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A simple beef tips recipe featuring tender beef, slow cooked in a savory broth and served with a tasty mushroom gravy. The perfect meal for a chilly day!
What could be better than a warm meal after a long chilly day? Nothing, is what I say. So, for today’s post, we’re sharing Kim’s beef tips recipe.
If you’ve never had beef tips before, then you’re in for a treat. Cubed beef that’s been simmered in a mushroom broth.
The very same broth is then used to create a delicious gravy. You can serve the dish over egg noodles or taters. So, shall we get started?
How to make Beef Tips?
First, cube, dice, and slice the ingredients. For example, if you didn’t buy sliced mushrooms, now would be the time to slice them.
Once everything is prepped, grab your pan and place it over low-medium heat. Toss in one (1) tablespoon of oil, the mushrooms, and onions.
Let everything saute for a few minutes. At least until the mushrooms and onions are soft. Next, add the garlic and let it cook for about thirty (30) seconds.
Use the photo above as a reference. At this point, your ingredients should look like ours.
After that, remove the veggies and use one-fourth (1/4) a cup of broth to de-glaze the pot. Pour the liquid from the pot in with the veggies.
Now, add the remain oil to the pan, season the beef with the salt and pepper, and then place it into the pan.
Brown the meat on all sides before adding the veggies (with their liquid) back into the pot.
Then, go ahead everything else from the, “beef tips,” ingredient list. Once everything is in the pot, reduce the heat to low.
Let the tips recipe simmer for about thirty (30) minutes or until the meat is cooked to your desired doneness.
Finally, remove the red meat and veggies, leaving the juices behind. We’re going to use the leftover pan drippings to create the mushroom gravy.
How to make gravy?
First, place the pan over low-medium heat and add the unsalted butter to the drippings.
Next, when the butter has melted, sprinkle in the flour, and stir or whisk the mixture to combine everything.
Then, once the butter and flour mixture starts to thicken, stir in the beef broth.
Last, let the gravy cook until it reaches your desired thickness. Turn off the heat and toss the beef and veggies back into the pan.
That’s it, your beef tips recipe is done! Kim and I hope you enjoy the meal and wish you all the best 🙂
What kind of beef is used for beef tips?
We prefer sirloin tips; however, in a pinch you can use just about any cubed beef. From chuck roast to stew meat, any variety can be used for a recipe like ours.
Are beef tips tender?
That depends on a few factors. First, what kind of beef did you use? Tougher cuts will require certain cooking methods in order to achieve a tender finished product.
Take brisket for example. A cut like that requires low and slow cooking methods in order to keep it juicy and tender. That’s why most people smoke brisket.
So, whether or not your beef tips are tender are going to depend upon the type of meat used and the cooking method.
Personally, I always try to sear red meat on high heat first (to lock in juices), then cook it slowly on low temperatures (to “melt,” the fat and keep the meat tender).
Looking for more dinner ideas?
Homemade Beef Tips Recipe
- 2 Tablespoons Oil (canola, olive, your choice)
- 1/2 Cup White Onion (diced)
- 4 Ounces Mushrooms (prefer fresh, sliced)
- 1 Teaspoon Garlic (one ((1)) clove, minced)
- 1 Teaspoon Salt
- 1 Teaspoon Black Pepper
- 1 Lb. Beef (cubed, sirloin tips, stew meat, etc.)
- 2 Cups Beef Broth
- 1 Tablespoon Worcestershire Sauce
- 1 Tablespoon Soy Sauce
- 2 Small Bay Leaves (remove when done cooking!)
- 1/4 Cup Unsalted Butter
- 1/4 Cup All-Purpose
- 1 Cup Beef Broth
- Heat a large pan or Dutch oven over low-medium heat. Once the pot is hot, add 1 tablespoon of oil, mushrooms, and onions. Cook for 5-7 minutes or until the mushrooms begin to soften and the onions are translucent. Add the garlic, and cook for an additional 30 seconds. Transfer the ingredients into a small bowl, and set aside.
- Use a ¼ cup of the beef broth to deglaze the bottom of the pan (if needed), and scrape up any browned bits. Pour this liquid into the bowl with the mushrooms and onions.
- Pour the remaining 1 tablespoon of cooking oil into the pan. Salt and pepper the beef cubes, then place them in an even layer into the pan. Let the beef brown thoroughly on one side before turning it to brown the other sides.
- After the beef is browned on all sides, add the mushrooms and onion back to the pan along with the liquid from deglazing the pan, the remaining beef broth, Worcestershire sauce, soy sauce, and bay leaves (all the remaining beef tips ingredients). Reduce the heat to a low simmer, cover, and cook for 30 minutes or until the beef is tender.
- Once the beef is cooked to the desired tenderness, pour the beef, mushrooms, and onions through a mesh sieve to separate the broth from the solids. Return the broth back to the Dutch oven.
- Return the heat to low-medium, and place ¼ cup of butter into the leftover broth. Stir until it’s melted. Sprinkle in the ¼ cup of flour, and whisk to combine. Continue to whisk constantly for 3 to 4 minutes. The mixture will thicken quickly.
- Add the additional 1 cup of beef broth, and whisk until smooth. Use additional broth if needed to reach the desired consistency.
- Add the beef, mushrooms, and onions to the gravy, and stir to combine. Serve hot over mashed potatoes, egg noodles, or rice.