Beef Tips Gravy My Way Recipes

BEEF TIPS AND GRAVY

Beef Tips and Gravy image

Learn how to make Beef Tips and Gravy from scratch in one pot on the stove top or in the Slow Cooker! This classic comfort food is great with mashed potatoes, egg noodles, or rice.

Provided by Stephanie

Time 40m

Number Of Ingredients 22

Ingredients

1 ½ lbs. sirloin tips
3 Tablespoons flour
3 tablespoons olive oil
1 teaspoon brown sugar
1/4 teaspoon black pepper
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon chili powder
½ teaspoon paprika
¼ cup dry red wine (optional)
3 Tablespoons cold butter (separated)
1 small yellow onion (diced)
3 cloves garlic (minced)
2 cups beef broth
1 beef bouillon cube
¼ teaspoon dried thyme
¼ teaspoon dried rosemary
1 teaspoon onion powder
½ teaspoon garlic powder
1 ½ teaspoons Worcestershire sauce
1/4 cup cold water + 3 tablespoons corn starch

Steps:

Combine beef seasoning mix and measure out gravy ingredients before beginning.
Cut meat into 1-inch cubes, discard any large pieces of fat.
Combine beef seasoning and sprinkle it over the meat. Toss to coat. Sprinkle flour over the meat and toss again.
Heat 3 Tablespoons olive oil in a large skillet over medium-high heat. Add the meat in batches, don't overcrowd the pan. Brown on each side for 45 seconds. Add a splash of more oil if needed. Transfer to a plate. Repeat with remaining beef. *Don't cook the beef all the way through. You want it to cook in the gravy to add more flavor.
Add ¼ cup wine and use a silicone spatula to "clean" (deglaze) the bottom of the pan, removing any brown remnants. The brown specks are called "fond" and will give the sauce lots of good flavor.
Let the wine gently bubble and reduce by half. Reduce heat to medium and add 2 TBS butter and the onions. Cook until softened, about 5 minutes.
Add the garlic and cook for 1 minute.
Add all remaining gravy ingredients except the cornstarch mixture and remaining cold butter. Bring to a boil.
Combine the corn starch and cold water. Whisk into the sauce, a little at a time. Stir continuously. Continue until your desired consistency is obtained.
Reduce heat to medium and add the beef along with the juices from the plate. Cook with the lid partially covered for 10-15 minutes, until beef is cooked through. Remove from heat.
Optional: Swirl in 1 Tablespoon of COLD butter at the end, this is called "Monter au Beurre" and it adds a smooth, velvety finish to sauces and gravies.
Serve with mashed potatoes, egg noodles, or over rice!

Nutrition Facts : Calories 384 kcal, Carbohydrate 19 g, Protein 40 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 126 mg, Sodium 931 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

BEEF TIPS AND GRAVY

Beef Tips and Gravy image

This meal has been a favorite for many years. It is basically beef tips browned and slowly cooked until tender. We usually serve this with homemade mashed potatoes and corn.

Provided by Jamie

Categories Soups, Stews and Chili Recipes Stews Beef

Time 2h5m

Yield 4

Number Of Ingredients 10

Ingredients

1 tablespoon butter, or to taste
1 pound beef stew meat, cut into 1/2 inch pieces
2 (10.75 ounce) cans cream of mushroom soup
2 ½ cups milk
salt and ground black pepper to taste
4 potatoes, peeled and cubed, or more to taste
¼ cup butter, or to taste
¼ cup milk, or to taste
salt and ground black pepper to taste
2 (15.25 ounce) cans whole kernel corn, drained

Steps:

Cook in a large skillet over medium heat until browned on all sides, about 20 minutes. Stir in cream of mushroom soup, 2 1/2 cups milk, salt, and pepper. Cover and simmer, stirring occasionally, until thickened to gravy consistency, at least 1 hour.
Place potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Add 1/4 cup butter, 1/4 cup milk, salt, and pepper; beat with an electric mixer until smooth.
Heat corn in a saucepan over medium heat until tender, about 15 minutes. Season with salt and pepper.
Pour beef and gravy mixture over mashed potatoes and place corn on the side to serve.

Nutrition Facts : Calories 894.2 calories, Carbohydrate 95.5 g, Cholesterol 114 mg, Fat 44.1 g, Fiber 8.7 g, Protein 36.5 g, SaturatedFat 19.8 g, Sodium 1925.1 mg, Sugar 18.2 g

BEEF TIPS & GRAVY

Beef Tips & Gravy image

Tender chunks of beef in a rich brown gravy. This meal is perfect over mashed potatoes.

Provided by Holly Nilsson

Categories Dinner

Time 1h55m

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
1 onion (chopped)
2 pounds cubed chuck (or stew meat)
10 ½ ounces beef broth
10 ½ ounces French onion soup (condensed)
1 tablespoon Worcestershire sauce
1 bay leaf
salt & pepper (to taste)
3 tablespoons cornstarch
1/3 cup water

Steps:

In a large pot or dutch oven, heat 1 tablespoon olive oil over medium-high heat. Season beef with salt and pepper and brown in small batches. Remove beef from the pot and set aside.
Turn heat down to medium, add remaining oil and onion. Cook until softened, about 10 minutes.
Add beef, broth, soup, Worcestershire sauce and bay leaf to the pot. Bring to a boil, cover and reduce heat to simmer 1 1/2 to 2 hours or until beef is fork tender.
To thicken gravy, combine cornstarch with 1/3 cup cold water. Pour into the beef a little at a time while stirring until it reaches desired consistency.
Taste and season with salt and pepper. Discard bay leaf and serve over mashed potatoes.

Nutrition Facts : ServingSize 4 g, Calories 448 kcal, Carbohydrate 12 g, Protein 53 g, Fat 19 g, SaturatedFat 5 g, Cholesterol 144 mg, Sodium 692 mg, Fiber 1 g, Sugar 4 g

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