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–+ servings

Beef Tips and Gravy

5 from 1 vote
Tender beef tips simmered on the stovetop in a rich homemade brown gravy with onion, garlic, beef broth, Worcestershire sauce, and a touch of Dijon mustard. This cozy beef dinner is hearty, savory, and perfect for serving over mashed potatoes, rice, or egg noodles.
Beef Tips and Gravy with tender beef pieces in glossy brown gravy and mashed potatoes
Servings: 6
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Prep Time: 20 minutes
Cook Time: 1 hour 40 minutes
Total Time: 2 hours

Ingredients 

For the Beef Tips

  • 2 lb beef chuck roast cut into 1 1/2-inch pieces
  • 1 1/4 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp onion powder
  • 2 tbsp olive oil divided

For the Gravy

  • 2 tbsp unsalted butter
  • 1 medium yellow onion finely diced
  • 3 garlic cloves minced
  • 3 tbsp all-purpose flour
  • 3 cups low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 2 tsp low-sodium soy sauce
  • 1 tsp Dijon mustard
  • 1/2 tsp dried thyme
  • 2 bay leaves
  • 1 tsp beef bouillon paste optional
  • 1 tbsp cold unsalted butter optional, for finishing
  • Chopped fresh parsley for serving

Instructions

  • Pat the beef dry with paper towels and cut it into bite-size pieces. Season with salt, black pepper, and onion powder, then toss until evenly coated.
  • Heat 2 tablespoon olive oil in a large heavy skillet or Dutch oven over medium-high heat. Add half of the beef in a single layer and sear for 2 to 3 minutes per side, until deeply browned. Transfer to a plate and repeat with the remaining olive oil and beef.
  • Reduce the heat to medium. Add the butter and diced onion to the same pan. Cook for 4 to 5 minutes, stirring often, until the onion softens and picks up the browned flavor from the pan.
  • Add the garlic and cook for about 30 seconds, just until fragrant.
  • Sprinkle the flour over the onion mixture and stir well. Cook for 1 to 2 minutes to remove the raw flour taste and create the base for the gravy.
  • Slowly pour in the beef broth while stirring, scraping up the browned bits from the bottom of the pan. Stir in the Worcestershire sauce, soy sauce, Dijon mustard, dried thyme, bay leaves, and beef bouillon paste if using.
  • Return the browned beef and any juices from the plate back to the pan. Bring the sauce to a gentle simmer, then reduce the heat to low. Cover and cook for about 1 hour 15 minutes, stirring occasionally.
  • Remove the lid and continue simmering for another 25 to 30 minutes, or until the beef is tender and the gravy has thickened. Remove the bay leaves.
  • Taste and adjust the seasoning if needed. For a smoother, glossier gravy, stir in 1 tablespoon cold butter at the end. Sprinkle with fresh parsley before serving.

Notes

  • For the most tender beef tips, use beef chuck roast and let it cook low and slow until fork-tender.
  • Do not overcrowd the pan when searing the beef. Browning in batches gives the gravy deeper flavor.
  • If the gravy gets too thick, add a splash of warm beef broth. If it is too thin, simmer uncovered for a few extra minutes.
  • Dijon mustard adds a subtle savory balance, but the gravy should not taste like mustard.
Beef Tips and Gravy with tender beef pieces in glossy brown gravy and mashed potatoes
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