Beef Tips and Gravy
This Beef Tips and Gravy Recipe features tender chuck roast cubes simmered low and slow in a rich, savory brown gravy with mushrooms and onions. The beef becomes fork-tender after braising, and the gravy is silky smooth and packed with deep, umami flavor. Perfect served over mashed potatoes, egg noodles, or rice for the ultimate comfort food meal.
Equipment
- Dutch oven or large heavy-bottomed pot Essential for even heat distribution and slow simmering
- Sharp chef's knife For cutting the beef into uniform cubes
- Cutting board A sturdy one that won't slip
- Measuring cups and spoons For accurate measurements
- Wooden spoon Perfect for stirring and scraping up brown bits
- Small bowl For mixing the cornstarch slurry
- Tongs Makes flipping the beef cubes easier
- Ladle For serving the gravy
- Paper towels For patting the beef dry before searing
Ingredients
- 2.5 pounds chuck roast 1.1 to 1.4 kg, cut into 1-inch cubes
- 2 tablespoons olive oil 30 ml, for searing the beef
- 3 tablespoons all-purpose flour 24g, helps create a brown crust
- 1 teaspoon kosher salt 6g, plus more to taste
- 1 teaspoon black pepper 2g, freshly ground is best
- 1 large yellow onion about 200g, diced
- 8 ounces cremini mushrooms 227g, sliced
- 4 cloves garlic minced
- 3 cups beef broth 720 ml, low sodium preferred
- 2 tablespoons Worcestershire sauce 30 ml, adds incredible depth
- 1 tablespoon soy sauce 15 ml, for umami richness
- 2 teaspoons dried thyme or 1 tablespoon fresh
- 2 bay leaves
- 3 tablespoons cornstarch 24g, mixed with 3 tablespoons cold water
- 2 tablespoons butter 28g, for sautéing vegetables
- fresh parsley for garnish
Instructions
- Cut chuck roast into 1-inch cubes, pat completely dry with paper towels, season with salt and pepper, and lightly dust with flour.
- Heat olive oil in Dutch oven over medium-high heat. Working in batches, sear beef cubes on all sides for 30-45 seconds per side until deeply browned. Transfer to a plate.
- Reduce heat to medium, add butter, then add onions and mushrooms. Cook 5-7 minutes until softened and golden. Add garlic and cook 1 more minute. Transfer to plate with beef.
- Pour 1/2 cup beef broth into pot to deglaze, scraping up brown bits. Add remaining broth, Worcestershire sauce, soy sauce, thyme, and bay leaves. Bring to a boil.
- Return beef, vegetables, and juices to pot. Once boiling, reduce heat to low, cover with lid slightly ajar, and simmer gently for 1.5 to 2 hours, stirring occasionally, until beef is fork-tender.
- Whisk cornstarch with cold water until smooth. Slowly pour into simmering gravy while stirring constantly. Continue stirring 3-5 minutes until thickened. Remove bay leaves and adjust seasoning.
- Ladle beef tips and gravy over mashed potatoes, egg noodles, or rice. Garnish with fresh parsley and serve immediately.
Notes
- Chuck roast is the ideal cut for this recipe due to its marbling and ability to become tender when braised. Sirloin tips or round roast also work well.
- Patting the beef dry before searing is crucial for achieving a golden brown crust and developing deep flavor.
- Don't overcrowd the pan when searing - work in batches to maintain high heat and ensure proper browning.
- Scrape up all the brown bits (fond) from the bottom of the pot when deglazing - this adds incredible flavor to the gravy.
- Low and slow simmering is key - resist turning up the heat. The beef needs gentle cooking to become fork-tender.
- Always mix cornstarch with cold water before adding to hot liquid to prevent lumps. Pour slowly while stirring constantly.
- This dish tastes even better the next day after flavors have melded. Store in the refrigerator for up to 4 days or freeze for up to 3 months.
- For slow cooker version: After searing, transfer everything to slow cooker and cook on low 7-8 hours or high 3-4 hours. Thicken with cornstarch slurry in last 30 minutes.
- Add 1/2 cup red wine when deglazing for a richer, more complex flavor profile.
- If gravy becomes too thick, add a splash of beef broth. If too thin, simmer uncovered for a few more minutes to reduce.
Nutrition
Serving: 1ServingCalories: 485kcalCarbohydrates: 12gProtein: 45gFat: 28gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gCholesterol: 142mgSodium: 720mgPotassium: 850mgFiber: 1gSugar: 3gVitamin A: 8IUVitamin C: 6mgCalcium: 4mgIron: 28mg
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