Learn how easy it is to make Beefiness Tips and Gravy from scratch on the Stove Elevation or in the Crock Pot. These Sirloin tips are smothered in the virtually flavorful brownish gravy and served with mashed potatoes, egg noodles, or with rice.

Exist certain to try my Slow Cooker Beef Stew recipe next!

Tender Beef Tips and Gravy on a plate with Mashed Potatoes and fresh parsley.

Beef Tips and Gravy

Welcome to one of my family's favorite meals! We can't resist this recipe with a side of creamy mashed potatoes and roasted carrots. I beloved assembling information technology the night before and cooking it in the Crock Pot during the day, or serving it as a quick skillet recipe!

Yous won't believe how flavorful this gravy recipe is either. (I think I've definitely got like shooting fish in a barrel gravy recipes down pat.)

There are plenty of seasonings in this recipe, but theyreallyadd together the best season to the meat and gravy, mix them together ahead of time and cooking will be a snap.

Allow'due south get into everything you need to know to Smash it!

What Cut of Meat is Beef Tips

Beefiness "tips" are smaller cuts of meat that are leftover from breaking downwards any of the larger, more tender sections.

For instance, a Top Sirloin is a large, tender cut of meat. A Sirloin Tip is an outer 'chip' from that detail section. It'south not quite as tender as the whole top sirloin, but works well for cutting into cubes to make beefiness tips or stews.

Sirloin or Tenderloin cuts are best for making beef tips on the stove elevation every bit they don't require equally much low and slow cooking to render down and tenderize.

  • Tender Cuts of Meat: Sirloin, Flank, Ribeye, Tenderloin.
  • Tougher Cuts of Meat: Chuck Roast, Rump Roast, Brisket. (Best suited for slow cooking.)
  • This guide from Fix.com provides a practiced visual as to the location of these cuts of meats, why they have varying degrees of toughness, and approximate cost per pound.

Are Beef Tips and Stew Meat the Same

Beef tips and stew meat are generally not the aforementioned, but labels tin can make it vague and hard to distinguish. I recommend purchasing meat that is directly labeled as containing sirloin or tenderloin if preparing this recipe on the stove pinnacle.

  • Stew meat usually contains a tougher cutting of meat (such as a chuck or rump roast)  which is best suited for making Slow Cooker Beef Stew.
  • Beef Tips should exist prepared with a more tender cut of meat such every bit sirloin or tenderloin, unless they're being prepared in the Slow Cooker.

How to Make it

See recipe card beneath this post for ingredient quantities and full instructions.

Toss cubed beef in seasoning mixture, sprinkle with flour. Sear in olive oil for 45 seconds/side. Remove and set aside.

Deglaze with blood-red wine, (optional). Sauté butter, onions, and garlic until softened.

Seared beef tips next to a pot with softened onions and garlic.

Add beefiness broth, beefiness bouillon, Worcestershire sauce, and seasonings. Bring to a eddy and whisk in cornstarch + cold water. Reduce heat.

Adding beef broth and seasonings to softened wine and onions to make beef tips and gravy.

Add together beef + juices back to the pot. Melt, partially covered, for 10-15 minutes. Garnish with fresh parsley and serve with mashed potatoes, buttermilk biscuits, and roasted carrots.

Adding beef tips to a skillet full of brown gravy of steak tips and gravy.

Crock Pot Method

  • Season/sear the beefiness tips and prepare the gravy as outlined in steps 1-eight, so transfer it to the crock pot along with the beefiness tips.
  • Melt on low for 7-viii hours or high for 3-four hours.
  • Combine the cornstarch and cold water until uniform in consistency and slowly stir it into the gravy over high heat. Remove from oestrus and serve.

How to Brand Brown Gravy More Flavorful

  • Worcestershire Sauce: This is my top choice. Y'all tin't taste it at all but it enhances the other flavors of the gravy and adds a rich chemical element to it. We'll use simply i.5 teaspoons in this recipe.
  • Soy Sauce: (An alternative option to Worcestershire sauce.) Soy Sauce is a great way to add 'umami', which is basically a savory characteristic that makes gravy and so irresistible. Like the above selection, y'all tin't sense of taste it when it's added in the right quantity. I recommend using low sodium.
  • Use a Combination of Chicken and Beef Goop :This adds a nice depth of flavor, especially because chicken broth has slightly more flavor and substance to it than beef goop does. To maintain a nighttime brown colour, read my side by side tip.
  • Kitchen Bouquet Browning and Seasoning Sauce: I similar to add a few drops of this in combination with the ingredients noted in a higher place to add just a hint of a darker brown color. Y'all can find information technology in the aisle where they sell gravy packets.

Make-Ahead Method

  • Sear the meat and prepare the gravy as outlined. Let the gravy cool completely, and then combine with the seared meat + juices from the meat.
  • Shop in an airtight container for upward to 2 days.
  • Stop cooking on Stove Height or in the Crock Pot as outlined.

Pro Tips

  • Onions are optional, just add together nice flavor. Apply equally much or every bit lilliputian every bit you'd like.
  • Mushrooms tin can be added when the onions are added.
  • Wine is optional. Dry varieties such as Pinot Noir or Cabernet Sauvignon are best in this dish.
  • A hint of cream (about i/viii cup), can be added at the end if desired.
  • Measure the seasoning mix for the beefiness and the gravy ahead of time! (There are quite a few, merely you can't beat the flavor!)

What to Serve with Beef Tips and Gravy

  • Buttermilk Biscuits
  • Cheddar Bay Biscuits
  • Bootleg Mashed Potatoes
  • Roasted Carrots
  • Oven Roasted Green Beans
  • Corn Casserole
  • Twice Baked Murphy Casserole

A wooden spoon scooping up Beef tips in gravy in a skillet topped with fresh parsley.

Storage

Store in an airtight container and refrigerate for up to 3 days or freeze for upwards to 3 months.

Tools For This Recipe

(Amazon chapter links)– Check out all of my kitchen essentials here.

  • Kitchen Tongs– Makes information technology easy to handle the meat during searing.
  • Kitchen Scale– Perfect for weighing the meat if needed.
  • Deep 13-inch skillet– Yous'll accept this one forever.
  • Crock Pot– This is the one I have, y'all can sear meat right on the stove top with it, and it automatically switches to warm when the cooking fourth dimension is up.

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Beef Tips and Gravy on a plate with creamy mashed potatoes.

Acquire how to brand Beef Tips and Gravy from scratch in one pot on the stove top or in the Irksome Cooker! This classic comfort nutrient is great with mashed potatoes, egg noodles, or rice.

  • 1 ½ lbs. sirloin tips
  • 3 Tablespoons flour
  • iii tablespoons olive oil

Beefiness Seasoning

  • i teaspoon brown sugar
  • ane/4 teaspoon black pepper
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon chili pulverisation
  • ½ teaspoon paprika

Gravy

  • ¼ cup dry ruddy wine, optional
  • 3 Tablespoons cold butter, separated
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 2 cups beefiness broth
  • 1 beef bouillon cube
  • ¼ teaspoon dried thyme
  • ¼ teaspoon dried rosemary
  • 1 teaspoon onion powder
  • ½ teaspoon garlic powder
  • 1 ½ teaspoons Worcestershire sauce
  • i/4 loving cup cold water + 3 tablespoons corn starch

  • Combine beef seasoning mix and measure gravy ingredients before starting time.

  • Cutting meat into 1-inch cubes, discard any big pieces of fatty.

  • Combine beef seasoning and sprinkle it over the meat. Toss to coat. Sprinkle flour over the meat and toss once more.

  • Oestrus 3 Tablespoons olive oil in a large skillet over medium-high oestrus. Add together the meat in batches, don't overcrowd the pan. Brown on each side for 45 seconds. Add a splash of more oil if needed. Transfer to a plate. Repeat with remaining beef. *Don't cook the beef all the fashion through. You lot desire information technology to melt in the gravy to add more flavor.

  • Add ¼ cup wine and employ a silicone spatula to "clean" (deglaze) the bottom of the pan, removing whatsoever brown remnants. The brown specks are called "fond" and will give the sauce lots of expert flavor.

  • Allow the wine gently bubble and reduce by half. Reduce oestrus to medium and add 2 TBS butter and the onions. Cook until softened, nigh 5 minutes.

  • Add together the garlic and cook for 1 minute.

  • Add all remaining gravy ingredients except the cornstarch mixture and remaining cold butter. Bring to a boil.

  • Combine the corn starch and common cold water. Whisk into the sauce, a little at a fourth dimension. Stir continuously. Go on until your desired consistency is obtained.

  • Reduce heat to medium and add together the beef along with the juices from the plate. Cook with the chapeau partially covered for 10-15 minutes, until beef is cooked through. Remove from heat.

  • Optional: Swirl in 1 Tablespoon of COLD butter at the end, this is chosen "Monter au Beurre" and it adds a smooth, velvety finish to sauces and gravies.

  • Serve with mashed potatoes, egg noodles, or over rice!

Crock Pot Method:

  • Season/sear the beefiness tips and prepare the gravy every bit outlined in steps ane-viii, and then transfer it to the crock pot forth with the beef tips.
  • Cook on low for 7-8 hours or high for three-iv hours.
  • Combine the cornstarch and common cold water until uniform in consistency and slowly stir it into the gravy over high estrus. Remove from heat and serve.

Ruddy Wine is optional,dry varieties such as Pinot Noir or Cabernet Sauvignon are best in this dish.

Sirloin or Tenderloin tips are best for this recipe. For more than tender results, buy a whole Top Sirloin or Beef Tenderloin and cutting it into cubes.

Avoid using Chuck or Rump roasts unless cooking in the Wearisome Cooker.

Calories: 384 kcal , Carbohydrates: nineteen g , Protein: 40 g , Fat: xiv thou , Saturated Fat: eight g , Cholesterol: 126 mg , Sodium: 931 mg , Potassium: 822 mg , Cobweb: 1 g , Sugar: 3 m , Vitamin A: 460 IU , Vitamin C: 7 mg , Calcium: 29 mg , Iron: 5 mg

Course: Main Course

Cuisine: American