Beef Tips And Gravy
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Learn how to make my beef tips and gravy that feature tender chunks of beef braised in a rich and savory gravy. Stovetop, Instant Pot, or slow cooker option.
No one in my family can resist my classic beef tip recipe. With mouthwatering beef slathered in a rich and flavorful homemade gravy, it’s the ultimate comfort food that warms everyone up in just a few bites. Around here, we call them smothered beef tips- and they’ve been a weeknight staple for years.
In culinary school, I learned that tough cuts like chuck roast or round roast transform into melt-in-your-mouth beef when cooked low and slow. I tested this recipe on the stovetop, in a slow cooker, and in the Instant Pot; each method works beautifully, but braising in a Dutch oven yields the richest depth of flavor.
Table of Contents
Why I love this beef tips recipe
- Family approved. This ALWAYS gets second helpings at my table.
- Melt-in-your-mouth meat. My secret to mouthwatering beef tips is to slowly braise the beef. It gives you next-level tenderness and a meal like no other every time!
- Budget-friendly crowd-pleaser. It’s a humble cut with luxurious flavor.
- Make-ahead friendly. The flavor deepens overnight, so leftovers tend to taste even better the next day.
READER REVIEWS
★★★★★ – “Amazing, everyone went back for seconds!” – Therese
★★★★★ – “Hands down the BEST comfort food recipe I’ve made this year. The beef was fall-apart tender, and the gravy was restaurant-quality. My husband went back for thirds (!!) and asked me to make it again next weekend.” – Jenna
Key Ingredients
Here’s what you’ll need to make these tender beef chunks in gravy turn out flavorful and melt-in-your-mouth every time.
- Stew meat (beef tips). I tested chuck roast, round roast, and brisket. Chuck was the most tender, round was leaner but still delicious, and brisket gave the richest flavor. Any will work, but chuck is my go-to.
- Flour. To thicken the gravy. You can use any kind of flour you like, like all-purpose, whole wheat, or gluten-free flour.
- Brown sugar. This adds a subtle sweetness that helps balance the savory elements.
- Salt and ground black pepper. For flavor.
- Oil. To brown the cubed beef.
- Butter. A knob of butter is the secret to making your beef gravy smooth and luscious.
- Onion and garlic cloves. Sautéed onions and garlic add the best savory flavors to the gravy. Do not replace them with less flavorful alternatives, such as onion powder, garlic powder, or onion soup mix.
- Beef stock. I recommend a good quality stock. In my kitchen tests, cheaper broths resulted in a flat-tasting gravy, while richer brands, such as McCormick’s, added that restaurant-style depth.
- Worcestershire sauce and soy sauce. This duo layers umami flavor. When I trialed without a dash of soy, the gravy lacked the savory backbone that sticks to the meat.
- Spices. All you need is paprika and chili flakes to add a hint of smoky heat to the gravy.
- Herbs. Bay leaves and fresh thyme sprigs infuse the gravy with earthy notes.
- Cornstarch and water. Mixed together and used to thicken the gravy.
How to make beef tips and gravy on the stovetop
Find the printable recipe with measurements below.
Step 1- Brown the beef: Season the cubed beef with flour, sugar, salt, and pepper. Sear the meat in an oiled Dutch oven over medium-high heat until browned.
Step 2- Cook the aromatics: Melt the butter in the same pot. Add the onions and garlic, then cook until translucent.
Step 3- Braise the beef: Pour the beef stock, Worcestershire sauce, and soy sauce into the pot. Bring it up to a boil, then reduce the heat to a simmer. Stir in the seasonings. Cover the pot with a lid and cook until the meat is tender (about two hours).
Step 4- Thicken the gravy: Stir the cornstarch and water together in a small bowl. Pour it into the pot and cook until the gravy thickens. Discard the bay leaf and thyme sprigs, then enjoy!
Alternative cooking methods
As mentioned earlier, I prefer to use a Dutch oven for stovetop cooking. These Dutch oven beef tips develop the richest depth of flavor. But, I’ve tested my base recipe in both the slow cooker and Instant Pot, so you have some options!
Crockpot method: Season and brown the cubed beef in an oiled skillet, then transfer it to the slow cooker along with the remaining ingredients. Cook on Low for 7 to 8 hours or High for 3 to 4 hours. Slowly stir in the cornstarch slurry during the last 15 to 20 minutes until you have a rich and thick gravy.
Instant Pot method: Season and brown the cubed beef in the Instant Pot using the “Sauté” function with a bit of oil. Add the remaining ingredients, secure the lid, and set to “Manual” or “Pressure Cook” on High for 35 minutes. Allow a natural pressure release for 10 minutes, then quick release the rest. Set to “Sauté,” stir in the cornstarch slurry, and cook for 5 to 10 minutes until the gravy is thick.
Arman’s recipe tips
- Sear, then simmer. The secret to tender beef tips is to sear the bite-sized pieces first, then let them cook low and slow in the gravy.
- Cut evenly. Keeping the beef in even pieces helps everything cook at the same time.
- Patience pays off. In culinary school, we were taught that collagen needs at least 90 minutes to break down fully. When I rushed the recipe, the beef was chewy instead of tender. Give it time, and it will reward you. About 2 hours is the sweet spot for fork-tender beef.
- Deglaze properly. Don’t skip scraping the brown bits after searing – from experience, that caramelized layer added the biggest boost of flavor to the gravy.
- Simmer and stir. You don’t need to hover over the pot, but give the beef and gravy a stir every 30 minutes or so to prevent sticking and deepen the flavors.
- Gravy troubleshooting. Too thin? Stir in more cornstarch slurry. Too salty? Balance with a splash of cream or a pinch of sugar.
Frequently asked questions
I have three options I always lean back on: chuck roast for tenderness, round roast for a leaner option, and brisket for a rich finish. I tested all three, and the chuck roast is consistently the favorite.
Yes, I’ve used both a flour slurry and simmering uncovered. Both worked, but cornstarch gives the smoothest, glossiest finish.
This dish actually tastes even better the next day, as the flavors have had time to deepen. When I served leftovers after an overnight rest, my family swore it was richer. Feel free to prepare it up to 3 days in advance of serving.
This can happen if you don’t take the time to cook the beef properly. Beef tips can take around 2 hours to cook on the stovetop, which is plenty of time to break down the connective tissues and collagen. Undercooking or overcooking can result in an unpleasant texture.
My #1 rule for what to serve with beef tips recipes is anything that holds onto sauces, like egg noodles or rice. Veggie sides are always a plus, such as cauliflower mashed potatoes (my partner’s favorite), Boursin cheese pasta (my favorite), and roasted potatoes and carrots (the dad’s favorite).
Storage instructions
To store: Once cool, transfer the leftover beef tips and sauce to an airtight container. Refrigerate for 3 to 4 days.
To freeze: The beef and gravy also freeze well for up to 3 months. Let the leftovers thaw overnight in the fridge before reheating.
To reheat: The best way to reheat the beef tips is in a saucepan over medium heat. You can also quickly reheat them in a microwave in 30-second increments until heated through. The gravy thickens as it cools, but you can add a splash of water or stock to help thin the consistency.
Beef Tips And Gravy
Video
Ingredients
- 2 pounds stew meat cubed *
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 tablespoons all-purpose flour
- 1 tablespoon brown sugar
- 3 tablespoons olive oil
- 2 tablespoons butter
- 1 onion diced
- 3 cloves garlic minced
- 3 cups beef broth
- 2 tablespoons Worcestershire sauce
- 2 tablespoons soy sauce
- 1/4 teaspoon paprika
- 1/2 teaspoon red pepper flakes optional
- 2 bay leaves
- 2 sprigs fresh thyme
- 3 tablespoons cornstarch
- 1/4 cup water
Instructions
- Season the meat with salt, pepper, flour and sugar.
- Heat the oil in a Dutch oven over medium-high heat, then add beef. Brown the meat on all sides and set aside.
- Add butter to the pot, followed by onion, and cook until translucent, then add the garlic and cook for 30 seconds.
- Pour in the beef stock, Worcestershire sauce, and soy sauce. Bring to a boil, then reduce the heat. Add the spices and meat and cook for two hours, covered, until meat becomes tender.
- Combine the cornstarch and water and whisk together until a thick paste forms. Add it to the pot and cook until the mixture thickens.
- Discard the bay leaf and thyme and serve immediately.
Notes
- Beef tips: Stew meat includes chuck steak, brisket, and round steak.
- Leftovers: Keep in the fridge for up to 4 days or the freezer for 3 months. To reheat, simmer in a saucepan over medium heat. If short on time, microwave for 30-second spurts.
- Crockpot method: Season and brown the cubed beef in an oiled skillet, then transfer it to the slow cooker along with the remaining ingredients. Cook on Low for 7 to 8 hours or High for 3 to 4 hours. Slowly stir in the cornstarch slurry during the last 15 to 20 minutes until you have a rich and thick gravy.
- Instant Pot method: Season and brown the cubed beef in the Instant Pot using the “Sauté” function with a bit of oil. Add the remaining ingredients, secure the lid, and set to “Manual” or “Pressure Cook” on High for 35 minutes. Allow a natural pressure release for 10 minutes, then quick release the rest. Set to “Sauté,” stir in the cornstarch slurry, and cook for 5 to 10 minutes until the gravy is thick.
Nutrition
More comforting beefy dinners
- Beef short ribs
- Oxtail stew
- Sirloin tip roast
- Meatballs and gravy
- Dutch oven pot roast
- Homemade Salisbury steak
Originally published October 2023, updated and republished September 2025
Very good and simple, the gravy so yummy! Will keep this recipe for sure!
I have more of question than comment. I’m not a mushroom eater, but my husband is so I want to add them.
You mentioned using your sauteed mushrooms, adding them with the garlic. You cook the mushrooms first, then add with the garlic? Or do you add the mushrooms raw?
Thanks. Love your recipes and share them and the website with everyonw.
You can add them directly into them, but I’d cook it a little longer to ensure the excess liquid evaporates.
Amazing, everyone went back for seconds!
Thank you, Theres
My family enjoyed this recipe! It is a hearty meal for Sunday dinner. I was dubious about using brown sugar, but it was delicious. I used gluten free flour and tamari sauce and served over polenta. Thanks for a wonderful recipe!
This is really good! I put it over cheesy tater tots. Thanks for sharing your recipe!
That sounds so good, Mike!