Classic Beef Tips and Gravy (Print version)
Tender beef tips braised in a rich, savory brown gravy. A one-pot comfort classic that pairs perfectly with mashed potatoes, rice, or egg noodles.
# Ingredients:
For the beef
01 -
2 lb (900 g) beef chuck roast, cut into 1-inch cubes
02 -
1/2 cup all-purpose flour
03 -
1 teaspoon salt
04 -
1/2 teaspoon black pepper
05 -
2 tablespoons olive oil
06 -
2 tablespoons unsalted butter
For the gravy
07 -
1 large yellow onion, thinly sliced
08 -
4 cloves garlic, minced
09 -
1 teaspoon dried thyme
10 -
3 cups beef broth, low sodium
11 -
2 tablespoons Worcestershire sauce
12 -
1 tablespoon cornstarch (optional, for thickening)
13 -
2 tablespoons cold water (optional, for slurry)
14 -
Chopped fresh parsley, for serving
# Instructions:
01 -
Pat the beef cubes dry. Whisk the flour, salt, and pepper together in a bowl and toss the beef until lightly coated. Shake off excess.
02 -
Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Working in batches, sear the beef until deeply browned on all sides, about 2 to 3 minutes per side. Transfer to a plate.
03 -
Add the butter to the same pot. Cook the onion until soft and golden, about 5 minutes. Stir in the garlic and thyme and cook for 30 seconds until fragrant.
04 -
Pour in the beef broth and Worcestershire sauce, scraping up the browned bits from the bottom. Return the beef and any accumulated juices to the pot. Bring to a gentle simmer, cover, and cook on low for 60 to 90 minutes until the beef is fork-tender.
05 -
If the gravy is thinner than you like, stir the cornstarch and cold water together in a small bowl. Whisk into the bubbling gravy and cook for 2 to 3 minutes until glossy.
06 -
Taste and adjust salt and pepper. Garnish with fresh parsley and serve hot over mashed potatoes, noodles, or rice.
# Good to know:
01 -
Best served over mashed potatoes, egg noodles, or steamed rice.