Beef Tips & Gravy

These Beef Tips are slow-cooked until tender and served with a rich, savory onion gravy that is full of comforting flavor. Served over mashed potatoes, this hearty dish makes an easy and satisfying dinner the whole family will enjoy.

Contents show

1 Holly’s Recipe Highlights: Beef Tips

2 Ingredient Notes

3 How To Make Beef Tips

4 Leftover Beef Tips

5 Cozy Beef Dinners

5.1 Related Posts

Holly’s Recipe Highlights: Beef Tips

Flavor: This is rich and savory, with tender beef, sweet onions, and a deep, comforting gravy.

Skill Level: This recipe is easy to prepare, and the long simmer means minimal effort.

Technique: Slow cooking is a great way to tenderize the beef, and it adds so much flavor.

Serving Suggestions: Serve these tender beef tips over creamy mashed potatoes, fluffy rice, or egg noodles to soak up the rich, savory gravy.

Total Time: 2 Hours Serves: 4 Cooking Method: Stovetop

Ingredient Notes

• Beef Tips: Use steak, stew meat, cubed chuck roast, or beef tips in this recipe. Beef tips are usually the tender parts of the tenderloin top. They can also be sirloin tips that come from a larger roast or tri-tip.
• Beef Broth: Beef broth creates the flavorful base for the gravy. Low-sodium broth works well when using condensed soup, since the soup already adds extra salt.
• Yellow Onion: Yellow onion adds a sweet, savory depth to the gravy as it cooks down. Dice it finely so it softens and blends smoothly into the sauce. Add mushrooms with the onions for a mushroom gravy version.
• Condensed Soup: This canned soup adds deep onion flavor and helps create a rich, savory gravy with minimal prep. Use condensed soup rather than dry onion soup mix for the best texture and consistency.
• Variations: Stir in a splash of cream after thickening for a softer, richer finish.

How To Make Beef Tips

1. Season and brown the beef (full recipe below). Cook the onion in the same pot.
2. Add the beef back with broth, condensed soup, Worcestershire sauce, and bay leaf. Simmer.
3. Once tender, thicken the gravy with a cornstarch slurry.

Leftover Beef Tips

Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 2 months. Thaw overnight in the refrigerator. Reheat on the stovetop or in the microwave, adding a splash of broth or water if the gravy has thickened too much.

Did you enjoy the this Beef Tips Recipe? Leave a comment and rating below.

Prep Time 20 minutes minutes

Cook Time 1 hour hour 45 minutes minutes

Total Time 2 hours hours 5 minutes minutes

• Trim any fat from the beef and toss with salt and pepper.

• Heat 1 tablespoon of oil over medium-high heat in large pot or Dutch oven. Add the seasoned beef and cook in small batches until browned. Transfer the beef to a bowl and set aside.

• Reduce the heat to medium and add the remaining oil. Add the onion and cook until softened, about 5 to 7 minutes.

• Add the beef, beef broth, condensed onion soup, Worcestershire sauce, and bay leaf to the pot. Bring to a boil, cover, and reduce heat to a simmer. Simmer for 1½ to 2 hours or until beef is fork-tender.

• To thicken the gravy, combine cornstarch with ⅓ cup cold water. Pour into the beef mixture a little at a time while stirring until it reaches the desired consistency.

• Taste and season with additional salt and pepper if desired. Discard bay leaf and serve over mashed potatoes.

• The onion soup in this recipe is canned condensed soup. It can be found in the soup aisle at your local grocery store.
• Serve over mashed potatoes, rice, or pasta noodles. 
• Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop until heated through. 

Calories: 527 | Carbohydrates: 11g | Protein: 45g | Fat: 34g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 2g | Cholesterol: 158mg | Sodium: 1001mg | Potassium: 1036mg | Fiber: 1g | Sugar: 3g | Vitamin A: 36IU | Vitamin C: 3mg | Calcium: 62mg | Iron: 5mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Beef, Dinner, Entree, Main Course

Cuisine American

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