Beef Tips with gravy are tender stew beef browned and smothered in a rich brown gravy to create these delicious family favorite dinner.
This beef tips recipe is delicious served over mashed potatoes, noodles, or cooked rice. A classic comfort dish that’s easy to prepare and everyone will love!
Beef tips with mushroom gravy have the most tender beef chunks of beef in a rich brown gravy. With this savory brown gravy and pieces of stew beef that just fall apart, these beef tips are so darn good!
Serve these tender beef tips with gravy and mushrooms with mashed potatoes, herb roasted potatoes, rice, or noodles. I made beef tips for a holiday party a few years ago and had to share the recipe.
Why this recipe works
- Made with simple ingredients– readily available in your local grocery store.
- Simple to follow directions.
- An inexpensive meal – a great way to feed your family or a crowd.
- Extra tender meat – the stew beef slow cooks in the gravy and becomes super tender!
What you’ll need
- Stew Beef – Already cut up at the market or you can cut a chuck roast into stew beef yourself.
- Red Wine – Use a dry red wine, anything you would drink will work.
- Better than Bouillon – This is my go-to ingredient to make a broth. Add it to warm water and stir to dissolve. (Though you can certainly use store-bought broth if you have it on hand!)
- Portobella Baby Mushrooms – These have more flavor than normal white button mushrooms.
- Cornstarch – Used to thicken our brown gravy. Always dissolve cornstarch in cold water!
How to make Beef Tips with Gravy
Step 1: Brown the bacon pieces over medium to high heat in a cast iron skillet.
Step 2: Once the bacon is browned remove it onto a small plate lined with paper towels. Add olive oil to the bacon fat in the pan. Heat over medium heat.
Step 3: Dry stew beef with paper towels and season with salt and black pepper.
Step 4: Brown the stew beef.
Step 5: Once the beef tips are browned place them in a 9×13-inch baking dish.
Step 6: Sauté the mushroom slices over medium heat.
Step 7: Deglaze the pan with red wine. Add the beef stock and use a wooden spoon to remove all of the brown bits off the bottom of the pan.
Step 8: To thicken the gravy, add cornstarch slurry to the pan and simmer.
Step 9: Pour the gravy over the mushrooms and beef tips. Place into a preheated 350 degree F oven for 2 hours. Enjoy with mashed potatoes or noodles.
Often times I will line aluminum foil around the pan to help with the splatter from browning the beef. It makes clean up so much easier!
Don’t these beef tips with mushrooms and a brown gravy look delicious? Super easy to make and so deliciously tender. Beef tips in the oven are perfect with roasted garlic mashed potatoes.
Recipe FAQs
The best cuts of stew meat are lean with a high concentration of collagen-rich connective tissues that also have some fat marbling for flavor. Chuck roast, shoulder cuts or fatty brisket.
Brown the stew beef, deglaze the pan with red wine and slow cook in juices for several hours. The red wine and beef stock will help break down the meat and tenderize.
Everyone always asks me, what product do I use to get my kitchen clean?
Advanage 20x cleaner is the BEST cleaner! It’s a concentrated cleaner. Just get yourself an empty spray bottle and add some water to this concentrated cleaner. Spray on whatever surfaces you need to clean and wipe clean with a clean, wet towel.
For harder to clean surfaces scrub with a piece of Scotchbrite first, then wipe clean with a clean, wet cloth. This is my go to cleaner for everything!
More Dinner Recipes
- Whiskey Steak Marinade
- Pulled Pork
- Mexican Shredded Chicken
- French Dip Sandwich
- Beef Chili
- Marinated Flank Steak
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Beef Tips with Mushrooms
Ingredients
Beef Tips with Gravy
- 3-4 pounds stew beef
- 6-8 slices bacon
- 2 tablespoons olive oil
- 1 ½ cups dry red wine
- 2 cups hot water
- 2 teaspoons Better than Bouillon beef base
- 2 pints baby Portobella mushrooms, sliced
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- salt and black pepper to taste
- 2 tablespoons cornstarch
- 1 cup cold water
Instructions
Beef Tips with Gravy
- Brown the bacon pieces over medium to high heat in a cast iron skillet. Use a wooden spoon to move the bacon around so it does not burn.
- Once the bacon is browned remove it onto a small plate lined with paper towels. Add olive oil to the bacon fat in the pan. Heat over medium heat.
- Place the stew beef on a half sheet pan lined with parchment paper and paper towels. Pat the stew beef dry with clean, dry paper towels. Sprinkle with salt and black pepper to taste.
- Brown a few pieces of stew beef at a time. Let them brown really well on all sides. Use tongs to turn the meat.
- Once the beef tips are browned place them in a 9×13-inch baking dish. Season with onion and garlic powder.
- Saute the mushroom slices over medium heat. Use a wooden spoon to move them around occasionally, browning all sides. Once they are browned, but not fully cooked, spoon them over top of the browned stew beef. Add the bacon to the baking dish as well.
- Dissolve the Better than Bouillon beef into very hot water. This will make your beef stock.
- Deglaze the pan with red wine. Add the beef stock and use a wooden spoon to remove all of the brown bits off the bottom of the pan.
- To thicken the gravy, add 2 tablespoons of corn starch to 1 cup of cold water. Stir with a spoon to dissolve. Add this mixture to the red wine and beef stock mixture. Use a whisk to combine while it comes to a simmer. This will help you prevent any clumps forming.
- Pour the gravy over top the mushrooms and beef tips.
- Cover the baking pan with aluminum foil and place in a preheated 350 degree F oven for 2 hours.
- Remove from the oven and serve with either mashed potatoes, rice, or noodles.
Nutrition
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Ashley Stock says
Beef tips is one of mine and my family’s favorite comfort food. I have tried a number of different recipes including Julia Childs. This recipe is our favorite! This will be on our family’s regular meal rotation. Thank you so much for sharing this with us.
Jessica Robinson says
Ashley,
That’s so sweet of you to say!! I made these for a holiday party I catered about 5 years ago and it was such a hit I decided to post it to my website. So glad you enjoyed it!
Sarah says
I made this a couple of days ago. I think it was almost a little too salty for my taste. I think that sprinkling salt on the meat at the beginning can be omitted since the bouillon and the bacon add salt too. Otherwise, the dish was good and I served it with mashed potatoes, a roll and asparagus!
Jessica Robinson says
Sarah,
Thanks for stopping by!
As the recipe states; “salt and pepper to taste” which means you taste along the way, and definitely watch the salt you add as you should account for bouillon or beef stock as already being heavily salty. If you are not someone who likes salt in dishes, you can certainly omit that or season to taste, as suggested.
lisa a andryshak says
This is great in the instant pot, browning the meat goes fast on the saute mode and doesn’t make a mess of your stove .Within 30 minutes the meat falls apart. It’s a good quick weeknight recipe!
Jessica Robinson says
Really neat to hear that you made them successfully in an Instant pot. Thanks for sharing!
Britny says
Can i use cooking red wine?
Jessica Robinson says
You can if that’s only what you have. But we always say use wine you’d drink.
Ken says
I made this recipe and when it came to adding the mushrooms and sautéing, there wasn’t anything to deglaze. The water from the mushrooms did that so I just added the wine and beef stock but it didn’t seem right. Did I miss something?
Jessica Robinson says
Hey Ken,
Looks like you did it correctly. The red wine deglazes any bits of cooked on goodness from browning the meat and it also adds flavor.
Marlene says
My son and his wife absolutely love this dish. It is so tasty and comforting. I do like it using sweet red wine best and using Better Than Bouillon beef base is a must. My son always looks forward to this dish on the dinner table. Thanks for a great recipe.
Jessica Robinson says
So happy to hear you enjoyed the recipe!
Rhonda Sanders says
This recipe sounds delicious! I’m definitely going to make it. I have no reason to believe it will be anything but great! Thank you for sharing this awesome recipe!
Jessica Robinson says
Thank you so much! Super simple to make and really delicious!
Chris says
Excellent! Easy to make smelled so delicious cooking! Served over noodles. Will make this often. Thank You!
Jessica Robinson says
Chris,
So glad to hear you enjoyed this recipe!
Courtney says
What can i use instead of red wine?
Thank you
Jessica Robinson says
Is there a reason you don’t want to use red wine? Red wine is really essential to this recipe.
Linda S says
I, too, would not want to use wine. I never developed a taste for wine and I am a diabetic. Not sure I want to cook with wine.
Jessica Robinson says
Wine cooks off in food. It adds a wonderful rich flavor.
Christine says
Just replace the red wine with beef broth.
Jessica Robinson says
There’s already plenty of beef broth in the recipe. That would add too much salt. We’d recommend using wine or perhaps apple cider.
Denise says
Can I use 2 cups of beef stock instead of the bouillon?
Jessica Robinson says
Yes, while we prefer Better than Bouillon you are more than welcome to use any beef stock you have on hand.
Lisa says
This is fantastic. The only thing I changed was cutting the recipe in half. It’s just my husband and I.
Served over roasted garlic mashed potatoes. I highly recommend this recipe. Mm Mm Mm good
Jessica Robinson says
Oh so happy to hear that you both loved it!
Anna Harter says
Do you know if the cooking time could be adjusted for an InstaPot?
Jessica Robinson says
Hello Anna,
Sorry! I do not because I’ve never used an instapot. It’s not something we recommend cooking with.
Kelley says
My sister prepared this for me when I visited home recently. In addition to all the things you did above, she also sliced up a red onion and sauteed that before adding it to the mix. She added a bunch of seasonings to the meat prior to browning it as well – You know the normal garlic powder, onion powder etc. It was absolutely delicious and I’m going to be making it tonight.
Jessica Robinson says
So happy to hear you all enjoyed it Kelley!
Ashley says
Could this be prepped the night before and baked the next day? This has been in my saved Pins for a while and I’m excited to make it!
Jessica Robinson says
Yes! You can absolutely approve this the night before and just reheat. It will be just as flavorful!
Alicia J Hoffman says
I made these scumptious tips tonight and have never been more impressed with a recipe for its taste, ease of preparation, and clear instructions. These are by far the BEST beef tips I’ve ever eaten; I followed the recipe exactly as instructed and the dish turned out so tender and flavorful. Definitely will make again and again! Thanks for sharing such a wonderful dish 🙂
Jessica Robinson says
Alicia,
So happy to hear you loved this recipe! Thrilled you took the time to let us know!
Alicia J Hoffman says
Hi Jessia. Just want you to know that I will be serving your beef tips for Christmas dinner this year! My family adores them!
Doreen says
I used a top round steak and baked it in a Dutch oven for 2 1/2 hours at 325 and it came out great. Only difference was I added some gravy master but otherwise followed it as written. Will definitely make it again.
Jessica Robinson says
My mom always used gravy master! So happy to hear you enjoyed the recipe!