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beef tips and gravy
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beef tips and gravy

Beef Tips and Gravy is the kind of hearty dish that warms your soul. Tender chunks of beef simmered in a rich, savory gravy until melt-in-your-mouth soft—this meal is the ultimate in comfort food. Whether served over creamy mashed potatoes, egg noodles, or fluffy rice, it’s a timeless dinner that satisfies every craving for something cozy and delicious.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 4
Course: dinner
Calories: 360
Ingredients Method Notes

Ingredients
  

  • 1 ½ lbs beef stew meat or sirloin tips cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 1 small onion finely diced
  • 2 cloves garlic minced
  • 2 cups beef broth
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon soy sauce optional for added depth
  • 1 teaspoon onion powder
  • ½ teaspoon dried thyme
  • ¼ teaspoon black pepper
  • Salt to taste
  • 2 tablespoons cornstarch
  • 3 tablespoons cold water
  • Optional garnish: chopped parsley

Method
 

  1. In a large skillet or Dutch oven, heat olive oil over medium-high heat. Add beef in batches, searing until browned on all sides. Remove to a plate.
  2. In the same skillet, reduce heat to medium. Add diced onion and cook until softened, about 3–4 minutes. Stir in garlic and cook for another 30 seconds.
  3. Return beef to the skillet. Add beef broth, Worcestershire sauce, soy sauce (if using), onion powder, thyme, black pepper, and a pinch of salt. Stir, scraping up any browned bits from the bottom. Bring to a boil, then reduce heat to low and cover. Simmer for 45–55 minutes, or until beef is tender.
  4. In a small bowl, mix cornstarch and cold water until smooth. Slowly pour into the simmering beef, stirring constantly. Cook for another 3–5 minutes, until the gravy thickens to your desired consistency.
  5. Serve beef tips and gravy over mashed potatoes, egg noodles, or rice. Garnish with parsley if desired.

Notes

  • Refrigerator: Store in an airtight container for up to 4 days.
  • Reheat: Reheat gently on the stovetop or in the microwave with a splash of broth.
  • Freezing: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.