Name: Beef Tips and Gravy Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1.5 lbs beef sirloin or tenderloin (trimmed of excess fat and cut into 1-inch cubes); 2 tablespoons olive oil; salt and freshly ground black pepper (to taste); 1 large yellow onion (thinly sliced); 2 cloves garlic (minced); 1 cup beef broth; 1/2 cup dry red wine (optional, but recommended for depth of flavor); 2 tablespoons Worcestershire sauce; 1 tablespoon Dijon mustard; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 2 tablespoons all-purpose flour; 1/4 cup cold water

Ingredients

1.5 lbs beef sirloin or tenderloin (trimmed of excess fat and cut into 1-inch cubes)

2 tablespoons olive oil

1 large yellow onion (thinly sliced)

2 cloves garlic (minced)

1 cup beef broth

1/2 cup dry red wine (optional, but recommended for depth of flavor)

2 tablespoons Worcestershire sauce

1 tablespoon Dijon mustard

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and freshly ground black pepper (to taste)

2 tablespoons all-purpose flour

1/4 cup cold water

Instructions

Step 1: Pat the beef cubes completely dry with paper towels. Season generously with salt and freshly ground black pepper. This step is crucial for achieving a good sear.

Step 2: Heat the olive oil in a large skillet or Dutch oven over medium-high heat. In batches, add the beef cubes and sear them on all sides until deeply browned. Do not overcrowd the pan, as this will steam the meat instead of searing it. Remove the seared beef from the skillet and set aside on a plate.

Step 3: Reduce the heat to medium. Add the thinly sliced onion to the same skillet, scraping up any browned bits from the bottom of the pan. Cook the onion, stirring occasionally, until it is softened and beginning to caramelize, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

Step 4: If using, pour in the red wine and scrape the bottom of the skillet to loosen any remaining browned bits. Let the wine simmer and reduce by about half, which should take about 2-3 minutes.

Step 5: Stir in the beef broth, Worcestershire sauce, Dijon mustard, dried thyme, and dried rosemary. Bring the mixture to a simmer, stirring to combine all the flavors.

Step 6: In a small bowl, whisk together the 2 tablespoons of all-purpose flour with 1/4 cup of cold water until you have a smooth slurry. Pour this slurry into the simmering liquid in the skillet, whisking continuously. Cook, stirring, until the gravy thickens to your desired consistency. This will take about 3-5 minutes.

Step 7: Return the seared beef and any accumulated juices from the plate back into the skillet with the thickened gravy.

Step 8: Reduce the heat to low, cover the skillet, and let the Beef Tips and Gravy simmer for 5-10 minutes, or until the beef is heated through and tender. Taste and adjust seasoning with salt and pepper if needed.

Tips & Variations

Use dry red wine for extra depth, but you can substitute with additional beef broth if preferred.

For a gluten-free option, replace the all-purpose flour with cornstarch, using half the amount mixed with cold water.

Adding a splash of cream at the end creates a richer, velvety gravy.

Serve over creamy mashed potatoes, buttered egg noodles, or steamed rice for a complete meal.

Storage

Store leftover beef tips and gravy in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop over low heat, stirring occasionally to prevent sticking. If the gravy thickens too much when chilled, add a splash of broth or water to loosen it up while reheating.

FAQs

Can I use other cuts of beef for this recipe?

Yes, you can use other tender cuts like chuck or ribeye, but trimming excess fat and cutting into uniform cubes helps ensure even cooking and tenderness.