have it simmering right now. My house is filling with a delicious aroma and I know that your recipe will be getting written down in my regular rotation collection. I am also painfully aware that there will be no leftovers, sigh. Next time I am doubling the ingredients. Next time might just turn out to be tomorrow… or the day after.
I never ever subscribe to any kind of food blogs. I generally find them pretentious and boring. Yours is ,somehow ,a breath of fresh air . You have just got yourself a Polish follower. Hats off to you, sir.