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A bowl of tender beef tips smothered in rich brown gravy over creamy mashed potatoes.

Beef Tips and Gravy

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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
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.