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
Scale
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.
