Prep time: 10 mins | Cook time: 1 hr 45 mins | Total time: 1 hr 55 mins | Servings: 4
This beef tip and gravy has been my long-time favorite dish. It’s a very delicious dish with tender beef chunks in a rich brown gravy that is best served over mashed potatoes, pasta noodles, or rice. The best part of this beef tips and gravy is this makes for amazing leftovers! Simply place any leftovers in an airtight container and store them in the fridge. Before serving, reheat either in the microwave or stovetop with a dash of salt and pepper. You can even store these beef tips and gravy in the freezer for up to 2 months!
Ingredients
2 lbs cubed chuck or stew meat
2 tbsp olive oil
1 onion, chopped
10 ½ oz. beef broth
1 tbsp Worcestershire sauce
10 ½ oz. French onion soup, condensed
salt & pepper to taste
1 bay leaf
To thicken gravy:
1/3 c. water
3 tbsp cornstarch
How to make Beef Tips & Gravy
Step 1: Heat 1 tbsp olive oil in a large pot or Dutch oven over medium-high heat. In the meantime, season the beef with salt and pepper. Place in the pot and sear the beef in small batches until browned. Set the beef aside when done.
Step 2: Adjust the heat to medium. In the same pan, add the rest of the oil. Then, add the onion and cook for about 10 minutes or until tender.
Step 3: To the pot, add the beef, broth, soup, Worcestershire sauce, and bay leaf. Bring everything to a boil, put the lid on, and decrease the heat. Simmer for about 1 1/2 to 2 hours or until beef is fork tender.
Step 4: Whisk the cornstarch with 1/3 cup of cold water. Slowly pour this into the beef, stirring constantly until you have reached your preferred consistency.
Step 5: Season with salt and pepper to taste. Then, remove the bay leaf and discard it.
Step 6: Serve the beef tips and gravy over mashed potatoes, pasta noodles, or rice. Enjoy!
Nutrition Facts:
Serving: 4g | Calories: 448 | Carbohydrates: 12g | Protein: 53g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 144mg | Sodium: 692mg | Potassium: 1327mg | Fiber: 1g | Sugar: 4g | Vitamin C: 3mg | Calcium: 66mg | Iron: 5mg
Ingredients
- 2 lbs cubed chuck or stew meat
- 2 tbsp olive oil
- 1 onion, chopped
- 10 ½ oz. beef broth
- 1 tbsp Worcestershire sauce
- 10 ½ oz. French onion soup, condensed
- salt & pepper to taste
- 1 bay leaf
- To thicken gravy:
- 1/3 c. water
- 3 tbsp cornstarch
Instructions
Step 1: Heat 1 tbsp olive oil in a large pot or Dutch oven over medium-high heat. In the meantime, season the beef with salt and pepper. Place in the pot and sear the beef in small batches until browned. Set the beef aside when done.
Step 2: Adjust the heat to medium. In the same pan, add the rest of the oil. Then, add the onion and cook for about 10 minutes or until tender.
Step 3: To the pot, add the beef, broth, soup, Worcestershire sauce, and bay leaf. Bring everything to a boil, put the lid on, and decrease the heat. Simmer for about 1 1/2 to 2 hours or until beef is fork tender.
Step 4: Whisk the cornstarch with 1/3 cup of cold water. Slowly pour this into the beef, stirring constantly until you have reached your preferred consistency.
Step 5: Season with salt and pepper to taste. Then, remove the bay leaf and discard it.
Step 6: Serve the beef tips and gravy over mashed potatoes, pasta noodles, or rice. Enjoy!
