Beef Tips and Gravy
User Reviews
5
Beef Tips and Gravy
Description
This Beef Tips and Gravy recipe begins by browning seasoned stew beef in batches to develop a caramelized surface which adds depth to the gravy. The meat, along with sliced mushrooms, onions, and minced garlic, is then placed into a slow cooker. Beef broth, dry red wine, Worcestershire sauce, and a packet of brown gravy mix are added to create a flavorful simmering liquid.
Slow cooking on low heat over 6 to 8 hours or on high for 3 to 4 hours breaks down the toughness of the stew beef, producing tender, juicy pieces. The mushrooms and onions cook down, infusing the gravy with earthy and aromatic notes. The gravy can be thickened further at the end by whisking in a cornstarch slurry until the desired consistency is reached.
The finished dish serves well spooned over egg noodles, mashed potatoes, or rice, providing a satisfying meal with a balance of savory beef flavor and a smooth, thickened sauce. Parsley can be added at serving for freshness and color contrast.
Using dry red wine such as Cabernet Sauvignon or Pinot Noir is recommended for maintaining depth without sweetness. The stew beef should be cooked long enough to become fall-apart tender, ensuring the connective tissue is sufficiently broken down. If stew beef is unavailable, chuck steak or brisket can be cut into cubes as substitutes.
Ingredients
- 1 tablespoon vegetable oil
- 2 lbs. beef stew meat cubed
- 8 ounces mushroom I like Baby Bella mushrooms, but white button mushrooms work well too, sliced
- 1 small onion sliced
- 2 large garlic minced or pressed (about 2 teaspoons, cloves
- 1 (0.87 oz) brown gravy mix such as McCormick, packet
- ¾ cup beef broth
- ¼ cup red wine or substitute with extra beef broth, dry
- 2 tablespoons Worcestershire sauce
- egg noodles for serving; parsley chopped
- rice
- mashed potato
- parsley
Instructions
SLOW COOKER METHOD
- Place the mushrooms, onion, and garlic in a slow cooker. Pat the beef dry and season with salt and pepper. In a large skillet or Dutch oven, heat 1 tablespoon oil over medium-high heat. When the oil shimmers, add about half of the meat and cook until browned on all sides, about 10 minutes total. Transfer browned beef to the slow cooker. Repeat with remaining meat, adding additional oil as needed. Transfer the remaining browned meat to the slow cooker.
- Add the gravy mix, beef broth, red wine, and Worcestershire sauce to the slow cooker. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, or until the meat is tender. If the gravy is thinner than you would like at the end, just whisk in a cornstarch slurry to thicken. To do so, stir together 1 tablespoon of cornstarch with 2 tablespoons of cold water. Add this slurry to the slow cooker and cook on HIGH heat until the gravy thickens. Gradually add more cornstarch slurry, as needed, until the gravy reaches your desired consistency.
- Serve with noodles, rice, or mashed potatoes. Garnish with chopped fresh parsley, if desired.
OVEN METHOD
- Preheat the oven to 275°F. Pat the beef dry and season with salt and pepper. In a Dutch oven, heat 1 tablespoon oil over medium-high heat. When the oil shimmers, add about half of the meat and cook until browned on all sides, about 10 minutes total. Remove meat to a plate. Repeat with remaining meat, adding additional oil as needed.
- Return all of the browned meat to the Dutch oven. Add the mushrooms, onion, garlic, gravy mix, beef broth, red wine, and Worcestershire sauce. Cover the pot and bake for about 4 hours, or until the beef is tender.
- Serve with noodles, rice, or mashed potatoes. Garnish with chopped fresh parsley, if desired.
Notes
- Cook the beef until it is fall-apart tender to fully break down connective tissues for optimal texture.
- Choose a dry red wine like Cabernet Sauvignon or Pinot Noir to avoid added sweetness in the gravy.
- You can buy pre-cut stew beef or dice chuck steak or brisket if stew beef is unavailable.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 235 kcal
% Daily Value*
| Serving | 1/6 of the beef and gravy | |
| Calories | 235kcal | 12% |
| Carbohydrates | 4g | 1% |
| Protein | 35g | 70% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 93mg | 31% |
| Sodium | 291mg | 12% |
| Potassium | 729mg | 16% |
| Sugar | 2g | 4% |
| Vitamin C | 3.1mg | 3% |
| Calcium | 44mg | 4% |
| Iron | 3.8mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
