Tender stew beef browned and smothered in a mushroom gravy to create these delicious Beef Tips with gravy. These beef tips are perfect over mashed potatoes, noodles, or cooked rice.
These beef tips are so darn good. I made them for a recent holiday party and had to share the recipe! Serve these tender beef tips with gravy and mushrooms with mashed potatoes, herb roasted potatoes, rice, or noodles. Be sure and try these other great winter dishes, Meat Pie Recipe, Boeuf Bourguignon, Beef Stew, Easy Pulled Pork, Steak Marinade, and Homemade Chili. Many of these dishes can be prepped ahead of time and made in big batches to feed a crowd!
How to make Beef Tips with Gravy:
Step 1: 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.
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: 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.
Step 4: Brown a few pieces of stew beef at a time. Let them brown really well on all sides. Use tongs to turn the meat.
Step 5: Once the beef tips are browned place them in a 9×13-inch baking dish.
Step 6: 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.
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 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.
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? They are super easy to make and so deliciously tender. Beef tips in the oven are perfect with roasted garlic mashed potatoes.
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For more great dinner recipes be sure and try my Whiskey Steak Marinade, Mexican Shredded Chicken, French Dip Sandwich, Beef Chili Recipe, and Marinated Flank Steak.
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Beef Tips with Mushrooms
Tender stew beef browned and smothered in a mushroom gravy to create these delicious Beef Tips with gravy.
Ingredients
- 3-4 pounds stew beef
- 6-8 slices bacon
- 2 tablespoons olive oil
- 1 1/2 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
- 1/2 teaspoon garlic powder
- salt and black pepper to taste
- 2 tablespoons corn starch
- 1 cup cold water
Instructions
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 9x13-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.
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.
Disclosure: A Farmgirl’s Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com
You forgot mushrooms in the ingredients list.
Thanks Deirdre for catching that!