Beef Tips and Gravy
Need a dinner that tastes like it’s been cooking all day?
Beef tips and gravy are rich, hearty, and exactly the kind of meal that belongs on a pile of creamy mashed potatoes.
There are some recipes that just make you want to grab the biggest spoon you can find.
This is one of them. Tender beef, slow-cooked onions, and a rich gravy come together in a way that feels simple but incredibly satisfying.
The mashed potatoes aren’t just a side here. They’re part of the meal.
Every spoonful catches that deep, savoury gravy, so nothing gets left behind.
I always end up adding a little more gravy than I planned, and I’ve never regretted it.
The beef turns so tender you barely need a knife. Add sweet carrots and peas on the side, and you’ve got the kind of dinner that feels complete without needing anything fancy.
It’s the sort of meal that’s perfect after a long day or whenever you’re craving real comfort food.
Serve it hot, pass the gravy around the table, and don’t expect leftovers. This one usually disappears pretty quickly.
Why You’ll Love This Recipe
- Tender, melt-in-your-mouth beef
- Rich homemade brown onion gravy
- Creamy mashed potatoes made from scratch
- Classic comfort food everyone loves
- Perfect for Sunday dinners or chilly evenings
- Great make-ahead meal
- Family-friendly and freezer-friendly
Ingredients
For the Beef Tips
- 2 pounds beef stew meat or sirloin tips, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- Salt and black pepper, to taste
For the Brown Gravy
- 2 tablespoons butter
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2½ cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon tomato paste
- ½ teaspoon dried thyme
- Salt and pepper, to taste
For the Mashed Potatoes
- 2 pounds Yukon Gold or Russet potatoes, peeled and cubed
- 4 tablespoons butter
- ½ cup warm whole milk
- ¼ cup heavy cream
- Salt and black pepper, to taste
Vegetables
- 2 cups frozen peas
- 2 cups sliced carrots
- 1 tablespoon butter
- Salt and pepper
Garnish
- Fresh parsley, chopped
Equipment You’ll Need
- Large Dutch oven or deep skillet
- Large saucepan
- Potato masher
- Wooden spoon
- Whisk
- Cutting board
- Sharp knife
Instructions
Step 1: Make the Mashed Potatoes
- Place the potatoes in a large pot and cover with cold salted water.
- Bring to a boil and cook for 15 to 20 minutes until fork tender.
- Drain well.
- Mash with the butter, warm milk, and heavy cream until smooth.
- Season with salt and pepper and keep warm.
Step 2: Brown the Beef
- Pat the beef dry with paper towels.
- Season with garlic powder, onion powder, paprika, thyme, salt, and pepper.
- Heat the olive oil in a Dutch oven over medium-high heat.
- Brown the beef in batches until nicely seared on all sides.
- Transfer to a plate.
Step 3: Make the Onion Gravy
- Reduce the heat to medium.
- Melt the butter in the same pot.
- Add the onions and cook for 10 to 12 minutes until softened and lightly caramelized.
- Stir in the garlic for about 30 seconds.
- Add the flour and cook for 1 minute while stirring.
- Whisk in the beef broth.
- Stir in the Worcestershire sauce, tomato paste, and thyme.
- Bring to a gentle simmer.
Step 4: Simmer the Beef
- Return the browned beef to the pot.
- Cover and simmer on low for 1½ to 2 hours, stirring occasionally, until the beef is fork tender and the gravy has thickened.
- Taste and adjust the seasoning if needed.
Step 5: Cook the Vegetables
- Boil or steam the carrots until tender.
- Add the peas during the last 3 to 4 minutes of cooking.
- Drain and toss with butter, salt, and pepper.
Step 6: Serve
- Spoon a generous helping of mashed potatoes into each bowl.
- Top with the beef tips and plenty of rich brown gravy.
- Add the peas and carrots alongside.
- Finish with chopped parsley before serving.
Tips for the Best Beef Tips
- Brown the beef well before simmering for the deepest flavor.
- Cook low and slow so the beef becomes incredibly tender.
- Don’t rush the onions—they add sweetness and richness to the gravy.
- If the gravy gets too thick, stir in a splash of beef broth.
- Yukon Gold potatoes make especially creamy mashed potatoes.
Variations
- Add sliced mushrooms to the gravy.
- Stir in a splash of red wine before adding the broth.
- Use pearl onions instead of diced onions.
- Swap mashed potatoes for buttered egg noodles or rice.
- Add celery with the carrots for extra vegetables.
Serving Suggestions
Pair this hearty meal with:
- Warm dinner rolls
- Homemade biscuits
- Roasted Brussels sprouts
- Steamed broccoli
- Side salad with vinaigrette
- Buttered corn
Storage
Refrigerator
Store leftovers in an airtight container for up to 4 days.
Freezer
Freeze the beef and gravy for up to 3 months. Make fresh mashed potatoes for serving, if possible, for the best texture.
Reheating
Warm gently on the stovetop over medium-low heat, adding a splash of beef broth if the gravy has thickened too much. Mashed potatoes can be reheated with a little milk stirred in to restore their creamy consistency.
Frequently Asked Questions
What cut of beef works best?
Stew meat, chuck roast, or sirloin tips all work well. Chuck roast becomes especially tender after a long simmer.
Can I make this in a slow cooker?
Yes. After browning the beef, transfer everything except the flour to a slow cooker and cook on low for 7 to 8 hours. Thicken the gravy with a flour or cornstarch slurry at the end.
Can I use frozen peas and carrots?
Absolutely. Frozen vegetables are convenient and cook quickly, making them perfect for this recipe.
How do I know when the beef is done?
The beef is ready when it’s easily pierced with a fork and practically falls apart with gentle pressure.
Can I make this ahead?
Yes. In fact, the beef and gravy taste even better after a night in the refrigerator, making this an excellent make-ahead dinner.
