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Tender Beef Tips and Gravy

Tender beef tips and gravy slow-simmered until fork-tender, then coated in a rich brown gravy. Browned beef, then finished with a cornstarch slurry for a silky, thick sauce.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

beef stew meat or sirloin tips
  • 2 lb beef stew meat or sirloin tips
olive oil
  • 2 tbsp olive oil
onion
  • 1 onion small, diced
garlic
  • 3 garlic cloves, minced
Worcestershire sauce
  • 2 tbsp Worcestershire sauce
beef broth
  • 3 cup beef broth
brown gravy mix
  • 1 brown gravy mix packet
onion powder
  • 1 tsp onion powder
garlic powder
  • 1 tsp garlic powder
dried thyme
  • 1 tsp dried thyme
salt
  • 1 tsp salt
black pepper
  • 0.5 tsp black pepper
cornstarch
  • 2 tbsp cornstarch
cold water
  • 3 tbsp cold water
fresh parsley for garnish
  • 1 fresh parsley for garnish
mashed potatoes, rice, or buttered noodles
  • 1 mashed potatoes, rice, or buttered noodles

Equipment

  • 1 Dutch oven

Method
 

Brown the beef and build flavor
  1. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering. (Visual cue: oil moves easily and coats the pot surface.)
  2. Brown the beef tips on all sides in the Dutch oven. (Visual cue: deep-brown edges form.)
  3. Remove the beef tips and set them aside. (Visual cue: pot bottom will have browned bits.)
  4. Add the onion and cook until softened. (Visual cue: onion turns translucent and smells sweet.)
  5. Stir in the garlic and cook for 30 seconds. (Visual cue: garlic is fragrant but not browned.)
  6. Return the beef tips to the pot. (Visual cue: beef is sitting on top of the onion mixture.)
Simmer into tender beef tips
  1. Add the beef broth, Worcestershire sauce, brown gravy mix, onion powder, garlic powder, dried thyme, salt, and black pepper to the pot. (Visual cue: gravy starts as a thick brown mixture.)
  2. Bring the mixture to a simmer over medium-high heat. (Visual cue: steady bubbles appear around the edges.)
  3. Cover and cook on low heat for 1½ to 2 hours until tender. (Visual cue: beef pulls apart easily with a fork.)
Thicken gravy and serve
  1. Mix the cornstarch and cold water to make a slurry. (Visual cue: no dry cornstarch lumps remain.)
  2. Stir the slurry into the gravy. (Visual cue: gravy begins to thicken immediately.)
  3. Simmer for 5 minutes until thickened. (Visual cue: sauce coats the back of a spoon.)
  4. Garnish with fresh parsley for garnish. (Visual cue: bright green flecks on top.)
  5. Serve the beef tips and gravy over mashed potatoes, rice, or buttered noodles. (Visual cue: gravy is pooled over the base.)

Notes

For the most tender texture, keep the pot at a gentle low simmer—rapid boiling can toughen the meat. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently on the stovetop until hot. Freezing is not recommended because gravy mix and cornstarch can break in texture after thawing. If you want a lower-sodium option, use reduced-sodium beef broth and a reduced-sodium gravy mix.