Beef Tips and Gravy
Learn how to make Beef Tips and Gravy from scratch in one pot on the stove top or in the Slow Cooker! This classic comfort food is great with mashed potatoes, egg noodles, or rice.
Combine beef seasoning mix and measure out gravy ingredients before beginning.
Cut meat into 1-inch cubes, discard any large pieces of fat.
Combine beef seasoning and sprinkle it over the meat. Toss to coat. Sprinkle flour over the meat and toss again.
Heat 3 Tablespoons olive oil in a large skillet over medium-high heat. Add the meat in batches, don’t overcrowd the pan. Brown on each side for 45 seconds. Add a splash of more oil if needed. Transfer to a plate. Repeat with remaining beef. *Don't cook the beef all the way through. You want it to cook in the gravy to add more flavor.
Add ¼ cup wine and use a silicone spatula to “clean” (deglaze) the bottom of the pan, removing any brown remnants. The brown specks are called “fond” and will give the sauce lots of good flavor.
Let the wine gently bubble and reduce by half. Reduce heat to medium and add 2 TBS butter and the onions. Cook until softened, about 5 minutes.
Add the garlic and cook for 1 minute.
Add all remaining gravy ingredients except the cornstarch mixture and remaining cold butter. Bring to a boil.
Combine the corn starch and cold water. Whisk into the sauce, a little at a time. Stir continuously. Continue until your desired consistency is obtained.
Reduce heat to medium and add the beef along with the juices from the plate. Cook with the lid partially covered for 10-15 minutes, until beef is cooked through. Remove from heat.
Optional: Swirl in 1 Tablespoon of COLD butter at the end, this is called “Monter au Beurre” and it adds a smooth, velvety finish to sauces and gravies.
Serve with mashed potatoes, egg noodles, or over rice!
Crock Pot Method:
- Season/sear the beef tips and prepare the gravy as outlined in steps 1-8, then transfer it to the crock pot along with the beef tips.
- Cook on low for 7-8 hours or high for 3-4 hours.
- Combine the cornstarch and cold water until uniform in consistency and slowly stir it into the gravy over high heat. Remove from heat and serve.
Red Wine is optional, dry varieties such as Pinot Noir or Cabernet Sauvignon are best in this dish.
Sirloin or Tenderloin tips are best for this recipe. For more tender results, purchase a whole Top Sirloin or Beef Tenderloin and cut it into cubes.
Avoid using Chuck or Rump roasts unless cooking in the Slow Cooker.
Calories: 384kcal, Carbohydrates: 19g, Protein: 40g, Fat: 14g, Saturated Fat: 8g, Cholesterol: 126mg, Sodium: 931mg, Potassium: 822mg, Fiber: 1g, Sugar: 3g, Vitamin A: 460IU, Vitamin C: 7mg, Calcium: 29mg, Iron: 5mg