Beef Tips and Gravy Recipe

This mouthwatering Beef Tips and Gravy Recipe combines fork tender beef tenderloin, mushrooms, onions, and garlic smothered in a rich brown gravy that is perfectly seasoned.

Course main meal beef

Cuisine American

Keyword beef tips and gravy recipe, crock pot beef tips and gravy, crockpot beef tips and gravy, how do you make beef tips and gravy, how to make beef tips and gravy

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 649kcal

Author Beth Pierce

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

If the gravy becomes too thick upon simmering, add a few tablespoons of beef broth to thin it out.
This recipe works well with the wine and the mushrooms. They add a depth of flavor that really shines through.
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.

Nutrition