Here’s a savory and comforting recipe for Beef Tips with Mushroom Gravy — tender chunks of beef simmered in a rich, flavorful mushroom gravy. It’s a down-home classic that’s perfect over mashed potatoes, rice, or egg noodles.
🥩 Beef Tips with Mushroom Gravy
Ingredients (Serves 4–6)
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2 lbs beef stew meat or sirloin tips, cut into 1-inch pieces
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Salt & black pepper, to taste
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2 tablespoons all-purpose flour (for coating beef)
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2 tablespoons oil (vegetable or olive oil)
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2 tablespoons butter
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1 medium onion, chopped
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2–3 garlic cloves, minced
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8 oz mushrooms, sliced (cremini or white button)
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2 cups beef broth (low sodium if preferred)
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1 tablespoon Worcestershire sauce
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1 teaspoon dried thyme (or 1 tbsp fresh)
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1 tablespoon cornstarch + 2 tablespoons water (for thickening, optional)
👨🍳 Instructions
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Season and sear the beef:
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Pat the beef dry and toss with flour, salt, and pepper.
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Heat oil in a large skillet or Dutch oven over medium-high heat.
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Sear the beef in batches until browned on all sides (don’t overcrowd the pan). Remove and set aside.
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Sauté the veggies:
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Reduce heat to medium. Add butter, then sauté the onions for 2–3 minutes.
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Add garlic and mushrooms. Cook until mushrooms release moisture and start to brown (about 5–7 minutes).
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Deglaze and simmer:
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Add Worcestershire sauce and scrape up the browned bits.
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Return beef to the pan. Pour in the beef broth and add thyme.
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Bring to a simmer, then reduce heat to low. Cover and cook for 1½ to 2 hours, or until the beef is fork-tender. Stir occasionally and add a splash of water or broth if needed.
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Thicken the gravy (optional):
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If you want a thicker gravy, mix cornstarch and water, then stir into the pan. Simmer for 5 more minutes until thickened.
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Taste and adjust seasoning as needed.
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Serve over mashed potatoes, rice, or buttered egg noodles. Garnish with parsley if desired.
📝 Tips:
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For extra depth, splash in a little red wine or balsamic vinegar during cooking.
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Make it in a slow cooker: Brown beef first, then combine everything in a slow cooker and cook on low 6–8 hours or high 3–4 hours.
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Store leftovers in the fridge for up to 4 days — they reheat beautifully.