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.
Beef Tips with Mushroom Gravy
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: Sauté 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.
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!
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.
Did you make one of my recipes? Please take a moment to leave a star rating. Also, if you are on Pinterest, please feel free to leave a comment there and a photo if you have one! Follow A Farmgirl’s Kitchen on FACEBOOK and PINTEREST and subscribe my mailing list for ALL the latest recipes!
Beef Tips with Mushrooms
Ingredients
Beef Tips with Mushroom 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 Mushroom 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
Disclosure: As an Affiliate Marketer, I earn from qualifying purchases. If you click a product affiliate link on A Farmgirl’s Kitchen and make a purchase, I may receive a commission at no additional cost to you! I own every cooking product I recommend and love how they perform.
Marlene says
This is the first time I have ever made a comment on a recipe. I made this yesterday for my son and his wife.They loved it. My son said that was the best beef dish he had ever had! Thank you. It’s definitely a keeper recipe.
Jessica Robinson says
Marlene,
Thanks so much for taking the time to write! Very happy to hear that you loved this recipe!
Jen says
My gravy doesn’t seem to thicken in pan.. is it suppose to be thick before pouring over the beef in dish? Or does it thicken in oven? I followed directions exactly to a T!!!
Jessica Robinson says
In order to get gravy to thicken it’s got to come to a soft bubbling boil…. and that should thicken it. You can also add more cornstarch to thicken. Let me know if you have any questions!
Erin Lepage says
Can you make in a Dutch oven?
Jessica Robinson says
Erin,
Absolutely! You can use a Dutch oven. I’d recommend cooking with the lid on. If needed, add some more cornstarch at the end to thicken the gravy a bit.
Crissy says
I made this for dinner tonight. It was fabulous!!!! I served it over egg noodles with a side of corn. Next time I make it I will have sone crusty French bread to soak up the gravy!! Yum!!!
Jessica Robinson says
So happy to hear you enjoyed it Crissy!!
Crissy says
Hi! I’m making this tomorrow for dinner. What kind of wine did you use?
Thank you
Jessica Robinson says
Hi Crissy,
You can use whatever type of dry red wine you prefer. The rule is usually whatever you would drink works best. Often times I use Merlot.
Gen says
What can you use instead of the wine?
Jessica Robinson says
Red wine is a key ingredient in this recipe. I would highly recommend it! But, you could possibly use apple cider if you don’t want wine. Again, I highly recommend red wine in this recipe!
Stephanie says
I tried this recipe for my hubby and he told me that this is the best beef dinner I have made!! It was fantastic. Thank you
Jessica Robinson says
Stephanie,
Thank you so much!! It’s so nice to hear you both loved one of my recipes!
Ann McCarthy says
Hi, could this be done in a 6 qt pressure cooker? I do not have the patience to wait 3 hours to eat. Plus I always forget and start late which makes dinner late.
Thanks, Ann mccarthy
Jessica Robinson says
Ann,
You can certainly cook in a slow cooker. Not sure about a pressure cooker. Either way, you would have to brown the meat FIRST before your preferred cooking method. Slow cooking in the oven is the best method however. Try it on the weekend. Or make a day ahead of time and reheat.
michelle gardner says
It’s in the oven now. I’m a bit confused though. You call for hot and cold water in the ingredients, as well as better than bouillion, but in the instructions, you talk about beef stock. It’s confusing. I’ll update with how it turns out, but it smells good 🙂
Jessica Robinson says
Michelle,
I use Better Than Bouillon to make beef stock. It’s usually 1 teaspoon per cup of hot water. The cold water is to dissolve the cornstarch. I have updated the directions slightly to clarify.
Kathleen says
What other kind of beef could be used? Sirloin roast?
Jessica Robinson says
Hi Kathleen,
You can buy any of these cuts of beef and cut them yourself: Chuck, Chuck Shoulder, Chuck Roast, Chuck-Eye Roast, Top Chuck. Bottom Round Roast, Bottom Eye Roast, Rump Roast, Eye Round Roast, Top Round, Round Tip Roast.
Susan says
My juices cooked out and I only had 2-3 spoons of gravy, the recipe was delish but how can I get it to yield more gravy?
Jessica Robinson says
Susan,
I cover the baking pan with aluminum foil as it cooks in the oven. This way the juices don’t cook off. But, you can certainly add a little more beef broth if needed. Let me know if you need help with this.
Susan says
Thanks! I cooked it covered with foil – I will again, adding a little broth!
Laura says
I made these for dinner the other night and served them with rice and you dinner rolls. These beef tips had so much flavor. The mushroom gravy was AMAZING!!!
Lisa Hatfield says
I have never made beef tips before, and this recipe is perfect to use up some beef stew meat I have in the freezer right now.
Jessica Robinson says
So easy to make! You’ll love them!
Deirdre Reid says
You forgot mushrooms in the ingredients list.
Jessica Robinson says
Thanks Deirdre for catching that!