Beef Tips and Gravy
Tender, juicy chunks of seared beef simmered slowly in a rich, deeply savory brown gravy until fork-tender. This classic American comfort food is perfect served over mashed potatoes, egg noodles, or rice for a hearty, satisfying meal that tastes like it cooked all day.
For 4 servings
- prep · ~10 min
Season and brown the beef tips.
1.Pat the beef cubes completely dry with paper towels.2.Heat olive oil in a dutch oven over medium-high heat until shimmering.3.Add beef tips in a single layer and sear for 3-4 minutes per side until deeply browned.4.Transfer browned beef to a plate and set aside.TIPDon't crowd the pot — sear in two batches for the best crust. - saute · ~6 min
Sauté the aromatics.
1.Reduce heat to medium. Add diced onion to the pot and cook until softened (4-5 minutes).2.Add minced garlic and sauté until fragrant (30 seconds). - saute · ~3 min
Build the roux for the gravy.
1.Sprinkle flour over the onions and stir continuously.2.Cook for 2 minutes until the flour is lightly golden and no white specks remain.TIPCook the flour fully; otherwise the gravy will taste raw. - simmer · ~80 min
Deglaze and simmer the gravy.
1.Slowly pour in beef broth and water while whisking constantly to prevent lumps.2.Add soy sauce, Worcestershire sauce, bay leaves, dried thyme, black pepper, and salt.3.Return the seared beef and any juices to the pot.4.Bring to a gentle boil, then reduce heat to low. Cover and simmer for 75-80 minutes, stirring occasionally, until beef is fork-tender.TIPCheck tenderness at 60 minutes — the meat should pull apart easily. - simmer · ~10 min
Thicken and finish the gravy.
1.Remove the lid and discard the bay leaves.2.Simmer uncovered for 5-10 minutes until the gravy reaches your desired thickness.3.Taste and adjust seasoning with additional salt or pepper if needed.TIPIf the gravy gets too thick, thin it with a splash of water. - serve
Serve hot over mashed potatoes, egg noodles, or rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the beef dry thoroughly before searing; moisture is the enemy of a good brown crust.
- 2Sear the beef in two batches to avoid overcrowding the pan, which causes steaming instead of browning.
- 3Cook the flour for the full 2 minutes to eliminate raw taste and develop a nutty, rich roux.
- 4For extra depth, use a full-bodied beef broth or add a splash of red wine when deglazing.
- 5Check tenderness at the 60-minute mark; cooking time varies with the cut and size of the beef cubes.
- 6If the gravy needs thickening after simmering, remove the lid and cook uncovered for a few more minutes.
Adapt it for your goals.
Low-oil
Reduce olive oil to 1 tablespoon and sear the beef in a nonstick skillet. The gravy will be slightly less rich but still delicious, and the dish becomes lower in fat.
high proteinHigh-protein
Swap the beef broth for bone broth to boost protein and add collagen. The gravy will be even more gelatin-rich and silky.
mushroom umamiMushroom-umami
Add 8 oz sliced cremini mushrooms with the onions. Their earthy flavor deepens the gravy and adds a vegetarian-friendly layer, without altering the beefy core.
herb freshHerb-fresh
Replace dried thyme with 2 teaspoons fresh thyme leaves added in the last 10 minutes of simmering. The flavor will be brighter and more aromatic.
Why this is on our healthy list.
Rich in Protein
Beef sirloin provides high-quality protein essential for muscle repair and satiety, making this a filling main course.
Iron from Beef
Red meat is a natural source of heme iron, which supports oxygen transport in the blood and is more easily absorbed than plant-based iron.
No Added Sugar
This recipe relies on savory ingredients like soy sauce and Worcestershire sauce without any added sugars, making it a good choice for those watching their sugar intake.
Frequently asked questions
Yes, beef chuck or bottom round work well for this recipe. They may need an extra 15–30 minutes of simmering to become fork-tender, so test for doneness frequently.
