Beef Tips

PIN RECIPE RECIPE CARD EMAIL RECIPE

Make tender, flavorful, juicy Beef Tips in the oven with this simple recipe! Tender pieces of meat cooked in a thick and delicious gravy. Perfect comfort food!

A Comforting Dinner Recipe

Looking for a comforting, hearty dinner that’s packed with flavor and easy to make? Then these savory Beef Tips are just what you’re looking for! Tender chunks of beef are lathered in a rich, thick gravy and cooked until they’re melt-in-your-mouth tender. Perfect served over rice, Mashed Potatoes, or egg noodles.

A wooden utensil drizzling gravy over Beef Tips.

Frequently Asked Questions

Can I make these in the Slow Cooker instead?

Yes, using the Slow Cooker is definitely an option. In fact, I have a few Slow Cooker options for you to try. I’ve already made a Slow Cooker Beef Tips with Gravy recipe that is a very simple recipe that is best when you need to dump and go!

To prepare this Beef Tips recipe in a slow cooker, sear meat as directed in this original recipe. Add the onions, tomato paste, and garlic to slow cooker, stirring to combine. Omit the addition of flour, add the meat, wine, broth and seasonings, cover and cook on low for 7 hours or high for 4 hours.
Remove the meat with a slotted spoon, turn cooker to high, thicken juices with a cornstarch slurry of 3 Tablespoons of cornstarch and 3 Tablespoons of cold water (whisk together until smooth). Add slurry to the pot, stirring to incorporate, return meat to the pot, cover and cook an additional 30-45 minutes (or until thickened) and then serve.t

Can I make these on the stovetop instead of using the oven?

To prepare beef tips on the stove top, do not preheat the oven, follow directions through step 4. Increase temperature to medium-high, bring to a boil, cover, and reduce heat to just a simmer. Cook for 1 ½ to 2 hours or until meat is tender.

Can this be made in the Instant Pot?

I have not tested that method out yet but I can give you a general idea on how to do it. Just know I haven’t personally tested it:
Turn the Instant pot on to the sauté setting. Add oil and allow it to heat up. Then add the meat (you will probably need to do this in batches) Sear the meat to get it brown (approximately 3-4 minutes). Remove the meat and set aside. Add in the onions and sauté just until soft. Add in the garlic and cook just until fragrant. Turn off the saute setting.
Add in the rest of the ingredients (minus the flour) and stir. Add the beef back to the instant pot.
Add the lid and make sure the valve is set to sealing. Press the manual button and set it to pressure for 15 minutes.
Once it is finished, you can do a quick release and remove the lid.
In a small bowl whisk together 3 Tablespoons cornstarch and 3 Tablespoons water until smooth. Stir into the pot. Turn on the sauté setting and bring to a boil. Allow it to boil for a few minutes or until the gravy has thickened.

What can I use in place of the wine?

You don’t taste a wine flavor in this dish. It’s more for an added depth of other flavors already in the flavor profile, but if you want to omit the wine for whatever reason, you can. If you opt to get rid of the wine, just use some more beef broth instead. If you’re worried that it’ll be too salty, just go with a lower sodium option. Then, if necessary, use extra salt to get it to your liking later.

How should I store leftovers and what’s the best way to reheat them?

Leftover beef tips can be stored in the refrigerator in an air-tight container for up to 5 days.
To reheat place leftovers in a microwave safe dish. Microwave for 2-3 minutes or until heated through.
Or you can try the stovetop for reheating the tips. Place your leftovers in a saucepan, cover, heat over medium heat, stirring occasionally, until heated through.

A pile of Beef Tips on top of a pile of mashed potatoes.

Ingredients Needed: (See Recipe Card Below For The Full Recipe)

top round roast– this is a lean piece of meat suitable for long, slow cooking. A chuck roast, sirloin roast or precut stew meat can be used in place of top round if you can’t get some from the local grocery store.
vegetable oil– A few tablespoons of oil are needed where searing the meat. Use oil with a high smoke point such as avocado, peanut, or ghee.
onion – onion adds flavor and not only adds flavor to the meat but also to the gravy. You could also substitute this with a shallot.
tomato paste – A couple tablespoons of tomato paste adds richness and depth of flavor to the gravy. It does not make it super tomato-y.
garlic – Fresh garlic adds flavor and complexity to the gravy that compliments the beef nicely. If using dried garlic, substitute ½ teaspoon of dry for fresh.
flour– Flour is used to thicken the gravy, making a rich creamy sauce. Substitute a cornstarch slurry for flour if needed. When the meat is finished cooking, in a small cup add 2-3 tablespoons of cornstarch to 2 tablespoons of cold water, mix well to make a slurry. Add the slurry to the meat and juices over medium-high heat. Stir to incorporate slurry and heat until gravy begins to thicken.
red wine– For this recipe use a medium bodied red wine like Pinot Noir, Cabernet Sauvignon, or Merlot. You can substitute that with more beef broth. I don’t like wine at all and I’ll be honest, I don’t taste it in this. It just adds a depth of flavor that can be hard to explain (see more about this above in my Frequently Asked Questions section.)
beef broth– Using beef broth adds additional flavor to the gravy rather than using just water. Vegetable stock or chicken broth can be substituted for beef if preferred. If desired, you can choose a low sodium, or no sodium beef broth option.
thyme- You could use one teaspoon dry thyme if you don’t have the fresh thyme sprigs.
bay leaves– these also add a subtle depth of flavor. I know a lot of people are on the fence about whether this adds anything to dishes but it really does. It’s one of those things that people can’t quite put their finger on, but just really creates such a unique flavor.

Top round roast, vegetable oil, onion, tomato paste, garlic cloves, flour, red wine, beef broth, salt, pepper, thyme and bay leaves.

How To Make Beef Tips in Gravy

Preheat oven to 325 degrees, adjust rack to lower level. In 6-quart Dutch oven heat 2 Tablespoons of oil over medium-high heat. Sear meat on two sides in batches, careful not to overcrowd the pan, adding additional oil as needed. Reduce heat to medium, sauté the onion until softened, 3-4 minutes. Add the tomato paste, garlic, and flour, stirring until no flour streaks remain, 1-2 minutes.

A pot with beef and a pot with onion, garlic, tomato paste, garlic, and flour.

Add the wine, scraping up any bites from the bottom of the pan, 1 minute. Add the beef broth, salt, pepper, thyme, bay leaves, seared meat, along with any accumulated juices from the platter to the Dutch oven. Cover and bake for 2 hours. Remove pot from the oven, discard the bay leaves and thyme.