Beef Tips and Gravy

Name: Beef Tips and Gravy
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 6 servings
Ingredients: 2 lbs boneless beef chuck; kosher salt; ground pepper; 1/4 cup vegetable oil; 1 yellow onion; 2 stalks of celery; 1 carrot; 4 cloves garlic; 2 tablespoons tomato paste; 1/4 cup all-purpose flour; 3 cups beef stock*; 1 bay leaf; 3 sprigs of thyme; 3 stems of Italian parsley; 1 tablespoon red wine vinegar; 3 tablespoons minced Italian parsley

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5.0

60 reviews

Excellent

Prep Time
15 mins
Cook Time
3 hrs
Total Time
3 hrs 15 mins
Servings
6 servings
Calories
478 kcal
Course
Main Course
Cuisine
American

Beef Tips and Gravy

Heidi Pena

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A classic comfort meal, this Beef Tips and Gravy cooks pieces of beef in a homemade gravy until it is super tender and flavorful. Serve over mashed potatoes, rice or noodles for the perfect Sunday supper that the whole family will go crazy over.

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Ingredients

Servings

2 lbs boneless beef chuck
kosher salt
ground pepper
1/4 cup vegetable oil divided
1 yellow onion diced
2 stalks of celery diced
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 sprigs of thyme
3 stems of Italian parsley
1 tablespoon red wine vinegar
3 tablespoons minced Italian parsley

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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

Very slightly adapted from Not Your Mother’s Cast Iron Skillet Cookbook
Very slightly adapted from Not Your Mother’s Cast Iron Skillet Cookbook
*I usually just have beef broth on hand, but did specifically buy beef stock for this recipe. You could probably still use beef broth, but I liked the extra richness the stock brings.
*I usually just have beef broth on hand, but did specifically buy beef stock for this recipe. You could probably still use beef broth, but I liked the extra richness the stock brings.
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.

Nutrition Information

Show Details

Serving 1/6 of recipe Calories 478kcal (24%) Carbohydrates 8g (3%) Protein 32g (64%) Fat 35g (54%) Saturated Fat 12g (60%) Polyunsaturated Fat 8g Trans Fat 0g Cholesterol 94mg (31%) Sodium 520mg (22%) Fiber 1g (4%) Sugar 2g (4%)

Nutrition 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%