Beef Tips Gravy

There’s something about a bowl of beef tips smothered in glossy gravy that wraps me up like a warm blanket on a rainy night. My grandmother used to spoon this over mashed potatoes while the house smelled like caramelized onions and butter — we’d crowd the table and argue over who got the mushroom-y pieces. I recreated that comfort in my own kitchen and tuned it for busy weeknights: quick sears, a rich pan sauce, and a few humble pantry boosters that deepen flavor without drama. If you want a dinner that smells irresistible, sticks to your ribs, and makes people ask for seconds, this is your recipe.

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes

Why This Recipe is Awesome

This Beef Tips Gravy hits all the comfort-food notes: tender, browned beef, silky gravy with deep beefy flavor, and the sweet-savoury lift from onions and Worcestershire. It’s uncannily simple but tastes like you fussed all afternoon. The texture plays between juicy bites of meat and smooth gravy that clings to mashed potatoes, rice, or buttered noodles. Seriously — it’s so comforting even your leftovers will beg for a second date.

Ingredients

For the Main Dish:

• 2 lb beef sirloin tips (or sirloin steak cut into 1–1½ inch pieces)
• 1 tsp kosher salt and ½ tsp black pepper, plus extra to taste
• ¼ cup all-purpose flour (optional, for dredging)
• 2 tbsp vegetable oil (or canola)
• 2 tbsp butter
• 1 large yellow onion, thinly sliced
• 8 oz mushrooms, sliced (optional but delicious)
• 3 cloves garlic, smashed and minced
• ½ cup red wine (optional, use extra broth if skipping)
• 2 cups beef broth (low-sodium works)
• 2 tbsp Worcestershire sauce
• 1 tbsp tomato paste (optional, for depth)
• 1 tsp dried thyme or 3 sprigs fresh
• 1 bay leaf
• 2 tbsp cornstarch mixed with 2 tbsp cold water (for thickening), or use flour slurry
• 2 tbsp chopped parsley for garnish

For the Sauce / Garnish (if applicable):

• Extra butter or a splash of cream (1–2 tbsp) for finishing, optional

How I Make It

Step 1:

Pat the beef dry and season with 1 tsp kosher salt and ½ tsp black pepper. If you like a thicker gravy, lightly dredge the pieces in ¼ cup flour, shaking off excess. Heat a heavy skillet over high heat until it almost smokes, then add 2 tbsp oil. You want a loud sizzle when the beef hits the pan — that sound means flavor.

Step 2:

Sear the beef in batches so the pan stays hot; don’t overcrowd. Cook each batch about 3–4 minutes, turning once to get a rich brown crust. Remove browned pieces to a plate — don’t worry about fully cooking through now. If the pan looks dry, add a little extra oil between batches.

Step 3:

Lower heat to medium and add 2 tbsp butter. Toss in the sliced onion and mushrooms. Stir and let them caramelize until golden, about 6–8 minutes — you’ll smell that sweet, savory perfume filling the kitchen. Add the garlic and cook 30 seconds until fragrant.

Step 4:

Deglaze with ½ cup red wine (or ½ cup broth), scraping the brown bits from the bottom — that’s pure flavor. Stir in 2 cups beef broth, 2 tbsp Worcestershire, 1 tbsp tomato paste, 1 tsp thyme, and the bay leaf. Return the beef and any juices to the pan. Bring to a gentle simmer and cook uncovered about 20–25 minutes until the beef is tender and the sauce reduces.

Step 5:

If you want a thicker gravy, whisk the cornstarch slurry into the sauce and simmer 2–3 minutes until glossy. Taste and adjust salt and pepper. Finish with a pat of butter or a splash of cream for silkiness and sprinkle 2 tbsp chopped parsley before serving.

Pro Tips

• Don’t skip patting the beef dry — moisture prevents a good sear. I keep paper towels on standby.
• Cook in batches so the pan stays hot; crammed meat steams instead of browns.
• If the sauce gets too salty, add a little unsalted broth or a teaspoon of lemon juice to balance.
• Make this a day ahead — flavors meld beautifully and the gravy tastes even better after resting.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Use chicken (breast or thigh) for a lighter version — reduce simmer time to 10–15 minutes; flavor will be lighter.
• Skip wine and use extra beef broth + 1 tbsp balsamic for acid if you prefer no alcohol.
• For gluten-free, skip flour and use a cornstarch slurry to thicken; ensure Worcestershire is GF.
• Vegetarian swap: use portobello mushrooms and vegetable broth; add a splash of soy sauce for umami.

Variations & Tips

• Spicy: add 1 tsp smoked paprika and a pinch of cayenne for a smoky heat.
• Kid-friendly: omit wine, keep mushrooms optional, and serve over creamy mashed potatoes.
• Mushroom-forward: double mushrooms and add a splash of cream at the end for a velvet sauce.
• Herby: finish with chopped rosemary or tarragon for a bright twist.
• Slow-cooker twist: brown meat, then transfer to slow cooker with remaining ingredients and cook on low 6–8 hours.
• Creative twist: stir in 2 oz crumbled blue cheese just before serving for a tangy finish.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Make the gravy and beef a day ahead — flavors deepen overnight. Store in an airtight container in the fridge up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth if the sauce thickens too much.

Can I double the recipe?

Sure thing. Use a larger skillet or brown the beef in two batches to avoid crowding. You may need a few extra minutes for the sauce to reduce.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

Look for tender meat with brown edges and a glossy, slightly reduced sauce. If you thermally test steak pieces, aim for at least 145°F for medium and allow a 3-minute rest.

What if I don’t have ingredient X?

No stress: swap red wine for extra broth, use soy sauce for extra umami if you lack Worcestershire, or skip mushrooms if you don’t like them.

How I Like to Serve It

I love spooning this over creamy mashed potatoes or buttered egg noodles so the gravy pools and clings. It also plays nicely with roasted vegetables or a simple green salad. For weekend dinners, ladle it over warm biscuits for a cozy, stick-to-your-ribs meal. Pair with a bold red wine or a cold beer depending on your mood.

Notes

• Store leftovers in the fridge up to 3 days, or freeze up to 3 months. Reheat gently on low so the gravy doesn’t break.
• Safe cooking temp for beef steaks: 145°F with a 3-minute rest; ground beef should reach 160°F.

Final Thoughts

Closing: This Beef Tips Gravy feels like a hug in a bowl — bold, homey, and forgiving. Now go impress someone — or just yourself — with your homemade masterpiece!