American
Beef Tips and Gravy
Stew beef is browned, then simmered with onion in a flour-thickened beef gravy until the tips turn tender. The dish tastes deeply savory, with peppery gravy that clings to the meat.
- Prep
- 15 min
- Cook
- 1 hr 30 min
- Total
- 1 hr 45 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- Browning the tips builds the color of the gravy.
- Flour cooked in the fat keeps the gravy from tasting raw.
- A long gentle simmer, not a hard boil, tenderizes stew meat.
- Worcestershire adds depth without extra ingredients.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Pat the stew meat dry and season it with the salt and pepper.
- 2
Heat the olive oil in a wide pot over medium-high heat. If the oil smokes, turn the heat off and let the pot cool slightly before continuing. Brown the beef in batches, about 6 minutes. Move it to a plate.
- 3
Cook the onion for 4 minutes. Add the garlic and stir 30 seconds.
- 4
Sprinkle in the flour and stir for 1 minute. Whisk in the beef broth, Worcestershire sauce, and thyme.
- 5
Return the beef and any juices. Simmer gently, covered, until the meat is fork-tender and about 195°F in the thickest piece, about 75 minutes.
- 6
Uncover and simmer 5 minutes more if you want a thicker gravy.
Pro tips
- Do not crowd the pot when browning or the beef will steam.
- Keep the simmer at a lazy bubble so the meat does not toughen.
- If the gravy looks thin at the end, simmer it uncovered for a few minutes.
Easy substitutions
- stew meat
- chuck roast cut into 1-inch cubes
- dried thyme
- 1 bay leaf, removed before serving
- all-purpose flour
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water, stirred in at the end
Storage and reheating
Storage
Refrigerate leftovers in a sealed container for up to 3 days.
Reheating
Reheat in a covered saucepan over medium heat until the beef is hot and the gravy simmers.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 354
- Protein
- 36 g
- Carbs
- 12 g
- Fat
- 18 g
- Fiber
- 1 g
Moderate · Stovetop, One Pan · High Protein
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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