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Beef Tips and Gravy Recipe

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3.9 from 9 reviews

This hearty Beef Tips and Gravy recipe features tender sirloin tips seared to perfection and simmered in a rich, flavorful gravy made with beef broth, red wine, and aromatic herbs. Perfect served over mashed potatoes, egg noodles, or rice, this comforting dish is ideal for a satisfying family dinner.

Ingredients

Beef and Seasoning

  • 1 ½ lbs. sirloin tips, cut into 1-inch cubes, trimmed of large fat pieces
  • 3 tablespoons flour
  • 1 teaspoon brown sugar
  • ¼ teaspoon black pepper
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon chili powder
  • ½ teaspoon paprika

Gravy Ingredients

  • 3 tablespoons olive oil
  • ¼ cup dry red wine (optional)
  • 2 tablespoons butter
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 2 cups beef broth
  • 1 beef bouillon cube
  • 1 ½ teaspoons Worcestershire sauce
  • ¼ teaspoon dried thyme
  • ¼ teaspoon dried rosemary
  • 1 teaspoon onion powder
  • ½ teaspoon garlic powder
  • 3 tablespoons corn starch
  • ¼ cup cold water

Instructions

  1. Prepare Beef Seasoning and Ingredients: Combine the beef seasoning ingredients (brown sugar, black pepper, salt, garlic powder, onion powder, chili powder, paprika) and measure out all gravy ingredients before starting.
  2. Cut and Season Beef: Cut the sirloin tips into 1-inch cubes, discarding any large fat pieces. Toss the beef in the combined seasoning and then sprinkle flour over the meat, tossing again to coat evenly.
  3. Brown the Beef: Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Add the beef in batches without overcrowding, browning each side for 30-45 seconds to develop color. Do not cook fully through. Transfer browned beef to a plate and repeat with remaining pieces, adding more oil if needed.
  4. Deglaze the Pan: Add ¼ cup dry red wine to the skillet and use a silicone spatula to scrape up the brown bits (fond) from the pan’s bottom. Let the wine gently bubble and reduce by half to concentrate flavors.
  5. Sauté Onion and Butter: Lower heat to medium, add 2 tablespoons of butter and the diced yellow onion. Cook, stirring occasionally, until onions are softened, about 5 minutes.
  6. Add Garlic: Stir in the minced garlic and cook for 1 minute until fragrant.
  7. Add Remaining Gravy Ingredients: Pour in beef broth, crumble in the beef bouillon cube, add Worcestershire sauce, dried thyme, dried rosemary, onion powder, and garlic powder. Bring the mixture to a boil.
  8. Thicken Gravy: In a small bowl, whisk together 3 tablespoons corn starch and ¼ cup cold water. Slowly whisk this slurry into the boiling gravy, stirring continuously until the sauce thickens to desired consistency.
  9. Simmer Beef in Gravy: Reduce heat to medium-low and return the browned beef along with any accumulated juices to the skillet. Cover partially and simmer for 10-15 minutes until the beef is fully cooked and tender.
  10. Finish Sauce (Optional): For a smooth, velvety finish, swirl in 1 tablespoon of cold butter (Monter au Beurre) into the gravy at the end of cooking.
  11. Serve: Spoon beef tips and gravy over mashed potatoes, egg noodles, or rice for a comforting meal.

Notes

  • Do not fully cook the beef during browning; finishing in the gravy helps keep it tender and flavorful.
  • Dry red wine is optional but adds a depth of flavor to the gravy.
  • Use fresh herbs if available instead of dried, adjusting quantities accordingly.
  • For a thicker gravy, add more cornstarch slurry gradually until desired thickness is reached.
  • Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.

Find it online: https://bitezly.com/beef-tips-and-gravy-recipe/