Beef Tips and Gravy

two plates with beef tip gravy over egg noodles.

Beef tips and gravy is a timeless and comforting dish, perfect for a cozy family dinner. This recipe is a hearty and delicious dish made with tender beef, savory mushrooms, and a rich gravy sauce. Perfect for a cozy dinner at home.

Prep Time10

Cook Time2

Total Time2 10

Course: Main Course

Cuisine: American

Keyword: beef tips gravy

Servings:

Calories: 298kcal

Author: Mary Woita

Equipment

Dutch Oven

Ingredients

1 pound sirloin steak cubed
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon thyme
2 tablespoons olive oil
2 tablespoons butter
16 ounces white mushrooms, sliced
1 medium onion, diced
3 garlic cloves
2 cups beef broth
2 tablespoons worcestershire sauce
3 tablespoons cornstarch

Instructions

In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes, season with salt, pepper and thyme, then sear on all sides until browned.
Add the butter, sliced mushrooms and diced onion, and cook until they begin to soften, about 5-7 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
Pour in the beef broth and Worcestershire sauce, stirring to combine. Bring the mixture to a simmer.
Reduce the heat to low, cover the skillet, and let the beef simmer for 1 ½ to 2 hours, or until the beef is tender.
Once the beef is tender, mix the cornstarch with 3 tablespoons of cold water to form a slurry. Slowly stir the slurry into the skillet, stirring constantly until the gravy thickens, about 2-3 minutes.
Serve the beef tips and gravy over mashed potatoes, rice, or noodles.

Notes

Beef Tips in Gravy store well and can be kept in an airtight container in the fridge for up to 5 days. Reheat gently on the stove, adding a little extra broth if needed to loosen the gravy.
If sirloin isn’t available, you can use chuck roast or stew meat. Just note that these cuts may require a slightly longer cooking time to become tender.
Always mix cornstarch with cold water before adding it to the hot liquid to prevent clumping.
White mushrooms work great, but you can also use cremini or baby bella mushrooms for a deeper, earthier flavor.

Crockpot Instructions: To make this dish in a slow cooker, sear the beef and sauté the onions and mushrooms on the stovetop first, then transfer everything to the slow cooker. Add the broth and Worcestershire sauce, and cook on low for 6-7 hours or until tender. Add the cornstarch slurry during the last 30 minutes to thicken the gravy.

Nutrition