These easy stovetop Beef Tips and Gravy are the ultimate comfort food meal! Tender beef tips are cooked slowly in a rich brown gravy until they’re so tender that they almost fall apart. Serve them over mashed potatoes or rice for your new favorite dinner!
Stovetop Beef Tips and Gravy Recipe
If you are looking for a true comfort food style dinner, look no further than these tender beef tips in a rich, savory brown gravy. Slowly cooked on the stove top, these beef tips are guaranteed to be fork tender and full of flavor. And when we say tender, we mean it! The beef tips will fall apart on your fork, making each gravy covered bite even better than the last.
While this recipe does require your time, don’t worry – it won’t tax your patience too much. The steps here are easy to follow, and the list of ingredients is simple and inexpensive. Plus, we haven’t met anyone (besides a vegan or two) that doesn’t love this delectable beef tips recipe! Serve your beef tips over some rice or our favorite Sour Cream Mashed Potatoes and we promise the whole family will be very happy with dinner!
Love this recipe for beef tips and gravy but don’t have the time to watch the beef on the stove top? Make sure to check out our easy recipe for Instant Pot Beef Tips! It’s a more hands off style of recipe, letting the instant pot do most of the work.
What Are Beef Tips?
Beef tips are bite size pieces of beef, traditionally the leftover scrap cuts off a beef tenderloin, cooked until fork tender in a savory brown gravy. However, beef tips have grown in popularity and many grocery stores now carry different cuts of meat and label them as beef tips. Anything from pieces of sirloin to stew meat can be labeled as beef tips.
Tenderloin beef tips will produce the most tender beef bites, but sirloin beef tips are a close second! Stew meat will come in third for how tender it will become. Stew meat is usually made from a rump roast or chuck roast, both of which are a tougher cut of meat. They will work in this recipe as well, but may need a little more time cooking until they are fork tender.
We like to purchase a whole beef tenderloin for my husband to cut our own filets for steaks. When we do this, we usually wind up with small pieces of tenderloin that are not big enough to grill. We always cut those pieces into bite size pieces to make these amazing beef tips and gravy!
Ingredients
- Beef Tips: The meat needs to be room temp, so make sure you leave it out on the kitchen counter for about 30 minutes prior to cooking.
- Salt and Pepper: Kosher salt and freshly cracked black pepper always taste the best.
- Olive Oil: You can also use vegetable oil, canola oil or avocado oil in this recipe.
- Onion: Yellow onions have a natural sweetness to them which makes them ideal for this recipe.
- Garlic: Use fresh minced garlic for the most flavor.
- Beef Broth: To avoid a salty gravy, use a low sodium beef broth.
- Worcestershire Sauce: This adds a lovely umami flavor to the sauce.
- Beef Better than Bouillon: Alternatively, you could use two beef bouillon cubes instead.
- Gravy Packets: Don’t worry! This gravy’s so dressed up, no one will ever know you used store bought dry gravy packets. It’s our little secret that adds even more flavor and is super easy. If you are worried about the amount of salt, you can use low sodium gravy packets.
How to Make Beef Tips and Gravy
Season. Season the beef tips with salt and pepper.
Sear. In a medium skillet, heat olive oil to medium-high heat. Sear the seasoned beef tips on both sides. Make sure to allow the skillet with oil to get hot before adding the meat, this will ensure a good sear!
Sauté. Reduce the heat to low, then add the onion and garlic. Continue cooking, stirring occasionally, for 5 minutes, until the onion has softened.
Bring to a simmer. Add 1 cup of the beef broth, Worcestershire sauce, and beef bouillon, stirring till fully combine. Cover loosely with a lid.
Cook till tender. Continue cooking the beef tips, stirring occasionally, for 1 to 2 hours. The longer the beef tips simmer, the more tender they become. You can add a little more beef broth, if needed.
Make the gravy. Right before you are ready to serve, whisk to combine the gravy packets with the remaining 1 cup of low-sodium beef broth. Pour the gravy mixture into the skillet and stir to combine.
Thicken the gravy. Raise heat to medium and bring the gravy to a simmer, cooking for about 2 to 4 minutes, until the gravy has thickened.
Enjoy! Remove from heat and serve as desired over rice, mashed potatoes, or egg noodles.
Tips for the Best Beef Tips
- Use A Good Cut Of Beef: If you scroll up to the section labeled, “What Are Beef Tips?” you will find a lot of information about the different cuts of beef tips. We recommend using tenderloin or sirloin beef tips, if possible, for the most tender beef.
- Don’t rush it: This recipe takes time, but the results are worth the wait. If you turn up the temperature and try to cook the meat faster, it will turn out tough.
- Beef Flavor: I like to boost the beef flavor by using a combination of Better than Bouillon (in beef flavor), low sodium beef broth and beef gravy packets.
- Lower Sodium: If you are concerned about the amount of sodium in this recipe, you can cut it back by using no salt added beef broth, low sodium gravy packets and low sodium bouillon.
- Check Your Meat: Make sure to test how tender your beef tips are before adding the gravy. If they are not fork tender, add a little more beef broth and simmer the beef a little longer, until tender. (Once you add the gravy, you don’t want to keep cooking the meat. The gravy will thicken and not be the correct texture.)
What Can I Use In Place Of Gravy Packets?
Don’t have any gravy packets on hand? Don’t worry! You can also use cornstarch. We like to use gravy packets as they have a little added beef flavor/seasonings add to them. However, you can use cornstarch in place of the gravy packets. You will possibly need to season the gravy, to taste, if your gravy is a little lacking in flavor.
To Use Cornstarch In Place Of Gravy Packets:
- You will need 1/3 cup cornstarch to replace the two gravy packets.
- When the recipe below calls for the gravy packets to be added, instead whisk to combine the 1/3 cup cornstarch with the 1 cup of cold (or room temperature) beef broth.
- Add the beef broth and cornstarch mixture to your pot and cook as directed in the recipe.
- Once the gravy has thickened, taste the gravy to ensure it is seasoned to your tastes. If your beef tips aren’t popping flavor wise, they probably need a little more salt added.
What To Serve With Beef Tips?
Savory beef tips and gravy are commonly served over mashed potatoes, rice or egg noodles. There is no wrong way, just whichever you personally prefer! I find most people serve them however their mom served them growing up. If your mom served them over rice, you probably will love them best that way too! It’s all about that comfort feeling you get eating yummy food with good memories.
We personally love them best served over mashed potatoes with some kind of yummy veggie on the side! Here are a few of our favorites vegetable dishes that would pair well:
- Air Fryer Brussel Sprouts
- Southern Green Beans with Bacon
- French Onion Sautéed Mushrooms
- Skillet Fried Corn
Storing Leftovers
Fridge: In an airtight container in the fridge, any leftovers you may have will stay fresh for up to 5 days. You can reheat your beef tips either in the microwave or back on the stovetop.
Freezer: Want this recipe to stay fresh for even longer? Pop it into the freezer, where it’ll stay fresh for up to 3 months. Let it thaw in the fridge, before you reheat it, for best results.
More Easy Beef Recipes
Looking for more easy dinner recipes using beef? Here are a few more of our favorites:
- Easy Shepherd’s Pie Recipe
- The Best Taco Meat
- Instant Pot Beef Stew
- Air Fryer Steak Kabobs
- Easy Chili Mac
- Instant Pot Taco Soup
- Crockpot Shredded Beef
- Instant Pot Beef Tips
Beef Tips And Gravy
Ingredients
- 2 pounds beef tips, room temperature*
- 1 teaspoon pepper
- ½ teaspoon salt
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 cups no-sodium beef broth, divided
- 3 tablespoons Worcestershire sauce
- 1 ½ tablespoons beef better than bouillon, or 2 beef bouillon cubes
- 2 .87 oz reduced sodium brown gravy packets**
Instructions
- Season beef tips with salt and pepper. Set aside.
- In a medium skillet, heat olive oil to medium-high heat. Sear seasoned beef tips on both sides.
- Reduce heat to low, then add the onion and garlic. Continue cooking, stirring occasionally, for 5 minutes, until onion is tender.
- Add 1 cup beef broth, Worcestershire sauce and bouillon, stirring to combine. Cover loosely with lid.
- Continue cooking beef tips over low heat, stirring occasionally, for 1 to 2 hours, until fork tender. (The longer the beef tips simmer, the more tender they become. You can add a little more beef broth while cooking, if needed.)
- Right before you are ready to serve, whisk to combine the gravy packets with 1 cup of low-sodium beef broth. Pour gravy mixture into the skillet and stir to combine.
- Raise the heat to medium and bring the gravy to a simmer, cooking for about 2 to 4 minutes, until gravy has thickened.
- Taste your gravy to make sure it is well seasoned, then remove from heat and serve as desired (over rice, mashed potatoes or egg noodles).
Notes
- Fridge: In an airtight container in the fridge, any leftovers you may have will stay fresh for up to 5 days. You can reheat your beef tips either in the microwave or back on the stovetop.
- Freezer: Want this recipe to stay fresh for even longer? Pop it into the freezer, where it’ll stay fresh for up to 3 months. Let it thaw in the fridge, before you reheat it, for best results.
This was amazing. I cooked my beef tips for 3 hours and ate it over mashed potatoes.
I added some portabella mushrooms to the onion. A family hit.
I’ve always made Beef Tips and Gravy 40+ years. I was intrigued by this recipe and planned on making it for Christmas Day being it’s easy, it’s a favorite comfort food for everyone. I also made Garlic Mashed Potatoes, along with lots of roasted veggies. This is probably the most delicious recipe I’ve ever made and will forever make this exact recipe. I’ve never really measured anything in my lifetime but I did stick to this recipe because I wanted to get it right. I also doubled it for 12, everyone LOVED IT! I cooked mushrooms on the side because not everyone likes mushrooms, it was so delicious all together. Thank you for sharing!
Love the recipe. I used the cornstarch method and turned out great. One question, I want to add mushrooms and not sure when I should add them.
So glad you liked it! Add the mushrooms right before you add the gravy. Mushrooms cook quickly so adding them when you are ready to make the gravy should be the perfect time.
I’m making your beef tips right now and the recipe it calls for beef better or beef cubs. I don’t have either of those. I do have plenty of beef broth. Should I use something in substitution or just have more beef broth
The beef bouillon adds extra beef flavor and salt, if you don’t have it, you can add a little more salt at the end, to taste!
Hello Ann, these beef stews are classics in a variety of european countries under different names : Boeuf Bourguinion in France, Vlaamse Carbonades in Belgium. A real taste addition in the sauce is adding either wine or dark beer and to thicken the sauce put slices of brown bread or ginger bread covered with mustard, and operate slowly, take your time
bon apetit
What cut of meat do you recommend?
Hi Laura! Here’s some info from the post that I think will help:
“Tenderloin beef tips will produce the most tender beef bites, but sirloin beef tips are a close second! Stew meat will come in third for how tender it will become. Stew meat is usually made from a rump roast or chuck roast, both of which are a tougher cut of meat. They will work in this recipe as well, but may need a little more time cooking until they are fork tender.”
Made this for Christmas Day as I wanted an easy no fuss recipe. The cost of beef is way high now so the appeal was also there for a dinner that was affordable. For about $20 I made this for four of us. It was one of the best Christmas dinners I ever made according to my adult children. I served it over Buttermilk Mash Potatoes and Sauteed spinach with garlic. Thank you Novice Chef!
Yay! So glad you all enjoyed Beef Tips and Gravy, it is one of my favorites too! Merry Christmas Denice we miss you
Made this recipe last night for supper. My husband loved it. We will certainly make this again soon.
Just made this for my husbands supper with some mashed potatoes and it was delicious.
I’m not sure if I did something wrong .. I’m 2 hours in and my steak is SWIMMING still off the 1 cup broth. Is this normal? Do I drain it?
Hi Steven, don’t drain it, you can make a slurry if you have to much liquid. To make a slurry mix equal parts cornstarch with water, stir and slowly pour into the beef tips and gravy.
2 tablespoons cornstarch and 2 tablespoons water add it into the pot, stir and wait a few minutes if you want the gravy thicker add a little more slurry until thickened to your liking.
This is THE BEST RECIPE EVER. We have made it 3 times in the last 2 weeks. Seriously a new family favorite. Thank you!!
This looks delicious. Can i cut up a chuck roast for this? TIA
Yes! It should work just fine!
There definitely has to be a error in this recipe! I was so excited to make this for the first time and was sooo disappointed. We could not eat it! What a waste of time and money! The salt intake for this dish is well over 7000, that is 3 days worth of you average salt intake in one serving. My husband did the math. You need to remove this recipe before you kill someone!! Extremely disappointed!
This recipe serves 6 people, one person does not eat the entire dish. If you are concerned with the amount of sodium in the recipe, you can use beef broth with no salt added, use less bouillon, swap the gravy packets for cornstarch (as we directed in the recipe post) and more. This is how we make this recipe, but no one is forcing you to make it.
So many of these ingredients come in a low-sodium form. Don’t add any table salt. Give this recipe another try. I made this for an evening football party and got rave reviews.
Recipes are a base for you to follow. Anyone that cooks would tweak the recipe according to their own tastes. There is no excuse to make rude comments On how someone else makes it. Common courtesy would tell you to simply move on. Don’t be mean! God Bless and have a great day.
We made this last night and it was the BEST! My mom used to make beef tips, she’s gone now, but this reminded me of her recipe growing up so much. I really loved it and so did my husband.
Isn’t 2 TBLS of better than bouillon equal to 6 cubes of bouillon?
Hi Vincent! No, 6 cubes would be too much. I would use 2 cubes of bouillon. 🙂 Hope you enjoy it!
If 6 cubes of bouillon = 2 TBS of Better than Bouillon and you say 6 cubes is to much. Why do your recipe still have people using the 2 TBS of Better than Bouillon in this recipe. You need to change the recipe. People are wasting their time and money on this!
No one is wasting their money. This is a very popular recipe on our site and people really enjoy it. From your multiple comments, it’s obviously not for you, and that’s ok. I recommend you exit out and go find a recipe you prefer!
Also, for the record, better than bouillon and bouillon cubes act very differently in recipes. While they have a calculator on their website for converting bouillon cubes to better than bouillon, it’s for making broth. Not for making Beef Tips and Gravy.
Will this work in the slow cooker instead of simmering for 2 hrs.? Sounds great
We have a crockpot version that works great in the crockpot! However, if you want to make this exact version, yes, you could move it over the to crockpot to let it cook longer.
Here is our crockpot version: https://easydinnerideas.com/crockpot-beef-tips/
Made it last night. Smelled amazing, but we found it incredibly salty. My husband has blood pressure issues, so I use low to no sodium everything. I didn’t season the meat with salt, I used italian seasoning instead and pepper.The only thing that I can think of was the boullion. I will try this again, and omit the boullion and just use the low sodium beef broth, low sodium Worcester and low sodium gravy packets.
I think you can use the corn starch too instead of the salty gravy mixes and make your own gravy with lower sodium beef broth instead of the gravy mixes .or use 1 gravy mix pack and corn starch slurry to substitute for the other one. Use lower sodium Mrs. Dash seasoning too instead of the bouillon.
Can you do this in the crock pot?
Yes! We have a crockpot version! Here it is: https://easydinnerideas.com/crockpot-beef-tips/