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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 or slow cooker option.
Looking for more cozy beef recipes? Try beef short ribs, oxtail stew, and sirloin tip roast.
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.
The best part? This recipe is straightforward to make on the stovetop or in a slow cooker! Both methods are foolproof and almost entirely hands-off.
Table of Contents
Why I love this recipe
- Unbeatable flavor. Just like my meatballs and gravy, you get tender meat and savory flavors in every bite. It’s irresistible!
- 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. In my household, we’re always happy to save a little money at the grocery store. Stew meat is cost-conscious, making this the perfect budget-friendly meal for both family dinners and large celebrations.
- Multiple cooking methods. I typically make this for my family in a Dutch oven (stovetop) BUT I know many of you love your slow cooker or Instant Pot, so I tested those methods too.
★★★★★ REVIEW
“Amazing, everyone went back for seconds!” – Therese
Ingredients needed
- Stew meat. Beef tips are cut from larger cuts of meat. I like to use bite-size pieces of stew meat cuts, like cubed chuck roast, top or bottom round roast, or brisket. The connective tissue in these cuts breaks down during the low and slow cooking process, resulting in tender, mouthwatering meat.
- 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. Sauteed onions and garlic give the gravy the best savory flavors. Do not replace them with not-as-flavorful alternatives, like onion powder, garlic powder, or onion soup mix.
- Beef stock. I like McCormick’s or Whole Foods beef stock best. If you’re watching your sodium, you can use low sodium beef broth instead.
- Worcestershire sauce. To enhance the depth of flavor with savory, slightly tangy tones.
- Soy sauce. You can use tamari if you’re gluten-free.
- Spices. All you need is paprika and chili flakes to give the gravy a hint of smoky heat.
- Herbs. You need bay leaves and fresh thyme sprigs.
- Cornstarch and water. Mixed together and used to thicken the gravy.
How to make beef tips and gravy
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
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.
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 the stovetop to cook up the beef and gravy 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
- The secret to the most tender beef tips is to sear the bite size pieces first, then simmer them low and slow in the gravy. Have patience! It’s so worth it.
- Cut the beef into even pieces as this will all cook evenly and at the same time.
- Simmer and stir. You don’t need to hover over the pot but remember to give the beef and gravy a good stir every 30 minutes or so. This distributes the flavors and prevents the meat from sticking.
- Is the gravy not thick enough? Gradually stir in more of the cornstarch slurry and let it simmer until the beef gravy has thickened to your liking.
- Add mushrooms. My sauteed mushrooms complement the herbaceous and beefy flavors perfectly! Add them to the pot when you add the garlic.
- Use a bouquet of fresh herbs. One of the best ways to make your gravy taste better is to simmer a bouquet of bay leaves, thyme, rosemary, oregano, and/or parsley in the sauce. Tie the herbs together with kitchen twine to hold them together, and remember to remove them before serving.
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 freezes 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.
Frequently asked questions
This can happen if you don’t take your time when cooking the beef. 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 will lead to an unpleasant texture.
Yes, you can prepare this dish 2 to 3 days ahead of serving. Follow the recipe instructions, then let the beef and gravy cool to room temperature before storing it in the fridge.
What to serve this dish
Anything that holds onto sauces (like egg noodles) or veggie sides are always a classic.
- Cauliflower Mashed Potatoes
- Boursin Cheese Pasta
- Roasted Honeynut Squash
- Roasted Potatoes and Carrots
- Air Fryer Broccoli
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.
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!