Browned bits left in the skillet give this dish its deep, savory flavor. Add onion, broth, and a little patience, and a recipe for beef tips in gravy turns pieces of chuck into a tender main dish ready for rice or mashed potatoes.
The key to tender beef tips in gravy is a gentle covered simmer after browning. The meat has time to soften, while the cooking liquid becomes the base for a thick, spoonable sauce.
Beef Tips With Gravy: Ingredients and Timing
This beef tips and gravy recipe serves four to six. Allow about 20 minutes to prepare and brown the ingredients, then 1 1/2 to 2 hours for the covered simmer and 5 minutes to finish the gravy. Choose a heavy skillet or pot with a lid; a wide base gives the pieces room to brown.
- 2 pounds boneless beef chuck, cut into 1 1/2-inch pieces
- 1 teaspoon kosher salt, divided, plus more to taste
- 1/2 teaspoon black pepper
- 2 tablespoons neutral oil, divided
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- 2 1/2 cups low-sodium beef broth, plus more as needed
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme, or 2 fresh thyme sprigs
- 2 tablespoons cornstarch
- 3 tablespoons cold water
- Cooked rice or mashed potatoes, for serving
- Chopped parsley, optional
Chuck is a good choice because its connective tissue softens during a long, moist simmer. Low-sodium broth gives you room to season at the end, after the liquid has reduced. The cornstarch and cold water make a smooth slurry that thickens the sauce without requiring a separate pan.
How to Make Beef Tips and Gravy
- Prepare the beef. Pat the pieces dry with paper towels. Season with 1/2 teaspoon of the salt and the black pepper. Dry meat browns more readily; do not rinse raw beef. Wash your hands and clean surfaces and utensils after handling it.
- Brown in batches. Heat 1 tablespoon of the oil in the pot over medium-high heat. Add half the beef in a single layer, leaving space between pieces. Brown for 2 to 3 minutes per side, then transfer it to a clean plate. Repeat with the remaining beef, adding the second tablespoon of oil as needed. The centers do not need to be cooked through at this stage.
- Cook the onion and garlic. Lower the heat to medium. Add the onion and cook for 4 to 5 minutes, stirring, until softened. Add the garlic and stir for about 30 seconds. If the bottom of the pan is very dark, lower the heat and add a splash of broth before the garlic goes in.
- Build the cooking liquid. Pour in about 1/2 cup of the broth and scrape the browned bits from the bottom with a wooden spoon. Add the remaining broth, Worcestershire sauce, thyme, and remaining 1/2 teaspoon salt. Return the beef and any juices on its plate to the pot.
- Simmer gently. Bring the liquid to a simmer, then reduce the heat to low and cover. Cook for 1 1/2 to 2 hours, stirring occasionally, until the beef is fork-tender. The liquid should bubble gently, not boil hard. If it falls below about halfway up the meat, add a little broth or water.
- Thicken the gravy. Stir the cornstarch and cold water together until smooth. Stir the slurry into the simmering liquid a little at a time. Simmer uncovered for 2 to 3 minutes, stirring, until the gravy lightly coats a spoon. Use only as much slurry as needed; you can add the rest if you want a thicker sauce.
- Taste and serve. Remove the thyme sprigs if used. Taste and adjust the salt and pepper. Spoon the beef and gravy over rice or mashed potatoes, and finish with parsley if you like.
The beef tips and gravy recipe is ready when a fork enters easily. Check several pieces. If chewy, cover and simmer another 15 to 20 minutes before testing again.
Choose the Right Beef
For a straightforward recipe for beef tips in gravy, cut chuck roast into even pieces or choose stew meat labeled as chuck. Trim hard exterior fat but leave some marbling. Even pieces cook at a similar rate.
Some packages labeled beef tips contain sirloin or another more tender cut. Those cuts can work in a different, shorter-cooking method, but they do not need the long simmer designed for chuck. Choose labeled chuck so the timing fits the cut.
For beef tips with gravy that stay juicy, use a pot with a lid and enough liquid to surround the lower portion of the meat. The meat should simmer in the broth rather than sit above a dry pan. Check occasionally and add liquid if needed.
Why Browning and a Gentle Simmer Matter
In this recipe for braised beef tips and gravy, browning builds flavor before the covered cooking begins. Give the pieces space and resist stirring immediately; the surface needs contact with the hot pan to develop color. If you crowd the pot, moisture collects and the meat tends to steam. Two batches make this easy beef tips and gravy recipe flavorful.
The brown coating on the bottom is valuable as long as it has not burned. Adding broth loosens those bits so they become part of the sauce. If they are black and smell bitter, wipe out the pan before cooking the onion and begin the sauce with fresh oil; burned residue will make the gravy bitter.
A gentle simmer gives chuck time to soften. Keep the lid on and look for occasional bubbles around the edges. A rolling boil reduces the liquid quickly and can leave the outside of the meat firm while you wait for the center to become tender. If the sauce level drops, add warm broth a little at a time, then put the lid back on.
This is how to make beef tips and gravy with a rich flavor and a tender bite: let the clock guide your first check, then use a fork. The pieces should remain recognizable but yield easily under light pressure. Meat that is safely cooked can still need additional simmering to reach the soft texture you want.
Make the Gravy Just Thick Enough
For an easy recipe for beef tips and gravy, mix cornstarch with cold water first. Mix the slurry immediately before adding it, because the starch can settle, and pour it into the gently bubbling liquid while stirring. After a few minutes, the gravy should be glossy and coat a spoon. It will thicken a little more as it cools on the plate.
If this beef tips and gravy recipe produces a sauce that is too thin, simmer it uncovered for a few minutes to reduce, or mix another teaspoon of cornstarch with a tablespoon of cold water and stir it in. Let it simmer before deciding whether it needs more. Add small amounts so you can stop when the gravy is still pourable.
If the sauce is too thick, stir in warm broth or water, a tablespoon or two at a time, until it flows easily around the meat. Taste again after adjusting: more liquid can soften the seasoning. For a fuller flavor, add a few drops of Worcestershire sauce; for less salt, use water or unsalted broth.
In a simple recipe for beef tips with gravy, the sauce tightens in the refrigerator. A splash of broth as it reheats will restore a spoonable texture. Stir gently so the tender pieces stay whole, and wait until the dish is hot before deciding whether more liquid is needed.
Serve It Your Way
Mashed potatoes make a soft landing for the savory sauce, while rice catches every spoonful. Buttered egg noodles work well too. Add green beans, collard greens, or a simple salad for a fresh contrast to the rich main dish. Cornbread catches the last of the gravy.
For a simple beef tips and gravy dinner with mushrooms, brown 8 ounces of sliced mushrooms in a little oil after the meat and transfer them to a plate. Return them to the pot for the final 15 minutes of simmering. They add an earthy note while leaving the main method unchanged.
The dish can be prepared ahead for a busy evening. Make the rice or potatoes close to serving, then warm the meat and sauce gently. Add a generous vegetable side when serving six.
Store and Reheat
Transfer leftovers from this recipe for gravy and beef tips to a shallow covered container and refrigerate within two hours, or within one hour if the temperature is above 90°F. Keep at 40°F or below and use within three to four days, following USDA guidance. Store rice separately if convenient so you can adjust the gravy without softening the grains.
Reheat the beef and sauce in a covered saucepan over gentle heat, stirring occasionally and adding a little broth if needed. Heat leftovers to 165°F, as the USDA advises. Warm rice thoroughly as well, then spoon the hot meat and gravy over it.
