How To Make Beef Tips And Gravy Over Noodles

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!

What Cut of Meat is Beef Tips

Smaller pieces of meat left over after any of the larger, more tender sections have been broken down are called “tips” of beef.

A Top Sirloin, for instance, is a substantial and delicate cut of meat. A Sirloin Tip is the outermost “scrap” from that specific area. Although it’s not quite as tender as the entire top sirloin, it’s still delicious when cut into cubes for stews or beef tips.

The best cuts of beef to use for stovetop beef tips are tenderloin or sirloin because they require less time to render down and become tender.

  • Tender Cuts of Meat: Sirloin, Flank, Ribeye, Tenderloin.
  • Tougher Cuts of Meat: Chuck Roast, Rump Roast, Brisket. (Best suited for slow cooking. ).
  • This guide from Fix. com offers an excellent illustration of the locations of these meat cuts, the reasons behind their different levels of toughness, and the approximate cost per pound.

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.

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