Looking for more cozy beef recipes? Try beef short ribs, oxtail stew, and sirloin tip roast. No one in my family can resist my classic beef tip recipe. With mouthwatering beef slathered in a rich and flavorful homemade gravy, it’s the ultimate comfort food that warms everyone up in just a few bites. The best part? This recipe is straightforward to make on the stovetop or in a slow cooker! Both methods are foolproof and almost entirely hands-off.
Why I love this recipe
Unbeatable flavor. Just like my meatballs and gravy, you get tender meat and savory flavors in every bite. It’s irresistible! Melt-in-your-mouth meat. My secret to mouthwatering beef tips is to slowly braise the beef. It gives you next-level tenderness and a meal like no other every time! Budget-friendly crowd-pleaser. In my household, we’re always happy to save a little money at the grocery store. Stew meat is cost-conscious, making this the perfect budget-friendly meal for both family dinners and large celebrations. Multiple cooking methods. I typically make this for my family in a Dutch oven (stovetop) BUT I know many of you love your slow cooker or Instant Pot, so I tested those methods too.
Ingredients needed
Stew meat. Beef tips are cut from larger cuts of meat. I like to use bite-size pieces of stew meat cuts, like cubed chuck roast, top or bottom round roast, or brisket. The connective tissue in these cuts breaks down during the low and slow cooking process, resulting in tender, mouthwatering meat. Flour. To thicken the gravy. You can use any kind of flour you like, like all-purpose, whole wheat, or gluten-free flour. Brown sugar. This adds a subtle sweetness that helps balance the savory elements. Salt and ground black pepper. For flavor. Oil. To brown the cubed beef. Butter. A knob of butter is the secret to making your beef gravy smooth and luscious. Onion and garlic cloves. Sauteed onions and garlic give the gravy the best savory flavors. Do not replace them with not-as-flavorful alternatives, like onion powder, garlic powder, or onion soup mix. Beef stock. I like McCormick’s or Whole Foods beef stock best. If you’re watching your sodium, you can use low sodium beef broth instead. Worcestershire sauce. To enhance the depth of flavor with savory, slightly tangy tones. Soy sauce. You can use tamari if you’re gluten-free. Spices. All you need is paprika and chili flakes to give the gravy a hint of smoky heat. Herbs. You need bay leaves and fresh thyme sprigs. Cornstarch and water. Mixed together and used to thicken the gravy.
How to make beef tips and gravy
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. “Amazing, everyone went back for seconds!” – Therese
Arman’s recipe tips
The secret to the most tender beef tips is to sear the bite size pieces first, then simmer them low and slow in the gravy. Have patience! It’s so worth it. Cut the beef into even pieces as this will all cook evenly and at the same time. Simmer and stir. You don’t need to hover over the pot but remember to give the beef and gravy a good stir every 30 minutes or so. This distributes the flavors and prevents the meat from sticking. Is the gravy not thick enough? Gradually stir in more of the cornstarch slurry and let it simmer until the beef gravy has thickened to your liking. Add mushrooms. My sauteed mushrooms complement the herbaceous and beefy flavors perfectly! Add them to the pot when you add the garlic. Use a bouquet of fresh herbs. One of the best ways to make your gravy taste better is to simmer a bouquet of bay leaves, thyme, rosemary, oregano, and/or parsley in the sauce. Tie the herbs together with kitchen twine to hold them together, and remember to remove them before serving.
Storage instructions
To store: Once cool, transfer the leftover beef tips and sauce to an airtight container. Refrigerate for 3 to 4 days. Crockpot method: Season and brown the cubed beef in an oiled skillet, then transfer it to the slow cooker along with the remaining ingredients. Cook on Low for 7 to 8 hours or High for 3 to 4 hours. Slowly stir in the cornstarch slurry during the last 15 to 20 minutes until you have a rich and thick gravy. Instant Pot method: Season and brown the cubed beef in the Instant Pot using the “Sauté” function with a bit of oil. Add the remaining ingredients, secure the lid, and set to “Manual” or “Pressure Cook” on High for 35 minutes. Allow a natural pressure release for 10 minutes, then quick release the rest. Set to “Sauté,” stir in the cornstarch slurry, and cook for 5 to 10 minutes until the gravy is thick. To freeze: The beef and gravy also freezes well for up to 3 months. Let the leftovers thaw overnight in the fridge before reheating. To reheat: The best way to reheat the beef tips is in a saucepan over medium heat. You can also quickly reheat them in a microwave in 30-second increments until heated through. The gravy thickens as it cools, but you can add a splash of water or stock to help thin the consistency.
Frequently asked questions
What to serve this dish
Anything that holds onto sauces (like egg noodles) or veggie sides are always a classic.
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