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+ servings
white casserole dish with beef tips and mushrooms

Beef Tips with Mushrooms

Tender stew beef browned and smothered in a mushroom gravy to create these delicious Beef Tips with gravy.
Course Main Course
Cuisine American, comfort food
Prep Time 25 minutes
Cook Time 2 hours
Servings 8 people
Calories 385kcal


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


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 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.
  • 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.


Calories: 385kcal | Carbohydrates: 4g | Protein: 40g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 116mg | Sodium: 330mg | Potassium: 613mg | Fiber: 1g | Sugar: 1g | Calcium: 34mg | Iron: 4mg