Beef Tips and Gravy
User Reviews
5
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Prep Time
15 mins
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Cook Time
3 hrs
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Total Time
3 hrs 15 mins
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Servings
6 servings
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Calories
478 kcal
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Course
Main Course
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Cuisine
American
Beef Tips and Gravy
Description
This recipe begins by cutting boneless beef chuck into thin strips and seasoning them generously with salt and pepper. The beef is seared in two batches in a hot cast iron skillet to create a browned crust, then removed while vegetables such as onion, celery, and carrot are sautéed. Garlic and tomato paste are added to deepen flavor before flour is stirred in to thicken the sauce.
Beef stock is whisked in gradually to create a smooth gravy, with browned bits scraped from the pan adding richness. A bay leaf, thyme sprigs, and parsley stems simmer in the gravy for herbal notes, and vibrant acidity is introduced with red wine vinegar. The beef returns to the pan to cook gently in the gravy until tender.
This dish is suited for serving with mashed potatoes, rice, or crusty bread to soak up the savory sauce. Fresh minced Italian parsley is stirred in at the end for brightness.
Ingredients
- 2 lbs beef chuck boneless
- kosher salt
- black pepper ground
- 1/4 cup vegetable oil divided
- 1 yellow onion diced
- 2 celery diced, stalks
- 1 carrot diced
- 4 cloves garlic minced
- 2 tablespoons tomato paste
- 1/4 cup all-purpose flour
- 3 cups beef stock
- 1 bay leaf
- 3 thyme sprigs
- 3 Italian parsley stems
- 1 tablespoon red wine vinegar
- 3 tablespoons parsley Italian, minced
Instructions
- Cut the beef chuck into small strips, about 1 to 2-inches in length and 1/4-inch thick. Season generously with salt and pepper.
- Preheat a large cast iron skillet over medium-high heat. Add 2 tablespoons of the oil and swirl to coat the skillet. Add half of the beef and cook, turning halfway through, until browned on both sides, 5-6 minutes. Use a slotted spoon to remove the beef from the skillet into a bowl, then sear the remaining half of the beef.
- Decrease the heat to medium and add the remaining 2 tablespoons of oil. Add the onion and cook until it starts to soften, then add the celery and carrot and continue to cook, stirring often, until softened, about 5 minutes. Add the garlic and cook for 30 seconds, then stir in the tomato paste.
- Add the flour and stir through, until no dry flour remains.
- Slowly start whisking in the beef stock. Bring to a boil, stirring constantly and scraping up all of the browned bits from the bottom of the skillet.
- Reduce the heat to medium-low. Return the beef to the skillet, along with any juices that have accumulated. Add the bay leaf, thyme, and stems of parsley. Put a lid on the skillet and simmer, stirring occasionally, until the sauce has thickened and the beef is tender, 2 1/4 to 2 1/2 hours. If needed, cook uncovered the last half hour to get to your desired thickness.
- Discard the bay leaf, thyme and parsley stems.
- Stir in the red wine vinegar and minced parsley. Season to taste with salt and pepper.
- Serve hot.
Notes
- Using beef stock instead of broth adds extra richness to the gravy but broth can be used if needed.
- Nutritional information is an estimate and may vary based on ingredients and brands used.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 478 kcal
% Daily Value*
| Serving | 1/6 of recipe | |
| Calories | 478kcal | 24% |
| Carbohydrates | 8g | 3% |
| Protein | 32g | 64% |
| Fat | 35g | 54% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 8g | 47% |
| Trans Fat | 0g | 0% |
| Cholesterol | 94mg | 31% |
| Sodium | 520mg | 22% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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