Beef tips have been a staple in my house for as long as I can remember. We always pile it over some hot rice, and y’all… It hits hard every single time.
My recipe gets all that deep, slow-cooked flavor without a ton of effort. Some pantry staples, a Dutch oven, and a little patience is all you need to make beef tips at home. And boos, I even threw in some bacon because… Why not? Bacon just makes everything better. Get into it.
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Beef Tip Ingredients
- Olive Oil: If you’re out, you can use good ol vegetable oil.
- Bacon: My secret ingredient boos! I’ve also used pancetta and smoked sausage before.
- Lean Stew Beef or Beef Tips: I usually go for tips from tender cuts like sirloin, but if you’re in a pinch, lean stew beef will do just fine.
- Salt and Pepper: Essential!
- Onion: I use yellow onion, but feel free to use your favorite 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: If you’re worried about the alcohol content, don’t be boos! It’ll cook off. 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: One time I ran out halfway through cooking, and Worcestershire sauce saved the day.
- Thyme Sprigs: You can also use dried, but don’t be shy boos! Experiment with some rosemary or bay leaves.
- Fresh Parsley: Fresh chives or green onions can add a nice touch too.
- Hot Cooked Rice: Beef tips and rice are one of the BEST comfort food combos, y’all. Rice soaks up all the flavorful gravy, so I just had to add it to this recipe. Mashed potatoes, egg noodles, or even cauliflower rice are also great pairings.
How to make Beef Tips
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.
2
Season up the beef tips
then add some olive oil to the pot and pop the beef into the pot browning in batches.
3
Once the beef is seared,
remove it from the pot and let it drain on some paper towels.
4
Next add the chopped onion,
stirring until soft. Add garlic, sprinkle in flour, stir together and cook.
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.
6
Once boiling,
return the beef tips to the pot. Then, cover it with a lid and pop it in the oven.
7
Let it cook
until the beef is so tender it falls apart with a fork and the liquid has thickened into a gravy.
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Beef Tips
Tender beef tips simmered in a rich brown gravy – fall apart fork tender! So easy, just toss everything in your Dutch oven and let the oven do the work!
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Servings: 4 servings
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
Try to always go for a lean cut. This dish don’t need fancy beef, but a lean, fresh cut makes ALL the difference. Less fat means more tender bites without a greasy mess.
Sear in your meat batches. Don’t crowd the pot boos! Giving the beef space helps it brown properly and lock in all that flavor.
Be patient boos. Slow cooking is the name of the game! Letting the beef braise low and slow makes it extra tender and soaks up all the rich gravy. And always 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 splash of beef stock.
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.Nutrition
Calories: 507kcal | Carbohydrates: 10g | Protein: 57g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.02g | Cholesterol: 152mg | Sodium: 1287mg | Potassium: 1169mg | Fiber: 1g | Sugar: 2g | Vitamin A: 43IU | Vitamin C: 4mg | Calcium: 72mg | Iron: 6mg
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Recipe tips
- Go for a lean cut. This dish don’t need fancy beef, but a lean, fresh cut makes ALL the difference. Less fat means more tender bites without a greasy mess.
- Sear in batches. Don’t crowd the pot boos! Giving the beef space helps it brown properly and lock in all that flavor.
- Be patient. Slow cooking is the name of the game. Letting the beef braise low and slow makes it extra tender and soaks up all the rich gravy.
- 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 splash of beef stock.
What to serve with beef tips and gravy
- Rice: For a classic pairing that’s tried and true, go with rice. Whether you go with a classic white or brown or jazz it up with Mexican rice, rice and peas or jollof rice, you will have some good eatin!
- Potatoes Galore: Although beef tips and rice are a safe bet, you can’t go wrong with garlic mashed potatoes or slow cooker mashed potatoes. It’s pure creamy goodness!
- Squash it Up: Serve your beef tips alongside roasted butternut squash. The caramelized edges and sweetness of the squash play off the savory depth of the tips really well.
- Veggies: And last but definitely not least, add some Southern charm with Southern green beans or turnip greens! Slow simmered with a bit of turkey necks or ham hock, they’re savory with a capital S.
Your beef tips
are the perfect main for this menu.
These cream cheese mashed potatoes
are such a perfect side for soaking up that bomb gravy.
These honey glazed carrots
are a simple side that adds a little sweetness to this menu.
These butter swim biscuits
are perfectly fluffy and so easy to make plus they can sop up that gravy like none other!
Recipe help
Can I make this recipe in a Crockpot?
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.
Is it okay if my gravy looks too thin or too thick?
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.
Can I use other meats instead of beef for this recipe?
Yup, you can use other meats like pork or lamb. But keep in mind that different meats may have different cooking times and might alter the overall flavor of the dish.
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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!