Description
This Beef Tips and Gravy recipe features tender cubes of beef stew meat coated in a flavorful seasoned flour, seared to perfection, and simmered in a rich gravy made with red wine, beef broth, and Worcestershire sauce. Perfectly thickened with a cornstarch slurry, this comforting dish is ideal for serving over mashed potatoes or noodles for a hearty meal.
Ingredients
Scale
Beef and Seasoning
- 1½-2 pounds beef stew meat (cut into cubes)
- 2 tablespoons flour
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
Cooking Liquids and Sauces
- ½ cup red wine
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
Aromatics and Oils
- ¼ cup olive oil (divided into 2 tablespoons + 2 tablespoons)
- ½ onion (chopped)
- 2 garlic cloves (minced)
Thickener
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
- Coat the beef: Toss the beef cubes with flour, salt, garlic powder, onion powder, and black pepper until the pieces are evenly coated, ensuring a flavorful crust when cooked.
- Heat oil and brown beef: Warm 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add beef cubes in a single layer, avoiding overcrowding by cooking in batches if necessary. Brown the beef on all sides for a deep, rich flavor, then set aside on a plate.
- Sauté aromatics: Add the remaining 2 tablespoons of olive oil to the skillet along with the chopped onion and a pinch of salt. Cook until the onions soften, about a few minutes. Then add the minced garlic and cook for an additional minute until fragrant.
- Deglaze with wine: Pour in the red wine, letting it sizzle and bubble as you scrape up all the flavorful brown bits stuck to the bottom of the pan. This step intensifies the gravy’s richness.
- Add broth and Worcestershire sauce: Stir in beef broth and Worcestershire sauce, bringing the mixture to a boil before reducing the heat to a simmer to meld flavors.
- Thicken the sauce: In a small bowl, whisk together cornstarch and water until smooth to create a slurry. Stir this mixture into the simmering sauce to thicken it to a luscious gravy consistency.
- Simmer beef in gravy: Return the browned beef cubes to the pan. Cover and let simmer gently for 40 minutes until the meat becomes tender and infused with the gravy’s flavors.
- Finish the sauce: Remove the lid and cook for an additional 3-4 minutes uncovered, allowing the gravy to thicken further for a rich coating over the beef.
- Serve: Plate the beef tips and generous gravy over creamy mashed potatoes or buttered noodles to complete this comforting, hearty meal.
Notes
- For best results, cut beef into uniform cubes to ensure even cooking.
- Use a dry red wine such as Cabernet Sauvignon or Merlot for deglazing to enhance the gravy’s depth.
- Be careful not to overcrowd the pan when browning beef to achieve a nice sear.
- Adjust seasoning at the end if needed; Worcestershire sauce adds umami but salt may be tweaked to taste.
- This dish can be made in advance and reheated, as the flavors deepen over time.
- Serve with creamy mashed potatoes, buttered noodles, or rice to soak up the delicious gravy.
