Recipe

Beef Tips and Gravy

Tender beef tips simmered in a cozy, oniony mushroom gravy with crisp edges from a quick sear. Weeknight-friendly because it is mostly hands-off, with big Sunday-dinner vibes.

By Matt Campbell

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4.8

A cast iron skillet filled with seared beef tips in a glossy brown mushroom onion gravy, with fresh parsley on top

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Beef tips are one of those “how is this so comforting?” meals. You get that deep, beefy flavor, a gravy that clings to everything it touches, and the kind of cozy aroma that makes people wander into the kitchen pretending they are just getting water.

This recipe is built for real life. We sear the beef for crisp edges and flavor, then let it simmer low and gentle in a quick gravy made from pantry staples. The best part is that most of the time is hands-off, so you can tidy up, make mashed potatoes, or just stand there “checking the simmer” like it is a hobby.

My only rule: taste as you go. Beef, broth, and Worcestershire all vary, so you get to be the boss of the salt and pepper.

Why It Works

Big flavor from simple moves: A quick sear plus deglazing turns the pan into instant gravy gold.
Tender beef tips: Gentle simmering (not boiling) helps the meat get soft instead of tough. Tougher cuts just need a little more time.
Gravy that actually tastes like something: Onion, garlic, mushrooms, Worcestershire, and a splash of soy create that slow-cooked vibe without waiting all day.
Flexible serving options: This is equally happy on mashed potatoes, noodles, rice, or piled on toast like a diner classic.

A wooden spoon stirring beef tips and mushrooms in a thick brown gravy in a skillet

Pairs Well With

Storage Tips

Refrigerate: Cool beef tips and gravy, then store in an airtight container for up to 4 days (best quality).

Freeze: Freeze in a sealed container for up to 3 months (best quality). The gravy may loosen a bit after thawing, which is normal.

Reheat (best method): Warm in a saucepan over medium-low heat with a splash of broth or water. Stir occasionally until hot. For food safety, reheat to 165°F / 74°C. If the gravy is too thin, simmer uncovered for a few minutes. If it is too thick, add more broth a tablespoon at a time.

Make-ahead note: The gravy thickens as it cools, so leftovers may look extra thick the next day. Just loosen with a splash of broth while reheating.

Meal prep tip: Store the beef and gravy separately from noodles or rice so your cozy carbs do not turn into cozy mush.

Common Questions

What cut of meat is best for beef tips?

If you can, use sirloin tips or top sirloin cut into chunks for the best balance of tenderness and price. Stew meat also works, but it usually needs a longer simmer (often 75 to 120 minutes) to get truly tender.

Why are my beef tips tough?

Usually it is one of two things: the beef did not simmer long enough, or it was cooked too aggressively. Keep the heat at a gentle simmer (a few lazy bubbles) and give it time. Also, cut pieces to a consistent size so they finish together. A fork should slide in easily. If it is still chewy, simmer 10 to 15 minutes longer and check again.

Can I make this in a slow cooker?

Yes. Sear the beef first, then add everything except the cornstarch slurry to the slow cooker. Cook on low 6 to 8 hours or high 3 to 4 hours. Thicken at the end with the cornstarch slurry and cook 10 to 15 minutes more.

Can I skip the mushrooms?

Absolutely. Add an extra half onion, or stir in a handful of frozen peas at the end for a different vibe.

How do I make the gravy darker and deeper?

Add 1 extra teaspoon Worcestershire, use a darker broth if you have it, and do not rush the sear. Those browned bits on the pan are your flavor savings account.

Why use both flour and cornstarch?

The light flour coating helps the beef brown and gives the gravy a tiny head start. The cornstarch slurry is for final, easy control so you can make it glossy and thick without guessing.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large heavy skillet or Dutch oven with lid
Tongs or a slotted spoon
Cutting board and sharp knife
Measuring spoons and cups
Small bowl and whisk or fork (for slurry)

I started making beef tips when I wanted “Sunday dinner” energy on a random Tuesday. You know the feeling: you want something rich and comforting, but you also want to be done before your show ends. The first time I nailed it, it was because I stopped trying to do too much and just focused on the basics: sear hard, scrape the pan, simmer gently, taste at the end. Now it is one of my go-to meals when I want the house to smell like I have my life together, even if the sink says otherwise.