Does anyone besides me remember big Sunday dinners at Grandma's? Tender beef tips in rich gravy spooned over hot mashed potatoes were my favorite!
Start your own Sunday dinner tradition with this delicious vintage recipe! It's inexpensive and melt-in-your-mouth tender!
Table of Contents
Save this recipe by clicking on the ❤️ heart on the right-hand side of the screen or in the recipe card.
🗝️ Key takeaways
- I love the hearty, old-fashioned flavor of this beef recipe. Plus you'll get lots of leftovers. Be sure to check the section on repurposing them for some inspiration!
- Beef tips and gravy is perfect for Sunday dinners and big family meals but it's also great for breaking up into several smaller meals and freezing.
- Searing the meat seals in the juices and caramelizes the outside so every bite is juicy, beefy goodness.
If you think of chewy meat chunks (of questionable origin) in gloppy, bland gravy when you read the words beef tips and gravy then you've got it all wrong. I'm going to fix your perception right now.
I think the dish was created to use up the pieces of beef that were too small for stew meat -- although some people do use stew meat.
This beef tips recipe can be made from almost any cut of beef.
I prefer to use a chuck roast and then cut the pieces about half the size that I would for stew. It's often more economical to do it that way, too.
The beef simmers on the stove or in a
My version of beef tips and gravy is done so that the gravy thickens while the beef is cooking and you don't have to do anything else - unless you'd like it thicker.
And, y'all know... I have to get my Texas flavors in it so in went poblano and guijillo chiles. The poblano has a velvety heat to it - just comfortable not overwhelming - while the guijillo adds a fruity-spicy flavor that blends well with the beef and other ingredients.
Yep - it's definitely mid 20th century diner food but I promise you've never tasted anything quite like it - you'll love this hearty meal!
🧾 Ingredients
Is there anything that screams Mom's (or Grandma's) kitchen more than beef tips and gravy?
This classic comfort food has been warming hungry bellies for decades.The whole family will love this updated version with a lighter gravy and a little punch from poblano and guijillo chiles.
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
📖 Variations
- Substitute more beef broth or ginger ale for the red wine.
- Leave out the guijillo pepper.
- Use bell peppers instead of poblano.
- Cook this in the
slow cooker - instructions in the recipe card.
🔪 Instructions
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page. Click on the image to see it full size.
Cut beef in bite sized pieces. Mix the flour, salt, pepper, and smoked paprika in a large bowl.
With your hands mix the cut meat in the flour until all sides are covered.
Melt the butter in a heavy iron skillet or dutch oven. Add the mushrooms and saute until golden brown.
Add the onion and poblano pepper. Saute about 3 minutes.
Remove the vegetables from the skillet Add the beef and quickly sear.
Remove the beef. Add the wine and most of the beef stock.
Bring the broth mixture to a simmer and drop in the Guijillo pepper.
Add the beef and the onion mixture to the simmering broth. Simmer on low heat 3 hours.
🤫 Cook's secrets -
If you'd like it thicker at the end of cooking remove the cover for the last 30 minutes and let the liquid reduce - but watch it carefully so it doesn't go dry.
🍴 Equipment
- dutch oven or crockpot
- cutting board
- chef's knife
🥫 How to store leftover beef tips & gravy
Store leftover beef tips and gravy covered with plastic wrap or in an airtight container in the refrigerator for up to 4 days.
Reheat in the microwave or on top of the stove.
You can add the leftovers to freezer bags or freezer containers and freeze for up to 3 months.
Marye's Tip o' the day
When you are working with hot oil watch it carefully! It can catch fire if left unattended. Don't let it get to the point it is smoking.
💭 Things to know
- If you don't like mushrooms leave them out
- If you adore mushrooms add a few more
- Use a full bodied red wine like a pinot noir
- If you'd like a bit more onion flavor add an envelope of onion soup mix
- Dredging the meat in the flour mixture helps the sauce to thicken as it simmers. If you'd like it thicker at the end of cooking remove the cover for the last 30 minutes and let the liquid reduce - but watch it carefully so it doesn't go dry. If it's still not thick enough for you add cornstarch as suggested in the recipe.
- Sometimes I like to add some of this steak rub to the flour dredge for even more flavor.
👩🍳 FAQs
Have other questions? Ask me in the comments!
You may sometimes find a package of meat labeled beef tips but more often your choices will be stew meat, sirloin tip, or chuck roast. You can actually use tenderloin, steak, or whatever cut of meat you happen to have on hand.
Cook low and slow. My recipe also contains wine in the simmer sauce which helps tenderize the meat as well.
2 to 3 hours at least or 8 hours in the
If you have a particularly tough cut of meat you can pound the cut pieces with a mallet or marinate overnight.
Cook covered at 325F for 3 hours.
📚 Related recipes
🍽️ Serve with...
I think you'll love this updated beef tips and gravy recipe. The addition of red wine, poblano, and guijillo adds SO much flavor!
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Garlicky, rustic red skinned mashed potatoes hold up to all the flavors in the rich gravy. My favorite side for this meal!
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Candy apple pie tastes almost like a trip to the State Fair! It's so good and the perfect dessert to remind you fall is on its way.
🍽️ Repurpose leftovers
- Pot pie. Use the beef tips and gravy as a filling for a savory pot pie. Add some mixed vegetables, cover with pie crust or puff pastry, and bake until golden brown.
- Hot sandwiches. Serve the beef tips and gravy over slices of toasted, thick bread for a hearty open-faced sandwich.
- Beef and vegetable soup. Add the beef tips and gravy to a pot of broth with vegetables and potatoes for a hearty beef and vegetable soup.
📞 The last word
Do you remember the old diners or am I the only one?
We used to go to one that, in retrospect, looked like an Airstream trailer. It was all chrome and Art Deco design on the outside but on the inside it smelled like everything good.
Yeasty dinner rolls, beef gravy, apple pie, chocolate cake... all of those smells mingled to make a scent I wish a candle company would make. The aromas would band together and just snuggle up to your nose the minute you walked through the doors.
The floor was big red and white squares of vinyl tile and the booths had over-stuffed, cherry red seats with a wide white stripe vertically down the center.
The tables had chrome edges and red marble-looking tops. There was a little personal juke box right by the salt and pepper shakers and catsup at each table.
I never wanted to sit at the tables. I always led my dad over to the counter where chrome stools with bright red seats stood in a line ready to support whoever wished to sit there.
The stools were my favorite because they twirled. The counter was my dad's favorite because that's where they kept the chocolate cake in big glass domes.
Blue plate specials were cheap and hearty with generous servings... and quite often consisted of beef tips over mashed potatoes.
Nine times out of ten that was what I ordered so I guess this recipe is kind of an homage to that diner.
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please comment below and give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Beef Tips and Gravy
Print Pin Recipe Save Recipe Rate RecipeIngredients
- 3 pounds beef tips, or boneless chuck roast
- ⅓ cup flour
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ cup butter
- 8 ounces button mushrooms, sliced if large
- 1 ½ cups onion, chopped
- 1 Poblano pepper, diced
- ¼ cup oil, your favorite
- 3 cups beef stock, from a 32 ounce carton - reserve the other cup of stock in case you need it
- ½ cup red wine
- 1 guijillo pepper, seeds removed...optional
Instructions
- Remove the silvery membrane from the roast with a sharp knife.
- Cut in bite sized pieces.
- MIx the flour, salt, pepper, and smoked paprika in a large bowl.
- With your hands mix the cut meat in the flour until all sides are covered. Set aside.
- Melt the butter in a heavy iron skillet or dutch oven.
- Add the mushrooms and saute until golden brown.
- Add the onion and poblano pepper.
- Saute about 3 minutes.
- Remove the vegetables from the skillet and set aside.
- Add oil to the skillet and heat until it pops. Watch carefully!
- Add the beef and quickly sear the meat on all sides - it should be a nice golden brown.
- Turn the heat down to low. Remove the beef from the skillet and set aside.
- Add the wine and most of the beef stock, reserving about a cup and a half. You may or may not need it.
- Bring the broth mixture to a simmer, scraping the bottom with the spatula to scrape up any meat that stuck, and drop in the Guijillo pepper.
- Simmer for 5 minutes.
- Add the beef and the onion mixture to the simmering broth.
- Cover, leaving a small crack for steam to escape and simmer on low heat for 3 hours, stirring and scraping the bottom once in awhile to keep the meat from sticking. Make sure it doesn't boil dry - add more stock if you need to!!!
- At the end of 3 hours the meat should be very tender and the gravy will have thickened - if it hasn't you can bring it up to a boil and boil for a few minutes with the cover off to let the liquid reduce.
- If it still doesn't seem thick enough to you add 2 tablespoons of cornstarch to ½ cup of the reserved beef stock and stir until dissolved. Add to the pan and stir. Simmer until thickened.
- Serve over mashed potatoes, rice, noodles, grits, biscuits, or whatever you like.
Slow Cooker
- Follow steps 1 through 11 above, browning the meat and sauteeing the vegetables.
- Add everything to the slow cooker and set on low.
- Cook for 8 hours.
Oven
- Follow through step 11.
- If you've made the beef tips in a cast iron or enamel over cast iron dutch oven you can cover it and put it in your oven at 325°F for 3 hours. OR you can ladle the mixture into a large casserole, cover tightly with aluminum foil and bake at 325°F for 3 hours. Be sure to check that it doesn't go dry.
Notes
- If you don't like mushrooms leave them out
- If you adore mushrooms add a few more
- Use a full bodied red wine like a pinot noir
- Dredging the meat in the flour mixture helps the sauce to thicken as it simmers. If you'd like it thicker at the end of cooking remove the cover for the last 30 minutes and let the liquid reduce - but watch it carefully so it doesn't go dry. If it's still not thick enough for you add cornstarch as suggested in the recipe.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
First published February 5, 2018. Last updated August 3, 2024,for better images and editorial content.
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Beef tips & gravy
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Deborah says
I make mine in a crockpot. I use cut up beef, stew meat, steak, roast, whatever I have. Then I use Pioneer brown gravy mix and the amount of water on the package. Cook on low all day. Served over rice, or mashed potatoes. So, so good.
Red87 says
What's done with the chile?
Marye says
It's added to the broth in step #14 and removed before serving.
Joe Johnston says
Where does the wine go into this recipe. I assume with the beef broth
Marye Audet says
yes. 🙂
sue | theviewfromgreatisland says
This makes my mouth water, I can't wait to try it, I know how tender Certified Angus Beef is!
Marye Audet says
Thanks Sue! I just love it!
Marisa Franca @ All Our Way says
Instead of the beef screaming, I think I would be loudly sighing in pleasure. I love the Texas flavors that go to a classic. And I would serve it with my poblano polenta. ?