These beef tips and gravy simmer low and slow until fork tender in a rich homemade mushroom gravy. No canned soup or gravy packets needed.

There’s something about a pot of beef simmering low and slow that makes the kitchen smell amazing. This beef tips and gravy recipe does exactly that.

The beef cooks until fork tender in a rich homemade mushroom gravy, with no canned soup or gravy packets, and then gets spooned over mashed potatoes, rice, or egg noodles.

This isn’t a fast dinner. It’s more of a Sunday kind of recipe, the one you start in the early afternoon and let simmer while you do other things around the house. I promise, the payoff is worth the wait.

Screenshot of Berly's Kitchen Community.

Join Our Community

Join the Berly’s Kitchen Community to ask questions, share what you’re making, and trade practical tips with other home cooks. It’s completely free to you!

Join today!

Why Beef Tips Turn Out Tough

If you’ve ever made beef tips that came out chewy instead of tender, you’re not alone. I’ve heard from so many people whose beef tips were still tough after an hour of simmering, and I made the same mistake myself the first few times I tried.

The problem usually comes down to the cut of beef. A lot of recipes treat sirloin tips and stew meat like they’re interchangeable, but they don’t always cook the same way.

Sirloin is leaner and better suited to faster cooking, so it can dry out during a long simmer. Chuck roast has more connective tissue and benefits from plenty of time over low heat. As that connective tissue breaks down, the beef becomes tender enough to start pulling apart with a fork.

For this beef tips recipe, I stick with chuck roast. Cut it into 1 inch cubes yourself, or look for stew meat labeled as chuck. It’s often less expensive than sirloin too, which I love.

Top down view of beef tips and gravy on potatoes.

A Few Things I’ve Learned

Taste the gravy before adding more salt. Beef broth, Worcestershire sauce, and soy sauce are all salty on their own, so it may not need much extra.
I also skim off any excess fat that pools on top before serving. A little fat makes the gravy rich, but too much can make it greasy.
And I never skip the mushrooms, even when I’m tempted to leave them out. They cook down into the sauce and add so much flavor and body. They’re a big part of what makes these beef tips with mushroom gravy so good.

How to Make Stovetop Beef Tips and Gravy

Once you’ve got the right cut of beef, the method itself is pretty simple. I use a Dutch oven, but any heavy pot with a lid will work.

Cook the Mushrooms and Onions

Heat the oil in the pot, then cook the mushrooms and onion until the mushrooms soften and the onion turns translucent.

Add the garlic during the last 30 seconds. Garlic burns quickly and turns bitter, so I always add it last. Transfer the vegetables to a bowl while you brown the beef in the same pot.

Mushrooms and onions cooking in Dutch oven.

Brown the Beef

Pat the beef dry and season it with salt and pepper. Add the remaining oil, then brown the beef in small batches.

Don’t crowd the pot. When too much beef goes in at once, it steams instead of browns, and y’all want that browning because it adds so much flavor to the gravy.

Transfer each batch to a plate as it finishes browning.

Deglaze the Pot

Once all the beef is browned, pour in a little beef broth and scrape up the browned bits from the bottom of the pot.

Those bits are packed with flavor, so don’t leave them behind. Pouring in the broth after the beef is browned pulls all of that flavor into the gravy.

Simmer Low and Slow

Return the beef, mushrooms, onion, and garlic to the pot. Add the remaining broth, Worcestershire sauce, soy sauce, and bay leaves.

Bring everything to a boil, then reduce the heat to a low simmer. Cover the pot and let the beef cook for 1 ½ to 2 hours.

Check it once or twice along the way. The beef is ready when it’s fork tender and beginning to pull apart, not simply because the timer went off. If it’s still a little tough at the two hour mark, it needs more time, not less.

Thicken the Gravy

Whisk the cold water and cornstarch together until completely smooth before adding it to the pot. Pouring cornstarch directly into the hot broth is how you end up with little lumps that refuse to go away.

Slowly stir the slurry into the simmering beef, then continue stirring until the gravy thickens.

If the gravy is still thin after a few minutes, let it simmer uncovered a little longer. If it gets too thick, add a splash of beef broth to loosen it up.

Can You Make Beef Tips and Gravy Ahead of Time?

Yes, and honestly, I think they taste even better the next day. The beef continues soaking up flavor from the gravy while it sits.

Storing: Keep the leftovers in an airtight container in the refrigerator for up to 4 days.

Freezing: Let the beef tips and gravy cool completely, then freeze them in a freezer safe container for up to 3 months. The gravy may change texture slightly after freezing, but a low simmer usually brings it back together.

Reheating: Warm the beef and gravy gently on the stovetop over low heat, stirring occasionally. If the gravy thickened in the refrigerator, add a splash of broth. The microwave also works, but use short intervals so the beef doesn’t overheat around the edges.

What to Serve with Beef Tips and Gravy

This meal is built around the gravy, so whatever you serve underneath should be able to soak up plenty of it.

My favorite is a big pile of garlic mashed potatoes. You can also serve the beef tips over long grain white rice or egg noodles, depending on what you already have in the pantry.

If you love a low and slow beef dinner like this one, try our Mississippi pot roast next. And if gravy is really your thing, easy chicken fried steak with gravy is another one we make often.