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Beef Tips and Gravy Recipe

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★★★★★

4.6 from 65 reviews

This Beef Tips and Gravy recipe features tender cubes of sirloin or tenderloin seared to perfection and cooked in a richly flavored gravy made with red wine, beef broth, and aromatic herbs. It’s a comforting, hearty dish ideal for a cozy dinner served over mashed potatoes, rice, or egg noodles.

Ingredients

Scale

Beef and Searing

  • 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)

Gravy and Flavorings

  • 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

Instructions

  1. Prepare the beef: Pat the beef cubes completely dry with paper towels. Season generously with salt and freshly ground black pepper to ensure a good sear and enhanced flavor.
  2. Sear the beef: Heat olive oil in a large skillet or Dutch oven over medium-high heat. In batches, add the beef cubes and sear on all sides until deeply browned. Avoid overcrowding the pan to prevent steaming. Remove seared beef and set aside.
  3. Sauté onions and garlic: Reduce heat to medium. Add sliced onions to the skillet, scraping up browned bits from the bottom. Cook, stirring occasionally, until onions soften and begin to caramelize, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
  4. Deglaze with wine: Pour in the red wine, if using, and scrape the skillet bottom to loosen any remaining browned bits. Let the wine simmer and reduce by half for 2-3 minutes, intensifying the gravy’s flavor.
  5. Add liquids and seasonings: Stir in beef broth, Worcestershire sauce, Dijon mustard, dried thyme, and dried rosemary. Bring the mixture to a gentle simmer, allowing flavors to combine.
  6. Thicken the gravy: Whisk together flour and cold water until smooth. Pour the slurry into the simmering liquid, whisking constantly. Cook for 3-5 minutes until the gravy thickens to your desired consistency.
  7. Return beef to gravy: Add the seared beef and juices back into the skillet with the thickened gravy.
  8. Simmer and finish: Reduce heat to low, cover the skillet, and simmer for 5-10 minutes until beef is heated through and tender. Taste and adjust seasoning with salt and pepper as needed before serving.

Notes

  • For best flavor, use dry red wine for deglazing; it adds depth to the gravy.
  • Do not overcrowd the pan while searing beef to ensure proper browning.
  • You can serve this dish over mashed potatoes, rice, or egg noodles for a complete meal.
  • Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
  • For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend or cornstarch slurry.

Keywords: Beef tips, beef gravy, comfort food, skillet beef, easy dinner, beef stew, homemade gravy

Find it online: https://reemcook.com/beef-tips-and-gravy-recipe/