Beef Tips And Gravy

My beef tips and gravy feature tender chunks of beef braised in a rich and savory gravy. Stovetop or slow cooker option. Watch how I make this in my kitchen in the video below!

Course Main Course

Cuisine American

Prep Time 5

Cook Time 2

Total Time 2 5

Servings servings

Calories 278kcal

Author Arman Liew

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.

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.

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