This from scratch beef tips and gravy is a super quick and easy recipe. Tender beef cubes that are smothered in a delicious brown gravy make the ultimate comfort food. Serve it over mashed potatoes, egg noodles, or rice for a dinner that your whole family will love!
Beef Tips And Gravy
This homemade beef tips and gravy recipe is full of flavor and super delicious. It’s cooked to fork tender in just 30 minutes in a gorgeous thick gravy. It’s really just the perfect combination.
I love that it uses ingredients I always keep in my pantry and that it’s on the table in about 45 minutes. Since so much of that time is hands-off time, it feels like a super easy dish to put together.
Try pairing it with some Southern green beans and some creamy garlic mashed potatoes for a perfect dinner.
Beef Tips: Look for beef tips that are cut from sirloin or tenderloin that are 1”-1.5” cubes. If you use stew meat (cut from the chuck or rump roast), the beef will need to cook for a lot longer in order to become tender.
Flour: We’re using all-purpose flour both to coat the beef and to create a flavorful roux that will thicken the gravy.
Oil: Oil’s the best fat to saute the beef tips in because it helps prevent the beef from sticking to the bottom of the pan and burning.
Butter: Butter’s the best fat to make the gravy with because it adds tons more flavor than oil would. You need a fat to stick to the flour to make a roux so that you can thicken the gravy, and butter makes a much more flavorful and savory gravy than oil does.
Broth: Cooking the beef tips in beef broth instead of water gives you a chance to season the beef from the inside out. It also adds tons of beef flavor to the gravy.
Onion and Garlic: Sauteed onions add a subtle sweetness to the gravy, and garlic adds an umami flavor that enhances the overall taste of this dish.
Using both fresh onion and garlic in addition to the powdered forms allows you to disperse the flavor evenly throughout the dish. It also allows you to capitalize on the sweeter form of the flavor when it’s sauteed from fresh in addition to getting the stronger flavor from the powdered forms.
Spices and Herbs: A combination of fine sea salt, ground black pepper, dried rosemary, onion powder, garlic powder, and dried parsley seasons the beef and gravy perfectly.
How To Make Beef Tips And Gravy
Add the beef tips to a large mixing bowl, then pat them dry with a paper towel. Sprinkle the salt, pepper, rosemary, onion powder, and garlic powder over the beef, then toss to coat. (See the recipe card below for the full printable instructions.)
Sprinkle the flour over the seasoned beef, then toss to coat.
Add oil to a heated Dutch oven, then sear the beef on all sides until golden brown. Transfer the beef tips to a clean plate.
Deglaze the bottom of the pot with a bit of the beef broth, then turn the heat down a bit, and add the butter to the Dutch oven. Once the butter has melted, add in the diced onion.
Saute until the onions are tender and translucent, then add in the garlic and dried parsley. Mix and saute until aromatic. Sprinkle in the flour.
Stir until the flour has mixed with the melted butter to make a roux. Stir frequently while the roux continues to cook for a few minutes. Slowly pour in the remaining beef broth while whisking constantly. Continue whisking until there are no clumps of flour.
Add the beef tips and juices from the plate back to the pot, and stir to mix.
Cover the Dutch oven with the lid (leaving the lid cracked to allow steam to escape), turn the heat down a bit, and simmer until the beef tips are fork tender and the gravy has thickened. See the recipe card below for the full written instructions, including ingredient amounts, cooking times, and helpful tips, etc.
How Do You Get Beef Tips Tender?
There are a couple of tricks that can help you get the most tender beef tips. First, slice against the grain. Second, you can physically tenderize the meat with a meat mallet before you slice it. Third, continue cooking the beef tips low and slow until they’re fork tender. Finally, don’t skip the salt. Salt not only adds and enhances flavor, it also helps make the beef melt in your mouth tender.
Is Beef Stew Meat The Same As Beef Tips?
Stew meat and beef tips are different cuts of meat. Beef stew meat is typically a tougher cut of meat that tastes best when it’s cooked low and slow (like a chuck roast or a rump toast). Beef tips are normally from a sirloin or tenderloin, which is a more tender cut of meat. That difference is what allows you to cook this more quickly.
You can make beef tips with stew meat, but they’ll taste better if you cook them at a low temperature for a longer period of time (either in the slow cooker or for longer on the stovetop).
What Cut Of Meat Is Beef Tips?
Beef tips are most commonly cut from the sirloin or tenderloin. They can be cut from any part of the cow though. It’s important to know which cut of meat your beef tips were cut from so that you know how long the meat will need to cook in order for it to be tender.
What To Serve With Beef Tips And Gravy
Side dishes are one of my favorite types of recipes to make. I really believe that serving the right sides with your dinner elevates the meal to a whole new level. In addition to the classic mashed potatoes, egg noodles, and rice, some of my favorite recipes that would taste great with this meal are:
Keep In Touch
I’d love to hear what you thought of this recipe in the comments or on Instagram! @KeyToMyLime #KeyToMyLime
If you like this recipe, be sure to check out all of our easy beef recipes! Some reader favorites are:
- Cajun Steak Bites
- Beef Tips and Rice
- Instant Pot Beef Tips
- Travis Scott Burger
- Cheeseburger Sliders
- Mulligan Beef Stew
- 1 1/2 pounds sirloin tips, cubed chuck, or stew meat (cut into 1”-1.5” cubes)
- 1 1/2 teaspoons fine sea salt
- 1 teaspoon ground black pepper
- 1 teaspoon dried rosemary
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 3 Tablespoons all-purpose flour
- 3 Tablespoons olive oil
- 2 1/2 cups beef broth (divided)
- 1/4 cup butter (1/2 stick)
- 1 medium onion (finely diced, about 1 cup)
- 2 cloves garlic (minced)
- 1 teaspoon dried parsley
- 1/4 cup all-purpose flour
- Diced fresh parsley (optional, for garnish)
- To a large mixing bowl, add the beef cubes. Pat thoroughly with a paper towel until the beef cubes are dry. Sprinkle the beef with salt, pepper, rosemary, onion, and garlic powder. Use a wooden spatula to stir to evenly coat the beef. Sprinkle the flour over the seasoned beef cubes, and toss to evenly coat the beef in the flour. (You may need to break some of the pieces of beef. They tend to stick together and you want to make sure all the sides of the cubes are coated.)
- Heat a large lidded Dutch oven over medium-high heat. Add in the oil and swirl to coat the bottom of the pot. Once the oil is hot, add in the beef and cook for about 1-2 minutes before moving it around. Continue to sear on all sides until golden brown. Remove the browned beef pieces from the pot and transfer to a clean plate.
- Slowly pour in 1/4 cup of the beef broth while using the wooden spoon to gently scrape the bottom of the pot to deglaze it. Once the bottom of the pot is clean and the broth has reduced, turn the heat down to medium.
- Add in the butter and let it melt. Once melted, add the onions. Saute until the onions are translucent (about 5 minutes). Add in the garlic and dried parsley and mix. Saute until aromatic (about 1 minute).
- Sprinkle in the flour and mix with the melted butter, creating a roux. Cook the roux, while stirring frequently, until it’s a dark golden brown (about 3-5 minutes). (Cooking the roux removes the raw flour taste and creates a much deeper flavor.)
- Slowly pour the remaining 2 cups of beef broth into the roux while whisking constantly. Continue whisking until there are no more clumps of flour and the liquid and roux have fully and evenly combined. Add the beef tips and any juices on the plate back to the pot. Cover the pot with a lid, leaving a small crack to allow steam to escape, and turn heat down to medium-low. Simmer until fork tender, about 25-30 minutes.
- While the beef is simmering, prepare your mashed potatoes. Serve beef tips and gravy with mashed potatoes. Enjoy!
Amount Per Serving: Calories: 542Total Fat: 29.8gCarbohydrates: 14.7gFiber: 1.2gSugar: 1.3gProtein: 54.7g
Nutrition information isn’t always accurate.
Make this easy beef tips with brown gravy on the stove for a quick and delicious dinner!