Beef Tips and Gravy
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Let your oven go low and slow to do all the work for this Beef Tips and Gravy recipe. Don't worry; it won't be mad when you take all the credit for it being so delicious!
The weather is starting to get colder, and that means we all want to curl up next to a fire with a bowl of goodness to help warm up us after being out in the cold all day.
As long as I have known my husband, he has always been a meat and potatoes kind of guy. No joke, he calls potatoes his favorite vegetable, haha. I will always tell him they are considered a carbohydrate, and he will still proclaim they are the most magnificent vegetable on the planet. What can I say, he is a goofball and his love for meat and potatoes is one of the reasons I had to keep making him this dish even after we went gluten-free. I mean, I can't not make my meat and potatoes loving husband one of his favorites, right?
If you have a meat and potatoes lover in your household, or you are one yourself, check this out and see if it will warm you up these chilly fall nights.
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What Kind of Meat is Used for Beef Tips and Gravy?
Beef tips are typically small pieces of meat cut from larger roasts like sirloin and tenderloins. There are a variety of cuts that are labeled as beef tips. I like to avoid chucks just because it can be tougher and sometimes doesn't turn out as good, in my opinion.
If I can't get the sirloin already cut, I will buy a larger roast and cut it myself into the pieces that I want to make the beef tips.
Ingredients in Beef Tips and Gravy
-
- Beef Sirloin Pieces
- Onion
- Mushrooms
- Olive Oil
- Beef Stock
- Garlic
- Spices
- Butter or Ghee
- Arrowroot Starch
How to Make Beef Tips and Gravy
-
- Saute the mushrooms and onions.
- Sear the beef.
- Add the liquid.
- Let it go low and slow!
Step 1: Saute the mushrooms, onions and then remove them from the pan and set aside.
Step 2: Sear the meat, working in batches as needed.
Step 3: Add the mushroom and onions back to the meat, add the butter and starch and cook until the flour is no longer visible.
Step 4: Add the spices and broth, cover and place the dutch oven into the oven or transfer it to a crockpot until the meat is fall-apart tender and the gravy has rendered.
- Cut the beef into pieces of similar size. This will help ensure that the pieces cook evenly.
- Use a high heat when searing the beef. This not only gives a beautiful color on the meat, but it also helps to add more flavor to the final dish.
- Make sure you cook the flour all the way when you coat the meat. This not only helps to remove the flour taste, but it will ensure that there are no clumps of flour left in the final sauce when it's done.
More Dinner Recipes to Enjoy
Smokey Bacon Apple Stuffed Pork Chops
Louisiana Red Beans and Cauliflower Rice
Baked Chicken Parmesan Casserole
Beef Tips and Gravy
Ingredients
- 1 2-4 lb Beef Roast of Choice cubed into 1-2 inch pieces
- 1 Medium Yellow Onion sliced
- 2 C Baby Portobello Mushrooms cut in quarters
- 2 TBS Olive Oil
- 6 C Beef Stock
- 4 Cloves Garlic chopped
- 2 TSP Salt
- 1 ½ TSP Oregano
- 1 TSP Basil
- 1 Bay Leaf
- 1 TSP Thyme
- 1 TSP Pepper
- 4 TBS Butter or ghee
- 3 TBS Arrowroot Starch
Instructions
- Dice the roast into 1-inch pieces, slice the onions onion, and mushrooms.
- If using a Dutch oven, preheat your oven to 325 degrees, or you can use a crock-pot set on low. (If using a crock-pot brown your meat and veggies on the stove before adding them to the crock-pot.)
- If using a Dutch oven, you can brown the meat in there and then transfer it to the oven.
- Brown the meat and veggies in the olive oil in batches over medium-high heat until they have started to caramelize and the meat is seared. This might take a few batches to ensure they have enough cooking space as needed.
- Once all the meat and veggies have been seared add everything back to the dutch oven or transfer to the crockpot.
- To the meat and veggie mixture, stir in the butter and the arrowroot starch and stir until the flour is no longer visible.
- Add the spices and the beef stock and stir just until combined.
- EIther transfer the dutch oven to the preheated oven or set your crockpot to low. In the oven it usually takes between 3-4 hours for the meat to become tender and delicious. In a crockpot on low it will take 6-8 hours or 4-6 on high.
- You can add more beef to the pot if it starts to reduce faster than you prefer. I usually add 1-2 cups about 3 hours into cooking if the meat isn't fully for tender.
- Serve the beef tips and gravy over your favorite mashed potatoes, rice or even some gluten-free pasta and enjoy!
Let me know what you think or if you have any questions.