Beef Tips and Gravy
Servings: 6 Servings
Ingredients
For the Beef Tips
- 3 tablespoons cooking oil canola, vegetable, etc.
- 1 cup white onion diced
- 8 ounces mushrooms sliced
- 2 garlic cloves minced
- 2 pounds chuck roast cut into 1 inch cubes
- 1 teaspoon salt plus more to taste
- ½ teaspoon black pepper plus more to taste
- 3 cups low-sodium beef broth
- 2 tablespoons Worcestershire sauce
- 2 tablespoons soy sauce
- 2 bay leaves
For the Cornstarch Slurry
- ⅓ cup cold water
- 3 tablespoons cornstarch
Instructions
- Heat a large Dutch oven or heavy pot over medium heat. Add 2 tablespoons of oil, the onion, and mushrooms. Cook for 5 to 7 minutes, until the mushrooms soften and the onion turns translucent.2 tablespoons cooking oil, 1 cup white onion, 8 ounces mushrooms
- Add the garlic and cook for 30 seconds. Transfer the vegetables to a bowl and set aside.2 garlic cloves
- Pat the beef dry and season it with the salt and pepper. Add the remaining 1 tablespoon of oil to the pot.2 pounds chuck roast, 1 teaspoon salt, ½ teaspoon black pepper, 1 tablespoons cooking oil
- Working in batches, brown the beef on all sides without crowding the pot. Transfer each batch to a plate as it finishes browning.
- Pour ¼ cup of the beef broth into the pot. Scrape up the browned bits from the bottom.¼ cups low-sodium beef broth
- Return the beef, mushrooms, onion, and garlic to the pot. Add the remaining 2 ¾ cups of beef broth, Worcestershire sauce, soy sauce, and bay leaves.2 ¾ cups low-sodium beef broth, 2 tablespoons Worcestershire sauce, 2 tablespoons soy sauce, 2 bay leaves
- Bring the liquid to a boil, then reduce the heat to a low simmer. Cover and cook for 1 ½ to 2 hours, until the beef is fork tender.
- Whisk the cold water and cornstarch together until smooth. Slowly stir the slurry into the simmering beef mixture.⅓ cup cold water, 3 tablespoons cornstarch
- Continue stirring until the gravy thickens to your liking. Remove the bay leaves before serving.
- Serve the beef tips and gravy hot over mashed potatoes, rice, or egg noodles.
Notes
- Chuck roast works best for this version because it benefits from the full simmer time and becomes tender as it cooks. Leaner cuts, such as sirloin, may dry out during the same long cooking time.
- If the beef is still tough after 2 hours, continue simmering it until it’s fork tender.
- If the gravy is thinner than you’d like, let it simmer uncovered for a few more minutes. If it gets too thick, add a splash of beef broth.
- Taste the gravy before adding more salt. The beef broth, Worcestershire sauce, and soy sauce all contain sodium.
- Flour gravy option: Replace the cornstarch and ⅓ cup cold water with ⅓ cup all-purpose flour and ½ cup cold water or beef broth. Whisk until completely smooth, then slowly stir the mixture into the simmering beef tips. Simmer uncovered for 10 to 15 minutes, stirring often, until the gravy thickens and the raw flour taste cooks out. Flour makes a slightly softer, less glossy gravy than cornstarch.
Nutrition Facts
Beef Tips and Gravy
Serving Size
1 cup
Amount per Serving
Calories
387
% Daily Value*
Fat
25
g
38
%
Saturated Fat
8
g
40
%
Trans Fat
1
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
13
g
Cholesterol
104
mg
35
%
Sodium
1369
mg
57
%
Potassium
791
mg
23
%
Carbohydrates
9
g
3
%
Fiber
1
g
4
%
Sugar
3
g
3
%
Protein
33
g
66
%
Vitamin A
28
IU
1
%
Vitamin C
4
mg
5
%
Calcium
51
mg
5
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
