Beef Tips with Gravy
User Reviews
4.5
Beef Tips with Gravy
Description
This recipe prepares cubed beef—such as chuck roast or sirloin—seared to develop a flavorful crust before simmering in a gravy. The cooking process starts by sautéing onions and garlic in butter, then incorporating flour to create a roux base for the gravy. Adding beef broth, soy sauce, and Worcestershire sauce develops deep savory flavors, while fresh thyme and bay leaf lend herbal complexity.
The gravy cooks along with the beef until thickened and the meat becomes tender. The final dish combines succulent beef pieces coated in a rich sauce that has balanced seasoning and a smooth consistency. Parsley adds a fresh garnish when served.
This meal is suitably served over mashed potatoes, noodles, or rice, absorbing the flavorful gravy. The leftovers keep well refrigerated for several days and can be reheated on the stovetop or in the microwave without losing texture or flavor.
Ingredients
- 2 pounds beef chuck roast, sirloin, or other types of stewing beef, cubed
- 1 teaspoon salt or to taste
- 1 teaspoon black pepper or to taste
- 1 tablespoon olive oil
- 3 tablespoon butter unsalted
- 1 onion diced
- 3 cloves garlic minced
- ¼ cup flour all-purpose
- 4 cups beef broth
- 2 tablespoon soy sauce
- 2 tablespoon Worcestershire sauce
- 2 prigs thyme fresh
- 1 bay leaf
- 1 tablespoon parsley freshly chopped
Instructions
- Sear: Season the beef tips generously with salt and pepper. Heat the olive oil in a large dutch oven over medium-high heat. Sear the beef cubes on all sides. Remove the cubes from the pot and set them aside. Add the butter to the pot, let it melt, then add the onion. Cook for 3-4 minutes or until softened and translucent.
- Mix: Add the garlic and cook for 30 seconds, then sprinkle the flour into the pot. Stir well and cook for another minute or two. Pour the beef broth into the pot and whisk the mixture well. Then, add the soy sauce, Worcestershire, thyme, bay leaf, and seared beef.
- Cook: Bring the mixture to a boil then reduce the heat to a simmer. Let it simmer for 30 minutes, or until the gravy has thickened and the beef is tender. Stir occasionally.
- Finish: Remove the thyme sprigs and bay leaf. Taste for salt and pepper, then garnish with parsley and serve.
Notes
- Pat beef dry before seasoning to ensure a good sear and better flavor development.
- Whisk beef broth into the flour mixture thoroughly while scraping the pot bottom to incorporate browned bits for maximum flavor.
- Adjust salt at the end of cooking to avoid oversalting as the gravy reduces and concentrates.
- Leftovers can be stored in an airtight container in the refrigerator for 3 to 4 days and reheated gently.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 401 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 401kcal | 20% |
| Carbohydrates | 8g | 3% |
| Protein | 35g | 70% |
| Fat | 25g | 38% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 124mg | 41% |
| Sodium | 1007mg | 42% |
| Potassium | 914mg | 19% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 247IU | 5% |
| Vitamin C | 4mg | 4% |
| Calcium | 49mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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