Beef Tips

This easy recipe for Beef Tips with gravy is the perfect weeknight dinner. They are simple to make, and the mushroom gravy is rich and flavorful. You can serve them over rice or pasta, or even potatoes. If you’re looking for a new way to prepare beef tips, give this recipe a try!

There’s not much better during the colder months than a plate of warm, hearty comfort food. Cozy up under your favorite blanket with a plate of Mississippi Pot Roast or Tater Tot Casserole. And who says comfort food is only for dinner? We love a helping of Biscuits and Gravy Casserole to keep us full straight through till lunch.

Why You’ll Love This Recipe

• It’s warm and comforting making it perfect for cooler nights.
• Beef tips are a budget-friendly cut of meat that can save money.
• You can serve this dish over a variety of different grains and starches.
• It makes great leftovers or meal prep for the week.

Ingredients You’ll Need

• Cooking Oil – Used to cook the vegetables and also pan-sear the beef to help it brown and become full of flavor.
• Onion and Garlic – Adds a bold garlic and onion flavor that pairs well with beef.
• Mushrooms – Packed with umami flavor, they help make the gravy taste delicious.
• Beef Broth – Adds additional beef flavor and depth to the gravy.
• Cornstarch – Thickens the gravy and gives it a nice body.
• Worcestershire & Soy Sauce – Adds an intense salty umami savory flavor that takes the dish up a notch.
• Cubed Beef – Sirloin tips, stew meat or any other beef tips can be used to create the main protein in the dish.
• Bay Leaves – Adds a nice herbed and light citrusy flavor to the beef dish.
• Salt and Pepper – Used to balance and enhance the flavor of the beef tips. Use to taste and adjust if needed.

For the gravy:

• Cold Water – Helps thin out the cornstarch to make a slurry that won’t get lumpy.
• Cornstarch – A natural thickening agent that turns the broth into a thick gravy.

How To Make Beef Tips with Mushroom Gravy

1. Cook the mushrooms, onions, and garlic: Heat a large pan or Dutch oven over low-medium heat. Add 2 tablespoons of oil, the onions, and mushrooms. Cook for 5-7 minutes or until the mushrooms begin to soften and the onions are translucent. Add the garlic, and cook for an additional 30 seconds. Transfer the ingredients into a small bowl, and set aside.
2. Deglaze the skillet: Use a ¼ cup of the beef broth to deglaze the bottom of the pan, and scrape up any browned bits. Pour this liquid into the bowl with the mushrooms and onions.
3. Brown the beef cubes: Work in batches, and pour 1 tablespoon of cooking oil into the pan. Salt and pepper the beef cubes, then place them in an even layer into the pan. Let the beef brown thoroughly on one side before turning it to brown on the other sides. Remove the beef to a waiting plate, and add the remaining oil and beef cubes.
4. Simmer the beef and vegetables: After the beef is browned on all sides, return all of it to the pan along with the mushrooms, onions, and deglazing liquid. Add the remaining beef broth, Worcestershire sauce, soy sauce, and bay leaves. Bring the liquid to a boil, then reduce the heat to a low simmer, cover, and cook for 1 ½ to 2 hours or until the beef is tender.
5. Make the gravy: Combine the cold water and cornstarch in a small bowl until fully combined and no lumps remain. Slowly pour the cornstarch slurry into the beef mixture while stirring. Continue to stir until the gravy reaches the desired consistency.
6. Garnish and serve: Serve hot over mashed potatoes, egg noodles, or rice and sprinkle with freshly chopped parsley if desired. Enjoy!

Recipe Tips

1. When cutting the beef, make sure everything is all roughly the same size for even cooking. If buying pre-cut beef, cut any large pieces to make them all uniform.
2. Add the garlic AFTER the mushrooms and onions are tender to avoid the garlic burning and making the dish bitter.
3. Always make a slurry with cornstarch and cold water to prevent it from thickening before it’s added to the gravy.
4. Because soy sauce, Worcestershire, and beef broth already contain salt, make sure you season accordingly and always test for taste.

Variations

• When choosing your beef, make sure you get either stew meat, sirloin tips or another cut of beef that is designated for slow cooking or braising
• If you want a spicier gravy, add in some red pepper flakes or a pinch of cayenne pepper to the dish.
• You can also change up the herbs used in this recipe by swapping out the bay leaves for rosemary, thyme, or oregano.
• If you don’t have any beef broth on hand, try using chicken or vegetable broth instead.
• For a gluten-free dish, use tamari and gluten-free cornstarch.

Storing and Freezing

Storing: Leftovers can be stored in an airtight container in the fridge for up to four days.

Freezing: The beef tips and gravy can both be frozen separately. To freeze, let the beef cool completely before transferring it to a freezer-safe bag or container. The gravy can be poured into ice cube trays and frozen that way, then transferred to a freezer-safe bag or container. Frozen leftovers will last for up to three months.

Reheating: To reheat, let the beef thaw completely in the fridge overnight before cooking in a microwave-safe dish for about two minutes or until heated through. The gravy can be microwaved for about 30 seconds or until heated through.

Serving Suggestions

Serve these hearty homemade beef tips with the following sides:

• Broccoli & Rice Casserole
• Homemade Hamburger Helper
• Crockpot Baked Potatoes
• Instant Pot Ranch Potatoes

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