Some nights call for something rich, warm, and undeniably comforting. For me, beef tips and gravy brings back that feeling of standing in the kitchen with my mom, both of us leaning over a skillet bubbling with tender beef and savory brown sauce. It wasn’t fancy, but it always felt special — especially with a big spoonful of mashed potatoes on the side.
This recipe is for anyone craving a no-fail dinner that feels like a hug on a plate. Whether you’re using a Crock Pot or going old-school on the stove, I’ll walk you through how to make beef tips and gravy that are tender, flavorful, and better than takeout. Let’s make something worth remembering.
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Why You’ll Love This Recipe
- It’s Comfort Food at Its Best – Tender beef smothered in rich brown gravy hits every cozy craving. This is the kind of meal that makes everyone pause and savor each bite.
- Flexible Cooking Methods – Short on time? Use the stove. Want it ready after work? Let the Crock Pot do the magic. You can choose what works best for your day.
- Incredible Flavor, Minimal Effort – A few pantry staples and smart seasoning tricks create deep, slow-cooked flavor without spending hours in the kitchen.
- Perfect for Make-Ahead Meals – Prep the night before and reheat like a dream. It stores well and tastes even better the next day.
- Pairs With Everything – Mashed potatoes, egg noodles or rice all work beautifully. It’s the kind of recipe that fits whatever’s already in your pantry.
Ingredients You'll Need
For the Beef Tips
- Sirloin tips (1½ lbs) – Tender and flavorful, perfect for stovetop or Crock Pot.
- Olive oil (3 tablespoons) – For searing the beef to lock in flavor.
- All-purpose flour (3 tablespoons) – Helps brown the beef and slightly thicken the gravy.
- Brown sugar (1 teaspoon) – Balances out the savory flavors.
- Salt and black pepper (½ teaspoon salt, ¼ teaspoon pepper) – Foundational seasoning.
- Garlic powder and onion powder (½ teaspoon each) – Layers in deep flavor.
- Chili powder and paprika (½ teaspoon each) – Adds a subtle warmth without making it spicy.
For the Gravy
- Butter (2 tablespoons) – Adds richness and helps sauté the aromatics.
- Yellow onion (1 small, diced) – Brings sweetness and depth.
- Garlic (3 cloves, minced) – Key to that home-cooked aroma.
- Beef broth (2 cups) – The main liquid for the gravy.
- Beef bouillon cube (1) – Boosts the umami and meatiness.
- Worcestershire sauce (1½ teaspoons) – Secret ingredient for layered flavor.
- Thyme and rosemary (¼ teaspoon each, dried) – Classic herbs that complement beef.
- Onion powder and garlic powder (1 teaspoon and ½ teaspoon) – Reinforce the base flavor.
- Cornstarch + cold water (3 tablespoons + ¼ cup) – Thickens the gravy smoothly.
How to Make Beef Tips and Gravy
Step 1: Prep and Season the Beef
Cut the sirloin into bite-sized cubes. Pat dry with paper towels to help them sear better. In a bowl, combine all the beef seasoning ingredients. Toss the beef with the seasoning, then sprinkle with flour and toss again to coat evenly.
Step 2: Sear the Beef
Heat olive oil in a large skillet over medium-high heat. Add the beef in batches so the pan isn’t crowded. Sear for 30 to 45 seconds per side until browned. You don’t need to cook it through. Transfer to a plate and set aside.
Step 3: Deglaze and Build the Flavor
Pour the red wine into the skillet and use a wooden spoon to scrape up the browned bits from the bottom. Let it bubble and reduce by half. Lower the heat and add butter and diced onions. Cook until soft, then stir in the garlic.
Step 4: Make the Gravy
Add beef broth, bouillon, Worcestershire sauce, thyme, rosemary, onion powder and garlic powder. Bring to a gentle boil. In a small bowl, whisk together cornstarch and cold water. Slowly add this to the skillet while stirring until the gravy thickens.
Step 5: Finish on the Stove
Return the seared beef and any juices to the skillet. Reduce the heat to low, cover partially, and simmer for 10 to 15 minutes or until the beef is tender and cooked through.
Crock Pot Option
After searing the beef and preparing the gravy (Steps 1 through 4), transfer everything to your slow cooker. Cook on low for 7 to 8 hours or on high for 3 to 4 hours. Stir in the cornstarch slurry at the end, turn to high for a few minutes until thickened, then serve.
Pro Tips from My Kitchen
✓ Use tender cuts for best results – Sirloin or tenderloin will give you soft, juicy beef without needing long cook times. If you’re using tougher cuts like chuck, stick to the Crock Pot for proper tenderizing.
✓ Don’t skip the sear – Searing adds a layer of flavor you can’t get any other way. It also helps lock in juices and gives the meat that rich, golden crust.
✓ Deglazing is the secret weapon – Those browned bits stuck to the skillet after searing are pure flavor gold. A splash of broth lifts them into the gravy, making it taste like it simmered all day.
✓ Prep your seasoning in advance – This recipe has a lot of flavor-building spices. Mixing them before you start cooking makes everything smoother and faster when you're at the stove.
✓ Adjust thickness at the end – The cornstarch slurry gives you control. Add it slowly and stir until you get the texture you love. If it ever gets too thick, a splash of broth will fix it.
✓ Let it rest before serving – A few minutes off the heat helps the flavors settle and the gravy cling better to the meat. It also gives you time to finish up your sides.
Frequently Asked Questions about Beef Tips and Gravy
Sirloin tips or beef tenderloin are the top choices. They cook quickly and stay tender. You can also use ribeye or flank if you slice it thin. Tougher cuts like chuck or rump roast need longer cooking and work best in the slow cooker.
Replace the flour used for dredging the beef with a gluten-free flour blend. Also check that your beef broth, bouillon cube and Worcestershire sauce are certified gluten-free.
Absolutely. Let everything cool completely, then store in freezer-safe containers for up to three months. Thaw in the fridge overnight and reheat gently on the stove with a little extra broth if needed.
Mashed potatoes are the classic pairing. Egg noodles and white rice also work beautifully. For vegetables, try roasted carrots, green beans or a fresh side salad.
Beef Tips and Gravy Recipe
Ingredients
For the Beef Tips
- 1½ lbs sirloin tips
- 3 tablespoon flour
- 3 tablespoon olive oil
- 1 teaspoon brown sugar
- ¼ teaspoon black pepper
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon chili powder
- ½ teaspoon paprika
For the Gravy
- 2 tablespoon butter
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 beef bouillon cube
- 1½ teaspoon Worcestershire sauce
- ¼ teaspoon dried thyme
- ¼ teaspoon dried rosemary
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 3 tablespoon corn starch
- ¼ cup cold water
Instructions
- Cut the sirloin into bite-sized cubes and pat dry. Mix all beef seasoning ingredients in a bowl. Toss beef with seasoning, then with flour to coat evenly.
- Heat olive oil in a large skillet over medium-high heat. Sear the beef in batches for 30–45 seconds per side until browned. Transfer to a plate.
- Deglaze the pan using broth, scraping up the browned bits. Let reduce by half. Lower heat, add butter and onions, cook until soft. Stir in garlic.
- Add beef broth, bouillon, Worcestershire sauce, thyme, rosemary, onion powder, and garlic powder. Bring to a boil. Whisk cornstarch with cold water and stir into the pan to thicken.
- Return seared beef and juices to the skillet. Simmer on low, partially covered, for 10–15 minutes until tender.
- Crock Pot Option: After searing beef and making gravy, transfer to slow cooker. Cook on low 7–8 hours or high 3–4 hours. Stir in slurry at the end to thicken.
Notes
- Use sirloin or tenderloin for tender results.
- Always sear your meat and deglaze the skillet for maximum flavor.
- You can make the seasoning mix ahead of time and adjust gravy thickness with more broth or slurry as needed.
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