Cozy Beef Tips and Gravy for Your Simplest Dinner Ever

The wind is howling outside your window tonight. You need a meal that feels like a warm hug in a bowl. These beef tips and gravy are exactly what your family is craving right now.

There is something magical about beef simmering on a chilly winter evening. It fills your home with a rich, savory aroma. This recipe delivers tender meat and a silky sauce every single time.

Why This Recipe Is a Winner

You will love how this recipe turns a humble roast into something truly special. It uses budget-friendly beef chuck that becomes incredibly soft as it cooks. It is a fantastic way to feed a hungry crowd without breaking the bank.

This dish is a one-pot wonder that saves you from a mountain of dishes. The ingredients are simple pantry staples you likely already have on hand. It is the ultimate comfort food for a busy Tuesday or a lazy Sunday.

Simple Method

Making this dish is much easier than it looks. You start by searing the beef to lock in all those delicious juices. Then, you let the stove do the heavy lifting while it simmers.

Even if you are a beginner, you can master this savory gravy easily. The cornstarch slurry creates a perfect, lump-free texture at the very end. You will feel like a pro when you see that golden sauce thicken up.

Ingredients You’ll Need

These ingredients rely on fresh produce and pantry basics for the best flavor.

• 2 lbs beef chuck roast, cut into 1-inch cubes
• 2 tablespoons vegetable oil
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 3 cups low-sodium beef broth
• 2 tablespoons Worcestershire sauce
• 1 tablespoon soy sauce
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 3 tablespoons cornstarch
• 3 tablespoons cold water

Step-by-Step Directions

1. Pat the beef cubes dry with paper towels and season with salt and pepper.
2. Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
3. Sear the beef in batches until browned on all sides, then remove beef and set aside.
4. Add the diced onion to the pot and sauté for 5 minutes until translucent.
5. Add minced garlic and cook for an additional 60 seconds.
6. Pour in 1/2 cup of beef broth to deglaze the pot, scraping the bottom for flavor.
7. Return the beef to the pot and add remaining broth, Worcestershire, soy sauce, and thyme.
8. Bring to a simmer, then reduce heat to low and cover.
9. Cook for 90 to 120 minutes until the beef is fork-tender.
10. Whisk together the cornstarch and cold water to create a smooth slurry.
11. Slowly stir the slurry into the simmering pot and cook for 5 minutes to thicken.
12. Adjust seasoning with salt and pepper to taste before serving.

Best Ways to Enjoy It

Serve this dish warm over a big mound of creamy mashed potatoes. The gravy will pool perfectly in the center for the best bite. You can also use wide egg noodles or fluffy white rice.

Add a side of steamed green beans or honey-glazed carrots for a balanced meal. Set the table, pour a glass of red wine, and enjoy the quiet. This is the kind of meal that makes everyone slow down and smile.

Storage & Reheating

Leftovers taste even better the next day as the flavors continue to meld. Store them in an airtight container in the fridge for up to four days. You can also freeze this meal for an easy future dinner.

When you are ready to eat, reheat it gently on the stove top. Add a splash of broth if the gravy has thickened too much in the fridge. It will be just as tender and delicious as the first night.

Recipe Tips

• Don’t skip patting the beef dry before searing for the best crust.
• Sear the meat in batches to avoid steaming the beef in the pan.
• Use a wooden spoon to scrape the browned bits for a deeper gravy color.
• Cut your beef cubes into uniform sizes so they cook at the same rate.
• For a holiday twist, add a splash of red wine during deglazing.
• Avoid boiling the gravy too hard after adding the cornstarch slurry.
• Check the beef at 90 minutes; it should fall apart with a fork.

Easy Flavor Ideas

• Add 8 ounces of sliced mushrooms with the onions for an earthy flavor.
• Swap the thyme for rosemary if you prefer a more piney herb scent.
• Use gluten-free soy sauce or tamari to make this dish gluten-friendly.
• In the spring, add fresh peas at the very end for a pop of color.

Common Questions

Can I make this in a slow cooker?

Yes, you can sear the meat first and then cook on low for 7-8 hours. Add the cornstarch slurry at the very end to thicken the sauce.

Why is my beef still tough?

Beef chuck needs time to break down its connective tissues. If it is tough, it simply needs to simmer a little longer on low heat.

Can I use beef stew meat?

Absolutely, though cutting your own chuck roast usually results in more tender results. Stew meat works great for a quicker prep time.

I hope this cozy beef tips and gravy recipe brings some extra warmth to your table. It is a family favorite that never fails to satisfy. Happy cooking!

— Lidia

Beef Tips and Gravy

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 20 minutes mins

Servings 6 servings

Calories 425 kcal

Ingredients

  

• 2 lbs beef chuck roast, cut into 1-inch cubes
• 2 tablespoons vegetable oil
• 1 medium yellow onion, finely diced
• 3 cloves garlic , minced
• 3 cups low -sodium beef broth
• 2 tablespoons Worcestershire sauce
• 1 tablespoon soy sauce
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1/2 teaspoon sal t
• 3 tablespoons cornstarc h
• 3 tablespoons cold water

Instructions

 

• Pat the beef cubes dry with paper towels and season with salt and pepper.
• Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
• Sear the beef in batches until browned on all sides, approximately 3-4 minutes per batch, then remove beef and set aside.
• Add the diced onion to the pot and sauté for 5 minutes until translucent. Add minced garlic and cook for an additional 60 seconds.
• Pour in 1/2 cup of beef broth to deglaze the pot, scraping the bottom with a wooden spoon to release the browned bits (fond).
• Return the beef to the pot and add the remaining beef broth, Worcestershire sauce, soy sauce, and thyme.
• Bring the liquid to a simmer, then reduce heat to low. Cover and cook for 90 to 120 minutes until the beef is fork-tender.
• In a small bowl, whisk together the cornstarch and cold water to create a smooth slurry.
• Slowly stir the slurry into the simmering pot. Continue to cook for 5 minutes until the gravy has thickened to the desired consistency.
• Adjust seasoning with salt and pepper to taste before serving over mashed potatoes or egg noodles.