Beef Tips and Gravy Recipe ( Tender and Juicy )

Name: Beef Tips and Gravy Recipe
Prep time: 10 min
Cook time: 2 h 30 min
Total time: 2 h 40 min
Yield: 6 Servings
Cuisine: American
Ingredients: 2 teaspoons dried thyme; 1 1/2 teaspoons kosher salt; 1 teaspoon freshly ground black pepper; 1 medium yellow onion; 3 cloves garlic; 2 1/2 to 3 pounds boneless beef chuck roast; 2 tablespoons vegetable oil, divided; 2 tablespoons unsalted butter; 1/4 cup all-purpose flour; 3 cups low-sodium beef broth; 1 tablespoon low-sodium soy sauce; 1 tablespoon Worcestershire sauce; 2 sprigs fresh parsley (optional)

Nina Jones

28/08/2025

10 minutes

medium

Beef & Steak North America

I’ll be completely honest with you – I failed at this recipe twice before I finally got it right. And both times, it was the salt that did me in.

The first attempt was last month when I was feeling confident after watching a cooking show about braising meat. I thought I was being smart by seasoning the beef generously before browning, but I didn’t account for how much the liquid would reduce during cooking. The result? Beef tips so salty they were practically inedible. My husband took one brave bite, reached for his water glass, and said, “Honey, I think we need to order pizza tonight.” Even after trying to dilute it with more broth, it was beyond saving.

Two weeks later, I tried again, this time being super cautious with the salt. Too cautious, apparently. I barely seasoned anything, thinking I could always add more later. But by the time the beef was tender and the gravy was thick, it tasted completely flat and bland. My teenage daughter took a few bites and said, “Mom, this needs… something. Like, a lot of something.”

I was ready to give up on beef tips entirely when my husband suggested I call his mom for advice. “The secret,” she told me, “is to taste and season gradually. Start light, let it cook awhile, then taste again. The flavors develop as it simmers.”

That third attempt was pure magic. Following her gradual seasoning method, I finally achieved that perfect balance of flavors that makes beef tips and gravy the ultimate comfort food. My family actually asked for seconds, and my husband said, “Now THIS is what I remember beef tips tasting like.”

Sometimes the best recipes come from learning what not to do first.

COOK TIME	TOTLA TIME
2 hrs 30 minutes	2 hrs 40 minutes

What Are Beef Tips and Gravy Made Of?

Beef tips and gravy are made from chunks of beef, usually cut from a roast, that are slowly simmered until tender in a rich onion-based gravy. The beef is first seared to build flavor, then cooked with onions, garlic, broth, and a mix of simple seasonings. A little flour, soy sauce, and Worcestershire sauce help thicken and deepen the gravy as it cooks. The result is a dish that feels homestyle and satisfying without being complicated. It’s usually served over mashed potatoes, egg noodles, rice, or even polenta, making it a flexible recipe that can fit into any family dinner.

Why You’ll Love This Beef Tips and Gravy Dish

The first time I finally got beef tips and gravy right, I understood why people love this dish so much. It’s not fancy or complicated, but it delivers every time when made with care. What makes it stand out is how slowly simmering the beef with onions, garlic, and broth turns simple ingredients into something deeply satisfying. The gravy thickens perfectly, coating each bite of beef, and when it’s served over potatoes, noodles, or rice, it feels like a full meal in one bowl. My family didn’t just eat it—they asked for it again the very next week.

Key Ingredients in This Beef Tips and Gravy

Beef chuck roast – cut into bite-sized pieces for tender beef tips

Kosher salt and black pepper – to season the meat

Dried thyme – adds depth to the gravy

Vegetable oil – for searing the beef

Unsalted butter – for sautéing and richness

Yellow onion – diced and cooked until soft

Garlic cloves – minced for flavor

All-purpose flour – helps thicken the gravy

Beef broth – the base of the gravy

Soy sauce and Worcestershire sauce – for balance and depth

Fresh parsley (optional) – garnish for serving

Mashed potatoes, noodles, rice, or polenta – the base to serve it over

Tips for Making Beef Tips and Gravy Ahead of Time

Cook the beef and gravy fully before storing, so it’s ready to reheat later.

Let it cool completely before placing in containers to avoid condensation.

Store beef and gravy together in one container for best flavor.

Keep sides separate—like potatoes, noodles, or rice—so they don’t soak up the gravy.

Reheat slowly on the stove with a splash of broth if the gravy has thickened.

Freeze in portions for easy meals later, up to two months.

Always taste before serving and adjust seasoning after reheating.

Kitchen Equipment Needed

Dutch oven or heavy-bottomed pot – for searing and simmering the beef

Sharp knife – to trim and cut the beef into pieces

Cutting board – sturdy surface for prepping beef and vegetables

Mixing bowl – to season and toss the beef before cooking

Wooden spoon or spatula – for stirring and scraping the pot

Measuring cups and spoons – to keep ingredients balanced

Whisk – to blend the flour smoothly into the gravy

Ladle – for serving the beef and gravy neatly

Serving dish or bowls – to present the meal with sides

What to Serve with Beef Tips and Gravy

The best part about serving beef tips and gravy is pairing it with sides that round out the meal. Mashed potatoes are always a favorite since they hold the gravy so well, but egg noodles work beautifully too. On other nights, I’ll serve it over rice or creamy polenta for something different. For vegetables, I like to add roasted carrots, green beans, or even a simple side of sautéed spinach. A slice of warm bread is also a nice extra for soaking up the last bit of gravy. With these sides, the dish always comes together as a satisfying dinner.

Variations and Substitutions

Meat choice – swap beef chuck with sirloin tips or stew meat.

Broth options – use chicken or vegetable broth if beef broth isn’t available.

Seasoning twist – add rosemary, smoked paprika, or bay leaves for a different flavor.

Vegetable add-ins – include mushrooms, peas, or pearl onions in the gravy.

Thickening method – use cornstarch slurry instead of flour if preferred.

Soy sauce substitute – swap with tamari or coconut aminos for a different taste.

Serving base – try it over mashed sweet potatoes, cauliflower mash, or buttered biscuits.

Storage and Reheating Beef Tips and Gravy

Here’s a good way to think about storing and reheating beef tips and gravy: once dinner is done, let everything cool a bit before packing it away. Place the beef and gravy together in airtight containers and keep them in the fridge for up to three days. If you want to save some for later, portion it into freezer-safe containers and it will last about two months. When reheating, warm it gently on the stove over low heat, adding a splash of broth if the gravy has thickened too much. The microwave also works for quick meals, just cover and stir halfway.

Frequently Asked Questions

Can I make this recipe in a slow cooker?
Yes, just sear the beef first, then cook on low for 6–7 hours or high for 3–4 hours.

What cut of beef works best?
Beef chuck roast is ideal, but stew meat or sirloin tips also work well.

Can I freeze beef tips and gravy?
Absolutely—store in freezer-safe containers for up to two months.

How do I thicken the gravy more?
Simmer uncovered a little longer, or whisk in a cornstarch slurry.

What can I serve it with besides potatoes?
Egg noodles, rice, or polenta are all great options.

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Ingredients

Adjust Servings

	2 teaspoons dried thyme
	1 1/2 teaspoons kosher salt
	1 teaspoon freshly ground black pepper
	1 medium yellow onion
	3 cloves garlic
	2 1/2 to 3 pounds boneless beef chuck roast
	2 tablespoons vegetable oil divided
	2 tablespoons unsalted butter
	1/4 cup all-purpose flour
	3 cups low-sodium beef broth
	1 tablespoon low-sodium soy sauce
	1 tablespoon Worcestershire sauce
	2 sprigs fresh parsle optional

Nutritional Information

420kcal Calories

35g Protein

26g Total Fat

10g Saturated Fat

115mg Cholesterol

10g Carbohydrates

Directions

Step 1

Place 2 teaspoons of dried thyme, 1 ½ teaspoons of kosher salt, and 1 teaspoon of black pepper into a small bowl. Stir them together until evenly combined. This creates a simple seasoning blend you can sprinkle over meats, vegetables, or add directly into sauces for a balanced, aromatic flavor.

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Step 2

Dice 1 medium yellow onion, which should give you about 1 ½ cups. Mince 3 garlic cloves and set aside. Trim away any large pieces of surface fat from a 2 ½ to 3-pound boneless beef chuck roast, then cut the beef into 1- to 1 ½-inch chunks. Sprinkle the prepared thyme, salt, and pepper mixture evenly over the beef, tossing to coat all sides. This ensures every piece is well-seasoned before cooking.

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Step 3

Heat 1 tablespoon of vegetable oil in a Dutch oven over medium-high heat until it shimmers. Add half of the beef pieces, arranging them in a single layer without crowding, and sear for 2 to 3 minutes per side until well browned on two sides. Transfer the browned beef to a plate. Add the remaining 1 tablespoon of vegetable oil to the pot and repeat the process with the second batch of beef. Once browned, transfer this batch to the plate as well, leaving behind the flavorful browned bits in the pot for the next step.

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Step 4

Add 2 tablespoons of unsalted butter to the Dutch oven and let it melt, then add the diced onion. Sauté for 3 to 5 minutes, scraping the bottom of the pot as you go to loosen any browned bits, until the onions are soft and lightly golden. Stir in the minced garlic and cook for about 30 seconds, just until fragrant. Sprinkle ¼ cup of all-purpose flour over the onions and stir until the flour coats them evenly, leaves a light film on the bottom of the pot, and begins to take on a pale golden color, about 1 minute. This step builds the base for a rich, flavorful sauce.

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Step 5

Pour 3 cups of low-sodium beef broth into the Dutch oven, followed by 1 tablespoon of low-sodium soy sauce and 1 tablespoon of Worcestershire sauce. Whisk everything together, making sure to dissolve any lumps of flour and scrape the bottom of the pot to release all the flavor. Once smooth, return the seared beef along with any juices that collected on the plate to the pot. Bring the mixture to a boil to thicken the base and begin building a rich, savory sauce.

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Step 6

Reduce the heat to keep the liquid at a gentle simmer. Cover the Dutch oven and cook for 1 hour, giving it a good stir every 20 minutes or so to prevent sticking and ensure even cooking. After the first hour, uncover the pot and continue simmering for another 45 minutes to 1 hour, stirring occasionally, until the beef is fall-apart tender and the gravy has thickened into a rich, savory sauce.

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Step 7

Pick the leaves from 2 sprigs of fresh parsley and coarsely chop them, if you like. To serve, spoon the tender beef and rich gravy over a bed of mashed potatoes, creamy polenta, egg noodles, or steamed rice. Garnish with the parsley for a fresh, bright finish that balances the richness of the dish.

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