Beef Tips Recipe
There’s something deeply satisfying about beef tips—fork-tender chunks of beef simmered in a rich, velvety gravy.
This is classic comfort food that tastes like you spent hours in the kitchen, but the truth is, it comes together in just over an hour with simple ingredients.
Whether you serve them over mashed potatoes, rice, or egg noodles, beef tips are a family dinner win.
I’m Fatima, and after testing dozens of methods (stovetop, slow cooker, pressure cooker), this recipe delivers the tenderest beef with a deep, savory gravy every single time. No tough meat, no bland sauce. Let’s get cooking.
Why This Beef Tips Recipe Works?
Many beef tip recipes end up chewy or dry because they use the wrong cut or rush the cooking process. The secret? Low-and-slow simmering and a cut with good marbling like sirloin or chuck. We also build flavor in layers—searing, deglazing, and simmering with aromatics—so every bite is rich and satisfying.
What makes this recipe stand out:
- Uses budget-friendly beef (chuck or sirloin tips)
- One-pot meal – minimal cleanup
- Gravy that’s thick and luscious (no cornstarch lumps)
- Freezer-friendly and reheats beautifully
Ingredients You’ll Need
| Ingredient | Quantity | Notes |
|---|---|---|
| Beef sirloin tips or chuck | 2 lbs | Cut into 1–2 inch cubes |
| All-purpose flour | ½ cup | For dredging |
| Salt and black pepper | 1 tsp each | Adjust to taste |
| Olive oil or vegetable oil | 2 tbsp | For searing |
| Onion (yellow or white) | 1 medium, diced | |
| Garlic cloves | 4, minced | |
| Beef broth (low sodium) | 2 cups | |
| Worcestershire sauce | 2 tbsp | Adds umami |
| Tomato paste | 1 tbsp | Deepens color and flavor |
| Dried thyme | 1 tsp | Or 2 fresh sprigs |
| Bay leaf | 1 | |
| Cornstarch | 2 tbsp mixed with 3 tbsp cold water | Slurry for thickening |
Quick swap: Use red wine (½ cup) plus 1½ cups broth for a deeper, restaurant-style gravy.
Step-by-Step Beef Tips Recipe
Step 1: Prep and Sear the Beef
Pat the beef cubes dry with paper towels—this is crucial for browning. In a bowl, mix flour, salt, and pepper. Dredge the beef lightly, shaking off excess.
Heat oil in a large Dutch oven or heavy pot over medium-high heat. Sear the beef in single batches (don’t crowd the pan) until browned on all sides, about 2–3 minutes per batch. Transfer to a plate.
Step 2: Build the Flavor Base
Lower heat to medium. Add the diced onion and cook until soft, about 4 minutes. Stir in garlic and tomato paste, cooking for 1 minute until fragrant. Pour in a splash of beef broth and scrape up the browned bits from the bottom of the pot—this is pure flavor.
Step 3: Simmer Until Tender
Return the beef to the pot. Add remaining beef broth, Worcestershire sauce, thyme, and bay leaf. Bring to a simmer, then reduce heat to low, cover, and cook for 1 hour to 1 hour 15 minutes, stirring occasionally, until the beef is fork-tender.
Step 4: Thicken the Gravy
Remove the bay leaf. In a small bowl, whisk cornstarch with cold water until smooth. Slowly stir the slurry into the simmering gravy. Cook for 2–3 minutes until thickened. Taste and adjust salt/pepper.
Serve hot over mashed potatoes, rice, or buttered noodles. Garnish with fresh parsley if desired.
Video Guide 📺
Pro Tips & Common Mistakes to Avoid
- Don’t skip the drying step – Wet beef steams instead of sears, and you’ll miss that deep brown crust.
- Mistake to avoid: Adding all the beef at once. Overcrowding drops the pan temperature and ruins the sear. Do two batches.
- For extra tenderness: Use beef chuck and simmer for 1.5 hours. The extra fat breaks down beautifully.
- Make it ahead: Beef tips taste even better the next day. Store in the fridge and gently reheat on the stovetop.
Nutritional Facts (per serving, 6 servings)
| Nutrient | Amount |
|---|---|
| Calories | 425 kcal |
| Protein | 38g |
| Carbohydrates | 12g |
| Fat | 24g |
| Saturated Fat | 8g |
| Fiber | 1g |
| Sodium | 680mg |
| Iron | 4mg |
Frequently Asked Questions
What cut of beef is best for beef tips?
Sirloin tips are classic—they’re tender and cook faster. Beef chuck is more flavorful and becomes incredibly tender when simmered low and slow. Avoid round steak or very lean cuts; they turn out dry.
Can I make this in a slow cooker or Instant Pot?
Yes.
- For slow cooker: Sear the beef and onions in a pan first, then transfer everything (except cornstarch) to the slow cooker. Cook on low for 6–8 hours or high for 3–4 hours. Thicken with slurry at the end.
- For Instant Pot: Sear using sauté mode, then pressure cook on high for 25 minutes with natural release for 10 minutes. Thicken on sauté mode.
My gravy is too thin or too thick. How do I fix it?
Too thin? Simmer uncovered for 5–10 minutes to reduce, or add more cornstarch slurry (1 tbsp cornstarch + 1 tbsp water). Too thick? Stir in a little extra beef broth or water until it reaches your desired consistency.
Can I freeze beef tips?
Absolutely. Cool completely, then store in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop. The gravy may thicken; add a splash of broth when reheating.
What should I serve with beef tips?
Classic sides: creamy mashed potatoes, rice pilaf, egg noodles, or roasted vegetables. For a low-carb option, serve over cauliflower mash or zucchini noodles.
Final Thoughts
Beef tips are the kind of dish that makes you feel like a pro in the kitchen, even if you’re just starting out. The rich, savory gravy and tender chunks of beef are pure comfort on a plate. Once you master this base recipe, you can play with additions—mushrooms, a splash of red wine, or fresh rosemary.
Make a double batch and freeze half for a busy night. Your future self will thank you. Now grab your pot and let those flavors simmer.
