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Tender beef pieces and onions in brown gravy with white rice, similar to beef tips and gravy
Chef Emma

Beef Tips and Gravy

Sirloin tips seared in a Dutch oven, then simmered low in an onion, mushroom and garlic brown gravy until fork-tender. Serve over rice, egg noodles or mashed potatoes.
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Prep Time 20 minutes
Cook Time 1 hour 50 minutes
Total Time 2 hours 10 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

Beef
  • 2 lb sirloin tips 900 g, cut into 1 1/2-inch pieces (or a 2 1/2-lb chuck roast, trimmed and cubed)
  • 1 1/2 tsp Diamond Crystal kosher salt or 3/4 tsp table salt
  • 1/2 tsp black pepper
  • 2 tbsp neutral oil
Gravy
  • 2 tbsp unsalted butter
  • 1 large yellow onion diced
  • 8 oz cremini or white mushrooms 225 g, sliced (optional)
  • 3 cloves garlic minced
  • 1 tbsp tomato paste
  • 1/4 cup all-purpose flour 31 g
  • 3 cups low-sodium beef broth 720 ml
  • 1 tbsp Worcestershire sauce
  • 1 tbsp low-sodium soy sauce
  • 1 tsp dried thyme
  • 1 bay leaf
  • fresh parsley chopped, to serve

Equipment

  • 5- to 6-quart Dutch oven with lid
  • Whisk
  • Tongs

Method
 

  1. Pat the beef very dry and toss with the salt and pepper.
  2. Heat the oil in a Dutch oven over medium-high heat. Sear the beef in 2 batches, 2 to 3 minutes per side for 2 sides, until deeply browned. Move to a plate.
  3. Lower the heat to medium and add the butter. Cook the onion and mushrooms with a pinch of salt 7 to 8 minutes, scraping up the browned bits. Add the garlic and tomato paste and stir 1 minute.
  4. Sprinkle in the flour and stir constantly for 2 minutes.
  5. Whisk in 1 cup of broth until smooth, then add the remaining 2 cups, the Worcestershire, soy sauce, thyme and bay leaf.
  6. Return the beef and its juices. Bring to a gentle bubble, cover with the lid slightly ajar and simmer on low 1 1/4 to 1 1/2 hours (2 to 2 1/2 hours for chuck), stirring every 20 minutes, until fork-tender.
  7. Remove the bay leaf. Simmer uncovered 5 to 10 minutes if the gravy is thin, season to taste and sprinkle with parsley. Serve over rice, egg noodles or mashed potatoes.

Notes

Slow cooker: sear and make the gravy base in a skillet with 2 cups broth, then cook on LOW 6 to 7 hours or HIGH 3 to 4 hours (chuck: LOW 7 to 8 or HIGH 4 to 5). Instant Pot: use 2 cups broth and no flour, cook on high pressure 20 minutes (chuck 30 to 35) with a 10-minute natural release, then thicken with 3 tbsp flour whisked into 1/4 cup cold water. Refrigerate leftovers within 2 hours for 3 to 4 days and reheat to 165°F. Calories are an estimate per serving, without rice, noodles or potatoes, from USDA FoodData Central values.