This one skillet savory beef tips and gravy is one of those dinners I lean on hard when I need something hearty, comforting, and not complicated. Everything cooks right on the stovetop in a single pan, which means fewer dishes and more time to actually sit down and eat. The beef turns tender, the potatoes soak up all that savory gravy, and the vegetables make it feel like a full meal without extra sides.
If you love beef tips and gravy but do not want to wait hours for dinner, this easy one skillet version is a lifesaver.
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INGREDIENTS
For The Skillet
- 1 tablespoon oil
- 1 pound beef tips
- 1 large onion, chopped
- 2 large carrots, diced
- ½ pound mushrooms, quartered
- 1 tablespoon tomato paste
- ¼ cup red wine or water
- 2 tablespoons flour
- ½ teaspoon salt
- Black pepper, to taste
- 2 ½ cups beef stock, plus more if needed
- 1 bay leaf, optional
- 1 ½ pounds baby potatoes, diced
PREPARATION
Brown The Beef
Heat the oil in a large skillet over medium-high heat. Add the beef tips and brown them for about 30 seconds per side. The goal is good color, not cooking them through yet.
Cook The Vegetables
Reduce the heat to medium. Add the chopped onion and carrots to the skillet and stir well. Cook for 2 to 3 minutes, then add the mushrooms and continue cooking until they begin to soften.
Deglaze And Build Flavor
Stir the tomato paste into the skillet and cook for about 30 seconds. Pour in the red wine and let it cook down slightly. Sprinkle the flour over the beef and vegetables and stir very well until no white spots remain.
Simmer With Potatoes
Pour the beef stock into the skillet and stir. Season with salt and pepper and add the bay leaf if using. Bring to a boil, then stir in the diced potatoes. Reduce the heat to medium-low and let the skillet simmer for 10 to 15 minutes, until the potatoes are tender.
Thicken The Gravy
If you like a thicker gravy, quickly stir in the cornstarch slurry. Simmer until the gravy thickens. If you want it thicker, you can double the slurry.
CONSEILS AND SUGGESTIONS
- Add an extra ½ pound of potatoes if you need to stretch the meal. Just add ½ cup more broth.
- If the gravy looks thin, thicken it at the end with more cornstarch slurry.
- If it gets too thick, loosen it with a splash of beef stock.
- Serve with crusty bread to soak up every bit of sauce.
NUTRITION
Serving Size: 1 serving
Calories: 458.89 kcal
Carbohydrates: 44.71 g
Protein: 31.05 g
Fat: 17.16 g
Saturated Fat: 6.14 g
Cholesterol: 78.25 mg
Sodium: 747.18 mg
Potassium: 1747.76 mg
Fiber: 5.9 g
Sugar: 6.46 g
Nutrition is an estimate.
FAQs
Beef tips or sirloin tips work great. You want a cut that stays tender with quick simmering.
Yes. Store leftovers in the fridge and reheat gently on the stovetop with a splash of broth.
Absolutely. Water or extra beef stock works just fine.
📖 Recipe
Potato, Beef Tips and Gravy Skillet
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Skillet
- Cuisine: American
Description
An easy One Skillet Beef Tips and Gravy recipe, completely made on the stovetop. Loaded with baby potatoes, mushrooms, carrots, and a rich gravy – this hearty comfort food is ready in just 45 minutes with minimal effort.
Ingredients
- 1 tablespoon oil
- 1 pound beef tips
- 1 large onion, chopped
- 2 large carrots, diced
- ½ pound mushrooms, quartered
- 1 tablespoon tomato paste
- ¼ cup red wine (or water)
- 2 tablespoons flour
- ½ teaspoon salt
- Black pepper, to taste
- 2.5 cups beef stock
- 1 bay leaf (optional)
- 1.5 pounds baby potatoes, diced
- 1 tablespoon cornstarch mixed with 3 tablespoons water (optional, for thicker gravy)
Instructions
- Heat oil in a large skillet over medium-high heat. Add beef tips and sear for about 30 seconds per side until browned.
- Reduce heat to medium and add onion and carrots. Cook for 2-3 minutes, then stir in mushrooms. Cook until starting to soften.
- Stir in tomato paste and cook for 30 seconds. Pour in red wine and cook until reduced.
- Sprinkle in flour and stir until well combined with no white streaks.
- Pour in beef stock and stir. Add salt, pepper, and bay leaf (if using). Bring to a boil.
- Add potatoes and reduce heat to medium-low. Simmer for 10–15 minutes or until potatoes are fork-tender.
- If desired, stir in cornstarch slurry and cook until gravy thickens. Serve hot.
Notes
- Add an extra ½ pound of potatoes for larger portions—just include ½ cup more stock.
- Keep bread nearby to mop up the delicious sauce—optional, but highly recommended.
- Double the cornstarch slurry if you prefer a thick gravy consistency.
Nutrition
- Serving Size: 1 serving
- Calories: 459
- Sugar: 6.5g
- Sodium: 747mg
- Fat: 17g
- Saturated Fat: 6g
- Carbohydrates: 45g
- Fiber: 5.9g
- Protein: 31g
- Cholesterol: 78mg
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LAST PART
This one skillet beef tips and gravy is exactly the kind of dinner I love. Simple ingredients, one pan, and big comfort food payoff. It is cozy, filling, and perfect for busy nights when you still want something homemade.
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