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Beef Tips and Gravy

Beef Tips and Gravy

Beef Tips and Gravy are a comforting and delicious meal, perfect for any night of the week. This recipe is incredibly useful because it transforms simple cuts of beef into tender, flavorful morsels swimming in a rich, savory gravy that’s incredibly satisfying.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs beef sirloin or tenderloin trimmed of excess fat and cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 large yellow onion thinly sliced
  • 2 cloves garlic minced
  • 1 cup beef broth
  • 1/2 cup dry red wine optional, but recommended for depth of flavor
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • salt and freshly ground black pepper to taste
  • 2 tablespoons all-purpose flour
  • 1/4 cup cold water

Equipment

  • Large skillet or Dutch oven
  • Paper towels
  • Small Bowl

Method
 

  1. Pat the beef cubes completely dry with paper towels. Season generously with salt and freshly ground black pepper. This step is crucial for achieving a good sear.
    1.5 lbs beef sirloin or tenderloin, salt and freshly ground black pepper
  2. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. In batches, add the beef cubes and sear them on all sides until deeply browned. Do not overcrowd the pan, as this will steam the meat instead of searing it. Remove the seared beef from the skillet and set aside on a plate.
    1.5 lbs beef sirloin or tenderloin, 2 tablespoons olive oil
  3. Reduce the heat to medium. Add the thinly sliced onion to the same skillet, scraping up any browned bits from the bottom of the pan. Cook the onion, stirring occasionally, until it is softened and beginning to caramelize, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
    1 large yellow onion, 2 cloves garlic
  4. If using, pour in the red wine and scrape the bottom of the skillet to loosen any remaining browned bits. Let the wine simmer and reduce by about half, which should take about 2-3 minutes.
    1/2 cup dry red wine
  5. Stir in the beef broth, Worcestershire sauce, Dijon mustard, dried thyme, and dried rosemary. Bring the mixture to a simmer, stirring to combine all the flavors.
    1 cup beef broth, 2 tablespoons Worcestershire sauce, 1 tablespoon Dijon mustard, 1 teaspoon dried thyme, 1 teaspoon dried rosemary
  6. In a small bowl, whisk together the 2 tablespoons of all-purpose flour with 1/4 cup of cold water until you have a smooth slurry. Pour this slurry into the simmering liquid in the skillet, whisking continuously. Cook, stirring, until the gravy thickens to your desired consistency. This will take about 3-5 minutes.
    2 tablespoons all-purpose flour, 1/4 cup cold water
  7. Return the seared beef and any accumulated juices from the plate back into the skillet with the thickened gravy.
    1.5 lbs beef sirloin or tenderloin
  8. Reduce the heat to low, cover the skillet, and let the Beef Tips and Gravy simmer for 5-10 minutes, or until the beef is heated through and tender. Taste and adjust seasoning with salt and pepper if needed.
    salt and freshly ground black pepper

Notes

Leftover Beef Tips and Gravy can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently heat on the stovetop over low heat, or in the microwave in 30-second intervals. For longer storage, freeze in a freezer-safe container for up to 2-3 months.