Beef Tips and Gravy combines tender beef chunks, mushrooms, onions, and garlic in a rich and smooth brown gravy that is lightly seasoned. It is quick to prepare, mouthwateringly delicious, and made with no canned soup. Serve this comfort food dish with sauteed asparagus or roasted broccoli and French baguettes with sweet cream butter.
It is amazingly delicious served over Amish Country extra wide home-style noodles or mashed potatoes. We are all about comfort food here. Have you tried my Swedish meatballs, beef stroganoff, or Chicken a la King?
How to make Beef Tips and Gravy?
First, generously salt and pepper the beef chunks. Then heat the olive oil over medium-high heat in a Dutch oven or large skillet. Brown and sear the beef chunks on all sides. Work in batches, so you do not crowd the pan. Plate the browned beef chunks, reserve any pan juices and cover to keep warm.
Then melt the butter in the pot. Add the mushrooms and cook for a few minutes. Now add the onions and cook until they start to soften and the mushrooms turn a nice golden brown. Add the garlic and cook for 1 additional minute. Remove everything from the pan and place it on the plate with the beef chunks.
Pour the red wine into the pot and scrape it with a wooden spoon to get up all those tasty brown bits from the bottom and sides of it. Gently simmer the wine and reduce it by half. Stir in the beef broth, Worcestershire sauce, and soy sauce. Bring the mixture to a boil and then reduce to a simmer. Combine the cornstarch and the water in a small bowl or measuring cup. Slowly pour it into the simmering mixture while stirring.
Add the mushroom mixture and beef tips with any pan juices back to the skillet and gently simmer for 10 minutes to thicken the mixture and finish cooking the beef. Season with salt and freshly cracked black pepper to taste. Serve over noodles, rice, or mashed potatoes. Garnish with chopped fresh thyme or fresh parsley.
Recipe notes and helpful tips
- Purchase good quality beef tenderloin, petite shoulder, or steak. You can use porterhouse or T-bone steak. I do not recommend beef stew meat for this recipe as it is usually cut from the chuck roast, and it needs to be cooked low and slow to tenderize like in a stew. Both sirloin and stew meat are great in slow cooker beef tips and gravy recipes.
- Look for mushrooms that are firm, free from blemishes, and have a smooth appearance. They should be dry to the touch but not dried out. This recipe works with both cremini and white button mushrooms.
- Always use wine of good quality. In other words, one that you would enjoy a glass of.
- Choose a red that is dry and medium to light-bodied. Good choices are Merlot, Pinot Noir, or a Cabernet.
- If the gravy becomes too thick upon simmering, add a few tablespoons of beef broth to thin it out.
- This recipe really works well with the wine and the mushrooms. They add a depth of flavor that really shines through.
What to serve with Beef Tips and Gravy
- Garlic Mashed Potatoes
- Honey Roasted Carrots
- Garlic Knots
- Loaded Baked Potatoes
- Funeral Potatoes
- Butter Swim Biscuits
- Green Beans Almondine
Crock Pot Cooking Method
Please keep in mind this method works better with stew meat and chuck roast. These cuts have more fat and collagen, so they benefit greatly from being cooked low and slow.
- Brown the beef and cook the mushrooms, onion, and garlic in the pot as per the directions. Add the red wine, loosen the brown bits, and reduce.
- Add the beef, vegetables, and reduced wine to the crock pot. Add the beef broth, Worcestershire Sauce, and soy sauce.
- Cook on high for 3-4 hours or on low for 7-8 hours.
- Turn the crock pot to high. Make the cornstarch slurry by combining the water and cornstarch until smooth. Stir it into the crock pot with the beef and vegetables. Cook for a few minutes or until thickened.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over low heat or in the microwave at reduced power.
Freeze and Reheat
Beef tips and gravy freeze very well. First, cool completely. Then, spoon the contents into a zipper bag or freezer container and freeze for up to 3 months. Thaw in the fridge overnight.
Reheat on the stovetop over low heat or in the microwave at reduced power.
Try these next
Beef Tips and Gravy Recipe
Ingredients
- 1 ½ lbs beef tenderloin sirloin tips, or petite shoulder cut in bite-size pieces
- Salt and freshly ground black pepper
- 1 tablespoon olive oil
- 3 tablespoons butter
- ½ lb sliced cremini mushrooms or white mushrooms
- ½ cup finely chopped onion
- 3 cloves garlic minced
- ⅓ cup dry red wine optional
- 2 cups low sodium beef broth
- 1 tablespoon Worcestershire Sauce
- 1 tablespoon soy sauce
- 3 tablespoons cornstarch
- ¼ cup cold water
Instructions
- Generously salt and pepper the beef chunks. Heat the olive oil over medium in a Dutch oven or large skillet. Brown the beef chunks on all sides. Work in batches so you do not crowd the pan adding more oil if needed. Plate the browned beef, reserve any pan juices and cover to keep warm.
- Melt the butter in the pot. Add the mushrooms and cook for a few minutes. Add the onions and cook until they start to soften and the mushrooms turn a nice golden brown. Add the garlic and cook for 1 additional minute. Remove everything from the pan and place it on the plate with the beef chunks.
- Pour the red wine into the pot and scrape it with a wooden spoon to get all those tasty brown bits from the bottom and sides of it. Gently simmer the wine and reduce it by half. Stir in the beef broth, Worcestershire sauce, and soy sauce. Bring the mixture to a boil and then reduce to a simmer.
- Combine the cornstarch and the water in a small bowl or measuring cup. Slowly pour it into the simmering mixture while stirring.
- Add the mushroom mixture and beef tips with any pan juices back to the skillet and gently simmer for 10 minutes to thicken the mixture and finish cooking the beef. Season with salt and freshly cracked black pepper to taste. Serve over noodles, rice, or mashed potatoes. Garnish with chopped fresh thyme or parsley.
Video
Notes
- Purchase good quality beef tenderloin, petite shoulder, or steak. You can use porterhouse or T-bone steak. I do not recommend beef stew meat for this recipe as it is usually cut from the chuck roast, and it needs to be cooked low and slow to tenderize like in a stew. Both sirloin and stew meat are great in slow cooker beef tips and gravy recipes.
- Look for mushrooms that are firm, free from blemishes, and have a smooth appearance. They should be dry to the touch but not dried out. This recipe works with both cremini and white button mushrooms.
- Always use wine of good quality. In other words, one that you would enjoy a glass of.
- Choose a red that is dry and medium to light-bodied. Good choices are Merlot, Pinot Noir, or a Cabernet.
- If the gravy becomes too thick upon simmering, add a few tablespoons of beef broth to thin it out.
- This recipe really works well with the wine and the mushrooms. They add a depth of flavor that really shines through.
Nutrition
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Terry
What a delicious and comforting meal! A perfect winter meal…great tips and an easy meal to make on a busy weeknight! Thanks for sharing!
Sandy
So much flavor and such a comforting recipe. Thanks so much for sharing it.
Susie
This recipe has my taste buds tingling! The steps are clear and the flavors are already dancing in my mind. Excited to try this mouthwatering beef dish – browning the chunks and the medley of mushrooms and onions sound like a perfect combination!
Beth Pierce
Thanks, Susie! Enjoy!
Luna
A delicious meal! It also goes well on top of some butter noodles. Great way to warm up on a chilly night with a hot meal like this.
Maureen
Now this recipe was delicious! I’ll have to add it to the book!! Thanks for sharing.
Yvette
This beef tips recipe is easy, tasty, and pure comfort food. We tried this with mashed potatoes and it was so good. Next time I am going to serve it over egg noodles.
Beth Pierce
Thanks, Yvette! So glad that you liked the recipe!
Patricia Schweppe
My husband like the egg noodles option. I’m partial to brown rice but we’ve achieved a happy medium. I also shake the beef cubes in a bag of flour. Just a personal choice. Adding fresh or dried thyme adds a depth of flavor IMHO. This is a fantastic recipe!
Beth Pierce
Thanks, Patricia! I am so glad that you like the beef tips and gravy!
Brandy
These beef tips and gravy were so tasty! I did add a little red wine but that is only because I had a little bit that was going to go to waste. Hubby loved it!
Renata
A new family favorite. This is comfort food at its best. I was lucky enough to find some petite shoulder at my local grocery store. Great tips and recipe!
Beth Pierce
Thanks, Renata! So glad that you liked the beef tips and gravy.
Ally
Wow this was so creamy and delicious! Loved every bite!
Beth Pierce
Thanks, Ally! So glad that you liked it.
Karen
Your gravy looks out of this world! No wonder the recipe is viral…I can’t wait to make it, can’t wait!!!!
Tammy
I bought some tips the other day in the store and so glad I came up on your post. They were so delicious. This is my new favorite beef tips and gravy recipe! Thanks for sharing!
kat
I love this recipe. The beef was so tender and the gravy was so flavorful. I served it over mashed potatoes with your southern green beans! It was a wonderful meal.
Beth Pierce
Thanks, Kat! So glad that you liked it!
Erin
Such a satisfying dish and so incredibly delicious. This is one of my favorite recipes. Thanks for sharing.
Viv
I really enjoyed this dish. I made it without the wine and the mushrooms because my family are fussy eaters, it was still really delicious!
Betty
Made this without mushrooms as I am highly allergic to them. It still came out tasting wonderfully delicious. My grandson put it over tater tots. He scarfed it up He asked me to make it again so I made a triple batch and froze into serving size containers. He is a picky eater so I know this is a success story. Thanks for the great recipe.
Beth Pierce
The pleasure is all mine, Betty! I am so glad that you and your grandson loved it.
Ray
Excellent…
Marc Sr
This is excellent. Don’t overcook the beef, use long grain and wild rice or noodles. love it!!
Beth Pierce
Thanks Marc! So glad that you like it!
Muffin
Found this recipe today and made it for dinner. Just WOW, so delicious, thanks for sharing.
Beth Pierce
Thanks! So glad that you enjoyed it!
Mark
Made this tonight. I have to admit I was nervous it would be bland due to the lack of seasonings in the ingredients. But there was so much flavor! Great recipe. The family really enjoyed it. Thanks!
Beth Pierce
Thanks Mark! So glad that you liked it!
Melanie
I made this tonight. Have not served it yet but it taste great to me
Beth Pierce
Thanks Melanie! I hope you enjoyed it!
Jeanette
What type of onions should i use? Next, would it be okay to use jarred minced garlic instead of fresh?
Beth Pierce
Vidalia or sweet yellow onions and yes you can use jarred minced garlic.
Jennifer reynolds
I was wandering if I can use Marsala cooking wine in the beef tips and gravy recipe. Thank you.😊
Beth Pierce
Yes you can.
Jade
Hello, I’m gunna try this tonight!! I’m super excited but would I have to alter anything if I don’t put the mushrooms and onions in it? My boyfriend ain’t a fan of either one. So I just thought I’d check thank you so much!!
Beth Pierce
I am sorry I have been so crazy busy. I do recommend that you make it with mushrooms. How did it turn out?
April Bauer
Just a hint of advice from a southern cook that learned from her grandmother some VERY valuable info.
1. If you want to substitute wine, red or white, use 1/2 cup warm beef broth and two tablespoons of honey. Stir and dissolve honey and use with rest of broth to deglaze.
2. In place of mushrooms, use fresh carrots and celery. Sauté in place of mushrooms. Gotta have that flavor!!!!
Sharing is caring…..❤️
This recipe is FABULOUS
Beth Pierce
Thanks April! Those are great tips! Thanks for sharing them!!
Linda
Looking forward to making this! Could this be frozen and reheated? I’m trying to make some meals for later.
Beth Pierce
Yes! Freeze in heavy duty freezer bags for up to 2 months.
Richard
Very good , followed it exactly except for the mushrooms. We do not eat them . Made up for some of that list flavor with some Kitchen Bouquet .
I used beef tenderloin pieces over wide egg noodles . Delish !
Beth Pierce
Thanks Richard! So glad that you liked it!! Always a good meal and one of my favorites!!
Jon
Has potential. Wrong way to build a sauce. Sear the beef first, then cook the vegetables with butter as described. Don’t mix flour with cold liquid but mix it with the vegetables until almost completely dry. Then add wine to deglaze and add other liquids. I added fresh thyme after the liquids were in. Also, way too much Worcester sauce. Next time I will do half as much and that might still be too much. Still was tasty.
Audrey
Could you tell me what petie shoulder steak looks like is it chuck sirloin or round
Beth Pierce
Petite Shoulder
Shandi
Can you use white wine instead of red?
Beth Pierce
No I don’t think so on this one!
tarsmom
Hello,
I made this tonight – followed to a T. Hubby loved!
Next time: less flour, more garlic and better beef (I used sirloin that I tenderized). Also, I believe the beef should be ‘just’ barely cooked as it’s going to cook again once everything is added. Mine was a little chewy. I am more picky than my husband and he’s a huge meat eater and he loved it. I would also add a pinch of thyme and regular beef broth (not low sodium). It seemed to need a little salt.
Overall, excellent recipe and we’re keeping it!
Beth Pierce
Glad that you enjoyed it and thanks for the all the great tips!
Jenn
Hi Beth,
Can you recommend a good red wine for this recipe?
Beth Pierce
I like to use Apothic Red!
Sbery Sullivan
I loved it, but had leftovers. I will definitely add Kitchen Bouquet to that. That addition will make it perfect with even more stars.
Beth Pierce
Thanks Sherry! I am glad that you liked it and thanks for the tip!!
DaRa
Good recipe if not doing stroganoff. Thickening ratio works. 4 stars minimum.
Mary
Made this tonight exactly as outlined in the recipe and it was… wonderful! Husband and I were very satisfied. Thank you so very much! A new favorite at our house – a one-pan winter winner (plus pasta pot).
Beth Pierce
Thanks so much Mary! So glad that you and your husband liked the recipe!!
Frank
I love this recipe! I used London broil, and had to thin the gravy some (would probably use less flour, as 1/4 cup was a bit too thick), but the taste was killer! I’m a huge comfort food person and this hit the mark!
Beth Pierce
Thanks Frank! So glad that you liked it! I love comfort food too!
Karly
Comfort food to the max! Thanks for sharing!
Becky Hardin
Such a huge hit at our house. Yum!!
Tara
Love the mushrooms in this, so flavorful!
Sara Welch
I know what I will be making for dinner tomorrow! This looks so light and flavorful! Yum!
Valentina
The perfect comfort food recipe!
Stephanie
The beef turned out so tender and juicy! Great taste + easy clean up = A+ in my book. Thanks!
Chelsea
This is the PERFECT dinner! Sooo yummy. Everyone loved it! Thanks for sharing!
Pat Edwards
Absolutely loved this dish. We have a friend staying with us and I wanted to do something different. Had some left over sirloin tip roast in the freezer so decided to make beef tips and noodles. Came across this recipe and decided to try it with the ingredients I had on hand. Did not have fresh mushroom so used canned. Did not have wine so used Cointreau. Used beef base with water. It did thicken up at the end. Just added water. It was awesome!!! Everyone enjoyed. This is a keeper.for sure!!!
Beth Pierce
Thanks so much Pat! I am glad that you all enjoyed it! I love a good cook that can improvise when they do not have something on hand!
Audrey Miller
After doctoring up a bit this might become a favorite. I made a half recipe. For sure if you make full recipe you will need to do at least two batches of browning meat unless you have a giant sized skillet. I used 12″ skillet for the half recipe. Sauce was plenty thick, too floury for me after the meat is added back in. Flavor was just okay. I added a scant tablespoon of dry mustard, a couple more dashes of Worcestershire sauce, scant 1 tablespoon ketchup, and some more red wine. Honestly I think flouring the meat makes the sauce less tasty Will try again sometime and might add a little more mustard and other additions I made and will omit flouring the meat.
Krista
Wow! This looks amazing! I love a good comfort dish like this!
Toni
This is absolutely amazing! Always a hit at my house!
Erin
This is seriously making me hungry! This couldn’t look any more perfect!
Melanie Bauer
Looks fantastic! Ultimate comfort food at it’s best, definitely having this on our table!
Paula
Love a good one skillet meal.
Cindy Gordon
This is a comfort dish if I’ve ever seen one! It looks delicious especially with the nights still being chilly here.
Beth Pierce
Awesome! Thanks Cindy! I hope you love it as much as we do!
Katerina
This looks incredibly delicious!! I can’t wait to try it!! YUM!
Beth Pierce
Thanks Katerina! I really hope you enjoy it as much as we do!
Hannah
What is the prep time and cook time for this recipe?
Beth Pierce
Thanks so much Anna! I hope you enjoy it!
Kristine Nicole Alessandra
This would be perfect over egg noodles! I like this beef tips recipe. It is easy to follow and cleaning up is a breeze. One skillet and/or one sheet pan meals are my go-to choices for meals. Adding this to our meal plan for the coming week.
Beth Pierce
Thanks so much Kristine! Yes one pan meals are so good for busy families!
Sara
I am so glad I saw this recipe! I’ve been needing to change up our weeknight dinners! Looks amazing; my mouth is watering already!
Erin Knight
This skillet savory beef recipe is brilliant. I love everything meat with garlic and red wine, so I will definitely enjoy it.
Beth Pierce
Awesome! Thanks Erin! I hope you enjoy it!
Lora Frost
Beef tips and gravy is one of my favorite go to comfort meals. Your recipe differs from mine slightly. I look forward to trying your version. Thanks for sharing!
Beth Pierce
You are most welcome Lora! I hope you enjoy it!
Toni
This will quickly become a favorite in my house!
Beth Pierce
Thanks so much Toni! It is delicious! I hope you enjoy it!
Emmanuel Damian
One Skillet Savory Beef Tips and Gravy seems like a good combo. I would like to make this on weekend for my family.
Shahrom Martijn
This looks like a great beef recipe for a lazy weekend. Going to try this out soon. Thanks for sharing.
Marcie W.
Yum! This type of comfort food is ideal for cold weather. I love that it’s a one skillet recipe too.
Heather
This is one of my family’s favorite dishes. Since I stopped eating meat, I stopped making it for them. I need to do it soon!
Bill Sweeney
Now this is a wonderful meal idea. I love beef tips, and this recipe sounds awesome.
jaye shields
This looks delicious. Since I’m trying to eat healthier, I’d probably put the meat over cauliflower rice.
Subhashish Roy
The dish looks awesome.Worth trying out with mutton instead as I do not consume beef.
Brianne Tursi Manz
What an excellent meal idea! This looks fantastic! Can’t wait to make it!
Beth Pierce
Thanks so much Brianne! I hope you love it!
Stacie
That looks so good! It’s been too long since I’ve made a good beef recipe, and I think this is the one to break the slump. I can’t wait!
Becky
My parents usually don’t eat anything that requires combining ingredients when they cook for themselves, but I knew they would like this, so I treated them to this delicious recipe tonight. I bought a half bottle of Black Box Cabernet (which is a perfect “visiting your parents” size for me 😉 ) and used trimmings from a tenderloin that they had in the freezer. I added more mushrooms and onion, and needed more wine to deglaze as well as more beef broth to make more gravy. I also followed the comments and added a sprinkle of thyme to the flour when I coated the meat. Delicious! This will go into my rotation, thank you!
Beth Pierce
How sweet that you cook for your parents. I am glad that you liked it. A tenderloin is a perfect cut for that. I have not made this in a while I really need to put it on this weeks menu.
Allie
Hello! Do I cover the dish at the final phase when it is simmering for 15 minutes? Thank you! Cooking as we speak.
Beth Pierce
Sorry Allie. I had some family problems last night. No you do not cover the dish but if you did it would not hurt anything.
Chuiqi
Good day! I posted a comment earlier but I could not see it posted. So I’m gonna try it again 🙂
I am planning to make this recipe tonight for my husband and lil girl. But sad to say, my husband doesn’t like wine in our food and both of them doesn’t eat mushroom. How can I go over without this 2? Having 2 picky eater, I kinda have a hard time preparing food for them. But I saw this one, and it looks mouthwatering and I really wanna serve this in our table for dinner tonight but I have to know first if I can either replace the mushroom and wine with something else or I can def skip them. I’m just worried how the taste would be like either way. Thank you.
Beth Pierce
Good day to you as well! I am not sure that I can advise this recipe as written without wine and mushrooms however there have been a couple of readers that made it without both but substituted cornstarch as a thickener in place of the flour (I would mix a couple of tablespoons of cornstarch in with the cool beef broth and then whisk in). If not thick enough repeat. If you try that I would also replace the missing wine with more beef broth. If you decide to try please let me know how it turns out.
René
Hi,
Made this dish with ground 93/7 beef, don’t laugh, for toothless granny. Making tiny just meat meatballs and rather than a baggie to coat in flour used a plate to roll those balls around til coated. Other than that followed your steps and rather than simmering in the pan turned all into a small crockpot, don’t know when she will be ready eat. The dish simmered about two hours on low. Served them over egg noodles and have been told to make this again real soon. Thanks for this easy recipe.
Beth Pierce
You are most welcome. Glad that you like it! Hey ground beef is very economical so I can not blame you there. I will have to give it a try with ground beef!
Jess
Oh my gosh!! This is SO tasty,
I made it almost to a T – the only changes were that I had stew beef on hand so in the final step, I added 2 cups of water and simmered for an extra 20 minutes to make tenderize the meat (it could’ve used longer really), I added a little extra wine and one T of A1 Steak Sauce.
I could not get enough! I HATE mushrooms with a passion and I ate them because the flavor was so good. Thank you! Will definitely make again!
Beth Pierce
Thanks so much Jess! So glad that you liked the recipe! I love a cook that can improvise!
VICKY A ANDERSEN
This recipe looks great – can you tell me what kind of Red Wine to use as I don’t know much about Red Wine. Also what is petite shoulder? Is that a shoulder steak? Thanks for your help and look forward to making this soon.
Beth Pierce
Thanks so much. You should go with a dry red wine like a Merlot or Pinot Noir.
VICKY A ANDERSEN
Thanks for your reply
Beth Pierce
I can see I forgot to answer your petite shoulder question.
A tender, juicy muscle from the shoulder near the top blade
You can certainly sub any kind of good quality beef like tenderloin.
tiph
Delicious. I skipped the mushrooms but cooked the onions a little longer. Also I replaced the flour with corn starch to avoid the wheat and it worked just fine. Another time I made this I subbed half of the can of beef stock for half a can of coconut milk and used the other half to make coconut mashed potatoes to have with the beef&gravy. It was great!
Beth Pierce
Those are all very interesting tips. I think that some who are skipping the mushrooms are ending up with a less flavorful dish. However your idea of cooking the onion longer for flavor and using cornstarch instead of flour is great for those who don’t like mushrooms. I love mushrooms so I add them every time. Did you add the wine?
Amy C.
I’m making this right now, as shown, but without mushrooms, and it smells like nothing and tastes like flour. ?
Beth Pierce
I am sorry to hear that Amy. Did you use the wine? I may have to modify this post as it may be one of those recipes that needs the mushrooms and the wine. I have received good comments from readers when they use both.
Janet Cook
Just found you. Brought home leftover prime beef from work so gonna try it only have frozen red capped scabers from last year’s pickings hope they do well, wish me luck.
Beth Pierce
Good luck. I have had some concerns on the amount of flour. Do not add the flour from the bag after coating the beef. Shake any excess flour off the beef. I remove it from the bag with tongs and give it a gentle shake.
Cheryl
Thins was absolutely delectable!! Mine came out perfect. I used corn starch instead of flour. Thanks for sharing!
Beth Pierce
My pleasure. So glad that you liked it!! Thank you!
Jamie Lee
I’m a mother of five and three are in their teens….love how you have your measurements to be easily multiplied. I’m a stay at home mom with a very busy life with a sever person family…so for this to be a one pan meal…I will be looking more of your meals up…lets see how this one turns out!
Beth Pierce
Thanks so much. I try to make things easy for people. I know how busy people are and I totally get it.
Knirps
I was making magic with this recipe until I hit the gravy…
Mushrooms were canned, chopped fresh onions, butter, garlic, first part easy. Great aroma.
Second part I had stew meat which I cut large chunks in half for more even cooking. Coated in flour, salt, pepper, added a little smoked paprika because that’s our jam. Browned fine. …but nothing left in the pan for deglazing.
Get to the deglaze part and I didn’t have red wine and as mentioned in the comments, I skipped it entirely. Went straight to broth and woish. Adding the 1/4c flour to the 1/2c set aside broth instantly thickened and was almost white. I was uhohing. Added it to the scarcely wet pan and it was again, instant thick gravy almost white. Added some more broth but there was no way I was getting dark brown savory gravy. I knew it would be different without wine but that’s night and day… Wasn’t enough for any sort of ‘simmer’ to happen. I ended up making another side of ‘gravy’ to go on it since it seemed a bit dry…but it has no flavor. Haha.
I guess I just don’t have enough southern in me.
Beth Pierce
Wowzer! I absolutely love how you describe this whole thing. A couple of questions..did you use beef broth? I think the mushrooms may have played a roll in this. I always use fresh shrooms. Also I don’t use a heavy nonstick skillet since no browned bits end up on the bottom. I think you might have had a different result if you had some moisture in the pan in place of the red wine…like more beef broth. Stew meat is very lean where steak and even tenderloin have some fat to them. Steak also adds considerably more taste to the dish. I am so sorry that this did not work out for you but I love how you told me about the whole thing.
Sabrina
When you add the beef after coating with flour do you just take the coated beef out of bag and put it into pan, or do you put the beef and the additional flour from bag in pan as well?
Also how important is the Worcestershire sauce?
Beth Pierce
Do not add the extra flour. I remove with tongs and shake the rest flour off and discard. If you forgot it at the store I would not run out for it.
Robb Gentry
Absolutely delish! It’s going into my 2 week meal plan rotation. With my illness and ALL of the meds I’m on, I need a spicy meal to just taste my food. Thank you so much for the recipe
Simple cooking.
Robb
Beth Pierce
Oh I am so glad that you liked. You are most welcome. Sorry to hear about your illness. I will add you to my prayer list!
Robb Gentry
It’s cooking on the range top, now. The whole back of the house smells delicious, as I speak.
More, later.
Beth Pierce
So glad it is making the house smell yummy!
Robb Gentry
Turned COLD in South Texas in March 20th, today. I wanted something warm n yummy. I ran into your recipe doing a Google search. Making it, today, can’t wait to tear into it. I’m a cancer patient, working on keeping my weight up so, I can’t wait to tear into it (Yes, I wrote that TWICE). I’ll follow up after lunch, later, today.
Beth Pierce
Cold here too!!
Tammy
Very good recipe but I will not flour the meat next time. I ended up with a potpie omg
Beth Pierce
Glad that you liked the recipe sorry to hear that it turned out so thick. I might have to make that again soon and see if I might lessen the amount of flour to maybe 1-2 tablespoons.
janice pahl
oh my gosh!!! this is so good! I added a small pinch of thyme I saw on one of the comments. I served it on brown rice. my family could eat this every night including mwah!! You have a new subscriber to your blog…..my this is so good
Beth Pierce
You are much too kind. I am so glad that you and your family liked it. Makes my day to hear comments like this! LOVE IT!!!!
Natalie B
can I use French onion soup instead of beef broth? That is all I have on hand at the moment
Beth Pierce
Yes you can. Sorry about the delay. I was grocery shopping!
Alice Almond
I used venison instead of beef and omitted the red wine. It turned out delicious!! Thanks for the great recipe!!
Beth Pierce
My pleasure. I am so glad that you liked it!
Mary
Omg, I bet deer meat was amazing. May I ask which cut of the venison u used. I have some roast and maybe some back strap in the freezer. Thanks in advance.
Bobbie
How do I remedy the beef tips I got a little to salty my own fault. It’s an awesome receip.
Beth Pierce
You could try adding a little NO SALT beef broth but it is hard to find. Not sure how thick your gravy is but you could add a little bit of water.
Lisa
Thank you for a great recipe! We wanted beef tips & noodles but I didn’t have all day to make it. The cut of beef I used was ok but definitely using tenderloin next time. My butcher has a steer butt that is really tender but needs a little flavor kick. I didn’t use mushrooms or wine, but I think the butter, onion, garlic mixture was really key to the gravy turning out. And I’ve never used a flour slurry, just cornstarch, so I was nervous but it turned out great.
Beth Pierce
Awesome! So glad that you liked it. Thanks for leaving such a nice comment.
Steve Turner
Made it this evening. Very very good. Served over rice with baked cauliflower. Used top sirloin. Girlfriend was impressed had we forward your recipe to her sister in law.
Beth Pierce
That is great! So glad that you liked it! We love it too! Thanks for forwarding the recipe and leaving such a nice comment.
Chef Charles of Dallas Tx. (30 years)
Chef Charles. (30 years. Greasy spoon to currently 3 star restaurant.)
I have made this 8 times now and I recommend it over most here on the Internet as it’s most excellent for it’s simplicity. Sounds simple when you read the ingredient list and think naw, this can’t be any good. Yes It Is!
All were good. The stew beef needs to simmer for longer than either of the others but the flavor, to me, is better as I kept all the fat. Fat is where it’s at! That’s Flavor!
I have made this now from grocery store stew beef, sirloin, and (laughing) beef tenderloin. (We served this as a test to a select group at our restaurant using Angus tenderloin and everyone enjoyed it.)
Deviations from original.
I added 1/8 – 1/4 tsp (Large pinch) dried Thyme, 1 TBSP jarred minced garlic, 1/2 cup ‘Barefoot’ Cabernet Sauvignon, and 1 can of mushrooms (Drained) as this what most people have in their pantry. Don’t use cream of mushroom as it’s overbearing. Done that. Really, don’t, not even half a can.
After sauteing as described I then mixed it all together after deglazing. Added 2 cups extra water and simmered until reduced to original amount, about half an hour, (Add more water and simmer till beef is tender.) then thickened with broth shaken in a jar with flour. This builds flavor and tenderizes the beef.
Taste:
The flavor of this is nicely beefy without tasting artificial. It’s smooth, umami, and mellow which is what you want for left overs and could eat again and again. This goes well with elbow or wide egg noodles, or rice.
I enjoy making other’s recipes and trying to see if I can make them better without deviating too much from the original and testing them with others.
As for me, I’m keeping this recipe and deleting my others.
Cheers
Beth Pierce
Thanks so much for your kind words. I love to cook and give my readers simple recipes that work, taste good and that they can feel good about. Happy holidays and looking forward to lots more fun and cooking in the New Year.
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How many people will this particular recipe serve
Beth Pierce
We are big eaters around here so it is usually just my husband, my daughter (she eats light) and myself. I hope that helps.
Kim
I made this tonight. My husband and I really enjoyed it. I messed up with the flour and the sauce was really think, but that was my mistake. It was still delicious.
Overall I will be making this again. Thank you for sharing this recipe.
Beth Pierce
My pleasure! Thanks so much. I am so glad that you and your husband really liked it. 😉
Michelle
How long do I cook it?
Beth Pierce
In the final stage you simmer for 15 minutes. Please let me know if this is not what you are referring to.
TIger
Delicious!!!
Beth Pierce
Thank you so much!!
Mary-Helen
My hubby took 2nds so it’s a keeper!!
I used sirloin. Very tender!!
Thank you!
Beth Pierce
So glad that he liked it! The pleasure is all mine.
Shannon
Just tried this tonight and my family loved it! Thank you!! Perfect for fall.
Beth Pierce
Thanks you so much and so glad that you loved it. I love fall. It is the perfect time of year!
Joleen
I hope this isn’t an annoying question, but this sounds Delicious…any tips for making this in a crockpot? Thanks
Richard Hoffman
I do it in a crock pot -almost the same ingredients -comes out great with a lot less fuss -over egg noodles and a frozen veggie -I don’t use wine !
Beth Pierce
Thanks for the heads up Richard. Did you use the mushrooms?
Tami Brennan
I made this tonight and it was delicious! I have used other recipes but this was is the best I’ve tried. Thank you for a yummy recipe to add to my collection.
Beth Pierce
You are so very welcome!! So glad that you liked it.
Where'd My Sanity Go
I came across this recipe through Pinterest.. we bought a bunch of beef tenderloin on sale and it looks amazing.. I’ll be putting this on my recipe list for sure!
Beth Pierce
Sounds like a plan!
Ashley
I’m going to make this tonight. I have a 17 year old son who plays football so he eat large amounts as well as my husband, so to make this with beef tenderloin at $15.99 a lb would be very expensive. So I’m trying it with sirloin tips and hope for the best. This looks & sounds so good!
Beth Pierce
Thanks so much! Let me know how it turns out. I understand feeding a teenage boy. They are bottomless pits!!
Nancy
I would like to make this for my 86 yr old Dad, he needs his beef very tender, can it be cooked longer to break it down?
Beth Pierce
I don’t think it is going to get any more tender with more cooking. Perhaps a really good cut of meat like Filet and small bites might be any option but I am not familiar with your dads needs. Hope this helps a little bit
Nancy
Thanks Beth for your response, I will try filet of beef?
Beth Pierce
You are most welcome. I hope it works out for you and your Dad.
Kris
Can this be made with mashed potatoes instead of noodles?
Beth Pierce
Yes it sure can! Enjoy!
Monique
How necessary is the wine? I don’t have wine on hand
Beth Pierce
You can make it without the wine. Just omit that step.
Lisa Holmes
Love your recipes
Beth Pierce
Thank you so much!! I really appreciate the compliment!!
Alice LaNasa
Where do you get those egg noodles? I’m live in Nahunta, Georgia 8
and you can’t find any that looks that good around here.
Beth Pierce
I have several local grocery stores that carry brands that I like and I have also purchased them from Walmart.
alicia ferlazzo
Excellent
Wallace Mebane
If all else fails, use amazon.com. Otherwise, like all great cooks, use the ingredients that you have available. … All the shapes of pasta have their pros and cons because of their shapes. Egg noodles are short, wide, and flat… Use what’s in your grocery store. Improvise. break up fettuccine. Break up lasagna noodles.
Melinda
Egg noodles are very easy to make or in the freezer section of your grocery store, look for Grandmas frozen egg noodles.
Donna Papandrea
Beth why is flour listed twice?
Beth Pierce
Sorry Donna about the delay. I had to take the children in for a check up and then stopped for groceries. 1/4 cup is to dredge the meat in and the 1/4 cup is to mix in the gravy. Please discard any leftover flour from dredging the meat. If you are skipping the wine and/or the mushrooms I would consider using cornstarch as a thickener instead. Also I might cut down on the flour for the gravy to 2-1/2 to 3 tablespoons. The Wondra flour that I use is very light because it has been finely ground and sifted. I need to take the time to put all these notes in the recipe however for now it will just be in the comments. Busy, busy as a bee.
VegasDude
Now you tell me.. Just made it, and wondered why the gravy instantly thickened when I poured in the broth/flour slurry…. and after cooling a bit, it’s Real Thick…… Now debating if I want to add some “Better than Bouillion”, or MORE WINE !!!! hmmmmm :0)
Beth Pierce
If it is too thick add some beef broth.
VegasDude
I added 1/2 cup of beef broth, 1/2 cup wine, and 1 1/2 cups of water, altering another reviewers suggestion who added 2 cups water.. then I simmered it and reduced it ….. Great Recipe.. Loved it !!!
Brian Johnson
I added sour cream whycan you make beef
stroganoff with out it
Beth Pierce
Yes Brian! That is delicious!
Delilah
This recipe sounds delicious! If I buy tenderloin we eat it as tenderloin. Normally I use a good quality sirloin for beef tips. Of course it would have to cook longer to get the meat nice and tender. Do you think this recipe would work in an Instant Pot?
Beth Pierce
Thanks so much. I am not sure I have not made it in an instant pot. Please let us know if you do and I will pass along the results!
Germaine
Ok living here in Canada our beef names are slightly different ok their called differnt but a cow is a cow lol – anyways you say you use petite shoulder – what is that type of cut – thanks and I am looking forward to making this soon
Beth Pierce
A tender, juicy muscle from the shoulder near the top blade
Offers versatility and upscale plate presentation similar to Beef Tenderloin (Filet Mignon)
You can certainly sub any kind of good quality beef like tenderloin.