Experience the ultimate comfort food with this exquisite Beef Tips and Gravy recipe. Tender, succulent pieces of beef are slow-cooked to perfection in a rich, homemade gravy, creating a dish that’s bursting with savory flavor. This hearty meal is ideal for a cozy Sunday supper, served gloriously over creamy mashed potatoes, fluffy rice, or wide egg noodles – a family favorite that will have everyone asking for seconds.
As the crisp air of autumn descends and the days grow shorter, my culinary cravings invariably shift towards comforting, soul-warming dishes. There’s something truly special about a meal that not only nourishes the body but also brings a sense of coziness and nostalgia. This Beef Tips and Gravy recipe stands proudly among my top choices for classic comfort food, right alongside beloved favorites such as a Classic Homemade Beef Stew, a hearty Salisbury Steak with Mushroom Gravy, and a flaky Chicken Pot Pie. Each of these recipes promises to wrap you in a warm embrace, making them perfect for chilly evenings and family gatherings.
For me, cooking is an ongoing adventure, a continuous exploration of flavors, techniques, and traditions. My kitchen is a perpetual testing ground, where countless recipes are tried, adapted, and sometimes, entirely reimagined. Some creations earn a coveted spot on this blog, becoming cherished staples. Others undergo rigorous testing, tweaked repeatedly in pursuit of perfection, occasionally falling short of my high expectations. And then there are those rare gems, like this Beef Tips and Gravy, that emerge from the pot and instantly claim a place among the “best of the best” I’ve ever prepared.
This particular Beef Tips and Gravy recipe is a prime example of culinary triumph. The very night I first served it, my husband was away for dinner. Anticipation built as he later sat down to eat, and I eagerly awaited his verdict. To my immense delight, his reaction mirrored my own – a resounding endorsement of its incredible flavor and tender texture. We both enthusiastically agreed it was a five-star meal, a dish so exceptional it immediately cemented its place in our regular dinner rotation. It’s truly rewarding when a recipe not only meets but exceeds expectations, becoming an instant classic in your home.
Understanding Beef Tips: What Are They Exactly?
You might be wondering, “What exactly are beef tips?” It’s a question I’ve pondered myself! Traditionally, beef tips were considered choice cuts of beef that came from the tenderloin, often pieces too small or irregularly shaped to be sold as full tenderloin steaks. These were the “tips” and scraps, still incredibly flavorful and tender, perfect for a slow-cooked, gravy-smothered dish.
However, over time, as the dish gained popularity, many recipes for beef tips began to call for stew meat or other cuts of beef. My best assumption for this evolution is that while the original concept aimed to utilize every precious piece of tenderloin, the demand for this delicious comfort food grew beyond the availability of such specific scraps. Cooks naturally adapted, discovering that other cuts, particularly those rich in connective tissue, could also achieve that coveted melt-in-your-mouth tenderness when slow-simmered in a flavorful gravy. Today, “beef tips” widely refers to a dish featuring super tender chunks of beef, braised slowly in a rich, savory sauce, regardless of the exact origin of the cut, though many still seek cuts that promise superior tenderness.
Essential Ingredients for Tender Beef Tips and Gravy
Crafting the perfect Beef Tips and Gravy relies on a thoughtful selection of ingredients that build layers of flavor and achieve that irresistible tender texture. Here’s a closer look at what you’ll need and why each component is crucial:
- Beef Chuck Roast: While many cuts can be used, I highly recommend boneless beef chuck roast. Its marbling and connective tissue break down beautifully during long, slow cooking, resulting in incredibly tender, juicy beef that practically melts in your mouth.
- Salt and Pepper: The fundamental seasonings that enhance the natural flavor of the beef and gravy. Don’t be shy; season generously for maximum impact.
- Vegetable Oil: Essential for browning the beef and sautéing the aromatics. Browning the meat is a critical step, as it creates a deep, rich flavor foundation through the Maillard reaction.
- Onion, Celery, Carrot, and Garlic (Mirepoix): This classic aromatic base is the heart of many savory dishes. The “holy trinity” of onion, celery, and carrot, combined with pungent garlic, creates a complex, sweet, and earthy flavor profile that forms the backbone of the gravy.
- Tomato Paste: A small but mighty ingredient. Just two tablespoons provide a concentrated umami punch, adding depth and a touch of acidity that brightens the overall flavor of the gravy. Buying it in a tube makes it easy to use only what you need and store the rest.
- All-Purpose Flour: The key to a luxuriously thick and smooth gravy. Flour acts as a thickening agent, creating a roux with the oil and sautéed vegetables, which then absorbs the beef stock to form a cohesive sauce.
- Beef Stock: For this recipe, I specifically advocate for beef stock over broth. While broth works in a pinch, beef stock offers a richer, more robust flavor profile duecoming from bones and often roasted ingredients, which translates to a more deeply flavored gravy.
- Bay Leaf, Thyme, and Parsley: These herbs infuse the gravy with earthy, aromatic notes. Bay leaf provides a subtle, savory backdrop, while thyme adds a fragrant, woodsy essence. Parsley stems, added during cooking, contribute a fresh, green undertone. Remember to remove them before serving.
- Red Wine Vinegar: My secret weapon! A splash of red wine vinegar at the end is a game-changer. It doesn’t make the gravy taste like vinegar; instead, it cuts through the richness, balances the flavors, and adds a subtle tang that elevates the entire dish. It’s an acidity boost often overlooked in comfort food.
- Fresh Parsley (minced): A final sprinkle of fresh Italian parsley at the end adds a vibrant burst of color and a fresh, herbaceous finish, lifting the dish and making it even more appealing.
Mastering the Art of Beef Tips and Gravy: Step-by-Step Guide
Creating this deeply satisfying Beef Tips and Gravy is a rewarding process. Follow these detailed steps to ensure perfectly tender beef and a rich, flavorful gravy that will impress your family and friends:
- Prepare the Beef: Begin by cutting your boneless beef chuck roast into uniform bite-sized pieces. Aim for strips roughly 1 to 2 inches long and about 1/4-inch thick. This size ensures even cooking and ideal tenderness. Season the beef generously on all sides with kosher salt and freshly ground black pepper. Proper seasoning at this stage is crucial for building flavor.
- Brown the Beef: Heat a large, heavy-bottomed cast iron skillet (or a Dutch oven) over medium-high heat. Add about half of the vegetable oil and swirl to coat the bottom. Working in batches to avoid overcrowding the pan, add half of the seasoned beef. Cook, turning occasionally, until each piece is beautifully browned on all sides, usually 5-6 minutes per batch. Browning is essential as it develops complex, savory flavors through the Maillard reaction. Remove the browned beef with a slotted spoon to a clean bowl, retaining any accumulated juices, and set aside. Repeat with the remaining beef, adding more oil if necessary.
- Sauté the Aromatics: Reduce the heat to medium. Add the remaining vegetable oil to the skillet. Introduce the diced yellow onion and cook until it begins to soften and become translucent, typically 3-4 minutes. Then, add the diced celery and carrot, continuing to cook and stir frequently for another 5 minutes, allowing the vegetables to soften and release their flavors.
- Infuse with Garlic and Tomato Paste: Stir in the minced garlic and cook for just 30 seconds until fragrant, being careful not to burn it. Immediately add the tomato paste and stir it into the vegetables, cooking for about 1 minute. This step toasts the tomato paste, intensifying its umami notes.
- Create the Roux: Sprinkle the all-purpose flour over the sautéed vegetables and tomato paste. Stir continuously for 1-2 minutes, ensuring the flour is fully incorporated and cooked. This creates a roux, which will thicken your gravy and eliminate any raw flour taste.
- Build the Gravy Base: Slowly begin to whisk in the beef stock, adding it gradually to prevent lumps. Continue whisking constantly as you bring the mixture to a boil, making sure to scrape up all the flavorful browned bits (fond) from the bottom of the skillet. These bits are packed with flavor and will enrich your gravy.
- Simmer and Tenderize: Once the gravy comes to a boil, reduce the heat to medium-low. Return all the browned beef and any accumulated juices from the bowl to the skillet. Add the bay leaf, sprigs of thyme, and stems of Italian parsley. Cover the skillet tightly with a lid and let it simmer gently. Cook, stirring occasionally, for 2 1/4 to 2 1/2 hours, or until the sauce has thickened to your desired consistency and the beef is incredibly tender and easily pulls apart. If the gravy is not thick enough by the end, remove the lid for the last 30 minutes of cooking to allow some liquid to evaporate.
- Finish and Serve: Carefully remove and discard the bay leaf, thyme sprigs, and parsley stems from the gravy. Stir in the red wine vinegar and the minced fresh Italian parsley. Taste and adjust seasoning with additional salt and pepper as needed. Serve the Beef Tips and Gravy hot, traditionally over creamy mashed potatoes, rice, or noodles, and prepare for rave reviews!
Frequently Asked Questions About Beef Tips and Gravy
While you can theoretically use various cuts of beef, from tenderloin to sirloin, for the best results in terms of tenderness and flavor, I highly recommend using a boneless beef chuck roast. Chuck roast, with its ideal marbling and connective tissue, breaks down beautifully during the slow braising process, yielding incredibly tender, flavorful beef. Although pre-cut “stew meat” from the supermarket is convenient, I suggest buying a whole chuck roast and cutting it yourself. This ensures you get a higher quality cut, can control the size of your beef pieces, and is often more economical in the long run. The fat content in chuck roast is perfect for creating that melt-in-your-mouth texture when slow-cooked in a cast iron skillet.
Beef Tips and Gravy is a wonderfully versatile dish that pairs well with a variety of sides. My personal favorite way to serve it is over a generous bed of creamy, buttery mashed potatoes. The potatoes absorb the rich gravy beautifully, creating a truly comforting experience. Other excellent options include fluffy white rice, which soaks up the savory sauce, or wide egg noodles, which provide a delightful texture. For a complete meal, consider adding a simple green salad or some steamed green beans on the side.
The secret to transforming tough cuts of beef into incredibly tender tips lies in a low, slow cooking method. This isn’t a dish you can rush; patience is key. The extended simmering time at a gentle temperature allows the connective tissues in the beef to break down slowly, resulting in a fall-apart tender texture. Additionally, ensure you cut your meat against the grain, which shortens the muscle fibers and contributes to tenderness. Also, avoid cutting the pieces too large, as smaller, uniform pieces will cook more evenly and become tender faster.
Absolutely! While this recipe provides instructions for cooking on the stovetop in a cast iron skillet, it can certainly be adapted for a slow cooker or Crock-Pot. Many readers have successfully prepared this recipe in a slow cooker, achieving similar tender results. The main difference would be to brown the beef and sauté the aromatics on the stovetop first to build flavor (this step is highly recommended for any slow cooker beef dish), then transfer everything to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, or until the beef is fork-tender. Adjust the liquid amount as needed for your slow cooker, as less evaporation occurs.
Discover More Hearty Comfort Food Recipes
If you’re a fan of rich, satisfying meals that warm you from the inside out, you’ll love exploring these other cherished comfort food recipes:
- One Pot Ground Beef Stroganoff: A creamy, savory classic made easy with a single pot.
- Biscuits and Sausage Gravy: The ultimate breakfast or brunch indulgence.
- Chicken a la King: A creamy, elegant dish that feels special yet is delightfully comforting.
- Braised Country Style Ribs: Fork-tender ribs swimming in a delectable sauce.
- Slow Cooker Pot Roast: A classic Sunday dinner with minimal effort.
- Crock Pot Chili: A hearty and flavorful chili, perfect for game day or a cozy night in.
- Traditional Meatloaf Recipe with Brown Sugar and Ketchup Glaze: A timeless family favorite with a sweet and tangy glaze.
- Poppy Seed Chicken: A creamy, cheesy chicken casserole topped with a buttery, crunchy crust.
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Beef Tips and Gravy
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Ingredients
- 2 lbs boneless beef chuck
- Kosher salt
- Ground pepper
- 1/4 cup vegetable oil divided
- 1 yellow onion diced
- 2 stalks of celery diced
- 1 carrot diced
- 4 cloves garlic minced
- 2 tablespoons tomato paste
- 1/4 cup all-purpose flour
- 3 cups beef stock*
- 1 bay leaf
- 3 sprigs of thyme
- 3 stems of Italian parsley
- 1 tablespoon red wine vinegar
- 3 tablespoons minced Italian parsley
Instructions
- Cut the beef chuck into small strips, about 1 to 2-inches in length and 1/4-inch thick. Season generously with salt and pepper.2 lbs boneless beef chuck, Kosher salt, Ground pepper
- Preheat a large cast iron skillet over medium-high heat. Add 2 tablespoons of the oil and swirl to coat the skillet. Add half of the beef and cook, turning halfway through, until browned on both sides, 5-6 minutes. Use a slotted spoon to remove the beef from the skillet into a bowl, then sear the remaining half of the beef.1/4 cup vegetable oil
- Decrease the heat to medium and add the remaining 2 tablespoons of oil. Add the onion and cook until it starts to soften, then add the celery and carrot and continue to cook, stirring often, until softened, about 5 minutes. Add the garlic and cook for 30 seconds, then stir in the tomato paste.1 yellow onion, 2 stalks of celery, 1 carrot, 4 cloves garlic, 2 tablespoons tomato paste
- Add the flour and stir through, until no dry flour remains.1/4 cup all-purpose flour
- Slowly start whisking in the beef stock. Bring to a boil, stirring constantly and scraping up all of the browned bits from the bottom of the skillet.3 cups beef stock*
- Reduce the heat to medium-low. Return the beef to the skillet, along with any juices that have accumulated. Add the bay leaf, thyme, and stems of parsley. Put a lid on the skillet and simmer, stirring occasionally, until the sauce has thickened and the beef is tender, 2 1/4 to 2 1/2 hours. If needed, cook uncovered the last half hour to get to your desired thickness.1 bay leaf, 3 sprigs of thyme, 3 stems of Italian parsley
- Discard the bay leaf, thyme and parsley stems.
- Stir in the red wine vinegar and minced parsley. Season to taste with salt and pepper.1 tablespoon red wine vinegar, 3 tablespoons minced Italian parsley
- Serve hot.
Recipe Notes:
*I usually just have beef broth on hand, but did specifically buy beef stock for this recipe. You could probably still use beef broth, but I liked the extra richness the stock brings.
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.