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Beef Tips and Gravy is the kind of stick-to-your-ribs meal I pull out on chilly days or whenever someone in my house needs real comfort food. Tender beef bites simmered in a savory brown gravy always feel like a dinnertime hug to me especially when ladled over a heap of creamy mashed potatoes or buttered noodles.
I first cooked this recipe for my partner after a long week and now it pops up on our table at least once a month because no one can resist its rich flavors.
Ingredients
- Sirloin tips: look for fresh evenly marbled cuts for juicy tender bites
- All purpose flour: creates a crust on the beef and thickens the gravy
- Olive oil: gives the beef a golden sear and adds flavor
- Brown sugar: adds a hint of caramelized depth and balances savoriness
- Black pepper: for subtle heat freshly cracked is best
- Salt: enhances all the flavors use kosher for best results
- Garlic powder and onion powder: for easy flavor when fresh is not used
- Chili powder and paprika: add warmth and subtle smokiness go for fresh spices for best aroma
- Dry red wine: brings depth to the gravy optional but recommended
- Butter: for richness and a glossy finish I always use unsalted to control seasoning
- Yellow onion: diced small so it melts into the sauce pick a firm fragrant onion
- Fresh garlic cloves: minced for that savory backbone of the dish
- Beef broth: builds the sauce base use low sodium so you can adjust seasoning
- Beef bouillon cube: intensifies the meaty goodness look for quality brands
- Worcestershire sauce: gives umami boost
- Dried thyme and rosemary: bring aromatic notes crush them a bit before adding
- Cornstarch plus cold water: to thicken the gravy mix just before using for the smoothest result
Step-by-Step Instructions
- Prep and Season the Beef:
- Start by slicing the sirloin tips into uniform 1 inch cubes trimming away any large fatty pieces for even cooking and consistent texture. Combine your homemade beef seasoning and toss to coat each piece thoroughly then finish by dusting the meat generously with flour to help the exterior brown and the gravy thicken later.
- Brown the Beef:
- In your largest skillet heat olive oil until shimmering over medium high. Add beef cubes in a single layer working in batches if necessary to avoid overcrowding. Sear each side for 30 to 45 seconds until well browned but not cooked through. Transfer browned beef to a plate and repeat with remaining pieces for maximum flavor.
- Deglaze and Build the Base:
- Pour in dry red wine using your spatula to scrape up every caramelized bit stuck to the skillet known as fond. Let the wine bubble and reduce by half to intensify its flavors then add butter and diced onions sautéing gently over medium until onions turn soft and golden about 5 minutes. Stir in minced garlic until fragrant.
- Simmer the Gravy:
- Add beef broth bouillon Worcestershire dried herbs and the rest of your gravy seasonings to the pan. Bring the liquid up to a rolling boil. In a separate small bowl whisk cornstarch with cold water until smooth then slowly drizzle into the bubbling pan stirring all the while for lump free thickening. Adjust with more or less depending on your preferred consistency.
- Finish and Serve:
- Dial the heat back to medium low gently return the seared beef along with any juices back into the gravy. Let the mixture cook partially covered for 10 to 15 minutes so the meat finishes cooking and absorbs the sauce. Turn off the heat and swirl in a wisp of cold butter for an extra creamy mouthfeel before serving over your chosen starch with plenty of sauce spooned over top.
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There is something nostalgic about stirring in that little pat of cold butter at the end. My grandmother always finished her gravies this way and the silky texture and sheen remind me of family Sundays growing up. Sirloin tips have become my favorite because they cook quickly but stay so juicy.
Storage Tips
Once cooled transfer leftovers to an airtight container and refrigerate for up to three days. Beef tips and gravy also freeze beautifully for up to two months. When reheating add a splash of water or broth to loosen the sauce as it may thicken in the fridge.
Ingredient Substitutions
If you cannot find sirloin tips try stew meat or chuck roast cut into cubes though you may need extra simmering time. Skip the wine if you prefer using extra broth instead for the deglazing step. If you are out of bouillon cube add an extra half cup of beef broth and adjust salt to taste.
Serving Suggestions
Serve over a mound of fluffy mashed potatoes the classic choice or spoon the beef and gravy over egg noodles or steamed rice for a cozy change. To round out the meal steamed green beans or glazed carrots are perfect sides.
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A Bit of History
Beef tips and gravy has roots in traditional American home cooking where frugal cooks stretched tougher cuts with savory gravies. The use of bouillon and Worcestershire shows its twentieth century comfort food influence. No wonder it quickly became a diner favorite.
Recipe FAQs
- → What cut of beef works best for this dish?
Sirloin tips are ideal for tenderness, but stew meat or chuck can also be used if cooked until tender.
- → Can I make this without red wine?
Yes, simply omit the wine and deglaze the pan with beef broth for a similar depth of flavor.
- → What's the purpose of dredging beef in flour?
Dredging helps brown the beef for extra flavor and thickens the gravy as it simmers together.
- → What are the best serving options?
This dish is delicious over mashed potatoes, buttered egg noodles, or white or brown rice.
- → How can I make the gravy richer?
Add a swirl of cold butter at the end (Monter au Beurre) for a smooth, velvety finish to the sauce.
- → Can this meal be made in a slow cooker?
Yes, sear the beef first, then transfer to a slow cooker with gravy ingredients and cook on low for about 5 hours.