Prep time: 15 mins | Cook time: 25 mins | Total time: 40 mins | Servings: 4 PEOPLE
This wonderful one-pot Beef Tips and Gravy is another of my most favourite comfort food. Easily make this from scratch using your trusty slow cooker or on the stovetop. For an easy and quick dinner meal, serve this over mashed potatoes, egg noodles, or rice.
Ingredients
3 tbsp olive oil
1 ½ pound sirloin tips
3 tbsp flour
Beef Seasoning:
½ tsp garlic powder
1 tsp brown sugar
½ tsp chilli powder
½ tsp onion powder
½ tsp paprika
1/4 tsp black pepper
½ tsp salt
Gravy:
3 tbsp cold butter, separated
¼ c. dry red wine, optional
1 small yellow onion
3 cloves garlic, minced
1 beef bouillon cube
2 c. beef broth
1 ½ tsp Worcestershire sauce
¼ tsp dried thyme
1 tsp onion powder
¼ tsp dried rosemary
½ tsp garlic powder
1/4 c. cold water + 3 tbsp corn starch
How to make Beef Tips and Gravy
Step 1: Before you start, combine the beef seasoning mix, then measure out gravy ingredients.
Step 2: Into 1-inch cubes, cut the meat and discard the large fat pieces,
Step 3: Mix the beef seasoning, then sprinkle it on the meat. Toss to coat, then sprinkle with flour and toss to coat.
Step 4: In a large skillet, heat 3 tbsp olive oil over medium-high heat. Once the oil is hot, add the meat in batches and cook for about 45 seconds per side. If needed, drizzle more oil. When done, transfer the meat to a plate and cook the rest. Note not to cook the beef all the way through.
Step 5: Pour in 1/4 cup of wine. Using a silicone spatula, remove the brown remnants from the bottom of the pan. Allow the wine to gently bubble and reduced by half. Now, adjust the heat to medium and add 2 tbsp butter to the skillet. Add the onions and cook for about 5 minutes until tender. Add the garlic and continue to cook for a minute more.
Step 6: To the skillet, add the rest of the gravy ingredients except for the cornstarch mixture and cold butter. Bring the mixture to a boil.
Step 7: Whisk the cornstarch with cold water until the lumps are gone. Slowly stir this into the sauce until you reached your desired consistency.
Step 8: Adjust the heat to medium and add the beef along with the juices from the plate. Partially cover the skillet and cook the beef for about 10 to 15 minutes until the beef is completely cooked. When done, remove from the heat and serve the beef tips and gravy with mashed potatoes, egg noodles, or over rice. Enjoy!
Step 9: At the end, you can swirl a tbsp of cold butter to add a smooth and velvety finish to sauces and gravies.
Notes:
To make this in a crockpot: First, season the beef tips and sear on the stovetop. As instructed, prep the gravy and add this to the slow cooker with the beef. Set to cook for 7 to 8 hours on low or 3 to 4 hours on high.
If using red wine I suggest using dry varieties like Pinot Noir or Cabernet Sauvignon. But this is optional.
For this recipe, it is best to use sirloin or tenderloin tips.
Unless you are cooking in the slow cooker, I suggest avoiding using Chuck or Rump roast.
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 olive oil
- 1 ½ pound sirloin tips
- 3 tbsp flour
- Beef Seasoning:
- ½ tsp garlic powder
- 1 tsp brown sugar
- ½ tsp chilli powder
- ½ tsp onion powder
- ½ tsp paprika
- 1/4 tsp black pepper
- ½ tsp salt
- Gravy:
- 3 tbsp cold butter, separated
- ¼ c. dry red wine, optional
- 1 small yellow onion
- 3 cloves garlic, minced
- 1 beef bouillon cube
- 2 c. beef broth
- 1 ½ tsp Worcestershire sauce
- ¼ tsp dried thyme
- 1 tsp onion powder
- ¼ tsp dried rosemary
- ½ tsp garlic powder
- 1/4 c. cold water + 3 tbsp corn starch
Instructions
Step 1: Before you start, combine the beef seasoning mix, then measure out gravy ingredients.
Step 2: Into 1-inch cubes, cut the meat and discard the large fat pieces,
Step 3: Mix the beef seasoning, then sprinkle it on the meat. Toss to coat, then sprinkle with flour and toss to coat.
Step 4: In a large skillet, heat 3 tbsp olive oil over medium-high heat. Once the oil is hot, add the meat in batches and cook for about 45 seconds per side. If needed, drizzle more oil. When done, transfer the meat to a plate and cook the rest. Note not to cook the beef all the way through.
Step 5: Pour in 1/4 cup of wine. Using a silicone spatula, remove the brown remnants from the bottom of the pan. Allow the wine to gently bubble and reduced by half. Now, adjust the heat to medium and add 2 tbsp butter to the skillet. Add the onions and cook for about 5 minutes until tender. Add the garlic and continue to cook for a minute more.
Step 6: To the skillet, add the rest of the gravy ingredients except for the cornstarch mixture and cold butter. Bring the mixture to a boil.
Step 7: Whisk the cornstarch with cold water until the lumps are gone. Slowly stir this into the sauce until you reached your desired consistency.
Step 8: Adjust the heat to medium and add the beef along with the juices from the plate. Partially cover the skillet and cook the beef for about 10 to 15 minutes until the beef is completely cooked. When done, remove from the heat and serve the beef tips and gravy with mashed potatoes, egg noodles, or over rice. Enjoy!
Step 9: At the end, you can swirl a tbsp of cold butter to add a smooth and velvety finish to sauces and gravies.
Notes
To make this in a crockpot: First, season the beef tips and sear on the stovetop. As instructed, prep the gravy and add this to the slow cooker with the beef. Set to cook for 7 to 8 hours on low or 3 to 4 hours on high. If using red wine I suggest using dry varieties like Pinot Noir or Cabernet Sauvignon. But this is optional. For this recipe, it is best to use sirloin or tenderloin tips. Unless you are cooking in the slow cooker, I suggest avoiding using Chuck or Rump roast.
