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Beef Tips And Gravy

Beef Tips and Gravy

Beef tips and gravy features tender pieces of beef simmered in a rich, savory sauce, perfect over rice or mashed potatoes. This comforting dish combines simple ingredients for a hearty, satisfying meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4

Ingredients
  

  • 1 ½ lbs. sirloin tips
  • 3 tablespoons flour
  • 3 tablespoons olive oil

Beef Seasoning

  • 1 teaspoon brown sugar
  • 1/4 teaspoon black pepper
  • ½ teaspoon EACH: salt garlic powder, onion powder, chili powder, paprika

Gravy

  • ¼ cup dry red wine optional
  • 2 tablespoons butter
  • 1 small yellow onion diced
  • 3 cloves garlic minced
  • 2 cups beef broth
  • 1 beef bouillon cube
  • 1 ½ teaspoons Worcestershire sauce
  • ¼ teaspoon EACH: dried thyme dried rosemary
  • 1 teaspoon onion powder
  • ½ teaspoon garlic powder
  • 3 tablespoons corn starch + 1/4 cup cold water

Instructions
 

  • Combine beef seasoning mix and measure out gravy ingredients before beginning.
  • Cut meat into 1-inch cubes, discard any large pieces of fat.
  • Combine beef seasoning and sprinkle it over the meat. Toss to coat. Sprinkle flour over the meat and toss again.
  • Heat 3 Tablespoons olive oil in a large skillet over medium-high heat. Add the meat in batches, don’t overcrowd the pan. Brown on each side for 30-45 seconds. Add a splash of more oil if needed. Transfer to a plate. Repeat with remaining beef. *Don't cook the beef all the way through. You want it to cook in the gravy to add more flavor.
  • Add ¼ cup wine and use a silicone spatula to “clean” (deglaze) the bottom of the pan, removing any brown remnants. The brown specks are called “fond” and will give the sauce lots of good flavor.
  • Let the wine gently bubble and reduce by half. Reduce heat to medium and add the butter and the onions. Cook until softened, about 5 minutes.
  • Add the garlic and cook for 1 minute.
  • Add all remaining gravy ingredients except the cornstarch mixture. Bring to a boil.
  • Combine the corn starch and cold water. Whisk into the sauce, a little at a time. Stir continuously. Continue until your desired consistency is obtained.
  • Reduce heat to medium-low and add the beef along with the juices from the plate. Cook with the lid partially covered for 10-15 minutes, until beef is cooked through. Remove from heat.
  • Optional: Swirl in 1 Tablespoon of COLD butter at the end, this is called “Monter au Beurre” and it adds a smooth, velvety finish to sauces and gravies.
  • Serve with mashed potatoes, egg noodles, or over rice!

Notes

Crock Pot Method:
  • Season/sear the beef tips and prepare the gravy as outlined in steps 1-8, then transfer it to the crock pot along with the beef tips.
  • Cook on low for 7-8 hours or high for 3-4 hours.
  • Combine the cornstarch and cold water until uniform in consistency and slowly stir it into the gravy over high heat. Remove from heat and serve.
Pro Tips:
  • Red Wine is optional, dry varieties such as Pinot Noir or Cabernet Sauvignon are best in this dish.
  • Sirloin or Tenderloin tips are best for this recipe. For more tender results, purchase a whole Top Sirloin or Beef Tenderloin and cut it into cubes.
  • Avoid using Chuck or Rump roasts unless cooking in the Slow Cooker.
  • This recipe is in The Cozy Cookbook on page 72!