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.
This post may contain affiliate links. Read our disclosure policy.
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.
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
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
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
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 & Reheat Beef Tips
Once your beef tips have cooled down to room temperature, transfer them to an airtight container and store it in the fridge. Make sure the gravy covers the meat to keep it moist and prevent it from drying out. While you can use the microwave, for the best results, reheat your beef tips and gravy on the stovetop over medium-low heat, stirring occasionally so it warms evenly. And remember, you can add a splash of beef broth or water if the gravy has thickened too much during storage!How long will Beef Tips last in the fridge?
Properly stored, your beef tips and gravy will last in the fridge for about 3-4 days. Always give it a quick sniff or check for any visual changes to ensure it’s still good to go.Can I freeze beef tips and rice?
Absolutely, you can freeze this dish! Place the cooled beef tips in a freezer-safe airtight container, leaving a little space at the top for expansion. It can be stored in the freezer for up to 2-3 months. When ready to eat, thaw in the fridge overnight and then reheat. Ingredient Swaps- Olive Oil: If you’re out, you can use a neutral oil like vegetable or canola.
- Bacon: I’ve also used pancetta and smoked sausage in testing, and they both taste amazing as substitutions.
- Lean Stew Beef or Beef Tips: I usually grab tips from tender cuts like sirloin, but if you’re in a pinch, lean stew beef will do just fine.
- Salt and Pepper: Essential! Don’t be scared to season it up.
- Onion: I use yellow onion, but feel free to use your fave type (or shallots!).
- Minced Garlic: Fresh is best, but garlic powder will also do.
- All-Purpose Flour: I’m a baker through and through, but when I forget to get flour, cornstarch mixed with water (slurry-style) thickens the sauce just right.
- Red Wine: The alcohol content burns off while cooking. As a swap, you can also mix up some beef broth with a splash of balsamic vinegar.
- Unsalted Beef Stock: If you’re using regular beef stock, just go easy on the added salt.
- Soy Sauce: You can also swap in Worcestershire sauce.
- Thyme Sprigs: You can also use dried, or some rosemary or bay leaves.
- Hot Cooked Rice: Rice soaks up all the flavorful gravy, so I just had to add it to this recipe. Garlic mashed potatoes, egg noodles, or even cauliflower rice are also great pairings.
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.
pinterest 
facebook 
twitter 
email
I used a beef bottom round roast and cut it into stew meat and this was delicious!I didn’t have wine or bacon and it still had awesome flavor. I cooked for 1.5 hours and it could’ve used a little less.
Delish! So glad it still worked out for you!
Been using GrandbabyCakes recipes for years, always my best meals! I recommend adding mushrooms to this recipe, and searching with mashed potatoes instead of rice every now and then. Incredible!
Yum, love those suggestions, thank you, Chanel!
Delicious! Comes out perfect everytime. Thank you for the recipe.
I’m so glad you enjoyed this.
Last time (my first time), it came out perfect. This time, when I put the meat in to sear (same cut as last; lean sirloin), it caused about 3-4 cups of liquid to appear quickly. I had to boil it off before the meat would sear. Don’t know yet how this will all turn out. I’m thinking next time I will sear the meat separately in the cast iron skillet.
Hmm, I am not sure what went wrong the second time around.
My guys Loved it
Opted for my crockpot, absolutely delish.
So happy to hear that!
oNLY HAD TOP SIRLOIN STEAKS, SO WAS NERVOUS THAT THEY’D NEVER GET TENDER. bUT i FOLLOWED THE DIRECTIONS EXACTLY, AND IT WAS AMAZING! sERVED OVER JASMINE RICE AND MADE GLAZED CARROTS ON THE SIDE. sOOOOO GOOD! tHANK YOU.
oo yum!!
This was freaking incredible!!! So easy to follow and make and the entire street smelled like these beef tips! Mm!!
OO YUM!