There’s something about Beef Tips and Gravy Recipe that feels like a warm kitchen hug. The way the gravy thickens, the meat browns, and the smell draws people from other rooms makes this dish feel like comfort you can plate. Whether you’re feeding family, hosting a casual dinner, or just craving something cozy after a long day, this recipe is simple, forgiving, and full of flavor. If you enjoy working with different cuts of beef, you might also like this beef bottom round steak guide for another hearty option.
Beef Tips and Gravy Recipe
There’s history here in my kitchen. I first learned to make beef tips on a weeknight when time was short and everyone needed something hearty. The technique is straightforward: a quick sear to build flavor, a savory braise to tenderize, and a silky gravy to carry the whole plate. It feels special without being fussy.
This recipe is forgiving in timing and ingredients, which makes it ideal for cooks who want great results without worry. You can make it on the stovetop or let a slow cooker take over while you go about your day. The basic steps are reliable and repeatable, so once you make it a couple of times, you’ll instinctively know when the meat is perfectly tender and the gravy is just right.
Step-by-Step: How to Make Beef Tips and Gravy Recipe
“Cooking isn’t about perfection. It’s about enjoying every delicious step.”
Overview: You will brown the beef to create deep flavor, make a savory base with onions and garlic, deglaze to capture all the browned bits, then simmer until the sauce is glossy and the meat is tender. Expect about 30 minutes active cooking on the stovetop, or set-and-forget time in a Crock Pot if you prefer to prep and leave it.
- Cut the sirloin into bite-sized cubes and pat dry.
- Use a sharp knife and cut consistent pieces so they cook evenly.
- Patting the beef dry with paper towels helps the meat brown instead of steam.
- Mix all beef seasoning ingredients in a bowl.
- Combine the brown sugar, black pepper, salt, garlic powder, onion powder, chili powder, and paprika for a balanced savory coating.
- Stir well so each cube gets seasoned in the next step.
- Toss beef with seasoning, then coat with flour.
- Work in a shallow dish or bowl: first toss the beef with the seasoning, then lightly dust with flour so each piece has a thin coat.
- The flour helps the meat get a golden crust and will help thicken the gravy later.
- Heat olive oil in a skillet over medium-high heat and sear beef for 30–45 seconds per side until browned.
- You should hear a satisfying sizzle when the beef hits the pan. Don’t crowd the skillet; brown in batches if necessary.
- Searing only 30–45 seconds per side gives a nice crust while keeping the interior juicy.
- Deglaze the pan with broth and let reduce by half.
- Pour in some beef broth and scrape the bottom of the pan with a wooden spoon to lift those browned bits, which are pure flavor.
- Let the broth simmer until it reduces by about half, concentrating the taste.
- Add butter and onions, cook until soft, then stir in garlic.
- Use real butter for rich flavor and glossy texture.
- Cook the diced yellow onion until translucent and tender, then add minced garlic and cook just until fragrant, about 30 seconds.
- Add beef broth, bouillon, Worcestershire sauce, thyme, rosemary, onion and garlic powder. Bring to a boil.
- Add the remaining beef broth and the beef bouillon cube for an extra depth of flavor.
- Worcestershire is a small ingredient that contributes big umami. Add dried thyme and rosemary for a warm, slightly woodsy note.
- Bring the mixture to a single, steady boil to marry flavors.
- Whisk cornstarch with cold water and add to thicken.
- Make a smooth slurry by whisking the cornstarch into cold water before adding. This prevents lumps and gives you control over thickness.
- Stir the slurry into the simmering sauce and cook until the gravy becomes glossy and coats the spoon.
- Return seared beef and juices to the skillet, simmer on low for 10–15 minutes.
- Put the beef back into the pan along with any juices that collected. Simmer gently on low until the meat is fork-tender and the flavors have melded.
- Taste and adjust salt and pepper if needed.
- For Crock Pot, after searing, transfer to slow cooker and cook on low for 7–8 hours or high for 3–4 hours, stirring in slurry at the end to thicken.
- Sear for flavor, then transfer everything to your slow cooker. Add liquids and herbs.
- At the end of cooking, mix cornstarch with cold water, stir into the hot cooking liquid, and cook on high for 15–20 minutes to thicken.
Ingredients You’ll Need for Beef Tips and Gravy Recipe
1½ lbs sirloin tips choose fresh meat for the best texture and flavor.
3 tbsp flour for a light coating that helps the gravy thicken.
3 tbsp olive oil a high smoke point for searing.
1 tsp brown sugar balances savory notes.
¼ tsp black pepper freshly ground if possible.
½ tsp salt adjust to taste.
½ tsp garlic powder adds savory depth.
½ tsp onion powder rounds out the seasoning.
½ tsp chili powder for a gentle warmth.
½ tsp paprika mild, sweet smokiness.
2 tbsp butter use real butter for rich flavor.
1 small yellow onion, diced cooks down into sweetness.
3 cloves garlic, minced don’t overcook; add near the end.
2 cups beef broth low-sodium is fine so you can control salt.
1 beef bouillon cube concentrates beefy flavor.
1½ tsp Worcestershire sauce small but mighty in umami.
¼ tsp dried thyme subtle, aromatic herb.
¼ tsp dried rosemary crush lightly before adding.
1 tsp onion powder added again to boost savory notes.
½ tsp garlic powder another small boost for flavor.
3 tbsp corn starch for a glossy, stable gravy.
¼ cup cold water mix with cornstarch to make a slurry.
Directions: Cooking with Confidence
- Cut the sirloin into bite-sized cubes and pat dry.
- Place the meat on a clean board, trim any large fat pieces, and cut into even cubes.
- Drying the beef helps you get the best brown on the outside.
- Mix all beef seasoning ingredients in a bowl.
- Combine all spices listed under seasoning until they look evenly mixed.
- Smelling the spice blend helps you get excited about how the dish will turn out.
- Toss beef with seasoning, then coat with flour.
- Put the beef in a bowl, add the seasoning, and toss until each piece is lightly coated.
- Sprinkle the flour and toss again; a thin dusting is all you need.
- Heat olive oil in a skillet over medium-high heat and sear beef for 30–45 seconds per side until browned.
- Set the skillet hot but not smoking; add oil and wait until it’s shimmering.
- Place the pieces into the pan without overcrowding and let them form a golden crust before turning.
- Deglaze the pan with broth and let reduce by half.
- Pour in about half of the beef broth and use a wooden spoon to loosen any browned bits.
- Reducing by half intensifies the base of the sauce so the finished gravy is flavorful without being watery.
- Add butter and onions, cook until soft, then stir in garlic.
- Add butter, then the diced onions. Sauté until soft and slightly golden.
- Stir in the garlic and cook until aromatic, about 20 to 30 seconds.
- Add beef broth, bouillon, Worcestershire sauce, thyme, rosemary, onion and garlic powder. Bring to a boil.
- Add the rest of the broth along with the bouillon cube and Worcestershire sauce.
- Sprinkle in the dried thyme and rosemary, and add the additional onion and garlic powder. Bring the liquid to a rolling boil to fully blend flavors.
- Whisk cornstarch with cold water and add to thicken.
- Whisk 3 tablespoons of cornstarch into 1/4 cup cold water until smooth.
- Pour the slurry slowly into the boiling liquid, whisking constantly until the gravy thickens to a silky consistency.
- Return seared beef and juices to the skillet, simmer on low for 10–15 minutes.
- Slide the browned beef and any resting juices back into the skillet.
- Reduce heat to low and simmer just long enough for the beef to become tender and for the gravy to develop a glossy sheen.
- For Crock Pot, after searing, transfer to slow cooker and cook on low for 7–8 hours or high for 3–4 hours, stirring in slurry at the end to thicken.
- If you prefer hands-off cooking, transfer seared beef and sautéed aromatics to the slow cooker.
- Cook on your chosen setting, and add the cornstarch slurry near the end to thicken the sauce. Stir well and cook an additional 15–20 minutes on high.
How to Serve Beef Tips and Gravy Recipe and Make It Shine
Serve these beef tips over tender mashed potatoes for the classic combo. The creamy potatoes soak up the gravy and make every forkful comforting. Spoon the beef and gravy over egg noodles or wide pasta for a more rustic, saucy dish. If you want lighter, serve the beef tips over a bed of steamed rice or alongside roasted vegetables.
For a finished plate, add a sprinkle of chopped fresh parsley or a pinch of black pepper. A dollop of butter on hot mashed potatoes helps them glossy and inviting. For a little contrast in texture, top the plate with lightly sautéed mushrooms or caramelized onions.
Pair this main with simple sides: buttered green beans, roasted carrots, or a crisp salad. If you like a touch of brightness, a spoonful of tangy pickled vegetables or a small side of best candied cranberries makes for a nice counterpoint to the savory gravy and you can find a sweet, easy recipe for them in this best candied cranberries recipe.
How to Store Beef Tips and Gravy Recipe for Later
Cool the beef tips and gravy to room temperature before storing, but do not leave it out for more than two hours for safety. Transfer to an airtight container and refrigerate for up to 3 to 4 days. If you want to freeze for longer storage, place in a freezer-safe container and freeze for up to 3 months.
To reheat from the fridge, warm gently in a saucepan over low to medium heat, stirring occasionally. If the gravy has thickened too much in the fridge, add a splash of beef broth or water and stir until it loosens to the desired consistency. If reheating from frozen, thaw in the refrigerator overnight and reheat as above, or defrost gently in the microwave before finishing on the stove.
When reheating in the oven, place the beef tips and gravy in a covered ovenproof dish at 325°F until warmed through. Stir once or twice to ensure even heating. Taste and adjust seasoning after reheating, as flavors can mellow in storage.
Clara’s Tips for Success
- Use room-temperature beef for faster, more even searing. Cold meat releases more moisture and can steam instead of sear.
- Don’t skip the pan deglazing step. Those browned bits are where a lot of flavor lives.
- If your gravy gets too thick, add a little warm broth or water; if it’s too thin, whisk in a little more cornstarch slurry.
- For a deeper flavor, brown a few sliced mushrooms in the pan after searing the beef and before adding the onions.
- Taste and adjust salt at the end. The bouillon and Worcestershire sauce add saltiness, so check before adding extra.
Simple Variations to Try
- Mushroom Beef Tips: Add 8 ounces of sliced mushrooms when you cook the onions. The mushrooms will absorb the flavors of the pan and add a meaty texture.
- Red Wine Braise: Replace 1/2 cup of beef broth with a robust red wine and reduce slightly before adding the remaining broth for a richer sauce.
- Creamy Gravy: Stir in 1/4 cup of heavy cream or sour cream right at the end of cooking for a silkier, slightly tangy gravy.
- Southwestern Twist: Add a touch more chili powder and a small can of diced green chiles for a smoky, slightly spicy version.
- Slow Cooker Comfort: Use the Crock Pot method for a set-it-and-forget-it weeknight meal that comes home to a welcoming aroma.
For dessert after this hearty meal, consider something apple-forward and comforting like apple cinnamon oatmeal cookies. They are a cozy finish and pair nicely with a cup of tea or coffee.
FAQs About Beef Tips and Gravy Recipe
Can I make this ahead of time?
Yes. This recipe keeps beautifully for a few days in the fridge. Reheat gently so the meat stays tender and the gravy stays smooth.
What cut of beef is best?
Sirloin tips are great because they are tender and cook quickly. You can also use chuck or round if you plan to cook longer; those cuts benefit from slow cooking.
Can I skip the flour coating?
You can, but the flour helps form a crust and contributes to the thickness of the gravy. If you need to avoid flour, you can thicken the gravy later with a cornstarch slurry.
How do I stop the gravy from getting lumpy when I thicken it?
Always mix cornstarch with cold water to make a smooth slurry before adding it to hot liquid. Whisk constantly when you add it so it disperses evenly.
Is there a gluten-free option?
Yes. Use a gluten-free flour for dusting the beef or skip the flour and thicken solely with a cornstarch slurry.
Final Encouragement or Closing Note
Cooking Beef Tips and Gravy Recipe is one of those joyful, confident kitchen tasks that rewards you with a comforting, flavorful meal. It’s forgiving, adaptable, and perfect for both weeknights and relaxed weekends. Trust the process: brown for flavor, simmer for tenderness, and taste as you go. You’ve got all the steps and tips, and you can absolutely make this dish shine.
Conclusion
If you want a different take or more tips on making beef tips at home, this version from Beef Tips and Gravy (Stove Top or Crock Pot!) – The Cozy Cook offers another friendly method. For an additional reference on tender beef tips and technique, see Beef Tips and Gravy Recipe (So Tender) | The Kitchn.
I hope this Beef Tips and Gravy Recipe helps you discover how simple and rewarding homemade cooking can be. You’ve got this.
Beef Tips and Gravy
Ingredients
Method
- Cut the sirloin into bite-sized cubes and pat dry.
- Mix all beef seasoning ingredients in a bowl.
- Toss beef with seasoning, then coat with flour.
- Heat olive oil in a skillet over medium-high heat and sear beef for 30–45 seconds per side until browned.
- Deglaze the pan with broth and let reduce by half.
- Add butter and onions, cook until soft, then stir in garlic.
- Add beef broth, bouillon, Worcestershire sauce, thyme, rosemary, onion and garlic powder. Bring to a boil.
- Whisk cornstarch with cold water and add to thicken.
- Return seared beef and juices to the skillet, simmer on low for 10–15 minutes.
- For Crock Pot, after searing, transfer to slow cooker and cook on low for 7–8 hours or high for 3–4 hours, stirring in slurry at the end to thicken.