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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 🙂
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.
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!
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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Served over fluffy mashed potatoes. this is one of our most comforting, delicious and mouthwatering recipes ever!
- 2 pound chuck roast, trimmed of excess fat and cut into 1 1/2-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 1/2 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
- 8 medium starchy potatoes, peeled and halved
- 8 tablespoons unsalted butter
- ½ cup milk or light cream
- salt and pepper to taste
- Adjust the oven rack to the lower-middle position. Preheat oven to 325F. 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 1/2 hours more (for a total of about 2 1/2 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 1/4 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.
- 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.
Finally, here are a few more of our favorite tender beef recipes you might like:
Thanks so much for stopping by! Tricia