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

Beef Tips and Gravy

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

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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 1/2 pounds sirloin, cut into 1-inch pieces
3 tablespoons all-purpose flour
3 tablespoons olive oil
1 teaspoon brown sugar
1/2 teaspoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
1/4 teaspoon black pepper

Gravy

2 tablespoons salted butter
1 small yellow onion, diced
3 cloves garlic, minced
1/4 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
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary, crushed
3 tablespoons cornstarch
1/4 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.

Find it online: https://jennifercooks.com/beef-tips-and-gravy/