Find out how simple it is to make homemade beef tips and gravy on the stovetop or in a crock pot. With mashed potatoes, egg noodles, or rice, these sirloin tips are covered in the tastiest brown gravy.
Beef Tips and Gravy
Welcome to a meal that my family enjoys very much! This dish is irresistible when served with roasted carrots and creamy mashed potatoes. I love making it the night before and putting it in the crock pot to cook during the day, or making it in a skillet and serving it right away!
The flavor of this gravy recipe will astound you as well. (I believe I am an expert at making simple gravy.)
This recipe calls for a lot of seasonings, but they actually give the meat and gravy the best flavor; Combine them in advance, and cooking will go quickly.
Let's get started with all the information you need to nab it!
What Cut of Meat is Beef Tips
The smaller pieces of beef that remain after breaking down any of the larger, more tender sections are known as "tips."
For instance, top sirloin is a sizable, tender meat cut. An outer "scrap" from that particular section is known as a sirloin tip. Although it isn't quite as tender as the whole top sirloin, it chops up nicely to make beef tips or stews.
For stovetop beef tips, sirloin or tenderloin cuts work best because they don't need as much low-and-slow cooking to render down and tenderize.
- The sirloin, flank, ribeye, and tenderloin are tender cuts of meat.
- Chuck roast, rump roast, and brisket are tougher cuts of meat that are best prepared by slow cooking.
Are Beef Tips and Stew Meat the Same
Although stew meat and beef tips are generally not the same things, labels can make this distinction difficult to make. If making this recipe on the stovetop, I advise buying meat that is specifically marked as containing sirloin or tenderloin.
- For the best results when making slow cooker beef stew, stew meat typically contains a tougher cut of meat (such as a chuck or rump roast).
- Unless they are being cooked in a slow cooker, beef tips should be prepared with a more tender cut of meat like sirloin or tenderloin.
How to Make it
Add flour and toss beef cubes in the seasoning mixture. For 30-45 seconds per side, sear in olive oil. Take out and place aside.
Red wine deglazing is optional. Butter, onions, and garlic are sautéed until tender.
Seasonings, Worcestershire sauce, beef bouillon, and beef broth should be added. Cornstarch and cold water are whisked in after bringing it to a boil. Warm-up less.
Return the beef and its juices to the pot. Cook for 10-15 minutes while partially covered. Buttermilk biscuits, mashed potatoes, and roasted carrots should all be served with fresh parsley as a garnish.
Crock Pot Method
- The beef tips should be seasoned or seared, and the gravy should be made according to steps 1 through 8 before being added to the crock pot with the beef tips.
- Cook for 7-8 hours on low or 3–4 hours on high.
- When the mixture is uniform in consistency, slowly stir it into the gravy while it is being heated on high. Serve after removing from heat.
How to Make Brown Gravy More Flavorful
- My top pick for Worcestershire sauce is this. Although you can't taste it at all, it improves the gravy's other flavors and gives it a richer element. Just 1.5 teaspoons will be used in this recipe.
- (An alternative to Worcestershire sauce is soy sauce.) The savory quality known as "umami," which is what gives gravy its delicious flavor, can be added with soy sauce. When added in the proper quantity, it has no taste, similar to the previous option. Utilize low sodium, in my opinion.
- Utilize both chicken and beef broth: This gives the dish a nice depth of flavor, especially since chicken broth has a little bit more flavor and substance than beef broth. Read my next advice to learn how to keep your dark brown color.
- For a slight hint of a darker brown color, I like to combine the ingredients listed above with a few drops of Kitchen Bouquet Browning and Seasoning Sauce. It is located in the same section as the gravy packets.
- As directed, sear the meat and make the gravy. Combine the gravy with the seared meat and any juices after allowing it to cool completely.
- For up to two days, store in an airtight container.
- Complete the cooking as directed on the stovetop or in the crock pot.
- Although optional, onions provide a nice flavor. Use however much or little you would like.
- When the onions are added, mushrooms can be included.
- Wine is not required. The best wines for this dish are dry varieties like Pinot Noir or Cabernet Sauvignon. Wine may also be substituted with broth.
- If desired, add a small amount of cream (about ⅛ cup) at the very end.
- In advance, measure out the seasoning mixture for the beef and the gravy. (There are many, but the flavor is unmatched.)
For up to 3 days in the fridge or up to 3 months in the freezer, store in an airtight container.
Beef Tips and Gravy
- 1 ½ lbs. sirloin tips
- 3 tablespoons flour
- 3 tablespoons olive oil
- 1 teaspoon brown sugar
- ¼ teaspoon black pepper
- ½ teaspoon EACH: salt, garlic powder, onion powder, chili powder, paprika
- 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 EACH: dried thyme, dried rosemary
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 3 tablespoons corn starch + ¼ cup cold water
- Combine beef seasoning mix and measure out gravy ingredients before beginning.
- Cut meat into 1-inch cubes, discard any large pieces of fat.
- Combine beef seasoning and sprinkle it over the meat. Toss to coat. Sprinkle flour over the meat and toss again.
- Heat 3 Tablespoons olive oil in a large skillet over medium-high heat. Add the meat in batches, don’t overcrowd the pan. Brown on each side for 30-45 seconds. Add a splash of more oil if needed. Transfer to a plate. Repeat with remaining beef. *Don't cook the beef all the way through. You want it to cook in the gravy to add more flavor.
- Add ¼ cup wine and use a silicone spatula to “clean” (deglaze) the bottom of the pan, removing any brown remnants. The brown specks are called “fond” and will give the sauce lots of good flavor.
- Let the wine gently bubble and reduce by half. Reduce heat to medium and add the butter and the onions. Cook until softened, about 5 minutes.
- Add the garlic and cook for 1 minute.
- Add all remaining gravy ingredients except the cornstarch mixture. Bring to a boil.
- Combine the corn starch and cold water. Whisk into the sauce, a little at a time. Stir continuously. Continue until your desired consistency is obtained.
- Reduce heat to medium-low and add the beef along with the juices from the plate. Cook with the lid 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 called “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 beef tips and prepare the gravy as outlined in steps 1-8, then transfer it to the crock pot along with the beef tips.
- Cook on low for 7-8 hours or high for 3-4 hours.
- Combine the cornstarch and cold water until uniform in consistency and slowly stir it into the gravy over high heat. Remove from heat and serve.
- Red 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 tender results, purchase a whole Top Sirloin or Beef Tenderloin and cut it into cubes.
- Avoid using Chuck or Rump roasts unless cooking in the Slow Cooker.