My beef tips are slow cooked until tender in a bomb gravy. Grab some tips, some pantry staples, a Dutch oven, and your patience, and let’s get this recipe going boos.
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The thing about these beef tips is you don’t need fancy beef. Just go for something lean that will end up tender but not super greasy. When you cook it up, just sear in batches making sure you don’t overcrowd. It also helps all of the beef brown just right. Finally, I like to keep the cook temperature low so the meat can get tender and soak up the gravy. Just make sure you watch the liquid. Some of that sauce is gonna cook down, so make sure the beef stays mostly covered. If it’s getting too low, add a little beef stock.
How to make Beef Tips
Prep the Beef
Step 1: In a large pot over medium-high heat, cook the bacon until it’s nice and crisp. Remove it from the pan and let it drain on some paper towels.
Step 2: Season up the beef tips then add some olive oil to the pot and pop the beef into the pot browning in batches.
Step 3: Once the beef is seared, remove it from the pot and let it drain on some paper towels.
Make the Sauce
Step 4: Next add the chopped onion, stirring until soft. Add garlic, sprinkle in flour, stir together and cook.
Step 5: Add the red wine to deglaze the pan scraping up all the little browned bits. Pour in the beef stock, and soy sauce then stir and whisk until everything is smooth. Then, add thyme sprigs and bring the braising liquid to a boil.
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Cook it up till tender
Step 6: Once boiling, return the beef tips to the pot. Then, cover it with a lid and pop it in the oven.
Step 7: Let it cook until the beef is so tender it falls apart with a fork and the liquid has thickened into a gravy.
Beef Tips
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Equipment
Ingredients
- 1 tablespoons olive oil
- 3 slices bacon cut into smaller pieces
- 2 pounds lean stew beef or beef tips
- Salt and pepper to taste
- 1 medium onion chopped
- 1 1/2 teaspoons minced garlic
- 2 tablespoons all-purpose flour
- 3/4 cup of red wine
- 2 cups unsalted beef stock
- 1/4 cup soy sauce
- 3 thyme sprigs
- Fresh parsley for garnish
- Hot cooked rice
Instructions
- Preheat the oven to 375 degrees.
- Add bacon to a large pot or dutch oven over medium high heat, cook until crisp, remove from pan, drain and set aside. Add 1 tbsp olive oil to the pan with bacon drippings. Season the beef with salt and pepper, add to a hot pot and sear in batches until browned all over. Once beef is finished searing, remove from the pot, drain on paper towels, and place to the side.
- Next add chopped onion, stirring until soft, 2 to 3 minutes.
- Add garlic and only cook for 30 seconds.
- Sprinkle in flour and stir together and cook for about 2 minutes
- Add the red wine to deglaze the pan scraping up all the little browned bits.
- Pour in the beef stock, and soy sauce then stir and whisk until everything is smooth. Add back in bacon if you would like for the additional flavor.
- Add thyme sprigs then bring the braising liquid to a boil.
- Once boiling, return beef tips to liquid, cover with top and place in the oven for 1 1/2 – 2 hours or until beef tips are completely tender (easily separated with a fork) and the liquid has thickened into a gravy.
- Serve with hot rice and enjoy.
Notes
How to Store
- Fridge: Let the beef tips cool, then transfer to an airtight container. Make sure the gravy covers the meat. Store in the fridge for up to 3-4 days.
- Freezer: Spoon the cooled beef tips and gravy into a freezer-safe container, leaving some space at the top for expansion. Freeze for up to 2-3 months. Thaw in the fridge overnight before reheating.
- Reheating: Warm the beef tips and gravy in a skillet or saucepan over medium-low heat, stirring every now and then until heated through. If the gravy thickens up too much, add a small splash of beef broth or water to loosen it up.
Nutrition
Serving Suggestions
- Rice: The OG way is with plain white rice but you can also jazz it up with Mexican rice, rice and peas or jollof rice.
- Potatoes Galore: The tips also taste bomb with cream cheese mashed potatoes or slow cooker mashed potatoes.
- Veggies: Southern green beans or turnip greens taste legit!
Recipe help
Absolutely boos! While this recipe is for making beef tips and gravy in the oven, you can adapt it for a Crockpot. First, follow the initial steps of the recipe like browning the beef and sautéing the onions in a skillet. Then transfer everything to the Crockpot, including other ingredients. Cook on low for 6-8 hours or until the beef is fork-tender.
Yes, gravy consistency can vary. If it’s too thin, you can simmer it uncovered for a bit longer to reduce and thicken. If it’s too thick, add a splash of beef broth or water until you reach your desired consistency.
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Question, cook at 375 in oven. That seems high and recipe talks about low and slow. 375 dies not seem low and slow. Is the cooking temp correct?
Great question. Yes, the temperature is correct. Even though the oven is set to 375°F, once the pot is covered and filled with liquid, the beef is actually cooking at a gentle simmer inside the Dutch oven. The oven heat just maintains that steady braise without scorching the bottom like stovetop cooking can. If you prefer, you can absolutely lower the oven to 325–350°F and extend the cook time a bit. The key is that the meat stays covered and slowly tenderizes in the liquid.
I didn’t add bacon because I didn’t have any, but did the rest of the recipe as instructed and it’s delicious! Going to be put on rotation at our house!
So glad you enjoyed it, Jessica!
Came out great. Super flavorful, served it over wide egg noodles and I have plenty for lunch tomorrow too.
I don’t drink red wine so I wasn’t sure what to use; tried a Cabernet Sauvignon but I do think it gave it a bit too much bite. Any recommendations for a different wine to try next time?
So glad you enjoyed it! And great question on the wine — Cabernet Sauvignon can definitely be a little too bold and tannic for something like this, which is probably where that extra “bite” came from. Next time, I’d recommend reaching for a softer, more mellow red like Merlot, Pinot Noir, or even a red blend. Those cook down a lot smoother without overpowering the dish. And, if you ever don’t want to use the wine, you can just replace it with a little extra beef stock, it’ll still be delicious.
My husband came home and devoured this meal that i made. It was so good. I was like, yeah, I did that! 😉 Thank you!
I love that energy, I’m so glad y’all enjoyed it. Thank you for cooking along with me!