Beef Tips and Gravy

Growing up in a family where Sunday dinners were sacred, beef tips and gravy brings back memories of my grandmother’s kitchen filled with comforting aromas that seemed to wrap around you like a warm hug. I’ve spent years perfecting this recipe in my own kitchen, trying to capture that same feeling of comfort and connection that filled our family table. After countless Sundays of testing different cuts of beef and gravy techniques, I believe I’ve finally recreated that magic—a rich, savory dish that transforms an ordinary weeknight into something special.

The Secret to Silky, Flavorful Gravy

What makes these beef tips so special isn’t just the tender meat—it’s the gravy that brings everything together. I discovered through much trial and error that building layers of flavor is essential. The process of browning the beef creates those precious fond bits on the bottom of the pan that become the foundation of an incredible gravy. The combination of mushrooms, onions, and garlic creates a depth that simply can’t be rushed.

I remember the first time I made this recipe for my closest friends—we gathered around my dining room table as the evening light streamed through the windows, and conversation slowed as everyone took their first bites. That moment of shared appreciation is why I continue to make this dish again and again.

What You’ll Need

Beef tenderloin, sirloin tips, or petite shoulder: Cut into bite-sized pieces; I’ve tested all three cuts and each brings something special—tenderloin offers supreme tenderness, while shoulder provides rich flavor at a more accessible price point

Salt and freshly ground black pepper: Be generous here; proper seasoning before browning is crucial to the final dish

Olive oil: Just enough to facilitate browning without steaming the meat

Butter: Creates a beautiful golden crust on the mushrooms and adds richness to the gravy

Cremini mushrooms: I prefer these for their earthy flavor, but white mushrooms work beautifully too; I’ve found the mushrooms absorb the beef flavor while adding their own complexity

Onion: Finely chopped to melt into the gravy, providing sweetness that balances the savory elements

Garlic: Minced fresh; I wouldn’t dream of using the pre-minced variety for this special dish

Dry red wine: Optional but recommended; it deglazes the pan and adds incredible depth—I often use whatever I’m planning to serve with dinner

Beef broth: Low sodium allows you to control the salt level; I’ve learned this lesson the hard way!

Worcestershire and soy sauce: My secret weapons for umami depth; they enhance the beef flavor without anyone being able to identify them specifically

Cornstarch and cold water: Creates the perfect silky texture without flour lumps that sometimes plague gravy

Let’s Get Cooking

Browning the Beef with Patience

Season your beef chunks generously with salt and pepper—don’t be shy here. Heat olive oil in a Dutch oven or large skillet over medium heat until it shimmers but doesn’t smoke. Working in batches (I usually need 2-3 depending on my pan size), place the beef pieces without crowding—this was a game-changer in my testing process. When pieces touch, they steam rather than brown, and we’re after that beautiful caramelization.

I’ve found that about 1-2 minutes per side creates the perfect crust. Transfer the browned pieces to a plate along with any juices—those juices are flavor gold! Cover lightly to keep warm.

Building the Flavor Base

Melt the butter in the same pot—no need to clean it! Those brown bits are your flavor foundation. Add mushrooms and let them cook undisturbed for a minute or two. I’ve learned that patience here results in beautiful golden mushrooms rather than gray, steamed ones.

Add the onions and continue cooking until they soften and become translucent. The kitchen should be smelling absolutely heavenly at this point! Add the garlic and cook for just one more minute—I’ve burned garlic enough times to know it needs just enough heat to bloom its flavor without becoming bitter.

Transfer this aromatic mixture to the plate with your beef, again preserving all those precious juices.

The Magic Happens

Pour the wine into the hot pan (if using) and enjoy the sizzle as it hits the surface. With a wooden spoon, scrape all those caramelized bits from the bottom—this is where the magic lives! Let the wine simmer until reduced by half, concentrating its flavor.

Pour in the beef broth, Worcestershire sauce, and soy sauce, bringing everything to a gentle boil before reducing to a simmer. The aroma at this stage transforms my entire home, often drawing curious family members to the kitchen to peek at what’s cooking.

Creating Silky Gravy

In a small bowl, whisk together cornstarch and cold water until smooth. The cold water is non-negotiable—I’ve learned that warm water creates lumps that are impossible to rescue. While stirring constantly, slowly pour this slurry into your simmering liquid. This technique ensures a smooth, silky gravy every time.

Return the beef and mushroom mixture, along with any accumulated juices, back to the pot. Allow everything to simmer gently for about 10 minutes. This final simmer is when all the flavors meld together and the beef becomes fork-tender. A final taste for seasoning is essential—I usually find a few more grinds of black pepper really make the flavors pop.

Make It Your Own

Over the years, I’ve created several variations based on what’s available in my kitchen or the preferences of guests:

When I’m cooking for my sister who avoids alcohol, I skip the wine and add an extra tablespoon of Worcestershire sauce with a teaspoon of balsamic vinegar for depth.

Last winter, I experimented with adding a few sprigs of fresh thyme during the simmering stage, removing them before serving. The subtle herbaceous note was perfect for a holiday gathering.

For weeknight simplicity, I sometimes use only cremini mushrooms rather than a mix, and I’ve found that a splash of heavy cream added at the very end creates an even more indulgent gravy that my nephew declares “restaurant quality.”

My Best Tips

After making this recipe countless times, I’ve learned that letting the beef come to room temperature before cooking creates more even browning—a trick I discovered after several batches with inconsistent results.

The key to preventing tough beef is twofold: choose the right cut and avoid overcooking. If using sirloin or tenderloin, medium-rare to medium is perfect. Shoulder cuts benefit from slightly longer cooking to break down connective tissue.

For the silkiest gravy, make sure your cornstarch slurry is completely smooth before adding it to the pot, and always add it to simmering—not boiling—liquid while stirring constantly.

When photographing this dish for my blog, I found that natural light from my dining room window highlights the rich color of the gravy, especially when served over creamy mashed potatoes with a sprinkle of fresh herbs.

Frequently Asked Questions

Can I make this in a slow cooker? → Yes! Brown the meat and sauté the vegetables as directed, then transfer everything to a slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Mix the cornstarch slurry and add it during the last 30 minutes of cooking.

What’s the best way to reheat leftovers? → Gently reheat in a covered saucepan over low heat, adding a splash of broth if needed to maintain the consistency. Microwave works too, but use medium power with frequent stirring.

Can I freeze this dish? → Absolutely! The gravy might separate slightly when thawed, but a good whisking while reheating brings it back together beautifully. I often make a double batch specifically for freezing.

What’s the best thing to serve with beef tips? → My family’s favorite is definitely creamy mashed potatoes, but egg noodles or rice make excellent alternatives. For a lower-carb option, I’ve served it over roasted cauliflower with great success.

Can I use flour instead of cornstarch? → Yes, but the technique differs. Make a roux with 3 tablespoons of butter and 3 tablespoons of flour before adding the liquids, rather than using a slurry at the end.

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