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This Easy Beef Tips and Gravy Recipe it the ultimate comfort food. Tender chunks of beef are slow-cooked in a flavorful gravy until it’s melt-in-your-mouth tender! Serve with mashed potatoes, rice, or buttered egg noodles for a hearty and delicious meal that the whole family will love!t
For more beef recipes, make my mississippi pot roast and oven baked chuck roast!
If you’re craving a cozy, stick-to-your-ribs kind of meal, beef tips and gravy is exactly what you need! Tender chunks of beef simmered in a rich, savory gravy—it’s the ultimate comfort food that tastes like it’s been cooking all day (but it’s actually super easy to make!).
The secret? A good cut of beef, like chuck roast or sirloin tips, and a few flavor-packed ingredients like beefy onion mix, Worcestershire sauce, and a splash of red wine.
Braising this dish lets all those flavors mingle, giving you fork-tender beef and a velvety gravy that’s just begging to be poured over mashed potatoes or rice. Want to make it even easier? I provide tips on how to make it in the Instant Pot or slow cooker, and let it do the work for you!
However you make it, one thing’s for sure—this dish is pure comfort in a bowl, and once you try it, you’ll be hooked!
Table of Contents
Ingredients to make Beef Tips and Gravy
(full list of ingredient quantities and instructions are in the recipe card at the bottom of this post)
- Chuck roast is the MVP of this beef tips and gravy recipe. It’s a tougher cut but has great marbling = melt-in-your-mouth tenderness after slow cooking. If you can’t find chuck, no worries – you can use sirloin tips, stew meat, bottom round, or even brisket. Go for a cut that loves a low-and-slow cook, and you’ll end up with tender, flavorful beef tips every time!
- Seasoning blend of garlic powder, onion powder, cajun seasoning, and garlic salt are used to add flavor to the beef tips. We’re also using flour to coat the beef prior to searing. This locks in the juices and gives the beef a nice crust.
- Beefy onion mix is my secret to crazy-good flavor! It’s a flavor bomb takes your gravy to the next level. Toss it in, and boom—instant depth, richness, and that “simmering all day” taste.
- Now we use the magic trio: celery, onion, and bell pepper! These little flavor boosters (aka the “holy trinity” in Southern cooking) add a nice balance of fresh flavors that make this beef tips recipe even better.
- Low Sodium Beef Broth gives you that deep, rich beefy flavor. It create that silky, savory gravy that soaks perfectly into mashed potatoes or rice.
- Sazón is a little packet of magic that adds a warm, savory kick, making your beef tips and gravy richer and more flavorful. It’s that takes the dish to the next level. I use it in my Stove Top Beef Stew too, it’s a must!
- A splash of red wine adds depth to the gravy, enhancing the flavor of the beef. It also helps deglaze the pan, getting those browned bits for an even more flavorful sauce.
Variations
- Slow Cooker Beef Tips: slow cooking is an easy hands off way to make this recipe. Simply season and sear the meat and add to a slow cooker along with all of the other ingredients and cook on low for 6-8 hours or high for 3-4 hours. (until nice and tender!)
- Instant Pot Beef Tips: sear the seasoned beef chunks on sauté mode, then add onions, celery, bell pepper and garlic. Cook for 5 minutes and add the remainder of the ingredients except the cornstarch. Pressure cook for about 25 minutes, do a quick release, then stir in a cornstarch slurry to thicken the gravy.
- Add mushrooms,carrots, or even tomato paste, to add extra flavor to the gravy.
- If you have my pot roast seasoning already prepared, you can use that instead of the cajun seasoning.
- Gluten free option – make this recipe gluten by using cornstarch or potato starch instead of flour to coat the beef. You can also just omit the flour entirely.
How to make Beef Tips and Gravy
Step 1: Cut chuck roast into bite sized beef chunks. Place into a large bowl and cover with garlic powder, onion powder, cajun seasoning, garlic salt, flour. Toss to ensure everything is evenly coated.
Step 2: Add olive oil to a large pot or dutch oven over medium heat. Allow the pan to warm for about 3-5 minutes, then add the beef tips and sear for about 5 minutes, turning half way through. Remove from the pan and place into a bowl. Cover and set aside.
Step 3: Add butter to the pan, once melted, add in the onion, celery, and bell pepper. Cook for 5 minutes, until slightly softened, then add in the garlic, rosemary, and fresh thyme sprigs. Cook for 2-3 minutes, until fragrant, then add the red wine to deglaze the pan. Make sure to get those browned bits!
Step 4: Cook for 5 minutes, then add the sazon, beefy onion mix, and beef broth. Bring to a boil and add the beef back into the pot. Reduce heat to low heat, cover with a lid, and simmer for 1 1/2 – 2 hours, until the beef is tender.
Step 5: In a small bowl, combine cornstarch and water. Mix together to form a slurry. Remove the lid and pour the cornstarch slurry into the pan along with worcestershire sauce. Continue to until the broth thickens into a gravy, about 5 minutes, stirring often. Taste for salt and black pepper and season accordingly.
Tips for Success
Choose the Right Cut of Beef: Go for chuck roast, sirloin tips, or stew meat—these cuts become ultra-tender when cooked low and slow.
Sear for Maximum Flavor: Browning the beef first locks in juices and builds a rich, flavorful base for the gravy. Don’t skip this step!
Make It Ahead for Even Better Flavor: Beef tips and gravy taste even better the next day, so don’t be afraid to make a big batch and enjoy the leftovers!
Let It Simmer Low and Slow: Slow cooking allows the beef to break down and become fall-apart tender. Use a slow cooker, Instant Pot, or braise stovetop for the best results AND the best flavor.
How to Serve
I love to serve beef tips and gravy with green beans, brown butter mashed potatoes, and buttermilk cornbread.
You can also serve with honey glazed carrots, steakhouse creamed spinach, and hasselback potatoes.
Recipe FAQs
Cuts like chuck roast, sirloin tips, cubed beef, or stew meat are ideal due to their tenderness after slow cooking.
I serve beef tips and gravy with mashed potatoes, rice, or egg noodles, green beans, and cornbread. You can serve with whatever you’d like!
Absolutely! The flavors often deepen when reheated, making it an ideal make-ahead meal.
Yes, store the cooled beef tips and gravy in airtight containers in the freezer for up to 3 months. Thaw in the refrigerator before reheating.
Beef broth mixed with a splash of balsamic vinegar serves as a good substitute for red wine.
More Easy Beef Recipes
Main Course
Garlic Butter Steak Bites and Potatoes
Main Course
Stove Top Beef Stew
Main Course
Pepper Steak Recipe
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Beef Tips and Gravy
Equipment
- Large Pot or Dutch Oven
Ingredients
Beef Seasoning
- 2 1/2 lbs Chuck Roast
- 1/2 tbsp Garlic Powder
- 1/2 tbsp Onion Powder
- 1/2 tbsp Cajun Seasoning
- 1/2 tbsp Garlic Salt
- 1/4 cup All Purpose Flour
- 2 tbsp Olive Oil
Gravy Ingredients
- 2 tbsp Salted Butter
- 1 Yellow Onion, (diced)
- 2 Celery Stalks, (diced)
- 1 Green Bell Pepper, (chopped)
- 6 cloves Garlic, (diced)
- 2 sprigs Rosemary
- 2 sprigs Thyme
- 1/2 cup Red Wine
- 1 packet Beefy Onion Mix
- 1 packet Sazon
- 2 cups Beef Broth
- 1 tbsp Worcestershire Sauce
- 3 tbsp Cornstarch
- 1/4 cup Water
- Parsley, (for garnish)
Instructions
- Cut chuck roast into bite sized beef chunks. Place into a large bowl and season with garlic powder, onion powder, cajun seasoning, garlic salt, flour. Toss to ensure everything is evenly coated.
- Add olive oil to a large pot or dutch oven over medium heat. Allow the pan to warm for about 3-5 minutes, then add the beef tips and sear for about 5 minutes, turning half way through. Remove from the pan and place into a bowl. Cover and set aside.
- Add butter to the pan, once melted, add in the onion, celery, and bell pepper. Cook for 5 minutes, until slightly softened, then add in the garlic, rosemary, and fresh thyme sprigs. Cook for 2-3 minutes, until fragrant, then add the red wine to deglaze the pan. Make sure to get those browned bits!
- Cook for 5 minutes, then add the sazon, beefy onion mix, and beef broth. Bring to a boil and add the beef back into the pot. Reduce heat to low heat, cover with a lid, and simmer for 1 1/2 – 2 hours, until the beef is tender.
- In a small bowl, combine cornstarch and water. Mix together to form a slurry. Remove the lid and pour the cornstarch slurry into the pan along with worcestershire sauce. Continue to until the broth thickens into a gravy, about 5 minutes, stirring often. Taste for salt and black pepper and season accordingly.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this today for a Sunday supper when my son was home from college. Very easy to put together and we all loved it! The meat fell apart it was so tender and the gravy was phenomenal. I used stew meat and I did not have red wine so I used more beef broth to deglaze. I also used dried rosemary and thyme instead of fresh. Definitely on our make again list. Thank you for sharing the recipe.
Thank you so much!