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Patty Catalano
Patty CatalanoFood Editor
Patty is the Food Editor at The Kitchn, where she develops all of your favorite recipes and writes about her most beloved grocery finds. Previously, she worked as Alton Brown’s Research Coordinator and podcast producer and in the Oxmoor House test kitchen. She loves maple syrup, coffee and board games. Patty lives in Atlanta with her husband and two children.
published Sep 18, 2023
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Tender pieces of beef slowly braised in a rich and savory gravy.
Serves4 to 6Prep10 minutesCook2 hours to 2 hours 30 minutesreviews
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From the first fall day through the end of a snowy winter, I’m making cozy braised dinners on repeat. Beef tips and gravy are my go-to for low-and-slow braising. In this recipe, the meat simmers slowly in a rich, brown gravy until meltingly tender. It’s perfect for serving over fluffy mashed potatoes, egg noodles, or a piece of crusty bread —anything to sop up that savory sauce.
There’s a lot to love about beef tips and gravy, from the budget-friendly beef at the heart of the recipe to the comfort of a Dutch oven simmering on the back of the stove on a cold winter’s day. If you’re looking for a hearty dinner that is mostly hands-off, then it’s time to try this recipe for beef tips and gravy.
What Is the Best Cut of Meat for Beef Tips?
Beef tips generally refer to sirloin tips (sometimes labeled “bavette” or “flap meat”). This cut can be hard to find, and it’s too easy to pick up similarly named roasts that end up tough because they have little fat or connective tissue.
The Best Cuts of Beef for Pot Roast
Read More
For the meatiest, most tender beef tips and gravy, opt for boneless beef chuck. Boneless beef chuck roast is readily available, budget-friendly, and is the best cut for beef tips and gravy. Beef stew meat can also be substituted if the pieces are generously sized and well-marbled.
What Ingredients Are in Beef Tips and Gravy?
- Beef chuck roast: Buy the chuck roast whole and cut into large, uniformly sized pieces.
- Aromatics: Yellow onion and garlic are the foundation of the savory gravy.
- Unsalted butter: Use unsalted butter to make the roux for the gravy.
- All-purpose flour: Cooking all-purpose flour in butter until it begins to brown and leaves a film on the bottom of the pot is good insurance against a lumpy gravy.
- Beef broth: Choose low-sodium beef broth if you can find it. If your store only carries regular beef broth, reduce the salt by 1/4 teaspoon, then season to taste at the end.
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What to Serve with Beef Tips and Gravy
- Buttermilk Mashed Potatoes
- Creamy Stovetop Polenta
- Buttery Garlic Rice
- Roasted Carrots and Potatoes
- Oven-Roasted Frozen Broccoli
Beef Tips Recipe
Tender pieces of beef slowly braised in a rich and savory gravy.
Prep time 10 minutes
Cook time 2 hours to 2 hours 30 minutes
Serves 4 to 6
Nutritional Info
Ingredients
- 2 teaspoons
dried thyme
- 1 1/2 teaspoons
kosher salt
- 1 teaspoon
freshly ground black pepper
- 1
medium yellow onion
- 3 cloves
garlic
- 2 1/2 to 3 pounds
boneless beef chuck roast
- 2 tablespoons
vegetable oil, divided
- 2 tablespoons
unsalted butter
- 1/4 cup
all-purpose flour
- 3 cups
low-sodium beef broth
- 1 tablespoon
low-sodium soy sauce
- 1 tablespoon
Worcestershire sauce
- 2 sprigs
fresh parsley (optional)
Mashed potatoes, polenta, cooked egg noodles, or steamed rice, for serving
Instructions
Place 2 teaspoons dried thyme, 1 1/2 teaspoons kosher salt, and 1 teaspoon black pepper in a small bowl and stir to combine.
Dice 1 medium yellow onion (about 1 1/2 cups). Mince 3 garlic cloves. Trim off any large pieces of surface fat from 2 1/2 to 3 pounds boneless beef chuck roast, then cut into 1 to 1 1/2-inch pieces. Sprinkle the salt mixture over the beef until evenly coated.
Heat 1 tablespoon of the vegetable oil in a Dutch oven over medium-high heat until shimmering. Add half of the beef and sear until browned on two sides, 2 to 3 minutes per side. Transfer the beef to a plate. Add the remaining 1 tablespoon vegetable to the pot and repeat searing the remaining beef. Transfer the second batch of beef to the plate.
Add 2 tablespoons unsalted butter and the onion to the Dutch oven. Sauté, scraping the bottom of the pot to loosen any browned bits, until the onions are softened, 3 to 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Sprinkle in 1/4 cup all-purpose flour and stir until it coats the onions, leaves a film on the bottom of the pot, and begins to brown, about 1 minute.
Add 3 cups low-sodium beef broth, 1 tablespoon low-sodium soy sauce, and 1 tablespoon Worcestershire sauce. Whisk until no lumps of flour remain. Return the beef and any accumulated juices to the pot and bring to a boil.
Reduce the heat to maintain a simmer. Cover and cook, stirring every 20 minutes or so, for 1 hour. Uncover and continue cooking until the beef is very tender and the gravy thickens, 45 minutes to 1 hour more.
Pick the leaves from 2 fresh parsley sprigs and coarsely chop if desired. Serve the beef and gravy over mashed potatoes, polenta, cooked egg noodles, or rice, garnished with the parsley.
Recipe Notes
Ingredient variation: Beef stew meat can be substituted. Look for large, uniformly-sized pieces with marbling and connective tissue.
Make ahead: The beef tips and gravy can be made up to 2 days ahead and refrigerated in an airtight container. Reheat over medium heat.
Storage: Refrigerate leftovers in an airtight container for up to 4 days.
Filed in:
Meat
Beef
Main Dish
Braising
stovetop
children
