Saving Room for Dessert

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Beef Tips and Gravy Recipe

5 from 21 votes

Served over fluffy mashed potatoes. this is one of our most comforting, delicious and mouthwatering recipes ever!

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A bowl of tender Beef Tips and Gravy with mushrooms and onions served over fluffy mashed potatoes

 

Beef Tips and Gravy with mushrooms and onions served over fluffy mashed potatoes. This is one of our most comforting, delicious and mouthwatering recipes ever!

Our Beef Tips and Gravy recipe starts building flavor in the very first step. Mix one tablespoon of soy sauce with a teaspoon of sugar and sprinkle over the beef cubes.  This little trick creates a flavorful base for the rest of the recipe. Prep the vegetables while the beef marinates.

Next, the mushrooms and onions are sautéed until soft, then garlic, fresh thyme and tomato paste are added to the pot. Finally the beef cubes, broth and Worcestershire join the party and in the oven it goes. That’s right, no messy searing of the beef! I LOVE this recipe 🙂

 

A Dutch oven pot with tender beef tips in a rich gravy with mushroom and onions

The pot is covered and the beef is slow cooked for 2 1/2 hours.

After the first hour in the oven the lid is removed. The beef tips finish cooking in about 90 minutes, or when fork tender. The broth reduces to a concentrated, rich, flavorful gravy that is so delicious you’ll be licking the bowl to get every drop.

What cut of beef is best for beef tips?

We start with a nice small chuck roast and remove all visible fat. While it’s impossible to remove all fat from the chuck roast, any remaining fat melts away creating amazing flavor and fork tender beef. Once out of the oven the beef tips rest on the stove-top until settled and any fat that pools on the surface is removed. A quick slurry of cornstarch and water is slowly drizzled into the pot slightly thickening the gravy. This step is optional as the gravy is already reduced and somewhat thick with mushrooms and onions.

 

A bowl of mashed potatoes topped with tender Beef Tips in a rich, flavorful gravy filled with mushrooms and onions.

Beef tips and gravy is very different from steak tips, or steak bites, which are marinated, quickly grilled or seared and left slightly pink the center.

Make this beef tips and gravy recipe with a chuck roast or prepackaged stew meat. Honestly it’s very similar in many ways to beef stew. Steak tips, an east coast restaurant favorite, typically start out as sirloin flap meat, or sirloin butt which is very similar to skirt steak or hanger steak. My favorite cut of beef for this recipe is a chuck roast. I prefer to cut my own beef into similar sized pieces but feel free to use stew meat from your butcher shop. Shortcuts are a wonderful thing!

 

A fork full of hot mashed potatoes and a juicy Beef Tip with gravy

Beef tips and gravy is best served over fluffy mashed potatoes, buttery noodles or hot rice with a nice crisp salad on the side.

This recipe is great for entertaining with all the prep work done hours before serving. Don’t forget to serve with a nice crusty bread for cleaning the bowl!

 

 

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Beef Tips and Gravy with mushrooms and onions is a deliciously tender dish perfect served over fluffy mashed potatoes, buttery noodles or hot cooked rice. #beeftips #beeftipsandgravy #beeftipsandnoodles #beef #stewmeat #chuckroast #mushroomoniongravy #dinner #comfortfood #companyrecipe

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PRINT THE RECIPE!

Beef Tips and Gravy

Prep Time: 30 minutes
Cook Time: 2 hours 30 minutes
Total Time: 3 hours
Yield: 6
Course: Main
Author: Tricia
Pin RecipePrint RecipeRate Recipe
5 from 21 votes
Served over fluffy mashed potatoes. this is one of our most comforting, delicious and mouthwatering recipes ever!

Ingredients

For the beef tips and gravy:

  • 2 pound chuck roast, trimmed of excess fat and cut into 1 ½-inch cubes
  • 1 teaspoon granulated sugar
  • 1 tablespoon soy sauce
  • 1 teaspoon vegetable oil
  • 8 ounces small mushrooms, cleaned and sliced thick
  • 1 large onion, halved and sliced thin
  • 2 large garlic cloves, minced
  • 1 tablespoon fresh thyme leaves, or ½ teaspoon dried
  • 1 teaspoon tomato paste
  • 1 (14.5-ounce) can low sodium beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon cornstarch
  • ¼ cup water
  • salt and pepper
  • 1 tablespoon fresh chopped parsley leaves

For the mashed potatoes:

  • 8 medium starchy potatoes, peeled and halved
  • 8 tablespoons unsalted butter
  • ½ cup milk or light cream
  • salt and pepper to taste

Instructions

To prepare the beef tips and gravy:

  • Adjust the oven rack to the lower-middle position. Preheat oven to 325°F. Place the
  • beef cubes in a large bowl and season lightly with salt and pepper. In a small measuring cup, combine the sugar and soy sauce and stir until the sugar is dissolved. Sprinkle the soy sauce mixture over the beef cubes and toss to combine. Set aside at room temperature while prepping the vegetables.
  • Pour the vegetable oil into a large Dutch oven set over medium heat on the stovetop. Add the mushrooms and sauté until starting to brown. Add the onions and a pinch of salt to the pot, cover and cook, stirring occasionally, until the onions are soft but not browned, about 8 to 10 minutes.
  • Remove the lid and add the garlic and thyme and sauté until fragrant. Add the tomato paste and cook for about 1 minute, stirring constantly. Add the beef cubes, beef broth, and Worcestershire. Stir well to combine.
  • Cover the pot and transfer to the oven. Cook (covered) for 60 minutes. Uncover, stir gently and return to the oven (uncovered) and continue cooking until the meat is tender, about 1 ½ hours more (for a total of about 2 ½ hours). Remove from the oven.
  • Place the Dutch oven on the stovetop and heat on medium. Allow the stew to settle a few minutes then skim off and discard any fat that pools on top. Mix the cornstarch with ¼ cup water. Slowly drizzle the slurry into the stew while stirring gently to combine. Cook for about 2 minutes or until slightly thickened. Check seasoning and add salt and pepper to taste. Serve garnished with parsley and fresh ground black pepper over mashed potatoes, noodles or rice.

To prepare the mashed potatoes:

  • Bring a large pot of water to a rolling boil. Add 1 teaspoon salt and the potatoes. Cook until the potatoes are fork tender.
  • While the potatoes are cooking, combine the milk and butter in a microwave safe measuring cup with a spout. Microwave on medium power until the butter starts to melt and the milk is warm. Set aside and keep warm.
  • Drain the potatoes well in a colander then return to the pot. Using a potato masher, smash the potatoes until smooth. Add the warm milk and butter mixture and blend until combined. Add salt and pepper to taste. Cover and keep warm until needed.

Recipe Notes

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 674kcal | Carbohydrates: 59g | Protein: 38g | Fat: 34g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 2g | Cholesterol: 146mg | Sodium: 355mg | Potassium: 1919mg | Fiber: 5g | Sugar: 5g | Vitamin A: 651IU | Vitamin C: 22mg | Calcium: 107mg | Iron: 6mg

 

SRFD’s Favorite French Roaster:

Our Staub Cast Iron 3.75-qt Essential French Oven Roaster is a favorite here in the SRFD kitchen. It’s an investment for sure, but you’ll never regret having this wonderful tool for all your soups, stews, oven braised favorites, desserts and even bread.  Watch for sales on Williams Sonoma for terrific pricing, coupons and discounts. Read the Amazon reviews on their products and then see for yourself. The size and design are perfect and I can’t imagine how I ever lived without this kitchen workhorse!

*Saving Room for Dessert is a participant in the Amazon Services LLC Associates Program ~ I earn a small commission, at no additional cost to you, which I use to pay for web hosting and services for this blog. Thanks for supporting SRFD!

 

Finally, here are a few more of our favorite tender beef recipes you might like:

A platter with carrots potatoes and a fork tender oven braised pot roast

Oven-Braised Pot Roast Recipe

 

A bowl of rich Hungarian Style Beef Goulash with potatoes

Hungarian Style Beef Goulash

 

 

A plate of tender beef pot roast with peppers

Mississippi Pot Roast

 

Thanks so much for stopping by!  Tricia

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42 Comments

  1. Barbara

    5 stars
    Easy and delicious. This immediately became one of my family’s favorites. The extended oven time frees me up for other things while the magic creates the most tender and flavorful meat. Thank you for another great recipe

    Reply

  3. Jessica H

    5 stars
    I made this recipe last night and it was hands down the best beef tips I’ve ever had! I’m so glad I found it and I will be making this version forver! They were sooo flavorful and TENDER!

    Reply

  4. Nikia Clark

    5 stars
    This recipe was the best the stew beef was so tender it melted in mouth. I browed the the beef on the stove top prior to putting in the oven as well. Thank you so much for sharing. I will definitely follow your recipe guide moving forward. I am so glad I chose this page. I really enjoyed making it as well. Prep made it easy. God bless you

    Reply

  5. Caroline

    5 stars
    I have made this on a number of occasions and it is easy to make and very delicious. A wonderful winter meal.

    Reply

  8. Michele

    5 stars
    Thank you so much for sharing this recipe! It is amazing. Unbelievable results for not much effort as the oven does the work for you. Funny, I had to read the comments because I was confused when I saw under step #4 “beef cubes” also thinking you meant beef bullion cubes, but it is to add the cubed, marinated beef (duh!). Anyway, figured it out and wow this is so good. Thank you again, Michele

    Reply

    • Tricia Buice

      Thank you Michele! Sorry for the confusion. I will see what I can do to clarify 😉 Thanks for giving it a try and for taking the time to let us know how it turned out for you. Bravo!

      Reply

    • Sharon

      Making this for dinner. Your ingredient list did not state how many beef bouillon cubes. I guessed 2. Hope that was right. Looking forward to dinner tonight!

      Reply

      • Sharon

        I must have misread it. Nonetheless, this turned outstanding! The beef just melted in your mouth. I served it over mashed potatoes along with green beans. Thank you for sharing this.

      • Tricia Buice

        Thank you Sharon! We truly appreciate you taking the time to let us know and for trying the recipe. Green beans are a great side for this dish – my favorite!

      • Jennie

        Would a slow cooker work for this recipe? I am really enjoying making so many of your wonderful dishes and want to try this one next. I do not have a Dutch oven. Thank you

      • Tricia Buice

        Hi Jennie! Thanks so much for the great question. Yes this will work great in the slow-cooker especially since there is no searing of the beef required. Hope you enjoy this recipe as the beef is very tender and flavorful; we LOVE it! And thank you for the kind comment. It’s readers like you that make this blog something special, especially to me. Please let me know if you have any more questions or anything at all! 🙂

      • Tricia Buice

        Hi Melissa. I haven’t made this is the crock pot. As long as you sauté the vegetables first, and then add to the slow cooker, I think it will be fine. Let us know how it turns out for you and thanks for the great question.

  13. Julie G

    Ohmygosh I’m so excited about this recipe! We love beef tips but haven’t found a good recipe yet. Can’t wait to make this!!!!

    Reply

  14. Larry

    That is one fine looking meal and like you said real comfort food. Seems it is often on restaurant menus but we have never made it but I think you inspired me. The goulash looks very good as well.

    Reply