Beef Tips and Gravy (2 Ways)
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5
6 reviews
Excellent
Beef Tips and Gravy (2 Ways)
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These Beef Tips and Gravy recipes are a hearty, no-fuss, one-pan meal with melt-in-your-mouth tender beef and savory gravy. One is baked in the oven with only 4-ingredents and the other is made with a rich wine sauce on the stove-top - both are fantastic!
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Ingredients
Baked Easy Beef Tips and Gravy
- 2 pounds beef stew meat
- 10.5 ounce cream of mushroom soup can
- 2 envelopes brown gravy mix
- 1 envelope dry onion soup mix packet
- 1 can water
Stove-top Beef Tips and Mushroom Gravy
- 2 pounds chuck roast cut into 2" strips or cubes, 2 pounds
- 2 Tablespoons butter unsalted
- 1 large yellow onion diced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 cup flour + 2 Tablespoons
- 2 Tablespoons olive oil
- 1/2 pound crimini mushrooms sliced
- 3 cloves garlic
- 1/2 cup red wine
- 2 cups beef broth
- 2 Tablespoons Worcestershire sauce
- 1 teaspoon parsley for garnish, optional, chopped, fresh
Instructions
Baked Beef Tips and Gravy
- Preheat your oven to 300 degrees F.
- In a 9x13 baking dish add your beef, cream of mushroom soup, 1 packet of brown gravy mix, water, and the onion soup mix. Stir everything together and cover tightly with foil.
- Place in the oven and cook for 3 hours.
- Remove from the oven and remove the foil. Carefully stir in the remaining brown gravy packet to thicken up the sauce. Serve over mashed potatoes, rice or egg noodles.
Stove-Top Beef Tips and Mushroom Gravy
- Melt the butter in a large skillet over medium-high heat. Add the mushrooms and sauté until light golden brown. Remove the mushrooms from the pan and set them aside.
- Add the onions to the skillet and cook for 3-5 minutes until they start to soften. Reduce heat to low and add garlic and return the mushrooms to the pan; sauté for 30-60 seconds until the garlic is fragrant. Remove the mixture from the skillet and set aside.
- In a large bowl, toss together the slices of steak, 2 tablespoons of the flour, salt, and pepper and stir to coat.
- Add the olive oil to the skillet over medium-high heat. Add steak and cook just until browned, then remove from the skillet and set aside.
- Reduce the heat to low and add the red wine to the skillet and deglaze the pan by scraping up the brown bits from the bottom.
- Pour 1/2 cup of beef broth in bowl and set aside. Add the remaining beef broth and the Worcestershire sauce to the skillet. Simmer for 5 minutes, stirring occasionally.
- In small bowl whisk together the reserved ½ cup of beef broth and the 1/4 cup flour. Whisk this flour mixture into the skillet with the wine and beef broth mixture. Cook for 2 minutes until slightly thickened. Add the steak and mushroom mixture back to the skillet and simmer for 5-10 minutes.
Notes
- Storing: Store leftovers in the refrigerator for up to 3 days.
- Storing: Store leftovers in the refrigerator for up to 3 days.
Nutrition Information
Show Details
Calories
318kcal
(16%)
Carbohydrates
0.05g
(0%)
Protein
50g
(100%)
Fat
11g
(17%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
0.5g
(3%)
Monounsaturated Fat
5g
(25%)
Cholesterol
141mg
(47%)
Sodium
132mg
(6%)
Potassium
774mg
(16%)
Sugar
0.02g
(0%)
Calcium
43mg
(4%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 318 kcal
% Daily Value*
| Calories | 318kcal | 16% |
| Carbohydrates | 0.05g | 0% |
| Protein | 50g | 100% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 141mg | 47% |
| Sodium | 132mg | 6% |
| Potassium | 774mg | 16% |
| Sugar | 0.02g | 0% |
| Calcium | 43mg | 4% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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