Beef Tips and Gravy Recipe
Searing the beef in batches before braising builds a deep fond that becomes the backbone of the gravy, and a long, low simmer breaks down the chuck's connective tissue until it's fall-apart tender instead of chewy.
- Prep
- 15 min
- Cook
- 1 hr 35 min
- Total
- 1 hr 50 min
- Servings
- 6
Ingredients
- 2 lbs beef chuck roast, cut into 1-inch cubes
- 1/3 cup all-purpose flour, for dredging
- 3 tbsp vegetable oil
- 1 medium yellow onion, sliced
- 3 cloves garlic, minced
- 8 oz cremini mushrooms, sliced
- 3 cups beef broth
- 2 tbsp Worcestershire sauce
- 1 tbsp tomato paste
- 2 tbsp cornstarch
- 1 tsp fresh thyme leaves
- 1 tsp salt
- 1/2 tsp black pepper
Nutrition per serving
- Calories
- 429
- Protein
- 17g
- Carbs
- 61g
- Fat
- 15g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Pat the beef cubes dry, season with 1/2 teaspoon of the salt and the pepper, then toss in the flour to coat lightly, shaking off any excess.
- 2Heat 2 tablespoons of the oil in a large heavy pot or Dutch oven over medium-high heat. Sear the beef in two batches, without crowding the pot, for 2-3 minutes per side until deeply browned; transfer to a plate.
- 3Add the remaining tablespoon of oil to the pot. Add the onion and mushrooms and cook for 5-6 minutes, stirring occasionally, until the mushrooms release their liquid and start to brown.
- 4Stir in the garlic and tomato paste and cook for 1 minute, until the tomato paste darkens slightly and smells toasty.
- 5Pour in the beef broth and Worcestershire sauce, scraping up all the browned bits stuck to the bottom of the pot with a wooden spoon.
- 6Return the beef and any accumulated juices to the pot. Add the thyme and remaining 1/2 teaspoon salt, bring to a simmer, then reduce the heat to low, cover, and cook for 75-90 minutes, until the beef is fork-tender.
- 7Whisk the cornstarch with 2 tablespoons of cold water until smooth. Stir this slurry into the simmering pot and cook uncovered for 3-4 minutes, until the gravy thickens enough to coat the back of a spoon.
- 8Taste and adjust salt and pepper, then serve hot over mashed potatoes, egg noodles, or rice.
Tips & variations
- Chuck roast holds up best for long braising, but sirloin tips work for a quicker, leaner version if simmered only 20-25 minutes instead of 75-90.
- Swap half the beef broth for red wine for a deeper, slightly acidic gravy that cuts through the richness.
- A splash of soy sauce in place of some of the salt adds extra umami without changing the flavor profile noticeably.
- For a slow cooker version, skip the dredging step, sear the beef first, then transfer everything except the cornstarch slurry to a slow cooker and cook on low for 6-7 hours; thicken at the end on the stovetop.
Storage & reheating
Refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of broth if the gravy has thickened too much. Freeze for up to 3 months; thaw overnight in the refrigerator before reheating, since the gravy can separate slightly if reheated straight from frozen.
Tips from the Tulo kitchen
- Cutting the beef into uniform 1-inch cubes helps everything finish tenderizing at the same time instead of some pieces overcooking while others stay tough.
- If the gravy tastes flat after thickening, a teaspoon of Worcestershire or a small splash of vinegar stirred in at the end brightens it without needing more salt.
FAQ
What cut of beef is best for beef tips and gravy?
Chuck roast is the standard choice because its marbling and connective tissue break down into tender, juicy pieces during a long simmer. Leaner cuts like sirloin tips can be used but need a much shorter cook time to avoid drying out.
Can I make beef tips and gravy in a slow cooker?
Yes. Sear the beef first for flavor, then combine everything except the cornstarch slurry in the slow cooker and cook on low for 6-7 hours or high for 3-4 hours. Thicken the gravy on the stovetop once the beef is tender.
Why is my gravy too thin?
The cornstarch slurry needs a few minutes of active simmering to fully thicken; if it's still thin after 4 minutes, mix a second small batch of cornstarch and water and stir it in rather than adding raw cornstarch directly, which will clump.
What should I serve beef tips and gravy over?
Mashed potatoes and buttered egg noodles are the most traditional pairings since both soak up the gravy well, but steamed rice or biscuits also work.
