“Beef tips” usually means small, tender pieces of beef cooked in a rich, savory gravy—great over rice, mashed potatoes, or even with naan.
Here’s a dependable, flavorful version:
Beef Tips in Gravy
Ingredients
- 500 g beef (sirloin, chuck, or stew meat), cut into bite-sized pieces
- 1 onion (sliced)
- 2 cloves garlic (minced)
- 2 tbsp oil
- 1 tbsp butter
- 1 tbsp flour
- 1½ cups beef broth
- 1 tbsp soy sauce
- 1 tsp Worcestershire sauce
- Salt & pepper
- 1/2 tsp black pepper (adjust to taste)
- Optional: mushrooms, thyme, chili flakes
Instructions
1. Sear the beef
- Heat oil in a pan on high
- Season beef with salt & pepper
- Sear until browned on all sides (don’t overcrowd)
- Remove and set aside
2. Build flavor
- In the same pan, add butter
- Cook onions until soft and slightly caramelized
- Add garlic and cook briefly
- (Optional) Add mushrooms and sauté
3. Make the gravy
- Stir in flour and cook 1 minute
- Slowly add broth while stirring
- Add soy sauce + Worcestershire sauce
- Mix until smooth
4. Simmer
- Return beef to the pan
- Cover and simmer on low for 25–40 minutes (until tender)
(Longer = softer, especially for tougher cuts)
5. Finish
- Adjust salt, pepper, and thickness
- If too thick → add a splash of water/broth
- If too thin → simmer uncovered a bit longer
Serving ideas
- Over mashed potatoes (classic)
- With rice
- With roti or naan
- Alongside sautéed vegetables
Tips
- Chuck = more flavor, needs longer cooking
- Sirloin = more tender, cooks faster
- A splash of cream at the end makes it richer
- Marinating beef (soy + garlic) for 30 mins boosts flavor
If you want, I can show you:
- a quick 20-minute version
- a restaurant-style creamy pepper beef tips
- or how to make it in a slow cooker or pressure cooker
