Cooking Beef Tips in Dutch Oven

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This easy recipe for Beef Tips with gravy is the perfect weeknight dinner. They are simple to make, and the mushroom gravy is rich and flavorful. You can serve them over rice or pasta, or even potatoes. If you're looking for a new way to prepare beef tips, give this recipe a try!

What could be better than a warm meal after a long chilly day? Beef Tips with gravy is one of my favorite comfort foods. It's an easy recipe to make, and the gravy is rich and flavorful. You can serve them over rice or pasta, or even potatoes.

The best part about this recipe is that it's so simple. All you need are a few basic ingredients, including beef tips, oil, mushrooms, onion, garlic, soy sauce, and Worcestershire sauce for a delicious umami flavor.

If you've never had beef tips before, then you're in for a treat. Cubed beef that's cooked to perfection with an easy gravy!

How To Make Beef Tips with Mushroom Gravy

1. Cook the mushrooms, onions, and garlic: Heat a large pan or Dutch oven over low-medium heat. Add 2 tablespoons of oil, the onions, and mushrooms. Cook for 5-7 minutes or until the mushrooms begin to soften and the onions are translucent. Add the garlic, and cook for an additional 30 seconds. Transfer the ingredients into a small bowl, and set aside.
2. Deglaze the skillet: Use a ¼ cup of the beef broth to deglaze the bottom of the pan, and scrape up any browned bits. Pour this liquid into the bowl with the mushrooms and onions.
3. Brown the beef cubes: Work in batches, and pour 1 tablespoon of cooking oil into the pan. Salt and pepper the beef cubes, then place them in an even layer into the pan. Let the beef brown thoroughly on one side before turning it to brown on the other sides. Remove the beef to a waiting plate, and add the remaining oil and beef cubes.
4. Simmer the beef and vegetables: After the beef is browned on all sides, return all of it to the pan along with the mushrooms, onions, and deglazing liquid. Add the remaining beef broth, Worcestershire sauce, soy sauce, and bay leaves. Bring the liquid to a boil, then reduce the heat to a low simmer, cover, and cook for 1 ½ to 2 hours or until the beef is tender.
5. Make the gravy: Combine the cold water and cornstarch in a small bowl until fully combined and no lumps remain. Slowly pour the cornstarch slurry into the beef mixture while stirring. Continue to stir until the gravy reaches the desired consistency.
6. Garnish and serve: Serve hot over mashed potatoes, egg noodles, or rice and sprinkle with freshly chopped parsley if desired. Enjoy!

Recipe Tips

1. When cutting the beef, make sure everything is all roughly the same size for even cooking. If buying pre-cut beef, cut any large pieces to make them all uniform.
2. Add the garlic AFTER the mushrooms and onions are tender to avoid the garlic burning and making the dish bitter.
3. Always make a slurry with cornstarch and cold water to prevent it from thickening before it's added to the gravy.
4. Because soy sauce, Worcestershire, and beef broth already contain salt, make sure you season accordingly and always test for taste.

Variations

• When choosing your beef, make sure you get either stew meat, sirloin tips or another cut of beef that is designated for slow cooking or braising
• If you want a spicier gravy, add in some red pepper flakes or a pinch of cayenne pepper to the dish.
• You can also change up the herbs used in this recipe by swapping out the bay leaves for rosemary, thyme, or oregano.
• If you don't have any beef broth on hand, try using chicken or vegetable broth instead.
• For a gluten-free dish, use tamari and gluten-free cornstarch.

Storing and Freezing

Storing: Leftovers can be stored in an airtight container in the fridge for up to four days.

Freezing: The beef tips and gravy can both be frozen separately. To freeze, let the beef cool completely before transferring it to a freezer-safe bag or container. The gravy can be poured into ice cube trays and frozen that way, then transferred to a freezer-safe bag or container. Frozen leftovers will last for up to three months.

Reheating: To reheat, let the beef thaw completely in the fridge overnight before cooking in a microwave-safe dish for about two minutes or until heated through. The gravy can be microwaved for about 30 seconds or until heated through.

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Prep Time 15 minutes

Cook Time 2 hours 15 minutes

Total Time 2 hours 30 minutes

Ingredients

Beef Tips

• 4 tablespoons cooking oil, divided
• 1 cup white onion, diced
• 8 ounces mushrooms, sliced
• 2 garlic cloves, minced
• 3 cups beef broth, divided
• 2 pounds beef, cubed (sirloin tips, stew meat, etc.)
• 2 tablespoons Worcestershire sauce
• 2 tablespoons soy sauce
• 2 Bay leaves
• Salt and pepper, to taste

Gravy

• ⅓ cup cold water
• 3 tablespoons cornstarch

Instructions

For the Beef Tips:

1. Heat a large pan or Dutch oven over low-medium heat. Add 2 tablespoons of oil, the onions and mushrooms. Cook for 5-7 minutes or until the mushrooms begin to soften and the onions are translucent. Add the garlic, and cook for an additional 30 seconds. Transfer the ingredients into a small bowl, and set aside.
2. Use a ¼ cup of the beef broth to deglaze the bottom of the pan, and scrape up any browned bits. Pour this liquid into the bowl with the mushrooms and onions.
3. Work in batches, and pour 1 tablespoon of cooking oil into the pan. Salt and pepper the beef cubes, then place them in an even layer into the pan. Let the beef brown thoroughly on one side before turning it to brown the other sides. Remove the beef to a waiting plate, and add the remaining oil and beef cubes.
4. After the beef is browned on all sides, return all of it to the pan along with the mushrooms, onions, and deglazing liquid. Add the remaining beef broth, Worcestershire sauce, soy sauce, and bay leaves.
5. Bring the liquid to a boil, then reduce the heat to a low simmer, cover, and cook for 1 ½ to 2 hours or until the beef is tender.

For the Gravy:

1. Once the beef is cooked to the desired tenderness, combine the cold water and cornstarch in a small bowl.
2. Slowly pour the cornstarch slurry into the beef mixture while stirring. Continue to stir until the gravy reaches the desired consistency.
3. Serve hot over mashed potatoes, egg noodles, or rice. See post for storage options.

Notes

*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 cup of beef tips. Calories do not include mashed potatoes, noodles, etc. Actual calories will vary.

*For more information, tips, and answers to frequently asked questions, please refer to the post.

Nutrition Information:

Yield:

6

Serving Size:

1 Cup
Amount Per Serving: Calories: 534 Total Fat: 35g Saturated Fat: 11g Trans Fat: 1g Unsaturated Fat: 21g Cholesterol: 132mg Sodium: 922mg Carbohydrates: 11g Fiber: 1g Sugar: 3g Protein: 43g

*The calories are an estimate and are based on the ingredients and serving size listed. The calories can vary depending on the brand of product purchased.

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Source: https://www.berlyskitchen.com/homemade-beef-tips-recipe/

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