Learn how to make beef tips and gravy on the stovetop or slow cooker! Tender beef is braised in a rich and savory beef gravy, making this timeless dish impressive yet comforting. Watch how I make this in my kitchen in the video below!
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.
Video
Notes
* Stew meat includes chuck steak, sirloin steak, and round steak. 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.