This beef tips and gravy recipe is simmered low and slow on the stovetop until fork-tender and robust. Serve over egg noodles, mashed potatoes, rice, or pasta with plenty of the rich gravy spooned on top for a hearty and comforting meal.
Why this recipe works
Tender beef smothered in a flavorful brown gravy, this beef tips and gravy recipe can’t get much better than this. First, we’ll season and brown the beef in a Dutch oven, then toss in the onion and gravy ingredients, cover, and let the burner do the rest of the work until the beef is ultra tender and you can’t resist the aroma of the gravy any longer.
Stew meat is perfect for making beef tips, chuck roast in particular is what we’re partial to. Along with braised beef, there are truly some mouthwatering dishes you can make with what’s otherwise known as a tough cut of meat if you’re willing to give it the proper time to cook.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
BEEF – Beef tips can be made from just about any cut of meat, though commonly people lean towards stew meats as they’re more affordable and this recipe gives these tougher cuts plenty of time to cook down into tender bites. You can substitute with leaner cuts such as tenderloin, sirloin, and round roast if preferred. If you use sirloin or tenderloin tips, you likely won’t need to cook the beef as long as the recipe calls for. You can typically find beef tips at the store labeled as stew cubes though if you prefer to use sirloin, you might see them labeled as steak tips or sirloin tips.
How to Make Beef Tips and Gravy
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Heat olive oil in a Dutch oven over medium-high heat until shimmering.
- While oil is heating up, combine meat cubes, onion powder, garlic powder, and browning sauce in a large bowl. Mix together with gloved hands until meat is completely coated.
- Add meat to preheated oil in Dutch oven and cook, stirring occasionally, until no pink remains.
- Add diced onion and stir together to combine.
- Add bouillon, chicken stock, soy sauce, Worcestershire sauce, and water. Stir together until well combined.
- Add the bay leaves and turn heat down to low. Cover pan and simmer for 60-90 minutes, or until beef is tender.
Frequently Asked Questions & Expert Tips
Store leftovers in an air-tight container kept in the refrigerator for up to 3 days. This recipe is great for packaging into containers to take for lunch or to heat up for dinner the following day.
Your beef tips likely didn’t simmer long enough if they are still tough. Allow them to simmer until they are fork-tender. Cast iron pans will heat up and hold heat better than regular non-stick pans. Therefore you may be closer to the 60-minute mark with cast iron and 90 minutes with non-stick. The longer you let a tough cut of meat cook, the more tender it will be.
Yes, absolutely! Hop over to our instant pot beef tips and gravy recipe for instructions.
Serving Suggestions
Serve beef tips and gravy over mashed potatoes, egg noodles, white rice, or your favorite pasta. The gravy in this recipe adds plenty of flavor and moisture to whichever you decide to serve them with!
More Beef Recipes
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Beef Tips and Gravy
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 3 pound chuck roast cut into 2-inch cubes
- 3 Tablespoons olive oil
- ½ Tablespoon garlic powder
- ½ Tablespoon onion powder
- 1 ½ Tablespoons browning sauce we use Kitchen Bouquet
- 1 cup diced onion
- ½ Tablespoon chicken bouillon we use Better Than Bouillon Roasted Chicken Base
- 1 cup chicken stock
- ½ cup soy sauce
- 3 Tablespoons Worcestershire sauce
- 1 ½ cups water
- 3 bay leaves
Things You’ll Need
- Dutch oven 4.5 – 5 quart
Before You Begin
- Cast iron pans will heat up and hold heat more than regular non-stick pans. Therefore you may be closer to the 60 minute mark with cast iron and 90 minutes with non-stick.
- You can substitute with leaner cuts such as tenderloin, sirloin, and round roast if preferred. If you use sirloin or tenderloin tips, you likely won’t need to cook the beef as long as the recipe calls for. You can typically find beef tips at the store labeled as stew cubes though if you prefer to use sirloin, you might see them labeled as steak tips or sirloin tips.
- Store leftovers in an air-tight container kept in the refrigerator for up to 3 days.
Instructions
- Heat olive oil in a Dutch oven over medium-high heat until shimmering.
- While the oil is heating up, combine meat cubes, onion powder, garlic powder, and browning sauce in a large bowl. Mix together with gloved hands until meat is completely coated.
- Add meat to preheated oil in Dutch oven and cook, stirring occasionally, until no pink remains.
- Add diced onion and stir together to combine.
- Add bouillon, chicken stock, soy sauce, Worcestershire sauce, and water. Stir together until well combined. Add the bay leaves and turn heat down to low. Cover pan and simmer for 60-90 minutes, or until beef is tender.
Nutrition
Chef Antoine Davis
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Jigs says
Can I switch the chicken broth and base for beef? Is this able to be done in the crockpot or Instant pot? Thank you for the recipe inspirations – a lot of the recipes I remember from childhood but never learned them.
Amanda Formaro says
Yes witching the broths will be fine. As for instant pot and crockpot, yes that should be a fairly easy adjustment to make. We have a crockpot beef stew here https://amandascookin.com/beef-stew-crockpot/ and an instant pot beef stew here https://amandascookin.com/instant-pot-beef-stew/ Those two should give you the basics to follow! I’ll add those versions to our test list :)