Hearty Slow-Cooked Beef Tips with Rich Gravy Recipe
This hearty Beef Tips recipe features tender chunks of beef chuck roast slow-simmered in a rich, flavorful gravy made with onions, garlic, beef broth, soy sauce, and Worcestershire sauce. Perfectly seasoned with thyme, salt, and pepper, these beef tips are ideal served over mashed potatoes, polenta, cooked egg noodles, or steamed rice. The slow cooking method ensures the beef becomes wonderfully tender and the gravy thickens beautifully for a comforting, satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 2 hours to 2 hours 30 minutes
- Total Time: 2 hours 10 minutes to 2 hours 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Beef and Seasoning
- 2 teaspoons dried thyme
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 1/2 to 3 pounds boneless beef chuck roast, trimmed and cut into 1 to 1 1/2-inch pieces
Cooking Ingredients
- 2 tablespoons vegetable oil, divided
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced (about 1 1/2 cups)
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups low-sodium beef broth
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon Worcestershire sauce
- 2 sprigs fresh parsley (optional)
Serving Suggestions
- Mashed potatoes, polenta, cooked egg noodles, or steamed rice, for serving
Instructions
- Season the beef: In a small bowl, combine the dried thyme, kosher salt, and freshly ground black pepper. Sprinkle this seasoning mixture evenly over the cut beef chuck pieces, ensuring they are well coated on all sides.
- Sear the beef: Heat 1 tablespoon of vegetable oil in a Dutch oven over medium-high heat until shimmering. Add half the beef pieces and sear them until browned on two sides, about 2 to 3 minutes per side. Remove the browned beef to a plate. Add the remaining tablespoon of vegetable oil to the pot and repeat the searing process with the remaining beef. Transfer all seared beef to the plate.
- Sauté the aromatics and make roux: Add the unsalted butter and diced onion to the Dutch oven. Sauté while scraping the bottom of the pot to loosen browned bits until the onions are softened, about 3 to 5 minutes. Add minced garlic and cook until fragrant, approximately 30 seconds. Sprinkle in the all-purpose flour and stir continuously until it coats the onions, leaves a film on the pot bottom, and begins to brown slightly, about 1 minute.
- Add liquids and deglaze: Pour in the beef broth, low-sodium soy sauce, and Worcestershire sauce. Whisk well to dissolve any lumps of flour and incorporate all flavors into a smooth gravy. Return the seared beef along with any accumulated juices to the Dutch oven and bring the mixture to a boil.
- Simmer the beef: Reduce the heat to maintain a simmer. Cover the pot and cook, stirring every 20 minutes to prevent sticking, for 1 hour. Then uncover and continue cooking for an additional 45 minutes to 1 hour, until the beef is very tender and the gravy has thickened to your liking.
- Finish and serve: If desired, pick and coarsely chop the fresh parsley leaves. Serve the beef tips and thickened gravy over your choice of mashed potatoes, polenta, cooked egg noodles, or steamed rice, garnished with the fresh parsley.
Notes
- Ingredient variation: Beef stew meat can be used as a substitute. Choose pieces that are large, uniformly sized and well-marbled with connective tissue for best results.
- Make ahead: The beef tips and gravy can be prepared up to 2 days in advance and stored in an airtight container in the refrigerator. Reheat gently over medium heat before serving.
- Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.
