Beef Tips and Gravy is a classic comfort food dish featuring tender sirloin beef simmered in a rich, savory gravy made from scratch. Cooked in one pot on the stovetop, this recipe is perfect served over mashed potatoes, egg noodles, or rice for a satisfying and hearty meal any day of the week.
Why You’ll Love This Recipe
- One-pot recipe for easy prep and cleanup
- Tender, flavorful beef tips cooked to perfection in homemade gravy
- Rich, deeply seasoned gravy using simple pantry ingredients
- Customizable—serve with your choice of starches
- Perfect for cozy nights and family dinners
- Ready in just 40 minutes, yet tastes like it’s been slow-simmered for hours
- Freezer-friendly for meal prep or leftovers
- Great use of sirloin tips or other budget-friendly beef cuts
- Versatile cooking methods—can also be made in the slow cooker
- Classic comfort food everyone will love
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Beef and Seasoning
- Sirloin tips
- Flour
- Olive oil
- Brown sugar
- Black pepper
- Salt
- Garlic powder
- Onion powder
- Chili powder
- Paprika
Gravy
- Dry red wine (optional, for deglazing)
- Butter
- Yellow onion, diced
- Garlic, minced
- Beef broth
- Beef bouillon cube
- Worcestershire sauce
- Dried thyme
- Dried rosemary
- Onion powder
- Garlic powder
- Cornstarch + cold water (for slurry)
Directions
- Prep beef and seasonings: Cut beef into 1-inch cubes, trimming large pieces of fat. Combine all seasoning ingredients in a bowl and sprinkle over the meat. Toss to coat, then sprinkle with flour and toss again.
- Brown the beef: Heat olive oil in a large skillet over medium-high heat. Brown the beef in batches for 30–45 seconds per side. Don’t overcrowd the pan or cook the beef fully. Transfer browned beef to a plate and repeat with remaining meat.
- Deglaze the pan: Add red wine (if using) to the skillet and scrape up browned bits (fond) with a spatula. Simmer until reduced by half.
- Sauté aromatics: Reduce heat to medium. Add butter and diced onion to the skillet and cook for about 5 minutes until softened. Add garlic and cook for 1 minute.
- Make the gravy: Add beef broth, bouillon cube, Worcestershire sauce, thyme, rosemary, garlic powder, and onion powder. Bring to a boil.
- Thicken the gravy: Mix cornstarch and cold water in a small bowl. Gradually whisk into the simmering sauce until it reaches your desired consistency.
- Simmer beef tips: Reduce heat to medium-low. Add browned beef and any accumulated juices back to the skillet. Cover partially and simmer for 10–15 minutes until the beef is cooked through and tender.
- Finish (optional): Stir in 1 tablespoon of cold butter before serving for an extra-silky gravy.
- Serve: Spoon the beef and gravy over mashed potatoes, rice, or egg noodles.
Servings and Timing
Servings: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Variations
- Use stew meat or chuck roast for a more economical option (simmer longer to tenderize)
- Substitute wine with beef broth or balsamic vinegar for a non-alcoholic version
- Add mushrooms or carrots for extra texture and flavor
- Make it in a slow cooker: brown beef and aromatics first, then cook on low for 6–8 hours
- Use fresh herbs if available for a fragrant twist
- Add cream or sour cream at the end for a creamy gravy variation
Storage/Reheating
- Storage: Store in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed.
- Freezing: Freeze in a freezer-safe container for up to 2 months. Thaw overnight before reheating.
FAQs
What cut of beef is best for beef tips?
Sirloin tips are ideal for tenderness and flavor, but stew meat or chuck roast can also be used with longer cooking time.
Can I make this without wine?
Yes, replace the wine with extra beef broth or a splash of balsamic vinegar for similar depth.
Can I make this ahead of time?
Absolutely. This dish tastes even better the next day as the flavors meld.
How do I get a thicker gravy?
Add more cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon water) until desired thickness is reached.
Can I use a slow cooker for this recipe?
Yes, after browning the beef and onions, transfer to a slow cooker and cook on low for 6–8 hours.
What is “Monter au Beurre”?
It’s a French technique of finishing sauces with cold butter for added richness and smooth texture.
Can I use ground beef instead?
This recipe is best with cubed beef, but ground beef can work for a quicker, simpler variation.
What sides go best with this dish?
Mashed potatoes, egg noodles, or rice are classic choices. Roasted vegetables or green beans also pair well.
Can I use pre-cut stew meat?
Yes, but you may need to simmer it longer to ensure tenderness.
Is this dish freezer-friendly?
Yes, it freezes well. Just cool completely before storing in a freezer-safe container.
Conclusion
Beef Tips and Gravy is a timeless comfort food recipe with tender meat and a deeply flavorful, homemade gravy. Whether served over creamy mashed potatoes or fluffy rice, this satisfying dish is perfect for weeknight dinners, cozy weekends, or make-ahead meals. With its rich taste and easy preparation, it’s bound to become a favorite in your meal rotation.
Print
Beef Tips and Gravy
- Total Time: 40 minutes
- Yield: 4 servings
Description
This Beef Tips and Gravy recipe is the ultimate comfort food made in one pot! Tender sirloin beef tips are simmered in a rich, savory gravy with garlic, herbs, and optional red wine. Serve over mashed potatoes, egg noodles, or rice for a hearty homemade dinner.
Ingredients
For the Beef Tips:
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1 1/2 lbs sirloin tips, cut into 1-inch cubes
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3 tablespoons flour
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3 tablespoons olive oil
Beef Seasoning:
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1 teaspoon brown sugar
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1/4 teaspoon black pepper
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1/2 teaspoon each: salt, garlic powder, onion powder, chili powder, paprika
For the Gravy:
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1/4 cup dry red wine (optional, for deglazing)
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2 tablespoons butter
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1 small yellow onion, diced
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3 cloves garlic, minced
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2 cups beef broth
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1 beef bouillon cube
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1 1/2 teaspoons Worcestershire sauce
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1/4 teaspoon each: dried thyme, dried rosemary
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1 teaspoon onion powder
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1/2 teaspoon garlic powder
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3 tablespoons cornstarch + 1/4 cup cold water (for slurry)
Instructions
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Mix all beef seasoning ingredients. Cut beef into 1-inch pieces and toss with seasoning. Then coat with flour.
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Heat olive oil in a large skillet over medium-high heat. Brown beef tips in batches, 30–45 seconds per side. Transfer to a plate (do not fully cook).
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Deglaze the skillet with red wine, scraping up browned bits. Let reduce by half.
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Add butter and diced onion; sauté until soft (about 5 minutes). Stir in garlic and cook for 1 more minute.
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Add beef broth, bouillon, Worcestershire, herbs, onion powder, and garlic powder. Bring to a boil.
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Mix cornstarch and cold water to make a slurry. Slowly whisk into the gravy to thicken to your liking.
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Return beef and its juices to the pan. Simmer partially covered over medium-low heat for 10–15 minutes until beef is tender and fully cooked.
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Optional: Stir in 1 tablespoon cold butter at the end for a smooth finish (Monter au Beurre).
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Serve hot over mashed potatoes, egg noodles, or rice.
Notes
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Substitute red wine with more broth if preferred.
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Let the gravy simmer longer for deeper flavor or thicker consistency.
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Great make-ahead recipe—flavors deepen after sitting.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
