Irresistible Beef Tips and Gravy Recipe Ready in Under an Hour

There’s nothing quite like a steaming plate of beef tips and gravy to make you feel like you’re home. I still remember coming in from playing outside as a kid to the smell of sizzling beef and onions, knowing Mom’s famous gravy would be bubbling away on the stove. That rich, savory aroma could pull our whole family to the table faster than you could say “dinner’s ready!”

This recipe is my modern take on that classic comfort food – tender chunks of beef swimming in a gravy so good you’ll want to lick the plate. What makes it special? It’s simple enough for weeknights but fancy enough for company. Just wait until you taste how the Worcestershire sauce deepens the flavor while keeping that down-home appeal. Trust me, after one bite, this will become your new go-to cozy meal.

Why You’ll Love These Beef Tips and Gravy

This recipe is pure comfort in a skillet. Here’s why it’s a winner:

• Tender, juicy beef tips that melt in your mouth
• A rich, savory gravy that’s packed with flavor
• Ready in under an hour – perfect for busy nights
• Simple ingredients you probably already have on hand

Tender, Flavorful Beef

The secret to those perfect beef tips? A hot skillet and a good sear. I always crank up the heat to get that beautiful browned crust on the outside while keeping the inside tender and juicy. That caramelization adds so much depth to every bite!

Rich and Savory Gravy

Oh, the gravy! It’s the star of the show, and it’s so easy to make. The beef broth and Worcestershire sauce create this incredible umami base, while the onions and garlic add just the right amount of sweetness and aroma. Trust me, you’ll want to pour it over everything.

Ingredients for Beef Tips and Gravy

One of the best things about this recipe? You likely have most of these ingredients in your kitchen right now! Here’s what you’ll need to make the most comforting beef tips and gravy:

• 1.5 lbs beef sirloin tips, cut into 1-inch cubes (trust me, the sirloin makes all the difference!)
• 2 tbsp olive oil (or whatever cooking oil you love)
• 1 medium onion, diced (the yellow ones are my go-to for sweetness)
• 2 cloves garlic, minced (fresh is best – that jarred stuff just isn’t the same)
• 2 cups beef broth (I use low-sodium so I can control the salt)
• 2 tbsp Worcestershire sauce (the secret flavor booster!)
• 1 tbsp cornstarch (for that perfect gravy thickness)
• 1 tsp salt (adjust to your taste)
• ½ tsp black pepper (freshly ground if you’ve got it)

See? Nothing fancy – just good, honest ingredients that come together to make something truly special. Now let’s get cooking!

How to Make Beef Tips and Gravy

Ready to make the most comforting beef tips and gravy you’ve ever tasted? Let’s dive in! I’ll walk you through each step so you can nail this dish on your first try. Trust me, it’s easier than it looks, and the results are worth every minute.

Searing the Beef Tips

First things first: get that skillet hot! I crank my stove to medium-high and add the olive oil. Once it’s shimmering (that’s your cue it’s ready), I toss in the beef tips. Don’t crowd the pan—give them some space so they can brown properly. Sear them for about 3-4 minutes per side until they’ve got that gorgeous golden crust. That’s where all the flavor comes from! Once they’re nicely browned, I set them aside on a plate. Don’t worry if they’re not fully cooked yet—they’ll finish in the gravy.

Building the Gravy

Now, let’s make that gravy! In the same skillet (all those browned bits are flavor gold), I sauté the onions and garlic until they’re soft and fragrant—about 3 minutes. Then, I pour in the beef broth and Worcestershire sauce, scraping up all those delicious bits from the bottom of the pan. That’s called deglazing, and it’s the secret to a rich, deep gravy. Next, I return the beef tips to the skillet, add the salt and pepper, and let it all simmer for about 20 minutes. The beef becomes so tender, and the gravy starts to develop this incredible savory flavor.

Thickening and Finishing

Once the beef is tender, it’s time to thicken the gravy. I mix the cornstarch with 2 tablespoons of water to make a slurry (no lumps allowed!) and stir it into the skillet. Let it cook for another 5 minutes, and watch as the gravy transforms into this silky, luxurious sauce. Taste it and adjust the seasoning if needed—sometimes I add a pinch more pepper or a splash of Worcestershire sauce. And that’s it! Your beef tips and gravy are ready to serve. Spoon it over mashed potatoes, rice, or egg noodles, and prepare to be amazed. You’ve just made magic in a skillet!

Tips for Perfect Beef Tips and Gravy

Here’s my hard-earned wisdom for making this dish shine every time! First, don’t overcrowd your skillet when browning the beef – work in batches if needed. That golden crust is everything! Second, always taste before serving – I often add an extra splash of Worcestershire sauce at the end for depth. And please, please use fresh garlic – that powdered stuff just won’t give you the same aromatic punch. One last thing: let it rest for 5 minutes off heat before serving – the flavors marry beautifully!

Serving Suggestions for Beef Tips and Gravy

Oh, the possibilities! My favorite way to serve beef tips and gravy is over a big pile of creamy mashed potatoes – the gravy soaks right in and it’s pure comfort food heaven. But don’t stop there! Try it with:

• Fluffy white rice to soak up all that delicious gravy
• Tender egg noodles for a classic pairing
• Crusty bread on the side (for mopping up every last drop!)
• Buttered egg noodles with a sprinkle of parsley

It’s also fantastic over roasted vegetables if you’re keeping things lighter. Honestly, you could pour this gravy over cardboard and it would taste amazing – but we’ll stick with these better options!

Storing and Reheating Beef Tips and Gravy

Here’s the best part – this dish tastes even better the next day! Let it cool completely, then pop it in an airtight container in the fridge for up to 3 days. Want to save some for later? It freezes beautifully for about a month. When reheating, I always do it gently on the stove with a splash of beef broth to bring back that silky gravy texture. Microwave works in a pinch, but stir often to prevent rubbery edges. Pro tip: freeze individual portions for quick weeknight dinners – future you will be so grateful!

Nutritional Information

Here’s the scoop on what you’re getting in each delicious serving (about 1 cup). Keep in mind these are estimates – your exact numbers might vary depending on ingredients. Each serving packs about 320 calories, with 35g of protein to keep you full. You’re looking at 15g total fat (5g saturated), 8g carbs, and 800mg sodium. Not bad for comfort food this satisfying! Remember, nutrition facts can change based on your specific beef cut and broth choices.

Common Questions About Beef Tips and Gravy

I get asked about this recipe all the time, so let’s tackle those burning questions! Here’s everything you need to know to make perfect beef tips and gravy every time.

Best Cut of Beef for This Recipe?

Sirloin tips are my absolute favorite for this dish – they stay tender and cook up beautifully. But don’t panic if you can’t find them! Stew meat works in a pinch, though it might need an extra 10-15 minutes of simmering to get just-right tender. Just be sure to trim any large pieces of fat (small ones add flavor though!). I’ve also had great results with chuck roast cut into cubes – the extra marbling makes for super juicy bites.

Can I Make This in a Slow Cooker?

Absolutely! Here’s how I adapt it: Brown the beef and sauté the onions/garlic on the stove first (this step is non-negotiable for flavor!). Then transfer everything to your slow cooker with the broth and Worcestershire sauce. Cook on low for 6-8 hours or high for 3-4 hours. Mix the cornstarch slurry during the last 30 minutes to thicken. The beef becomes fork-tender this way – just heavenly!

How Do I Fix Thin Gravy?

Oh, we’ve all been there! My go-to fix: mix another tablespoon of cornstarch with 2 tbsp cold water and whisk it into the simmering gravy. Give it 5 minutes to thicken before adding more. If you’re out of cornstarch, a sprinkle of flour works too (just cook it a bit longer to remove the raw taste). And remember – gravy thickens as it cools, so don’t overdo it!

Can I Make This Ahead?

You bet! This is one of those magical dishes that tastes even better the next day. Make it up to 2 days ahead and store in the fridge – the flavors really develop. Just reheat gently on the stove with a splash of broth to loosen the gravy. It’s perfect for meal prep or when you’ve got company coming!

What If I Don’t Have Worcestershire Sauce?

No Worcestershire? No problem! Try these swaps: 1 tbsp soy sauce + 1 tsp vinegar + pinch of sugar, or 2 tsp steak sauce in a pinch. The flavor won’t be exactly the same, but still delicious. Just taste and adjust seasoning at the end. (But do buy some Worcestershire soon – it’s a kitchen essential!)

There you have it—my tried-and-true beef tips and gravy recipe that’s been warming bellies and hearts for years. I’d love to hear how yours turns out! Did you serve it over mashed potatoes or try something different? Any tweaks that made it your own? Drop a comment below to share your experience or ask any lingering questions. And if this recipe becomes a staple in your kitchen like it is in mine, I’d be tickled pink if you shared it with your friends—everyone deserves to know this comfort food magic! Happy cooking, friends!

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