Learn how easy it is to make Beef Tips and Gravy from scratch on the stovetop or in the Crock Pot. These sirloin tips are smothered in rich, flavorful brown gravy and served over mashed potatoes, egg noodles, or rice for a comforting, satisfying meal.
There’s a good amount of seasoning in this recipe, but it really brings out the best flavor in both the meat and the gravy. Mixing everything together ahead of time helps make the cooking process smooth and simple when you’re ready to get started.
Beef “tips” are smaller pieces of meat that usually come from trimming down larger, more tender cuts. For example, a top sirloin is a larger cut, while sirloin tip comes from the outer sections of that same area. It’s slightly less tender than the main cut but works perfectly when cubed for beef tips or stews.
Sirloin or tenderloin cuts are best when making beef tips on the stovetop since they don’t need long, slow cooking to become tender. More tender cuts like sirloin, flank, ribeye, and tenderloin cook more quickly, while tougher cuts such as chuck roast, rump roast, and brisket are better suited for slow cooking.
Beef tips and stew meat are often confused, but they are not the same. Stew meat usually comes from tougher cuts like chuck or rump roast, which are better for slow cooker recipes. Beef tips are best made with more tender cuts like sirloin or tenderloin, unless they are being cooked low and slow in a Crock Pot.
Beef Tips and Gravy
Learn how easy it is to make Beef Tips and Gravy from scratch on the stovetop or in the Crock Pot. These sirloin tips are smothered in rich, flavorful brown gravy and served over mashed potatoes, egg noodles, or rice for a comforting, satisfying meal.
Ingredients
- 1 ½ lbs. sirloin tips
- 3 tablespoons flour
- 3 tablespoons olive oil
Beef Seasoning:
- 1 teaspoon brown sugar
- 1/4 teaspoon black pepper
- ½ teaspoon EACH: salt, garlic powder, onion powder, chili powder, paprika
Gravy:
- ¼ cup dry red wine, optional
- 2 tablespoons butter
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 beef bouillon cube
- 1 ½ teaspoons Worcestershire sauce
- ¼ teaspoon EACH: dried thyme, dried rosemary
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 3 tablespoons corn starch + 1/4 cup cold water
Instructions
- Prepare the beef seasoning mix and measure out all gravy ingredients before starting.
- Cut the beef into 1-inch cubes, removing any large pieces of fat. Toss the meat with the seasoning mix until evenly coated, then sprinkle with flour and toss again.
- Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Working in batches, brown the beef on all sides for about 30–45 seconds per batch without overcrowding the pan. Add a little more oil if needed. Transfer the browned beef to a plate. The meat should not be fully cooked at this stage, as it will finish cooking in the gravy.
- Pour in 1/4 cup of wine to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer until reduced by about half.
- Lower the heat to medium and add the butter and onions. Cook for about 5 minutes, or until the onions are softened.
- Stir in the garlic and cook for another minute.
- Add the remaining gravy ingredients, except for the cornstarch mixture, and bring to a boil.
- In a small bowl, whisk together the cornstarch and cold water until smooth. Slowly whisk it into the simmering sauce until the gravy reaches your desired thickness.
- Reduce the heat to medium-low, return the beef along with any juices from the plate, and simmer with the lid slightly ajar for 10–15 minutes, or until the beef is fully cooked and tender.
- Remove from heat. For a richer finish, optionally swirl in 1 tablespoon of cold butter at the end for a smooth, velvety texture.
- Serve warm with mashed potatoes, egg noodles, or rice.
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