This is The BEST Beef Tips and Gravy recipe, and I do not say that lightly. This is the kind of slow-simmered dinner I make when I want real comfort food, the kind that fills the house with cozy smells and makes everyone wander into the kitchen asking when it will be ready. It is rich, savory, and cooked low and slow until the beef turns fall-apart tender.
If you are looking for beef tips and gravy that taste like they cooked all day, but with very simple steps, this recipe is the one I always come back to.
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INGREDIENTS
For The Beef
- 1 ½ tablespoons olive oil
- 2 lbs stew meat
- Salt and pepper, to taste
For The Gravy Base
- ½ cup onion, chopped
- 2 garlic cloves, minced
- ¼ cup red wine
- 10 ½ oz beef broth
- 1 (10 ½ oz) can condensed French onion soup
- 2 tablespoons Worcestershire sauce
- 1 bay leaf
- 1 sprig fresh thyme
For Thickening
- 2 ½ tablespoons cornstarch
- ¼ cup water
PREPARATION
Brown The Beef
Season the stew meat generously with salt and pepper. Heat 1 tablespoon of olive oil in a medium dutch oven over medium-high heat. Brown the beef evenly on all sides. Do this in batches if needed so the meat browns instead of steaming. Remove the beef and set aside.
Sauté The Aromatics
Add the remaining ½ tablespoon of olive oil to the pot. Add the chopped onions and garlic and cook for 1 to 2 minutes, just until fragrant and softened.
Build The Gravy
Pour in the red wine and scrape the bottom of the pot to loosen all the browned bits. Add the beef broth, French onion soup, Worcestershire sauce, bay leaf, and thyme. Return the beef to the pot and bring everything to a gentle boil.
Slow Simmer
Reduce the heat to low, cover with a lid, and let the beef simmer for 2 hours. Stir occasionally. The beef should be very tender by the end of cooking.
Thicken The Gravy
In a small bowl, mix the cornstarch and water to make a slurry. Stir it into the pot and continue cooking for about 5 minutes, until the gravy thickens. Taste and adjust seasoning with salt and pepper if needed.
Serve
Serve hot with mashed potatoes, rice, or egg noodles. Finish with fresh chopped parsley if you like.
CONSEILS AND SUGGESTIONS
- Brown the beef well for deeper flavor.
- Use a dutch oven with a tight-fitting lid to keep moisture in.
- If the gravy thickens too much when reheating, add a splash of broth.
- This recipe tastes even better the next day after the flavors settle.
NUTRITION
Calories: 448 kcal
Carbohydrates: 12 g
Protein: 53 g
Fat: 19 g
Saturated Fat: 5 g
Cholesterol: 144 mg
FAQs
Stew meat works great, but chuck roast cut into cubes is also a good option.
Yes. This dish reheats very well and is perfect for meal prep.
Absolutely. Store in an airtight container for up to three months.
📖 Recipe
The BEST Beef Tips and Gravy Recipe
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 10 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Description
These tender beef tips simmered in a savory onion and red wine gravy are the ultimate comfort food. Perfect over mashed potatoes, rice, or egg noodles, this slow-simmered recipe delivers rich flavor and melt-in-your-mouth texture.
Ingredients
- 1 ½ tablespoons olive oil
- 2 lbs stew meat
- ½ cup onion, chopped
- 2 garlic cloves, minced
- ¼ cup red wine
- 10 ½ oz beef broth
- 10 ½ oz can condensed French onion soup
- 2 tablespoons Worcestershire sauce
- 1 bay leaf
- 1 sprig fresh thyme
- Salt and pepper, to taste
- 2 ½ tablespoons cornstarch
- ¼ cup water
Instructions
- Season the stew meat with salt and pepper.
- Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Brown the meat on all sides, then remove and set aside.
- Add the remaining ½ tablespoon olive oil to the pot. Sauté chopped onions and minced garlic until translucent, about 1–2 minutes.
- Pour in the red wine to deglaze the pot, scraping up browned bits from the bottom.
- Add beef broth, condensed French onion soup, Worcestershire sauce, bay leaf, and thyme. Return the beef to the pot and bring to a boil.
- Reduce heat to low, cover, and simmer for 2 hours, or until beef is fork-tender.
- In a small bowl, mix cornstarch with water to form a slurry. Stir into the pot and cook for an additional 5 minutes, or until the gravy thickens.
- Adjust seasoning with salt and pepper if needed. Garnish with chopped parsley and serve hot.
Notes
- Use a good quality stew meat or even sirloin tips for best texture.
- Red wine adds depth, but you can substitute with extra beef broth if preferred.
- Perfect served over mashed potatoes, rice, or noodles.
- Leftovers can be refrigerated up to 3 days or frozen up to 2 months.
Nutrition
- Serving Size: 1 serving
- Calories: 448
- Fat: 19g
- Saturated Fat: 5g
- Carbohydrates: 12g
- Protein: 53g
- Cholesterol: 144mg
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