If you are craving a hearty and comforting meal that feels like a warm hug at the end of a long day, then you are going to love this Beef Tips and Gravy (2 Ways) Recipe. This dish brings together tender chunks of beef smothered in rich, flavorful gravy, offering two delightful ways to enjoy this classic comfort food. Whether you prefer the simplicity of a quick mushroom soup-based gravy or the depth of a homemade wine-infused sauce, this recipe has got you covered. It’s all about luscious textures, bold flavors, and easy steps that will have everyone asking for seconds.
Ingredients You’ll Need
Gathering the right ingredients is the secret to nailing your Beef Tips and Gravy (2 Ways) Recipe. Each item is straightforward but essential, bringing balance and richness to the dish. From savory stew beef to aromatic mushrooms and robust Worcestershire sauce, every component plays a flavorful role in making this meal simply irresistible.
- 2 pounds stew beef: Choose well-marbled cuts for the best tenderness and juiciness.
- 10.5 ounce can cream of mushroom soup: A classic shortcut to creamy, comforting gravy.
- 2 envelopes brown gravy mix: Adds a quick and savory base to the gravy in the first method.
- 1 envelope dry onion soup mix packet: Infuses the dish with deep onion flavor without extra chopping.
- 1 can water: Used to help make the gravy smooth and luscious.
- 2 pounds chuck roast (cut into 2-inch strips or cubes): Perfect cut for slow cooking to tender perfection.
- 2 tablespoons unsalted butter: Enriches the gravy with creamy, lush texture.
- 1 large yellow onion (diced): Adds sweetness and a slight bite to the savory gravy.
- 1 teaspoon kosher salt: Enhances all the natural flavors of the beef and gravy.
- 1/2 teaspoon black pepper: Provides a gentle heat and complexity.
- 1/4 cup flour (+ 2 tablespoons): Used for thickening the homemade gravy to the perfect consistency.
- 2 tablespoons olive oil: For browning the beef and layering flavors.
- 1/2 pound sliced crimini mushrooms: Give the dish an earthy, meaty flavor and beautiful texture.
- 3 cloves garlic: Introduce a fragrant warmth that makes the gravy unforgettable.
- 1/2 cup red wine: Elevates the gravy with rich, robust undertones (used in the second method).
- 2 cups beef broth: The backbone of the homemade gravy; brings depth and savoriness.
- 2 tablespoons Worcestershire sauce: Adds umami and a touch of tangy sweetness.
- 1 teaspoon chopped fresh parsley (for garnish, optional): Brightens up the dish with fresh color and herbaceous notes.
How to Make Beef Tips and Gravy (2 Ways) Recipe
Step 1: Preparing the Beef
Begin by cutting your chuck roast into hearty 2-inch cubes or strips—this size is perfect for slow cooking and ensures the beef becomes tender without drying out. Pat the beef dry, then season it generously with kosher salt and black pepper. This simple seasoning lays down the flavor foundation for both gravy styles.
Step 2: Searing the Beef
Heat the olive oil in a large skillet over medium-high heat. Brown the beef pieces in batches to avoid overcrowding, creating a beautiful caramelized crust on each. This browning step is crucial as it adds layers of flavor and helps lock in the juices that make every bite melt in your mouth.
Step 3: Making the Quick Mushroom Soup Gravy (Way One)
For the first method, place your browned beef into a slow cooker. In a bowl, combine the cream of mushroom soup, brown gravy mix, dry onion soup mix, and one can of water. Stir until smooth, then pour over the beef. Cover and cook on low for about 3 hours, or until the beef is fork-tender. This method is perfect when time is tight but you still want big flavors.
Step 4: Crafting the Homemade Red Wine Mushroom Gravy (Way Two)
For the second, more indulgent method, melt the butter in the skillet you used for the beef. Add your diced onion, crimini mushrooms, and garlic, sautéing until fragrant and the mushrooms are golden. Sprinkle the flour over the veggies and stir to make a roux, cooking it for a couple of minutes. Slowly whisk in the red wine, beef broth, and Worcestershire sauce, scraping up any browned bits from the pan—these are flavor gold! Return the seared beef to the pan, cover, and simmer gently for about 3 hours until the meat is tender and the gravy has thickened beautifully.
How to Serve Beef Tips and Gravy (2 Ways) Recipe
Garnishes
A sprinkle of freshly chopped parsley on top not only adds a pop of vibrant green color but also a hint of fresh, herbaceous flavor that complements the rich beef and gravy perfectly. For an extra touch of comfort, a few cracked black peppercorns can be sprinkled just before serving to kick up the aroma.
Side Dishes
This dish shines when paired with creamy mashed potatoes that soak up every luscious drop of gravy. Egg noodles or buttery rice also work beautifully, offering a neutral canvas to showcase the hearty beef flavors. For some freshness, a simple side salad or steamed green beans add balance and crunch.
Creative Ways to Present
Consider serving the beef tips over a warm baked potato, making the meal feel extra cozy and special. For a rustic twist, spoon the beef and gravy over toasted artisan bread or fluffy polenta. These options turn the dish into an elegant, yet completely approachable, dinner experience.
Make Ahead and Storage
Storing Leftovers
Keep your leftover beef tips and gravy in an airtight container in the refrigerator for up to 3 days. The beef tends to soak up even more flavor as it chills, making the leftovers taste like a whole new level of deliciousness.
Freezing
This Beef Tips and Gravy (2 Ways) Recipe freezes wonderfully. Portion it into freezer-safe containers or heavy-duty bags and freeze for up to 3 months. Just be sure to cool it completely before freezing to maintain the best texture and flavor.
Reheating
Reheat your leftovers gently over low heat on the stove, stirring occasionally to prevent sticking, until warmed through. You may want to add a splash of beef broth or water if the gravy has thickened too much. Avoid microwaving at high power to keep the beef tender and the gravy smooth.
FAQs
Can I use a different cut of beef for this recipe?
Absolutely! While chuck roast is ideal for slow cooking and becomes wonderfully tender, you could also use stew beef or brisket. Just be sure to cook low and slow to break down the toughness and develop rich flavor.
Is red wine necessary in the homemade gravy version?
While it adds beautiful depth and complexity, you can substitute with extra beef broth if you prefer not to use wine. The dish will still be delicious, just missing that subtle fruity richness.
Can I make this recipe in a slow cooker?
Yes! The first method with the cream of mushroom soup and gravy mixes is perfect for slow cooking. For the second method, you can brown the beef and vegetables on the stove, then transfer everything to a slow cooker to finish gently.
How thick should the gravy be?
The gravy should coat the back of a spoon smoothly without being gluey. If it’s too thin, you can simmer it uncovered to reduce, or whisk in a little more flour dissolved in water. Too thick? Add a splash of broth to loosen it.
Can I prepare this recipe ahead of time for a crowd?
Definitely! Both versions of the Beef Tips and Gravy (2 Ways) Recipe develop even better flavor when made a day ahead. Prepare as instructed, cool completely, refrigerate overnight, then gently reheat before serving. This makes it a fantastic option for entertaining.
Final Thoughts
This Beef Tips and Gravy (2 Ways) Recipe is truly one of those feel-good dishes that satisfies every craving for comfort and flavor. With two methods to fit your schedule and mood, it’s a versatile, crowd-pleasing winner that you’ll want to make again and again. So why not gather your ingredients today and treat yourself and your loved ones to this utterly delicious, tender beef experience? Trust me, your taste buds will thank you!
Print
Beef Tips and Gravy (2 Ways) Recipe
- Prep Time: 5 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 5 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Description
This recipe offers two delicious ways to make tender Beef Tips and Gravy, perfect for a comforting meal. Featuring tender chunks of beef slow-cooked in a rich and savory mushroom gravy with onions, garlic, red wine, and Worcestershire sauce, this dish can be served over mashed potatoes, rice, or noodles for a hearty dinner.
Ingredients
Beef and Gravy Base
- 2 pounds stew beef
- 2 pounds chuck roast, cut into 2″ strips or cubes
- 10.5 ounce can cream of mushroom soup
- 2 envelopes brown gravy mix
- 1 envelope dry onion soup mix packet
- 1 can water (approx. 12 ounces)
Vegetable and Seasoning
- 1 large yellow onion, diced
- 1/2 pound sliced crimini mushrooms
- 3 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon chopped fresh parsley (for garnish, optional)
Additional Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1/4 cup all-purpose flour + 2 tablespoons
- 1/2 cup red wine
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
Instructions
- Prepare the beef: Begin by cutting the chuck roast into 2-inch strips or cubes if not pre-cut. Season the beef with kosher salt and black pepper. In a large skillet or Dutch oven, heat 2 tablespoons olive oil over medium-high heat and brown the beef pieces on all sides to lock in flavor. Remove the beef and set aside.
- Sauté vegetables and make roux: In the same skillet, add 2 tablespoons unsalted butter and sauté the diced onion and sliced crimini mushrooms until they are soft and golden, about 5-7 minutes. Add the minced garlic and cook for an additional minute. Sprinkle 1/4 cup all-purpose flour over the mixture and stir well to create a roux, cooking for about 2 minutes to remove the raw flour taste.
- Deglaze and build the gravy: Pour in 1/2 cup red wine to deglaze the pan, scraping up any browned bits from the bottom. Add 2 cups beef broth, 2 envelopes brown gravy mix, 1 envelope dry onion soup mix, 1 can cream of mushroom soup, 2 tablespoons Worcestershire sauce, and 1 can of water. Stir thoroughly to combine all ingredients into a rich gravy.
- Combine and simmer: Return the browned beef to the skillet or transfer everything to a slow cooker or a heavy pot. Add an additional 2 tablespoons of flour if a thicker consistency is desired, stirring to incorporate. Cover the pot and simmer the beef tips in the gravy on low heat for approximately 3 hours or until the beef is tender and the flavors have melded beautifully. Stir occasionally to prevent sticking.
- Finish and garnish: Once the beef is tender and the gravy has thickened, adjust seasoning with additional salt and pepper if needed. Garnish with 1 teaspoon chopped fresh parsley just before serving. Serve hot over mashed potatoes, rice, or noodles for a comforting meal.
Notes
- For faster preparation, use a pressure cooker instead of slow simmering—cook under pressure for about 35-45 minutes.
- You can substitute cremini mushrooms with white button mushrooms if preferred.
- Beef tips and gravy are excellent when made a day ahead to enhance the flavor.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
- Adjust gravy thickness by varying the flour amount; add slowly while stirring to avoid lumps.
