Beef Tips and Gravy Recipe
Introduction
Beef Tips and Gravy is a comforting classic that combines tender sirloin tips with a rich, flavorful gravy. This dish is perfect for cozy dinners and pairs wonderfully with mashed potatoes or noodles.
Ingredients
- 1 ½ lbs. sirloin tips
- 3 tablespoons flour
- 3 tablespoons olive oil
- 1 teaspoon brown sugar
- ¼ teaspoon black pepper
- ½ teaspoon each: salt, garlic powder, onion powder, chili powder, paprika
- ¼ cup dry red wine (optional)
- 2 tablespoons butter
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 beef bouillon cube
- 1 ½ teaspoons Worcestershire sauce
- ¼ teaspoon each: dried thyme, dried rosemary
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 3 tablespoons corn starch
- ¼ cup cold water
Instructions
- Step 1: Combine the beef seasoning mix (brown sugar, black pepper, salt, garlic powder, onion powder, chili powder, paprika) and measure out all gravy ingredients before you start cooking.
- Step 2: Cut the sirloin tips into 1-inch cubes, trimming away any large pieces of fat.
- Step 3: Sprinkle the seasoning mix over the beef and toss to coat. Then sprinkle the flour over the meat and toss again to evenly cover.
- Step 4: Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add the beef in batches without crowding the pan. Brown each side for 30-45 seconds. Add more oil as needed. Transfer the browned beef to a plate and repeat with remaining pieces. Avoid cooking the beef fully; it will finish cooking in the gravy.
- Step 5: Pour in the dry red wine, if using, and use a spatula to scrape and loosen any browned bits from the pan (fond). These add great flavor to the gravy.
- Step 6: Let the wine simmer gently until reduced by half. Reduce the heat to medium and add the butter and diced onions. Cook for about 5 minutes until the onions soften.
- Step 7: Add the minced garlic and cook for 1 minute until fragrant.
- Step 8: Add the beef broth, beef bouillon cube, Worcestershire sauce, dried thyme, dried rosemary, onion powder, and garlic powder. Bring the mixture to a boil.
- Step 9: In a separate bowl, whisk together the corn starch and cold water until smooth. Gradually add this mixture to the sauce, stirring constantly until the gravy thickens to your desired consistency.
- Step 10: Reduce heat to medium-low, return the beef and any accumulated juices to the pan, and cover partially. Simmer for 10-15 minutes until the beef is cooked through and tender.
- Step 11: Optional: Stir in 1 tablespoon of cold butter at the end for a silky, velvety finish, a technique called “Monter au Beurre.”
- Step 12: Serve the beef tips and gravy hot over mashed potatoes, egg noodles, or rice for a satisfying meal.
Tips & Variations
- For extra depth, substitute the dry red wine with beef broth if preferred or omit it altogether.
- Try adding mushrooms with the onions for a hearty mushroom gravy variation.
- Use cornstarch gradually to avoid over-thickening the gravy; you can always add more if needed.
- Serve with creamy mashed potatoes or buttered egg noodles to soak up all the delicious gravy.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat on the stove, adding a splash of beef broth or water to loosen the gravy if it thickens too much. This dish does not freeze well as the gravy may separate.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different cut of beef?
Yes, though sirloin tips work best for tenderness. You can substitute with stew meat or chuck, but cooking times may need to be adjusted to become tender.
Is the red wine necessary?
No, red wine is optional but it adds richness and depth to the gravy. You can replace it with more beef broth or omit it if you prefer.
Print
Beef Tips and Gravy Recipe
- Total Time: 55 minutes
- Yield: 4 servings 1x
Description
This hearty Beef Tips and Gravy recipe features tender sirloin tips seared to perfection and simmered in a rich, flavorful gravy made with beef broth, red wine, and aromatic herbs. Perfect served over mashed potatoes, egg noodles, or rice, it’s a comforting and satisfying meal that comes together on the stovetop in just over an hour.
Ingredients
Scale
Beef and Seasoning
- 1 ½ lbs. sirloin tips, cut into 1-inch cubes, trimmed of large fat pieces
- 3 tablespoons flour
- 1 teaspoon brown sugar
- ¼ teaspoon black pepper
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon chili powder
- ½ teaspoon paprika
Gravy Ingredients
- 3 tablespoons olive oil
- ¼ cup dry red wine (optional)
- 2 tablespoons butter
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 beef bouillon cube
- 1 ½ teaspoons Worcestershire sauce
- ¼ teaspoon dried thyme
- ¼ teaspoon dried rosemary
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 3 tablespoons corn starch
- ¼ cup cold water
Instructions
- Prepare Seasoning and Ingredients: Combine all beef seasoning spices (brown sugar, black pepper, salt, garlic powder, onion powder, chili powder, paprika) in a bowl. Measure out all gravy ingredients before you start cooking.
- Prepare the Beef: Cut the sirloin tips into 1-inch cubes, removing any large pieces of fat to ensure tenderness and prevent greasiness. Sprinkle the combined beef seasoning evenly over the meat and toss to coat thoroughly. Then sprinkle the flour over the beef and toss again to coat each piece evenly.
- Sear the Beef: Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Add the beef in batches, careful not to overcrowd the pan. Brown the meat on each side for 30-45 seconds until nicely seared but not fully cooked. Add more oil if necessary during batches. Transfer browned beef to a plate. This step builds flavor but allows the beef to finish cooking in the gravy.
- Deglaze the Pan: Pour in ¼ cup of dry red wine into the hot skillet to deglaze, using a silicone spatula to scrape up the brown bits (fond) from the pan bottom. Let the wine gently bubble and reduce by half to intensify flavor.
- Sauté Onions and Butter: Lower heat to medium and add 2 tablespoons of butter and the diced onions to the skillet. Cook until onions are softened and translucent, about 5 minutes.
- Add Garlic: Stir in the minced garlic and cook for 1 minute until fragrant, taking care not to burn it.
- Add Remaining Gravy Ingredients: Pour in the beef broth, crumble in the beef bouillon cube, and add Worcestershire sauce, dried thyme, dried rosemary, onion powder, and garlic powder. Bring the mixture to a boil to combine flavors and develop the gravy base.
- Thicken the Gravy: In a small bowl, whisk together the corn starch and cold water until smooth. Gradually whisk this mixture into the boiling gravy, stirring continuously until the sauce thickens to your desired consistency.
- Simmer Beef in Gravy: Reduce heat to medium-low and add the seared beef pieces along with any accumulated juices back into the skillet. Cover the skillet partially and let it simmer for 10-15 minutes, allowing the beef to cook completely and absorb the rich gravy flavors.
- Finish the Sauce: (Optional) Stir in 1 tablespoon of cold butter at the end of cooking, a technique called “Monter au Beurre,” which gives the gravy a glossy, smooth, and velvety finish.
- Serve: Serve the beef tips and gravy over mashed potatoes, egg noodles, or rice for a comforting and savory meal.
Notes
- Do not overcook the beef during searing as it will continue cooking in the gravy, ensuring tenderness.
- Red wine is optional but adds depth to the gravy; substitute with beef broth if preferred.
- The gravy can be adjusted by controlling the amount of cornstarch mixture to achieve the preferred thickness.
- For a richer flavor, use homemade beef broth if available.
- Leftovers store well in the refrigerator for up to 3 days and freeze well for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Keywords: beef tips, beef gravy, sirloin tips, stovetop beef recipe, comfort food, beef stew, gravy recipe, hearty dinner
