Beef Tips and Gravy

How to Make Beef Tips and Gravy

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1. Pat the beef dry with kitchen paper. Toss it with the flour, salt, pepper and paprika until every cube is lightly coated, shaking off any excess.

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2. Heat half the oil in a large, heavy casserole or deep frying pan over medium-high heat. Brown the beef in two batches for 4 to 5 minutes each, turning, until a dark crust forms, adding the rest of the oil for the second batch. Lift it onto a plate.

   Mark done Start 4 min timer

3. Reduce the heat to medium, add the butter, onion and mushrooms and cook for 8 minutes, scraping up the browned bits from the base, until the mushrooms have released their liquid and turned golden. Stir in the garlic and tomato paste and cook for 1 minute.

   Mark done Start 8 min timer

4. Return the beef and its juices to the pan. Pour in the stock and Worcestershire sauce, stirring well to dissolve any flour stuck to the base, then add the thyme and bay leaf and bring to a simmer.

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5. Cover with the lid slightly ajar and simmer gently for 40 minutes, stirring now and then, until the beef is tender and the gravy coats the back of a spoon.

   Mark done Start 40 min timer

6. Remove the bay leaf. If the gravy is too thin, simmer uncovered for 5 more minutes; if it is too thick, loosen it with a splash of hot water. Taste and adjust the seasoning.

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7. Stir in the parsley and serve over mashed potatoes or buttered egg noodles.

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Tips for Making Beef Tips and Gravy

• Dry the beef before dredging. Wet meat steams in the pan and never browns, and the brown crust is what flavours the gravy.
• Brown the beef in batches. Crowding the pan drops the temperature and the meat turns grey instead of forming a crust.
• Match the simmer to the cut. Sirloin is tender in 40 minutes, but if you use chuck it needs about 2 hours at a bare simmer before it gives way.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Fresh herbs work in place of the dried thyme at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

What to Serve with Beef Tips and Gravy

• Mashed potatoes
• Buttered egg noodles
• Green beans

Storing & Reheating Beef Tips and Gravy

Keeps in the fridge for up to 4 days. The gravy thickens as it cools, so loosen it with a splash of water or stock when reheating gently. Freezes well for up to 3 months.

Beef Tips and Gravy FAQ: Common Questions

Beef Tips and Gravy Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.