Beef tips are peak comfort food, boos. It’s one of my fam’s favorite dinners, and I love making it because it’s easy, crazy good, and pretty cheap to throw together. The first time I made beef tips, I thought I’d have leftovers for the next day… Baby, that pot was scraped clean!! The beef cooks low and slow in the oven until it gets real tender in a rich brown gravy. Spoon it right over hot rice and enjoy!
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How to Make Beef Tips
These step-by-step photos show how to make beef tips and gravy in the oven, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Easy Beef Tips Recipe
1. Add bacon to a large pot and cook until crisp
Remove from the pan, drain, and set aside.
2. Add olive oil to the pot, season the beef, then add it to the hot pot
Sear in batches until browned on all sides.
3. Once the beef is browned, remove it and drain on paper towels
Set aside.
4. Add the chopped onion to the pot and cook until softened
Stir in the garlic, sprinkle in the flour, and cook while stirring.
5. Deglaze the pot and build the braising liquid
Add the red wine to deglaze the pan, scraping up the browned bits. Pour in the beef stock and soy sauce and whisk until smooth. Add the cooked bacon if using and drop in the thyme sprigs, then bring the mixture to a boil.
6. Return the beef tips to the pot, cover with a lid, and transfer to the oven
Cook until the beef is very tender and the liquid has thickened into a rich gravy.
PRO TIP: I’ve also used pancetta and smoked sausage in testing instead of bacon, and they both taste amazing as substitutions!
Full Beef Tips Recipe
Beef Tips Recipe
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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
Recipe Tips
- Try to always go for a lean cut. This dish doesn’t need fancy beef, but a lean, fresh cut makes ALL the difference. Less fat means tender bites without a greasy gravy.
- Sear in your meat batches. Giving the beef space helps it brown properly and lock in all that flavor. Don’t crowd the pot!
- Use a red wine substitute if needed. If you don’t have or don’t cook with wine, mix beef broth with a small splash of balsamic vinegar to deglaze the pan.
- Let the beef braise low and slow, boos. The longer cook time makes the beef super tender and helps it soak up the gravy. Keep an eye on the liquid and add a splash of beef stock if it starts getting too low.
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
Serving Ideas
- 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 garlic mashed potatoes, cream cheese mash, or slow cooker mashed potatoes.
- Veggies: Southern green beans or turnip greens taste legit next to beef tips and rice!
- Bread: Y’all HAVE to soak up the beefy gravy with garlic bread or yeast rolls. Non-negotiable.
Recipe Help
Yes boos. Make the recipe through step 8, right before it goes into the oven. Let it cool, then cover the same pot or transfer everything to an airtight container or zip-top bag. Store in the fridge for up to 24 hours or freeze for up to 2 months. Thaw overnight in the fridge if frozen, then bake as directed.
Absolutely! Brown the beef and sauté the onions first. Then transfer everything to the crockpot with the remaining ingredients and cook on low for 6 to 8 hours, or until the beef is fork tender.
Yep, gravy can change as it cooks. If it’s too thin, simmer it uncovered for a few minutes so it reduces. If it’s too thick, stir in a splash of beef broth or water until it loosens up.
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What cast iron pot and size did you use for your pictures. Pretty green pan. Which one is it?
This was the photographer’s pan so I’m actually not sure. I apologize about that.
What alterations to the recie wou i make cooking 12# at once?
Hi Jac! You’ll just want to multiply everything by 6 since the recipe as written uses 2 pounds of meat, and you’re using 12. Hope you enjoy! You’ll have to let me know what you think after you make it!
I am not seeing what I do with bacon pieces. Do I add them back in when I put the beef stew back in? Recipe looks great, and I can’t wait to try it!
It says at step 7 to add back in for additional flavor if you would like.
The gravy on this was delicious. I used skirt steak and it was tender and full of flavor. I did add mushrooms, but otherwise followed the recipe exactly.
So glad you enjoyed, Sheri!
Anything you’d recommend to substitute for bacon without compromising flavor too much?
You can just leave it out. If you have liquid smoke you could add 1/4 tsp in to give a little of that smoky flavor of the bacon.
I used sirloin. The meat was fork tender with beautiful gravy. A great Sunday dinner. Thank you!
CAN I USE THE DUTCH OVEN AND JUST MAKE THIS ON THE STOVE?
Absolutely! You certainly can!
Delicious, so flavorful and tender! Thank you for a fantastic recipe for a snowy cold day. Will be making this again!!!
I’m so glad you enjoyed this!!
This was the perfect Sunday snow day meal. All the yummy comfort! So so good!
Thanks so much, boo!
Hi! Dumb question *facepalm* – what type of red wine did you use? I like to drink sweet or semi-sweet but I feel like that would alter the taste of this recipe.
Can’t wait to try it!! I love your recipes!!! I’ll be back with a review 🙂
Not a dumb question at all. I always tell my readers to use what they like to drink. It becomes a preference. It won’t alter it beyond anything that you enjoy. If you prefer a dryer wine with less sweetness, it will be more savory. The sky is the limit here.