The Ultimate Tender Beef Tips Recipe with Rich Mushroom Gravy (Easy Braise)

🥩 Skip the Steakhouse: The Ultimate Tender Beef Tips Recipe with Gravy

Let’s be honest: are you craving that rich, savory, melt-in-your-mouth beef dish, but you don’t want to spend $50 on a steakhouse dinner? You need the glorious, comforting power of this beef tips recipe. We’re talking tender chunks of beef swimming in a thick, mahogany-colored gravy—the kind of meal that demands a big scoop of mashed potatoes or rice to soak up every last drop. This is the ultimate, low-cost comfort food that tastes utterly luxurious. Ready to turn an inexpensive cut of beef into pure, savory gold?

✨ Why This Beef Tips Recipe is Total Perfection

Why should you bother with this particular braise? Because this recipe is awesome for one reason: tenderness and depth of flavor. We use a tough cut of meat (sirloin tips or stew beef) and leverage the magic of a long, slow simmer in a rich sauce, which breaks down all the tough connective tissue.

You need this in your life because it’s incredibly versatile—it’s amazing over rice, noodles, or mashed potatoes (my personal favorite!). It’s also surprisingly easy to master. We build the gravy right in the pot, sealing in all those deep, caramelized beef flavors. It’s the ultimate cozy dinner that guarantees delicious leftovers. Who needs a fancy cut of beef when you can make this much flavor from tips?

🍷 The All-Star Ingredients Lineup

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The key to a perfect beef tip recipe is the aggressive searing and the flavor-building liquids (broth and wine/beer).

H3 The Beef & Seasoning

• 1.5 pounds Beef Sirloin Tips or Stew Meat: Cut into 1-inch cubes. Pat dry!
• 1/4 cup All-Purpose Flour: For dredging the beef (helps sear and thickens the gravy).
• 2 tablespoons Olive Oil: For searing.
• 1 teaspoon Salt and 1/2 teaspoon Black Pepper: For seasoning the beef.

H3 The Aromatics & Liquid

• 1 large Yellow Onion: Sliced thickly.
• 4 cloves Garlic: Minced.
• 2 tablespoons Tomato Paste: Adds a crucial savory umami base.
• 1 cup Dry Red Wine or Dark Beer: Cabernet, Merlot, or Guinness are excellent. (Substitution: Use extra beef broth and 1 tablespoon balsamic vinegar.)
• 3 cups Beef Broth (or stock): Low sodium.
• 1 tablespoon Worcestershire Sauce: The secret savory kicker.
• 1 Bay Leaf: Adds depth.

H3 The Gravy Thickeners

• 1 tablespoon Cornstarch (Optional): For a final gravy thickening boost.
• 2 tablespoons Cold Water: To create a cornstarch slurry.

🛠️ Tools & Kitchen Gadgets Used

A heavy-bottomed pot is essential for searing and long simmering.

• Large Dutch Oven or Heavy-Bottomed Pot with Lid: Essential for searing and braising.
• Tongs: For handling the beef during searing.
• Cutting Board and Sharp Knife: For prepping the onions and beef.
• Whisk: For making the gravy.
• Measuring Cups and Spoons: Standard issue.

🚀 Step-by-Step Instructions: Sear, Braise, and Get Tender

Follow these steps exactly. The long simmer is non-negotiable for achieving tenderness!

H3 Sear the Beef (The Flavor MVP)

1. Prep the Beef: Pat the beef tips completely dry. Place the flour, salt, and pepper in a shallow dish. Toss the beef cubes until they are lightly coated in the seasoned flour.
2. Sear in Batches: Heat the olive oil in your pot over medium-high heat until shimmering. Sear the beef in small batches (do not overcrowd!). Cook for 2-3 minutes per side until deep brown. Remove the seared beef and set it aside. This sear builds the ultimate gravy flavor.

H3 Build the Gravy

1. Sauté Aromatics: Reduce the heat to medium. Add the sliced onion to the pot and cook, scraping up the browned bits, for 5-7 minutes until soft. Stir in the minced garlic and cook for 1 minute.
2. Flavor Paste: Stir in the tomato paste and cook for 1 minute.
3. Deglaze: Pour in the red wine or dark beer. Let it simmer and reduce by half, scraping the bottom of the pot.
4. Add Broth & Seasoning: Stir in the beef broth, Worcestershire sauce, and bay leaf. Bring the liquid to a simmer.

H3 Braise Low and Slow

1. Return Beef: Return the seared beef tips to the pot. Stir well to coat.
2. Slow Simmer: Cover the pot tightly. Simmer gently on the stovetop on the lowest setting (or in a $325^{\circ}\text{F}$ oven) for 1.5 to 2 hours, or until the beef tips are fork-tender. Tenderness is the only measure!
3. Thicken the Gravy (Optional): Once the beef is tender, remove the bay leaf. If the gravy isn’t thick enough, mix the cornstarch with the cold water (slurry) and whisk it into the simmering gravy. Let it bubble for 1 minute until thickened.
4. Serve: Season the gravy with any final salt and pepper. Serve hot over mashed potatoes, rice, or egg noodles.

📊 Calories & Nutritional Info

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This is a rich, satisfying, and protein-heavy comfort meal. These are estimated notes per serving (assuming 6 servings).

• Estimated Calories Per Serving: ~300-380 kcal (Excluding mashed potatoes or rice sides).
• Macronutrient Notes:
  • High Protein: Beef tips are an excellent source of complete protein.
  • Iron and B Vitamins: Beef provides essential iron and B vitamins.¹
  • Low Fat (Gravy Base): The sauce base is surprisingly lean, as excess fat is drained after searing.
  • Note: Serve this over cauliflower mash for a lower-carb alternative.

🛑 Common Mistakes to Avoid (The Tough Meat Syndrome)

You want meltingly tender beef tips. Avoid these braising blunders!

• Not Searing in Batches: Crowding the pot lowers the temperature, preventing a proper sear. Searing in small batches builds deep flavor and color.
• Checking the Tenderness Too Soon: If the beef is tough, it simply hasn’t cooked long enough. The collagen hasn’t melted yet. Cover and continue simmering until the beef is fork-tender.
• Substituting the Wine/Beer: The acidity and flavor complexity from the alcohol are key to a rich gravy and tenderizing the beef. If omitting, use extra broth and a splash of vinegar/Worcestershire.
• Adding Thickeners Too Early: If you try to add a cornstarch slurry too early, it might over-thicken or break during the long braise. Only thicken the gravy at the very end once the beef is tender.
• Forgetting the “Pat Dry” Rule: Wet beef steams instead of searing. Always pat the beef tips dry before seasoning and flouring!

🌶️ Variations & Customizations: Your Flavor Journey

Ready to try a spin on the classic? Go for it!

H3 Garlic Mushroom Beef Tips

Add classic aromatics. Sauté 1 cup of sliced cremini mushrooms with the onions. Increase the minced garlic to 6 cloves. Substitute the dry red wine with a dry sherry for a nutty flavor profile.

H3 Smoked Paprika & Chipotle Tips (Spicy Version)

Go smoky and spicy. Add 1 teaspoon of smoked paprika and 1/2 teaspoon of pureed chipotle in adobo sauce with the tomato paste. Use dark beer as the liquid. Garnish with a sprinkle of fresh cilantro.

H3 Portobello Mushroom Tips (Vegetarian Swap)

Make it hearty and meatless! Substitute the beef tips with 1.5 pounds of cubed Portobello mushrooms (remove stems). Follow the exact steps, dusting the mushrooms with flour and searing them. Use vegetable broth and add 2 tablespoons of balsamic vinegar for deep flavor.

❓ FAQ Section: Your Tender Tip Questions Answered

We know you have specific questions about achieving melt-in-your-mouth beef.

H3 What is the best cut of meat for beef tips?

Look for sirloin tips, stew meat cut from chuck, or round steak. These are tougher cuts with connective tissue that break down beautifully into tender, juicy chunks during slow braising.

H3 Can I cook beef tips in an Instant Pot?

Yes! Sear the beef on the sauté function. Add all liquids. Cook on Manual/Pressure Cook (High) for 30-40 minutes, followed by a natural pressure release for 10 minutes. Then thicken the gravy on the sauté setting.

H3 How do I make the gravy thicker without cornstarch?

To thicken the gravy naturally, let the stew simmer uncovered for the last 30 minutes to reduce the liquid. You can also mix 1 tablespoon of cold butter with 1 tablespoon of flour (a beurre manié) and whisk it into the simmering gravy.

H3 Should I use wine or beer for beef tips?

Both work well! Red wine (dry) adds a deep, savory, slightly acidic complexity. Dark beer (stout or porter) adds malty sweetness and a beautiful dark color. Choose your preferred flavor profile!

H3 Why did my beef tips come out dry?

Dryness occurs if you used a cut that was too lean (like tenderloin) or if you didn’t use enough liquid during the braising process. Sirloin tips can dry out if overcooked past tenderness, so check them regularly!

H3 What is the purpose of tomato paste in beef tips?

Tomato paste adds concentrated umami and richness without making the gravy taste like tomato sauce. It deepens the savory flavor profile of the beef and gravy significantly.

H3 Can I add vegetables like carrots and potatoes to this recipe?

You can, but add them later! Add the carrots and potatoes during the last 30-45 minutes of the simmer time. This ensures they cook through without turning into mush.

🎉 Final Thoughts: Crown Yourself the Braising Boss!

You did it. You mastered the sear, honored the low and slow braise, and produced the ultimate, tender beef tips recipe with a rich, velvety gravy. You’ve conquered the tough cuts of meat and proven that inexpensive beef can taste like a million bucks!

Go ahead, pour that gravy over a mountain of mashed potatoes. You’ll never look at a flimsy steak again, will you? Now, are you making this for dinner tomorrow or saving it all for yourself? 😉