Tender beef tips in a zesty brown gravy spiked with steak sauce is the perfect no-fuss dinner. Simply put it all together and allow it to slow-simmer on the stove.
Growing up, my mom made a version of beef tips that I always thought was kind of flavorless and tough.
Since this was one of the first recipes I ever attempted on my own as a young cook in my own kitchen, I have had many years of perfecting this recipe.
This is one of the most versatile dishes I have ever cooked. It’s also one of the easiest. So i tend to give this one out to many new cooks in my life and to many who were looking for something different to break out of the cooking rut they were in.
The best beef for slow simmering tends to be the cheaper cuts.
You can definitely use stew meat for this, I do it all the time.
If that doesn’t look good or it’s overpriced, I’ll buy a chuck tender toast and cut it up myself.
A chuck roast cut into one-inch pieces works well too. Just about any cut of beef wil work.
You can even use steaks, but I think it’s a waste.
Button mushrooms are cheaper so I use them more often but any kind of mushroom will work in this recipe.
If you don’t like mushrooms leave them out. It won’t hurt my feelings.
Mushrooms and onions have joined the party over the years, and green peppers made an appearance occasionally.
When you read through the recipe you will notice I have the onions listed twice, with different cuts.
I use onions early on as a sort of meat tenderizer, and one later in cooking because I like pieces of crunchy onion in mine. This is also the time I would add green pepper if I were using them. If you don’t like crunchy onions, they are not necessary.
If you like green peppers, feel free to add some during the last few minutes of cooking. It will make this more like pepper steak.
Don’t add these too early in the cooking process or they will turn mushy.
I prefer this dish after it has had some beef flavor added. I use either a beef stock concentrate like the one I buy – available at Amazon through our affiliate link.
Beef bouillon cubes would also work.
My preferred steak sauce for this recipe is A-1, only because it makes it more palatable to Andy. Any steak sauce can be used.
I have used Heinz 57 before and have used a combination of whatever little bits of steak sauce sitting in bottles I had in the refrigerator.
Any spice you like could be added as well.
I have used anywhere from garlic salt to lemon-pepper in mine. Just be sure to taste the broth before you add the mushrooms because they will soak up whatever flavoring they first encounter and it will be kind of locked in.
Noodles or Rice
The best part about these beef tips is that you can serve them with rice or noodles.
It is equally delicious with either.
I recommend you butter your noodles while they are hot for the best flavor.
I also find that a splash of soy sauce adds an extra touch of salt that livens up the flavor when served over rice.
More Slow-Simmered Recipe You Might Enjoy
FOLLOW US ON SOCIAL MEDIA AND SHARE THIS RECIPE
SIGNUP TO RECEIVE NOTIFICATIONS AND NEVER MISS AN UPDATE
Easy Beef Tips with Gravy
- 2 pounds chuck tender roast stew meat, or any cut of beef you prefer
- 4 tablespoons butter
- 1/2 large onion sliced into thin wedges
- 1 can condensed beef broth
- 1/2 cup steak sauce like A-1, generic works fine here, more can be used for more flavor
- 1 tablespoon Worcestershire Sauce
- 1 tablespoon beef flavor enhancer like Beefer-Upper, beef base of bouillon could be substituted
- 8 ounces button mushrooms cut into quarters
- 1/2 large onion cut into large dice
- 1 green pepper sliced optional
- 2 tablespoons cornstarch
- Cut roast into 1 to 2-inch cubes.
- In a large pot over medium-high heat, melt butter until it just begins to turn brown, but don’t burn it.
- Add the beef cubes and turn heat up to medium-high.
- Let meat sit for a few minutes until browned. There may be browned bits of meat stuck to the bottom of the pan and that’s a good thing.
- Stir the meat a few times and continue browning. This will not crust up like beef stew, just a quick cook/steam is what you want.
- Add the wedge cut onions, beef broth, one can of water, steak sauce. Worcestershire, and flavor enhancer.
- All mixture to come to a boil, then reduce heat to simmer.
- Allow meat to simmer for about an hour.
- Add mushrooms and continue to simmer until meat is tender, 2 to 2 1/2 hours.
- Just before serving, increase heat to medium-high and add the large dice onions and cook just until onions have softened slightly. Slices of green peppers should be added now if using.
- Mix cornstarch with about 1/4 cup of water.
- Bring beef mixture to a boil. Add cornstarch slurry and bring back to a boil. Turn off heat.
- Serve over rice, egg noodles, mashed potatoes, or grits.