Beef Tips and Gravy Recipe
Introduction
Beef Tips and Gravy is a hearty, comforting dish perfect for a cozy weeknight dinner. Tender beef cubes simmered in a flavorful gravy make it a satisfying meal served best over mashed potatoes or noodles.
Ingredients
- 1½-2 pounds beef stew meat, cut into cubes
- 2 tablespoons flour
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- ¼ cup olive oil, divided
- ½ onion, chopped
- 2 garlic cloves, minced
- ½ cup red wine
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
- Step 1: Toss the beef cubes with flour, salt, garlic powder, onion powder, and black pepper until evenly coated.
- Step 2: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Step 3: Add the beef cubes in an even layer, working in batches if needed to avoid crowding. Brown the beef on all sides, then set aside on a plate.
- Step 4: Add the remaining 2 tablespoons of olive oil to the skillet, then cook the chopped onion with a pinch of salt until softened, about a few minutes. Stir in the minced garlic and cook for another minute.
- Step 5: Pour in the red wine and let it sizzle while scraping up any browned bits from the pan bottom for extra flavor.
- Step 6: Stir in the beef broth and Worcestershire sauce, bring to a boil, then reduce to a simmer.
- Step 7: Mix cornstarch with water in a small dish until smooth, then whisk into the sauce to thicken it.
- Step 8: Return the browned beef to the skillet, cover, and simmer for 40 minutes until the beef is tender.
- Step 9: Uncover and cook for an additional 3-4 minutes, allowing the gravy to thicken further.
- Step 10: Serve hot over mashed potatoes or your favorite noodles for a comforting meal.
Tips & Variations
- For a richer flavor, substitute red wine with a dry sherry or extra beef broth if you prefer to avoid alcohol.
- Use a heavy-bottomed skillet or Dutch oven to ensure even cooking and better browning of the beef.
- Feel free to add mushrooms or a splash of cream to the gravy for a different twist.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of beef broth to loosen the sauce if needed. This dish can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different cut of beef?
Yes, other cuts like sirloin or chuck roast cut into cubes work well, but stew meat is preferred for its tenderness after slow cooking.
What can I serve with beef tips and gravy?
This dish pairs beautifully with mashed potatoes, egg noodles, rice, or even crusty bread to soak up the flavorful gravy.
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Beef Tips and Gravy Recipe
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
Description
A comforting and hearty recipe for Beef Tips and Gravy featuring tender beef cubes browned to perfection, simmered in a rich and flavorful red wine gravy with onions and garlic. Perfectly served over mashed potatoes or noodles for a satisfying meal.
Ingredients
Scale
Beef and Coating
- 1½–2 pounds beef stew meat, cut into cubes
- 2 tablespoons flour
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
Cooking Ingredients
- ¼ cup olive oil, divided
- ½ onion, chopped
- 2 garlic cloves, minced
- ½ cup red wine
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
- Coat the Beef: In a bowl, toss the beef stew meat with the flour, salt, garlic powder, onion powder, and black pepper until evenly coated, ensuring each piece is covered for a flavorful crust.
- Heat Oil and Brown Beef: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the beef cubes in a single layer, browning them on all sides to develop a deep, rich flavor. Work in batches if needed to avoid overcrowding. Remove browned beef and set aside.
- Sauté Onions and Garlic: Add remaining 2 tablespoons olive oil to the skillet, then add the chopped onion with a pinch of salt. Cook for several minutes until softened, then add minced garlic and cook for one more minute until fragrant.
- Deglaze Pan with Wine: Pour in the red wine, allowing it to sizzle and scrape up any browned bits stuck to the bottom of the pan to incorporate all the developed flavors.
- Add Broth and Worcestershire Sauce: Stir in the beef broth and Worcestershire sauce, bringing the mixture to a boil before reducing heat to a simmer to meld the flavors.
- Thicken the Sauce: Whisk together cornstarch and water in a small dish until smooth. Stir this slurry into the simmering sauce to thicken it evenly.
- Simmer with Beef: Return the browned beef to the skillet. Cover and continue to simmer gently for 40 minutes, until the meat becomes tender and flavorful.
- Final Thickening: Uncover the pan and cook for an additional 3-4 minutes, allowing the gravy to thicken to your desired consistency.
- Serve: Serve the beef tips and gravy hot over mashed potatoes or noodles for a classic and comforting meal.
Notes
- For best results, cut the beef into even-sized cubes to ensure uniform cooking.
- Use a dry red wine like Cabernet Sauvignon or Merlot for deglazing to enhance the sauce’s depth of flavor.
- Make sure to brown the beef well as this adds richness to the gravy.
- If a thicker gravy is desired, add a bit more cornstarch slurry gradually while simmering.
- This dish pairs excellently with creamy mashed potatoes, buttered noodles, or steamed rice.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Keywords: Beef tips, gravy, beef stew meat, red wine gravy, comfort food, stovetop beef recipe, easy beef dinner
