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This beef tips and gravy is a classic, slow-simmered comfort dish with tender chunks of beef in a rich, savory sauce. Chuck roast is browned, then cooked low and slow with onions, garlic, tomato paste, and beef broth, finished with a splash of red wine for depth.
After about 2 hours on the stove, the beef turns fork-tender and the gravy thickens into a smooth sauce perfect for serving over white rice, mashed potatoes, or noodles.
Here’s Why This Beef Tips with Gravy Recipe Works
Better next-day flavor: Like any good braise, this gets even richer after a night in the fridge. The gravy deepens, the beef stays tender, and reheating is a breeze.
Slow simmer, tender results: A long simmer breaks down tough cuts into fork-tender chunks and infuses the sauce with rich, meaty depth.
Balanced, layered gravy: Tomato paste, Dijon, Worcestershire, soy sauce, and wine work together to create complex umami without being heavy.
Customizable base: Serve it over mashed potatoes, rice, egg noodles, or polenta, whatever starch you’re craving.
If rich, gravy-based dinners are your thing, you might also like my Salisbury steak.
This beef tips and gravy has a similar cozy feel to my beef stroganoff, just with a classic brown gravy instead of a creamy sauce.
Ingredient Notes
Beef chuck roast: This cut breaks down really well with a long simmer. Stew meat is a backup option, but texture can vary since it’s often a mix of cuts.
Red wine: Adds depth and acidity to balance the richness of the gravy. Use something dry but drinkable; Cabernet, Merlot, or Pinot Noir all work. Skip it if needed, and sub with extra broth and a splash of balsamic.
Beef broth: Use low-sodium so you can control the seasoning, especially with soy sauce and Worcestershire in the mix.
Tomato paste: A small but crucial boost of umami and body for the gravy. Cook it briefly to mellow the sharpness.
Dijon mustard: Adds tang and rounds out the flavor. It won’t make the dish taste like mustard.
Soy sauce + Worcestershire: Together, they deepen the savory flavor. They help replace the need for packaged seasoning.
Cornstarch: Thickens the gravy at the end without making it gloopy. Always mix with cold water before adding to hot liquid.
Recipe Tips
Use the right cut: Chuck roast gives the best texture and flavor after a long braise. Stew meat is fine but may vary in tenderness.
Don’t skip the flour dredge: It helps the beef brown better and thickens the gravy later on.
Build from the bottom: Scrape up every browned bit when you add the wine. That’s liquid gold for the gravy.
Simmer gently: Keep the pot at a low bubble to avoid drying out the beef.
Gravy too thin?: Stir in another quick cornstarch slurry (1 tablespoon cornstarch to 1½ tablespoons cold water) until it hits your perfect consistency.
Don’t rush the onions: Let them soften and pick up color before adding mushrooms. That caramelized base adds depth to the gravy.
Add mushrooms or don’t: They’re optional for a reason. They bring earthy flavor and extra texture, but if you’re not into them, skip without regret.
Deglaze thoroughly with wine: After sautéing, pour in the wine and use a wooden spoon to scrape up all the browned bits from the bottom of the pot. These caramelized bits (called fond) are packed with flavor and give the gravy its depth.
Beef Tips with Gravy
There’s something deeply satisfying about a pot of beef tips over rice or mashed potatoes. The meat turns melt-in-your-mouth tender, the gravy is rich and savory, and the whole thing comes together like classic comfort food should.
Whether you ladle it over noodles, rice, or a pile of buttery mash, it’s the kind of meal that always hits the spot.
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Beef Tips and Gravy
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Ingredients
Beef Tips
- 2½ to 3 pounds boneless beef chuck roast, or stew meat
- 1 teaspoons salt
- 1 teaspoon ground black pepper
- 2 tablespoons all-purpose flour, for dredging
- 2 tablespoons vegetable oil
Gravy
- 2 tablespoons butter
- 1 onion, diced
- 8 ounces fresh mushrooms, sliced (optional)
- 3 to 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 teaspoon Dijon mustard
- ½ cup red wine
- 3 cups beef broth
- 1 tablespoon Worcestershire sauce
- 2 teaspoons soy sauce
- 1 teaspoon dried thyme
- 1 bay leaf
To Thicken the Gravy
- 2 tablespoons cornstarch
- 3 tablespoons cold water
Instructions
- Prep the beef: Cut the beef into 1 to 1½-inch bite-size pieces. Season with salt and pepper, then toss with the flour to lightly coat.
- Heat the oil in a Dutch oven over medium-high heat until shimmering. Add half or one third of the beef and cook until browned on 2 to 3 sides, about 5 to 6 minutes. Transfer to a plate and repeat with the remaining beef.
- Sauté the onions and mushrooms: Reduce the heat to medium. Melt the butter in the pot then add the onions with a pinch of salt and cook 5 to 7 minutes until lightly golden. Add the mushrooms and cook 5 minutes until browned. Add the garlic and cook 30 seconds.
- Build the gravy: Stir in the tomato paste and Dijon and cook 1 minute. Pour in the red wine and simmer for 2 to 3 minutes, scraping up any browned bits stuck to the bottom of the pot. Add the beef broth, Worcestershire sauce, soy sauce, thyme, and bay leaf.
- Simmer until tender: Return the beef and any juices to the pot. Bring to a gentle simmer, then cover and reduce heat to low. Cook 1½ to 2 hours, stirring occasionally, until the beef is fork-tender.
- Thicken the gravy: Remove the bay leaf. In a small bowl, whisk cornstarch and cold water until smooth. Bring the gravy to a simmer then slowly stir in the cornstarch slurry. Simmer 2 to 3 minutes until thickened. Taste and season with salt and pepper if desired. Remove the bay leaf before serving.
- Serve: Spoon the beef tips and gravy over rice, mashed potatoes, noodles, or polenta.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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