Beef Tips and Gravy Recipe
Savor a classic dish of tender beef tips simmered in a rich, flavorful gravy. Perfect for pairing with mashed potatoes, egg noodles, or rice, this comforting recipe can be made on the stovetop or in a slow cooker for ultimate versatility.
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Servings: 4
Ingredients
Beef and Seasoning
- 1 ½ lbs. sirloin tips cut into 1-inch cubes
- 3 tablespoons flour
- 3 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon brown sugar
- ¼ teaspoon black pepper
- ¼ teaspoon chili powder
- ½ teaspoon paprika
Gravy
- ¼ cup dry red wine optional, such as Pinot Noir or Cabernet Sauvignon
- 2 cups beef broth
- 2 tablespoons butter
- 1 small yellow onion diced
- 3 cloves garlic minced
- 1 beef bouillon cube
- 1 ½ teaspoons Worcestershire sauce
- ¼ teaspoon dried thyme
- ¼ teaspoon dried rosemary
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 3 tablespoons corn starch mixed with ¼ cup cold water
Instructions
- Prepare the seasoning by combining salt, garlic powder, onion powder, brown sugar, black pepper, chili powder, and paprika. Set aside, and gather all gravy ingredients for a smooth cooking process.
- Lightly dust the beef cubes with the seasoning mixture, tossing well to coat. Then, sprinkle flour over the seasoned beef and mix to evenly distribute.
- Heat olive oil in a large skillet over medium-high heat. Sear the beef in batches, browning each side for 30-45 seconds without overcrowding the pan. Add more oil as needed. Transfer each batch to a plate and avoid cooking the beef all the way through at this stage.
- Pour in the wine (if using) and deglaze the skillet, using a silicone spatula to scrape up any browned bits. Let the wine reduce by half over gentle heat.
- Reduce the heat to medium, add butter, and sauté the onions until softened, about 5 minutes. Add the garlic and cook briefly for 1 minute until fragrant.
- Pour in the beef broth, add the bouillon cube, Worcestershire sauce, thyme, rosemary, onion powder, and garlic powder. Bring the mixture to a boil.
- Slowly whisk the cornstarch mixture into the gravy, stirring constantly to reach the desired thickness.
- Lower the heat to medium-low, add the beef along with any juices from the plate, and partially cover the skillet. Simmer for 10-15 minutes, allowing the beef to cook through and absorb the flavors.
- For a velvety finish, stir in 1 tablespoon of cold butter at the end.
- Serve hot over mashed potatoes, egg noodles, or rice.
Notes
Slow Cooker Variation
- Follow steps 1-8 to season and sear the beef and prepare the gravy.
- Transfer everything to the slow cooker and cook on low for 7-8 hours or on high for 3-4 hours.
- Whisk the cornstarch mixture into the gravy on high heat in the slow cooker just before serving.
- For the best results, use sirloin or tenderloin tips, or cut a whole Top Sirloin or Beef Tenderloin into cubes.
- Chuck or rump roast is suitable only if using the slow cooker to achieve tenderness.
- Opt for a dry red wine to deepen the gravy’s flavor, but feel free to omit if preferred.