Beef Tips and Gravy
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
4 people
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Calories
384 kcal
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Course
Main Course
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Cuisine
American
Beef Tips and Gravy
Description
Beef Tips and Gravy starts by seasoning 1-inch cubes of sirloin steak with a blend of brown sugar, spices, garlic, and onion powder. The beef is dusted with flour and quickly browned in batches in olive oil, creating a flavorful crust without fully cooking the meat. After browning, a splash of red wine deglazes the pan, lifting browned bits (fond) that enrich the gravy.
The gravy forms as butter, diced onions, and minced garlic cook in the same pan until softened. Beef broth, Worcestershire sauce, and dried herbs like thyme and rosemary add savory depth. The beef returns to the pan to finish cooking gently in the sauce, allowing flavors to meld. Cornstarch slurry thickens the gravy to a luscious consistency.
This dish pairs well with creamy mashed potatoes, rice, or buttered noodles to soak up the rich gravy. It's a hearty, home-style entrée suitable for weeknight dinners or make-ahead meals.
Practical notes suggest a slow cooker option where beef tips and gravy components are prepared then simmered low and slow for tender results. Using dry red wine such as Pinot Noir or Cabernet Sauvignon is recommended for best flavor. The recipe advises avoiding tougher cuts like chuck or rump unless cooking in the slow cooker. Nutritional info assumes four servings.
Ingredients
- 1 ½ lbs. sirloin tips
- 3 tablespoons flour
- 3 tablespoons olive oil
Beef Seasoning
- 1 teaspoon brown sugar
- 1/4 teaspoon black pepper
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon chili powder
- ½ teaspoon paprika
Gravy
- ¼ cup red wine optional, dry
- 2 tablespoons butter
- 1 yellow onion diced, small
- 3 cloves garlic minced
- 2 cups beef broth
- 1 beef bouillon cube
- 1 ½ teaspoons Worcestershire sauce
- ¼ teaspoon thyme dried
- ¼ teaspoon rosemary dried
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 3 tablespoons corn starch + 1/4 cup cold water
Instructions
- Combine beef seasoning mix and measure out gravy ingredients before beginning.
- Cut meat into 1-inch cubes, discard any large pieces of fat.
- Combine beef seasoning and sprinkle it over the meat. Toss to coat. Sprinkle flour over the meat and toss again.
- Heat 3 Tablespoons olive oil in a large skillet over medium-high heat. Add the meat in batches, don’t overcrowd the pan. Brown on each side for 30-45 seconds. Add a splash of more oil if needed. Transfer to a plate. Repeat with remaining beef. *Don't cook the beef all the way through. You want it to cook in the gravy to add more flavor.
- Add ¼ cup wine and use a silicone spatula to “clean” (deglaze) the bottom of the pan, removing any brown remnants. The brown specks are called “fond” and will give the sauce lots of good flavor.
- Let the wine gently bubble and reduce by half. Reduce heat to medium and add the butter and the onions. Cook until softened, about 5 minutes.
- Add the garlic and cook for 1 minute.
- Add all remaining gravy ingredients except the cornstarch mixture. Bring to a boil.
- Combine the corn starch and cold water. Whisk into the sauce, a little at a time. Stir continuously. Continue until your desired consistency is obtained.
- Reduce heat to medium-low and add the beef along with the juices from the plate. Cook with the lid partially covered for 10-15 minutes, until beef is cooked through. Remove from heat.
- Optional: Swirl in 1 Tablespoon of COLD butter at the end, this is called “Monter au Beurre” and it adds a smooth, velvety finish to sauces and gravies.
- Serve with mashed potatoes, egg noodles, or over rice!
Notes
- Season and sear beef tips to develop flavor and texture before adding to the gravy.
- Deglaze the pan with dry red wine to incorporate fond and add acidity to the gravy.
- For tender results, cook the prepared mixture in a slow cooker on low for 7-8 hours or on high for 3-4 hours.
- Use sirloin or tenderloin tips for best tenderness; avoid tougher cuts unless slow cooking.
- Thicken gravy with a cornstarch and cold water slurry stirred in at the end of cooking.
- Red wine is optional; dryness and wine variety affect final flavor.
- Recipe yields approximately four servings; nutritional info is an estimate.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 384 kcal
% Daily Value*
| Calories | 384kcal | 19% |
| Carbohydrates | 19g | 6% |
| Protein | 40g | 80% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 126mg | 42% |
| Sodium | 931mg | 39% |
| Potassium | 822mg | 17% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 460IU | 9% |
| Vitamin C | 7mg | 8% |
| Calcium | 29mg | 3% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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