Beef Tips and Gravy
Tender beef tips simmered in a rich, savory gravy made with red wine, broth, and aromatics. Serve over mashed potatoes, rice, or noodles for a hearty, comforting meal.
Servings: 6 servings
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.
Video
Notes
Beef Cut: Chuck roast is ideal because it turns tender and flavorful after a long simmer. Stew meat works too, but it’s often a mix of cuts, so texture can vary.
Browning Tip: Don’t crowd the pot. If the beef steams instead of browns, you’ll miss out on building a deep savory flavor.
Cornstarch Slurry Tip: The water must be cold and the gravy should be simmering. If you want it thicker, mix 1 more tablespoon cornstarch with 1½ tablespoons cold water and add it the same way.
Make-Ahead: This is even better the next day. Cool completely, refrigerate up to 4 days, and reheat gently.
Serving Suggestion: Serve over rice to catch all of the gravy. Mashed potatoes or egg noodles are good alternatives.
Nutrition
Serving: 1 serving | Calories: 486kcal | Carbohydrates: 10g | Protein: 40g | Fat: 31g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 140mg | Sodium: 1221mg | Potassium: 963mg | Fiber: 1g | Sugar: 3g | Vitamin A: 235IU | Vitamin C: 4mg | Calcium: 62mg | Iron: 5mg
