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There’s a reason this Beef Tips with Gravy recipe made it into my cookbook—it’s one of my best comfort food recipes, and I spent a ridiculous amount of time perfecting it. You know those recipes that seem simple on the surface, but if just one thing is off, it’s just… meh? That was this one.
I wanted fall-apart tender beef, a rich, velvety gravy, and just the right balance of flavors—savory, a little umami depth, but nothing overpowering. After multiple test batches, adjusting the thickening method, trying different cuts of beef, and getting the cooking time just right, I finally landed on the version that made the cut for my book.
And now? It’s foolproof, full of flavor, and exactly the kind of cozy, hearty dish that makes you forget it’s -30°C outside.
Before You Start – Read This First!
The Right Cut of Beef Matters – You need a well-marbled cut that softens as it cooks—not something that will dry out.
- ✔ Best choice: Chuck roast, cut into cubes. It’s got the right fat content and breaks down beautifully.
- ✔ Other options: Sirloin tips work but won’t be as tender. Stew meat is fine but can be hit or miss—some pieces are tougher than others.
- 🚫 Avoid lean cuts like tenderloin or round roast—they dry out and won’t get that fall-apart texture.
- 💡 Jo’s Tip: If using stew meat, look for pieces with visible marbling (those little white streaks of fat). More fat = more tenderness!
Browning the Beef is Non-Negotiable – This step builds flavor in the gravy—skip it, and you’ll notice the difference.
- ✔ Sear in batches – If you crowd the pan, the beef steams instead of browning.
- ✔ Use high heat – A deep golden crust = flavor gold.
- ✔ Don’t stir too much – Let each piece develop color before flipping.
The Secret to Silky, Restaurant-Style Gravy – I tested different thickening methods, and this one wins every time:
- ✔ Start with a roux – Cooking butter and flour together first prevents lumps.
- ✔ Gradually whisk in broth – Pour slowly, whisk constantly—smooth gravy guaranteed.
- ✔ Worcestershire + soy sauce = umami boost – They don’t make it taste Asian, just deeper and more flavorful.
- 💡 Jo’s Tip: For a richer gravy, swap out ½ cup of broth for red wine—it adds depth that makes this taste like a slow-cooked dish from a steakhouse!
Bottom Line?
If you use chuck roast, sear it properly, and make the gravy like I show you, you’re about to experience the best beef tips you’ve ever had.
Ingredients & Why They Matter
🥩 Beef Tips – Not all beef is created equal! The right cut makes the difference between tender, juicy beef tips and chewy, dry disappointment.
- ✔ Best choice: Chuck roast, cut into cubes – has the perfect amount of marbling for slow cooking.
- ✔ Good alternatives: Sirloin tips or stew meat – still work, but not as buttery soft as chuck.
- 🚫 Avoid: Lean cuts like tenderloin or round roast—they dry out and won’t give you that melt-in-your-mouth texture.
- 💡 Jo’s Tip: If buying pre-cut stew meat, pick packages with the most visible marbling (white streaks of fat). Those pieces will cook up the most tender!
🧅 Onion & Garlic (Flavor Builders) – These two aromatics are the foundation of deep, rich flavor in the gravy.
- ✔ I use yellow onion – it caramelizes beautifully and adds natural sweetness.
- ✔ Fresh garlic is key – jarred garlic doesn’t give the same punch.
- 💡 Jo’s Tip: Don’t rush the onions! Let them soften and get a little golden before adding anything else—they add a natural depth of flavor to the sauce.
🍷 Beef Broth – The quality of your broth makes or breaks the gravy.
- ✔ Best choice: Low-sodium beef broth or homemade stock.
- ✔ Want extra richness? Swap ½ cup of broth for red wine—it deepens the flavor and makes this taste like restaurant-quality beef tips.
🟤 Worcestershire Sauce & Soy Sauce (The Secret Ingredients!) – These might seem like an odd combo, but trust me—they’re game-changers. If you don’t have Worcestershire sauce, a splash of balsamic vinegar does a similar job!
🧈 Butter & Flour (For a Silky-Smooth Gravy) – This is the classic way to make a roux, which ensures your gravy is lump-free and glossy. Want an even deeper flavor? Use browned butter instead of regular butter—it adds a nutty richness that makes the gravy even better.
🌿 Seasonings (Simple but Essential!)
- ✔ Salt & Black Pepper – Adjust as needed, since soy sauce & Worcestershire add saltiness.
- ✔ Bay leaf – Infuses subtle depth and complexity.
- ✔ Thyme – A classic herb for beef, giving a warm, slightly earthy touch.
- 💡 Jo’s Tip: Fresh thyme is great, but dried thyme works just as well! Just use ⅓ of the amount, since dried herbs are more potent.
This beef tips recipe is super easy! It’s the perfect example of how you can take stew meat and turn it into so much deliciousness with very little effort! Just be sure to give the beef the time it needs to get tender and it will turn out amazing!
Sear The Beef
To begin, you need to sear the meat to create some flavor. First, generously season the beef with salt and pepper. Next, heat the olive oil over medium-high in a Dutch oven or pot. Now, add the beef tips, sear them on all sides, and then remove them from the pan.
Add The Onions And Garlic
After the beef is seared you’ll use the same pot for this step. Start by melting the butter in the pot and then adding the onion to cook for 3 to 4 minutes or until it is soft and translucent. Now, add the garlic and cook for just 30 seconds more just until it’s aromatic.
Start The Gravy
Now let’s get the yummy gravy going! Sprinkle the flour over the onions in the pot. Then stir the mixture and cook it for 1 to 2 minutes to create a roux. Next, pour in the beef broth and whisk the mixture well until the roux and broth are fully incorporated. Now, stir in the soy sauce, Worcestershire, thyme, and bay leaf.
Add The Beef And Cook
With the gravy started, add the seared beef back into the pot and stir. Next, bring the mixture to a boil, then reduce the heat to a simmer, and allow it to cook for about 30 minutes stirring from time to time. The dish is done when the meat is tender and the gravy has thickened. However, if the gravy begins to thicken too much before the meat is tender just add a bit of water or broth to thin it out.
Finish And Serve
Once the beef is done, remove the thyme sprigs and bay leaf from the gravy. Then taste the dish and season with salt and pepper if needed. Now, garnish with some fresh chopped parsley and serve with your favorite sides.
This version is a very similar process but uses a pressure cooker to speed things up a bit. Also, you only need 2 cups of beef broth when you make Instant Pot beef tips.
Sear The Beef In The Instant Pot
First, you need to sear the beef in the IP. So season the meat well with salt and pepper. Then heat the olive oil in the Instant Pot on the saute setting. Next, add the beef tips, sear them on all sides, then remove them from the pot.
Add The Onions And Garlic
Add the butter to the Instant Pot and let it melt. Then add the onion and cook it for a few minutes or until it is translucent and has softened. Next, add the garlic and cook for 30 seconds until it’s aromatic.
Start The Gravy
Now, you need to create the base of the gravy before you start pressure cooking. First, sprinkle the flour over the onions, then stir, and cook the mixture for 1 to 2 minutes. Then add the beef broth to the pot and whisk the mixture until well combined. Now, add the beef tips back into the IP along with the soy sauce, Worcestershire, thyme, and bay leaf. Then stir everything together and bring the mixture to a boil.
Pressure Cook The Beef Tips
Once the mixture comes to a boil, close the lid on your Instant Pot and set the valve to the sealing position. Now, set the IP to HIGH pressure and the timer for 15 minutes. Note, it takes a few minutes for the Instant Pot to come to pressure before it starts cooking and the timer begins counting. So don’t worry.
Release The Steam And Finish
When the Instant Pot is done cooking, quick release the pressure. But be very careful because the steam is hot and can burn. Then once the pin has dropped, you can safely remove the lid.
Now that the beef is cooked, remove the thyme sprigs and bay leaf. At this point, if you want the gravy to be thicker you can set the IP to the saute setting and simmer it for an additional 10 minutes. Then taste the dish and season with salt and pepper if you like. Finally, garnish with a sprinkle of chopped parsley and serve.
For this version, use only 2 cups of beef broth.
Sear The Beef
Season the beef tips generously with salt and pepper. Heat the olive oil in a skillet over medium-high heat. Sear the beef cubes on all sides. Remove the cubes from the pot and set them aside. Add the butter to the pot, let it melt, then add the onion. Cook for 3-4 minutes or until softened and translucent.
Combine All The Ingredients
Add the garlic and cook for 30 seconds, then sprinkle the flour into the skillet. Stir well and cook for another minute or two. Pour the beef broth into the pot and whisk the mixture well. Pour the mixture into your slow cooker along with the soy sauce, Worcestershire, thyme, bay leaf, and seared beef.
Cook And Finish
Secure the lid of your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Remove the thyme sprigs and bay leaf. If you’d like the gravy thicker, you can set your slow cooker to high and simmer for 15-20 minutes to reduce. Taste for salt and pepper, season with parsley, and serve.
How To Serve
Beef tips are perfect over some carbohydrates such as rice, mashed potatoes, or even some noodles. Looking for some veggies to add more color to your plate? You can serve up these simple sides with your beef tips:
30 minutes
Brown Butter Mashed Potatoes
18 hours 50 minutes
No Knead Bread
10 minutes
Easy Tossed Salad
30 minutes
Roasted Baby Potatoes
This Recipe Made the Cut for My Cookbook!
If you love cozy, slow-cooked meals, this Beef Tips with Gravy is one of the best comfort food recipes in my second cook book. I tested different thickening methods, cooking times, and beef cuts to get this just right.
Want more foolproof, flavor-packed recipes? My cookbook has 200 recipes that are tested and perfected—grab your copy here!
Leftovers
Transfer leftovers to an airtight container and store in the fridge for 3-4 days. You can reheat in the microwave, or reheat on the stovetop. Transfer the leftovers to a skillet or saucepan and cook over medium heat, stirring often, until completely heated through. You can add a splash of water or beef broth if you find the gravy is getting too thick.
Freezing
This is one of the best meals to make ahead and store in the freezer for future dinners. I find it’s easiest to let the leftovers thaw in the fridge overnight before reheating, however you can reheat them straight from the freezer if need be.
Leftovers will last up to 3 months stored in an airtight container in the freezer. Make sure the beef tips have fully cooled down to room temperature before freezing. To reheat, simply follow the instructions detailed in the section above.
Other Delicious Beef Recipes To Try
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Beef Tips with Gravy
This is my go-to recipe for Beef Tips with Gravy! Made with staples from your kitchen and only one pot. A favorite comfort meal that all ages will crave! Including instructions for your slow cooker or Instant Pot, you can make this recipe no matter your equipment or time limit.
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Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
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Sear: Season the beef tips generously with salt and pepper. Heat the olive oil in a large dutch oven over medium-high heat. Sear the beef cubes on all sides. Remove the cubes from the pot and set them aside. Add the butter to the pot, let it melt, then add the onion. Cook for 3-4 minutes or until softened and translucent.
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Mix: Add the garlic and cook for 30 seconds, then sprinkle the flour into the pot. Stir well and cook for another minute or two. Pour the beef broth into the pot and whisk the mixture well. Then, add the soy sauce, Worcestershire, thyme, bay leaf, and seared beef.
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Cook: Bring the mixture to a boil then reduce the heat to a simmer. Let it simmer for 30 minutes, or until the gravy has thickened and the beef is tender. Stir occasionally.
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Finish: Remove the thyme sprigs and bay leaf. Taste for salt and pepper, then garnish with parsley and serve.
Notes
- For Instant Pot or slow cooker instructions, see above in the post.
- Pat the meat dry. Use paper towels to pat the beef dry to remove any excess moisture before you season it with salt and pepper. This helps to get a better sear on the meat.
- Whisk well. When adding the beef broth to the flour mixture you need to make sure you whisk it well while at the same time scraping the bottom of the pot to loosen up any bits. This is the key to making flavorful gravy.
- Season at the end. Wait until the beef is completely done before you add more salt. As it cooks the gravy will reduce and intensify in flavor. So if you season the dish before the gravy thickens you can easily end up with an oversalted dish.
- Transfer leftovers to an airtight container and store in the fridge for 3-4 days. You can reheat in the microwave, or reheat on the stovetop.
Nutrition Information
Serving: 1servingCalories: 401kcal (20%)Carbohydrates: 8g (3%)Protein: 35g (70%)Fat: 25g (38%)Saturated Fat: 11g (69%)Cholesterol: 124mg (41%)Sodium: 1007mg (44%)Potassium: 914mg (26%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 247IU (5%)Vitamin C: 4mg (5%)Calcium: 49mg (5%)Iron: 3mg (17%)
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
