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.
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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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First time commenting on a recipe but I had to! This turned out so so good omg 10/10
Hooray thank you so much!!
I have made these twice now. Easy to follow recipe and tastes amazing!
Thanks so much, boo!
Making this right now. My house smells amazing, and the gravy is such a deep rich color. Can’t wait to eat!! Thank you for this amazing recipe!
You’re so welcome!
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!