Name: Beef Tips and Gravy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1½ pounds sirloin, cut into 1-inch pieces; 3 tablespoons all-purpose flour; 3 tablespoons olive oil; 1 teaspoon brown sugar; ½ teaspoon kosher salt; ½ teaspoon garlic powder; ½ teaspoon onion powder; ½ teaspoon smoked paprika; ¼ teaspoon black pepper; 2 tablespoons salted butter; 1 small yellow onion, diced; 3 cloves garlic, minced; ¼ cup water, for deglazing; 2 cups low-sodium beef broth; 1 tablespoon beef bouillon paste, or less to taste; 2 teaspoons Worcestershire sauce; 1 teaspoon onion powder; ½ teaspoon garlic powder; ½ teaspoon dried thyme; ¼ teaspoon dried rosemary, crushed; 3 tablespoons cornstarch; ¼ cup cold water, for the cornstarch slurry; 1 tablespoon cold salted butter

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Beef tips and brown onion gravy served over mashed potatoes on a plain white plate.

Beef tips and gravy is a skillet dinner of bite-size beef in savory brown gravy. This version uses sirloin, onion, garlic, and a broth-based gravy for a comforting family meal in 45 minutes, with 15 minutes of prep and 30 minutes of cooking. It makes 4 servings. Spoon it over mashed potatoes, egg noodles, or rice to catch every bit of sauce.

Use top sirloin for the quick skillet method. Chuck roast needs the separate slow-cooker method below; it won't become tender on the sirloin timetable. That distinction matters more than what the package calls "beef tips."

The gravy starts with the browned bits left in the skillet and finishes with a little cold salted butter. Set out the ingredients first so you can keep the beef moving without scrambling for the measuring spoons.

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Sirloin, onion, garlic, broth, salted butter, flour, cornstarch, seasonings, bouillon, Worcestershire sauce, and water.

Ingredients You'll Need

For the Beef

Sirloin: trim and cut into 1-inch pieces.
All-purpose flour: a light coating for the beef.
Olive oil: for browning.
Brown sugar: mixed into the beef seasoning.
Kosher salt
Garlic powder
Onion powder
Smoked paprika
Black pepper

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For the Gravy

Salted butter: used for the onions and again cold at the finish.
Yellow onion: diced.
Garlic: minced.
Water: for deglazing and the cold slurry.
Low-sodium beef broth
Beef bouillon paste: start with less if yours is concentrated or salty.
Worcestershire sauce
Dried thyme
Dried rosemary: crushed.
Cornstarch: add the slurry gradually.

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For the Optional Variations

Chuck roast: replaces the sirloin only for the slow-cooker method.
Dry red wine: can replace the deglazing water.

Chuck Roast

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Dry Red Wine

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A Few Ingredient Details

Top sirloin is the choice for this short simmer. Chuck roast or stew meat belongs in the longer slow-cooker option, where you cook it until the pieces separate easily with a fork.

Use low-sodium broth and taste your bouillon paste before adding the full amount. Its saltiness varies, and you can adjust the finished gravy after it cooks. For the tested wine variation, replace only the deglazing water with dry red wine and simmer it for 1-2 minutes before adding the broth mixture.

Tools That Make It Easier

Paper towels
Chef knife
Cutting board
Large mixing bowl: for seasoning and, if needed, holding the beef during slow-cooker finishing.
Dry measuring cups
Measuring spoons
Liquid measuring cup
Large, deep skillet with a lid
Tongs
Plate for the browned beef
Wooden spoon or silicone utensil
Small bowl for the slurry
Spoon for mixing the slurry
Optional: white Beautiful 10-in-1 Electric Multi-Cooker for the chuck-roast method
Optional: oven mitts for handling the hot multi-cooker pan
Covered refrigerator or freezer-safe containers for leftovers

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How to Make Beef Tips and Gravy

Brown the sirloin first, build the gravy in the same skillet, then finish with a short, gentle simmer. The full measurements and detailed directions are in the recipe card below.

1. Season and coat the sirloin

Pat the beef dry, trim it, and toss the pieces with the brown sugar, salt, garlic powder, onion powder, smoked paprika, and pepper; then toss with the flour. Stir the broth mixture together in a measuring cup before you start cooking.

Seasoned sirloin pieces lightly coated with flour beside the prepared broth mixture.

2. Brown the beef in batches

Heat the olive oil over medium-high heat and brown the beef in two or three uncrowded batches, about 2-3 minutes per batch. Move each batch to a plate once the outside has developed color.

Sirloin pieces browning in an uncrowded batch in a sauté pan.

3. Soften the onion and lift the browned bits

Reduce the heat to medium, add the 2 tablespoons salted butter and onion, and cook for about 5 minutes; add the garlic for 30 seconds. Pour in the deglazing water and scrape up the browned bits with a wooden spoon.

Softened diced onion and garlic with deglazed browned bits in the pan.

4. Simmer gently

Add the prepared broth mixture, bring it to a gentle simmer, and return the beef and its juices. Reduce the heat to medium-low, partially cover, and simmer for 8-12 minutes, stirring occasionally, until the beef reaches your preferred doneness.

Beef and onion gravy simmering gently in a partially covered sauté pan.

5. Thicken the gravy and finish with butter

Mix the cornstarch with the cold water, then stir the slurry into the simmering gravy a little at a time, using only what you need; cook for 1-2 minutes. Take the skillet off the heat, stir in the cold salted butter, taste, and serve.

Cornstarch slurry being added gradually to simmering beef gravy.

The Slow-Cooker Option

Use 1½ pounds chuck roast, cut into 1-inch pieces, for the white Beautiful 10-in-1 Electric Multi-Cooker method. Allow 7-8 hours on LOW or 4-5 hours on HIGH, plus browning and finishing; the 45-minute timing applies only to the sirloin skillet recipe.

Season and flour the beef as directed above.
Add the oil to the cooking pan. Select SEAR/SAUTÉ, set the temperature to 350°F, and set the timer for 30 minutes. Start the cooker and brown the beef in batches with the lid off. Transfer the beef to a plate.
Add the 2 tablespoons butter and onion. Cook until softened, about 5 minutes, reducing the temperature if the butter browns too quickly. Add the garlic and cook briefly.
Stir in the deglazing water, loosening the browned bits with a silicone or wooden utensil. Add the broth mixture and return the beef and its juices to the pan.
End the sauté cycle. Select SLOW COOK, choose LO and set 8 hours, or choose HI and set 5 hours. Start the cycle and cover. These are the appliance's slow cooking settings.
Begin checking the beef after 7 hours on LOW or 4 hours on HIGH. Continue cooking until the pieces separate easily with a fork.
Transfer the beef to a bowl. Select SIMMER, level 2, and set 10 minutes. Leave the lid off. Once the gravy bubbles gently, stir in the cornstarch slurry a little at a time until thickened.
Stop cooking, return the beef to the gravy, and stir in the cold butter before serving.

Overhead view of sirloin beef tips and gravy over mashed potatoes.

Small Details That Help the Gravy

Leave room between the beef pieces when browning, and keep the later simmer gentle. Browning builds the base of the gravy; a hard boil can toughen the sirloin.

The flour coating already thickens the liquid a little, so don't pour in all the slurry at once. Stir between additions and give the gravy 1-2 minutes to thicken. If it gets too thick, loosen it with broth or water. Add the final cold butter off the heat.

Keeping Leftovers Fresh

Refrigerate beef tips and gravy in a covered container within 2 hours of cooking and use within 3-4 days. Reheat gently in a covered saucepan, stirring occasionally and adding a splash of broth or water as needed.

For freezing, cool and portion into freezer-safe containers, leaving a little space for expansion. Freeze for up to 3 months and thaw overnight in the refrigerator before reheating.

Close view of browned sirloin pieces and onion gravy with mashed potatoes.

What to Serve with Beef Tips and Gravy

Serve the beef and gravy over Homestyle Mashed Potatoes with Evaporated Milk, egg noodles, or rice. Add Sautéed Garlic Butter Green Beans and Homemade Yeast Rolls for a complete supper with something to swipe through the gravy.

Homestyle Mashed Potatoes with Evaporated Milk

Sautéed Garlic Butter Green Beans

Homemade Yeast Rolls

For more practical weeknight menu ideas, browse these easy fall dinner recipes. This beef dinner works year-round; it doesn't need a holiday to earn a place at the table.

One Question Before You Start

Do I need a packet of gravy mix?

No. This recipe makes its brown gravy with the browned bits from the beef, onion, garlic, broth, bouillon paste, Worcestershire sauce, and herbs. The flour coating and a gradually added cornstarch slurry provide the thickening.

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Recipe

Beef Tips and Gravy

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Beef tips and gravy made with sirloin, onions, and a rich homemade brown gravy. This 45-minute skillet dinner is made for spooning over mashed potatoes, noodles, or rice.

Author: Jennifer Locklin
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Stovetop
Cuisine: American

Ingredients

Units Scale

Beef

1 ½ pounds sirloin, cut into 1-inch pieces
3 tablespoons all-purpose flour
3 tablespoons olive oil
1 teaspoon brown sugar
½ teaspoon kosher salt
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon smoked paprika
¼ teaspoon black pepper

Gravy

2 tablespoons salted butter
1 small yellow onion, diced
3 cloves garlic, minced
¼ cup water, for deglazing
2 cups low-sodium beef broth
1 tablespoon beef bouillon paste, or less to taste
2 teaspoons Worcestershire sauce
1 teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon dried thyme
¼ teaspoon dried rosemary, crushed
3 tablespoons cornstarch
¼ cup cold water, for the cornstarch slurry
1 tablespoon cold salted butter

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Instructions

Pat the beef dry and trim away any tough connective tissue or large pieces of fat.
Combine the brown sugar, kosher salt, garlic powder, onion powder, smoked paprika, and pepper in a large bowl. Add the beef and toss until evenly seasoned. Add the flour and toss again to lightly coat the pieces.
In a measuring cup, stir together the broth, bouillon paste, Worcestershire sauce, onion powder, garlic powder, thyme, and rosemary.
Heat the olive oil in a large, deep skillet over medium-high heat. Brown the beef in two or three batches, leaving space between the pieces. Cook just long enough to develop color on the outside, about 2-3 minutes per batch. Transfer to a plate.
Reduce the heat to medium. Add the 2 tablespoons butter and diced onion. Cook for about 5 minutes, stirring occasionally, until softened. Stir in the garlic and cook for 30 seconds.
Pour in the ¼ cup water. Scrape the bottom of the skillet with a wooden spoon to loosen the browned bits.
Add the prepared broth mixture and bring to a gentle simmer. Return the beef and any collected juices to the skillet.
Reduce the heat to medium-low and partially cover. Simmer gently for 8-12 minutes, stirring occasionally, until the beef reaches your preferred doneness. Avoid a hard boil, which can toughen sirloin.
Stir the cornstarch and cold water together until smooth. Add the slurry gradually to the simmering gravy, stirring between additions. Use only as much as needed to reach the desired thickness. Cook for another 1-2 minutes.
Remove the skillet from the heat. Stir in the cold butter until fully incorporated.
Taste the gravy and adjust the seasoning. Serve the beef and gravy over mashed potatoes, egg noodles, or rice.

Notes

Beef substitutions: Top sirloin works well for the quick skillet method. Chuck roast and stew meat need a longer cooking time; use the slow cooker method for those cuts.

Deglazing option: Replace the ¼ cup deglazing water with dry red wine. Let it simmer for 1-2 minutes before adding the broth mixture.

Seasoning: Bouillon paste varies in saltiness and concentration. Start with less if needed, then adjust after the gravy has cooked.

Gravy consistency: The flour on the beef provides some thickening, so you may not need all the cornstarch slurry. Thin overly thick gravy with additional broth or water.

Serving suggestions: Pair with mashed potatoes, buttered noodles, or rice, plus green beans, roasted carrots, or a green salad.

Storage: Refrigerate in a covered container within 2 hours of cooking. Use within 3-4 days.

Freezing: Cool and portion into freezer-safe containers, leaving a little room for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator.

Reheating: Warm gently in a covered saucepan, stirring occasionally and adding a splash of broth or water as needed.

Slow Cooker Option: Beautiful 10-in-1 Electric Multi-Cooker

For this method, substitute 1½ pounds chuck roast, cut into 1-inch pieces, for the sirloin. Allow approximately 7-8 hours on LOW or 4-5 hours on HIGH, plus browning and finishing time.

Season and flour the beef as directed above.

Add the oil to the cooking pan. Select SEAR/SAUTÉ, set the temperature to 350°F, and set the timer for 30 minutes. Start the cooker and brown the beef in batches with the lid off. Transfer the beef to a plate.

Add the 2 tablespoons butter and onion. Cook until softened, about 5 minutes, reducing the temperature if the butter browns too quickly. Add the garlic and cook briefly.

Stir in the deglazing water, loosening the browned bits with a silicone or wooden utensil. Add the broth mixture and return the beef and its juices to the pan.

End the sauté cycle. Select SLOW COOK, choose LO and set 8 hours, or choose HI and set 5 hours. Start the cycle and cover. These are the appliance's slow cooking settings.

Begin checking the beef after 7 hours on LOW or 4 hours on HIGH. Continue cooking until the pieces separate easily with a fork.

Transfer the beef to a bowl. Select SIMMER, level 2, and set 10 minutes. Leave the lid off. Once the gravy bubbles gently, stir in the cornstarch slurry a little at a time until thickened.

Stop cooking, return the beef to the gravy, and stir in the cold butter before serving.

Beef Tips and Gravy