I love how quick and satisfying this recipe is. In just 40 minutes, I can have a comforting, restaurant-quality meal on the table. The beef becomes tender and flavorful as it simmers, and the velvety gravy ties everything together. It’s simple, affordable, and perfect for cozy nights or casual family dinners. Plus, it uses pantry staples, so I usually have everything I need already on hand.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 lb beef tips (sirloin or chuck)
1 medium onion, sliced
3 cloves garlic, minced
2 cups low-sodium beef broth
2 tbsp low-sodium soy sauce
1 tbsp cornstarch mixed with 2 tbsp cold water
½ tsp black pepper
Salt to taste
2 tbsp olive oil or butter
Directions
I heat olive oil or butter in a large skillet over medium heat and sauté the sliced onions until they turn translucent.
Then I add the beef tips and sear them until they’re nicely browned on all sides.
Next, I stir in the minced garlic along with some salt and black pepper, cooking just until the garlic becomes fragrant.
I pour in the beef broth and soy sauce, scraping up any browned bits from the bottom of the skillet for extra flavor.
While stirring, I gradually add the cornstarch slurry and continue to cook until the gravy thickens to a silky texture.
I let it simmer gently for 10–15 minutes so all the flavors come together beautifully.
Servings and timing
This recipe serves 4 people. Prep time: 10 minutes Cook time: 30 minutes Total time: 40 minutes
Variations
Sometimes I switch things up by adding mushrooms or diced carrots to the skillet for more texture and depth. I’ve also tried using red wine in place of some of the broth for a richer, deeper gravy. If I want to keep things low-carb, I serve it over cauliflower mash instead of potatoes.
Storage/Reheating
Leftovers go into an airtight container and stay fresh in the fridge for up to 3 days. To reheat, I warm the beef tips and gravy in a skillet over low heat, adding a splash of broth if needed to loosen up the sauce. The microwave also works well—just cover loosely and heat in 1-minute intervals, stirring between each.
FAQs
What cut of beef works best for beef tips?
I usually go with sirloin for tenderness and quick cooking, but chuck is a great option if I have more time to let it simmer for extra tenderness.
Can I make this recipe in advance?
Yes, I often make it ahead. The flavors deepen overnight, making it even better the next day. Just reheat gently and serve.
How can I make the gravy thicker?
If I want the gravy thicker, I just add a bit more cornstarch mixed with cold water and stir it in slowly until it reaches the consistency I like.
What should I serve with beef tips and gravy?
I love it over mashed potatoes, but rice, egg noodles, or even buttered bread work just as well. It’s all about catching that delicious gravy.
Can I freeze beef tips and gravy?
Yes, I freeze portions in airtight containers for up to 2 months. When ready to eat, I thaw overnight in the fridge and reheat slowly on the stove.
Conclusion
Beef tips and gravy is the kind of meal that brings comfort with every bite. It’s simple enough for a busy weeknight but satisfying enough to serve when I want something special. Whether I’m feeding my family or just treating myself to a cozy dinner, this dish never disappoints.
This beef tips and gravy recipe is a hearty, comforting dish featuring tender beef in a rich, savory sauce. Perfect over mashed potatoes, rice, or crusty bread for a cozy dinner.
Ingredients
1 lb beef tips (sirloin or chuck)
1 medium onion, sliced
3 cloves garlic, minced
2 cups low-sodium beef broth
2 tbsp low-sodium soy sauce
1 tbsp cornstarch mixed with 2 tbsp cold water
½ tsp black pepper
Salt to taste
2 tbsp olive oil or butter
Instructions
Heat olive oil or butter in a large skillet over medium heat.
Add sliced onions and sauté until translucent.
Add beef tips and sear until browned on all sides.
Stir in minced garlic, salt, and black pepper; cook until fragrant, about 1 minute.
Pour in beef broth and soy sauce, scraping up browned bits from the bottom of the pan.
Slowly add the cornstarch slurry while stirring constantly until the gravy thickens.
Simmer for 10–15 minutes to let the flavors meld and beef become tender.
Serve hot over mashed potatoes, rice, or crusty bread.
Notes
For extra flavor, deglaze the pan with a splash of red wine before adding the broth.
Chuck roast offers a richer taste, while sirloin cooks faster and stays leaner.
This dish can be made in advance and reheated—flavors deepen over time.
