Beef Tips and Gravy
This recipe, served with roasted carrots and a side of creamy mashed potatoes, is a family favorite that we can’t resist! I adore putting it together the night before and having it cook in the Crock Pot all day, or having it for a simple skillet meal!
You won’t believe how flavorful this gravy recipe is either. (I think I’ve definitely got easy gravy recipes down pat. ).
Although this recipe calls for a lot of seasoning, it’s the seasonings that give the meat and gravy their greatest flavor; combine them in advance to make cooking easier.
Let’s discuss everything you should know to succeed!
How to Make it
For complete instructions and ingredient quantities, see the recipe card located below this post.
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 mix in cold water and cornstarch. Reduce heat.
Add beef + juices back to the pot. Cook, partially covered, for 10-15 minutes. Serve with roasted carrots, buttermilk biscuits, and mashed potatoes, garnished with fresh parsley.
- Steps 1 through 8 should be followed to prepare the gravy and season/sear the beef tips before adding both to the crock pot.
- Cook for 3–4 hours on high or 7–8 hours on low.
- Slowly stir the cornstarch mixture into the gravy over high heat after mixing it with the cold water until it has a uniform consistency. Remove from heat and serve.
Are Beef Tips and Stew Meat the Same
Although stew meat and beef tips are generally different, it can be difficult to tell them apart due to labels. If making this recipe on the stovetop, I suggest buying meat that is clearly labeled as containing tenderloin or sirloin.
- A tougher cut of meat, like a chuck or rump roast, is typically found in stew meat and is ideal for Slow Cooker Beef Stew.
- Unless they’re being prepared in a slow cooker, beef tips should be made with a more tender cut of meat, like tenderloin or sirloin.
