Prep time: 15 mins | Cook time: 25 mins | Total time: 40 mins | Servings: 4 PEOPLE
Comfort food at its finest! This savoury Beef Tips and Gravy is a must-try and deserves a spot on your regular rotation. Serve this over mashed potatoes, egg noodles, or rice for a simple and quick dinner perfect for everyone!
Ingredients
3 tbsp flour
3 tbsp olive oil
1 ½ pound sirloin tips
Beef Seasoning:
½ tsp onion powder
½ tsp garlic powder
1 tsp brown sugar
½ tsp paprika
½ tsp chilli powder
½ tsp salt
1/4 tsp black pepper
Gravy:
3 tbsp cold butter, separated
3 cloves garlic, minced
1 small yellow onion
2 c. beef broth
1 beef bouillon cube
1 ½ tsp Worcestershire sauce
¼ tsp dried rosemary
¼ tsp dried thyme
1 tsp onion powder
½ tsp garlic powder
1/4 c. cold water + 3 tbsp corn starch
¼ c. dry red wine, optional
How to make Beef Tips and Gravy
Step 1: Before you begin, mix the beef seasoning mix, then measure out gravy ingredients.
Step 2: Into 1-inch cubes, cut the meat, discarding the large fat pieces,
Step 3: Mix the beef seasoning, then sprinkle it on the meat. Toss well to coat and sprinkle with flour. Toss again to coat.
Step 4: In a large skillet, heat 3 tbsp olive oil over medium-high heat. Add the meat in batches to the hot oil and cook for approximately 45 seconds on each side. If needed, drizzle the skillet with more oil. Transfer the meat to a plate when done and continue to cook the rest. Remember not to cook the beef all the way through.
Step 5: To the skillet, pour in 1/4 cup of wine. Using a silicone spatula, remove the brown remnants from the bottom of the pan. Let the wine gently bubble until it is reduced by half. Then, adjust the heat to medium and add 2 tbsp butter to the skillet. Add the onions and cook for about 5 minutes until soft. Add the garlic and cook further. This takes another minute.
Step 6: Add the rest of the gravy ingredients to the skillet except for the cornstarch mixture and cold butter, then bring the mixture to a boil.
Step 7: Stir the cornstarch with cold water until the lumps are gone. Then, slowly stir this into the sauce until you reached your desired consistency.
Step 8: Before adding the beef to the skillet, adjust the heat to medium. Add the juices from the plate as well. Now, partially cover the skillet and continue to cook the beef for approximately 10 to 15 minutes until the beef is cooked through. Remove from the heat when done and serve the beef tips and gravy with mashed potatoes, egg noodles, or over rice. To add a smooth and velvety finish, swirl a tbsp of cold butter to sauces and gravies at the end.
Notes:
Crockpot: Season the beef tips, then sear on the stovetop. As instructed, prep the gravy. Add this to the slow cooker with the beef and cook on low for 7 to 8 hours on low or on high for 3 to 4 hours.
I recommend using dry varieties of red wine like Pinot Noir or Cabernet Sauvignon. But this is optional.
Sirloin or tenderloin tips are the best option for this recipe.
I suggest avoiding using Chuck or Rump roast unless you are making this in the slow cooker.
Nutrition Facts:
Calories: 384kcal | Carbohydrates: 19g | Protein: 40g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 126mg | Sodium: 931mg | Potassium: 822mg | Fiber: 1g | Sugar: 3g | Vitamin A: 460IU | Vitamin C: 7mg | Calcium: 29mg | Iron: 5mg
Ingredients
- 3 tbsp flour
- 3 tbsp olive oil
- 1 ½ pound sirloin tips
- Beef Seasoning:
- ½ tsp onion powder
- ½ tsp garlic powder
- 1 tsp brown sugar
- ½ tsp paprika
- ½ tsp chilli powder
- ½ tsp salt
- 1/4 tsp black pepper
- Gravy:
- 3 tbsp cold butter, separated
- 3 cloves garlic, minced
- 1 small yellow onion
- 2 c. beef broth
- 1 beef bouillon cube
- 1 ½ tsp Worcestershire sauce
- ¼ tsp dried rosemary
- ¼ tsp dried thyme
- 1 tsp onion powder
- ½ tsp garlic powder
- 1/4 c. cold water + 3 tbsp corn starch
- ¼ c. dry red wine, optional
Instructions
Step 1: Before you begin, mix the beef seasoning mix, then measure out gravy ingredients.
Step 2: Into 1-inch cubes, cut the meat, discarding the large fat pieces,
Step 3: Mix the beef seasoning, then sprinkle it on the meat. Toss well to coat and sprinkle with flour. Toss again to coat.
Step 4: In a large skillet, heat 3 tbsp olive oil over medium-high heat. Add the meat in batches to the hot oil and cook for approximately 45 seconds on each side. If needed, drizzle the skillet with more oil. Transfer the meat to a plate when done and continue to cook the rest. Remember not to cook the beef all the way through.
Step 5: To the skillet, pour in 1/4 cup of wine. Using a silicone spatula, remove the brown remnants from the bottom of the pan. Let the wine gently bubble until it is reduced by half. Then, adjust the heat to medium and add 2 tbsp butter to the skillet. Add the onions and cook for about 5 minutes until soft. Add the garlic and cook further. This takes another minute.
Step 6: Add the rest of the gravy ingredients to the skillet except for the cornstarch mixture and cold butter, then bring the mixture to a boil.
Step 7: Stir the cornstarch with cold water until the lumps are gone. Then, slowly stir this into the sauce until you reached your desired consistency.
Step 8: Before adding the beef to the skillet, adjust the heat to medium. Add the juices from the plate as well. Now, partially cover the skillet and continue to cook the beef for approximately 10 to 15 minutes until the beef is cooked through. Remove from the heat when done and serve the beef tips and gravy with mashed potatoes, egg noodles, or over rice. To add a smooth and velvety finish, swirl a tbsp of cold butter to sauces and gravies at the end.
Notes
Crockpot: Season the beef tips, then sear on the stovetop. As instructed, prep the gravy. Add this to the slow cooker with the beef and cook on low for 7 to 8 hours on low or on high for 3 to 4 hours. I recommend using dry varieties of red wine like Pinot Noir or Cabernet Sauvignon. But this is optional. Sirloin or tenderloin tips are the best option for this recipe. I suggest avoiding using Chuck or Rump roast unless you are making this in the slow cooker.
