how do you make beef tips and gravy

InstructionsIn a large pot or dutch oven, heat 1 tablespoon olive oil over medium-high heat. … Turn heat down to medium, add remaining oil and onion. … Add beef, broth, soup, Worcestershire sauce and bay leaf to the pot. … To thicken gravy, combine cornstarch with 1/3 cup cold water. … Taste and season with salt and pepper.

  1. In a large pot or dutch oven, heat 1 tablespoon olive oil over medium-high heat. …
  2. Turn heat down to medium, add remaining oil and onion. …
  3. Add beef, broth, soup, Worcestershire sauce and bay leaf to the pot. …
  4. To thicken gravy, combine cornstarch with 1/3 cup cold water. …
  5. Taste and season with salt and pepper.

How to Make it

See recipe card below this post for ingredient quantities and full instructions.

Toss cubed beef in seasoning mixture, sprinkle with flour. Sear in olive oil for 30-45 seconds/side. Remove and set aside.

Deglaze with red wine, (optional). Sauté butter, onions, and garlic until softened.

Add beef broth, beef bouillon, Worcestershire sauce, and seasonings. Bring to a boil and whisk in cornstarch + cold water. Reduce heat.

Add beef + juices back to the pot. Cook, partially covered, for 10-15 minutes. Garnish with fresh parsley and serve with mashed potatoes, buttermilk biscuits, and roasted carrots.

  • Season/sear the beef tips and prepare the gravy as outlined in steps 1-8, then transfer it to the crock pot along with the beef tips.
  • Cook on low for 7-8 hours or high for 3-4 hours.
  • Combine the cornstarch and cold water until uniform in consistency and slowly stir it into the gravy over high heat. Remove from heat and serve.

Beef Tips and Gravy

Welcome to one of my family’s favorite meals! We can’t resist this recipe with a side of creamy mashed potatoes and roasted carrots. I love assembling it the night before and cooking it in the Crock Pot during the day, or serving it as a quick skillet recipe!

You won’t believe how flavorful this gravy recipe is either. (I think I’ve definitely got easy gravy recipes down pat.)

There are plenty of seasonings in this recipe, but they really add the best flavor to the meat and gravy, mix them together ahead of time and cooking will be a snap.

Let’s get into everything you need to know to NAIL it!

How to Make Brown Gravy More Flavorful

  • Worcestershire Sauce: This is my top choice. You can’t taste it at all but it enhances the other flavors of the gravy and adds a rich element to it. We’ll use just 1.5 teaspoons in this recipe.
  • Soy Sauce: (An alternative option to Worcestershire sauce.) Soy Sauce is a great way to add ‘umami’, which is basically a savory characteristic that makes gravy so irresistible. Like the above choice, you can’t taste it when it’s added in the right quantity. I recommend using low sodium.
  • Use a Combination of Chicken and Beef Broth : This adds a nice depth of flavor, especially because chicken broth has slightly more flavor and substance to it than beef broth does. To maintain a dark brown color, read my next tip.
  • Kitchen Bouquet Browning and Seasoning Sauce: I like to add a few drops of this in combination with the ingredients noted above to add just a hint of a darker brown color. You can find it in the aisle where they sell gravy packets.
  • Sear the meat and prepare the gravy as outlined. Let the gravy cool completely, then combine with the seared meat + juices from the meat.
  • Store in an airtight container for up to 2 days.
  • Finish cooking on Stove Top or in the Crock Pot as outlined.
  • Onions are optional, but add nice flavor. Use as much or as little as you’d like.
  • Mushrooms can be added when the onions are added.
  • Wine is optional. Dry varieties such as Pinot Noir or Cabernet Sauvignon are best in this dish. Broth may be used instead of wine as well.
  • A hint of cream (about 1/8 cup), can be added at the end if desired.
  • Measure the seasoning mix for the beef and the gravy ahead of time! (There are quite a few, but you can’t beat the flavor!)
  • This recipe is in The Cozy Cookbook on page 72!

Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.

InstructionsIn a large pot or dutch oven, heat 1 tablespoon olive oil over medium-high heat. Turn heat down to medium, add remaining oil and onion. Add beef, broth, soup, Worcestershire sauce and bay leaf to the pot. To thicken gravy, combine cornstarch with 1/3 cup cold water. Taste and season with salt and pepper.

FAQ

What cut of meat is used for beef tips?

Sirloin or Tenderloin cuts are best for making beef tips on the stove top as they don’t require as much low and slow cooking to render down and tenderize. Tender Cuts of Meat: Sirloin, Flank, Ribeye, Tenderloin. Tougher Cuts of Meat: Chuck Roast, Rump Roast, Brisket. (Best suited for slow cooking.)

Is beef tips the same as stew meat?

Tips may also come from tenderloin or sirloin roasts, cut and trimmed in triangular shapes. Tips not only contain more fat than stew beef, they are more flavorful.

How do you make tough beef tips tender?

Pour 2 cups water, soy sauce, and Worcestershire sauce into the skillet. Stir in garlic powder, salt, and pepper; bring to a boil. Reduce the heat, cover, and simmer until meat is tender, 1 1/2 to 2 hours.

Is beef gravy same as beef broth?

Certainly not. Stock is just broth, usually made by boiling up meat bones and other offcuts. It’s a cooking ingredient. Gravy is an actual finished product.

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