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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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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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.
Made this today, absolutely delicious !!!
So happy to hear that you enjoyed it!
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!