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Let your oven go low and slow to do all the work for this no peek beef tips with gluten-free mushroom gravy recipe.
If you have a meat and potatoes lover in your household, or you are one yourself, check out this beef tips gravy recipe. In my opinion, it is probably the best way to cook steak tips. I promise It is the easiest, hands-off recipe there is to make and has all the comforts that will warm you up on these chilly fall nights.
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Ingredients.
- Beef Sirloin Pieces
- Onion
- Mushrooms
- Olive Oil
- Beef Stock
- Garlic
- Spices
- Butter
- Arrowroot Starch
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Ingredient notes and substitutions.
- What is the best cut of meat for beef tips? Beef tips are typically small pieces of meat cut from larger roasts like sirloins 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.
- Butter - You can swap the little bit of butter in this beef tips with gravy recipe with either a little bit more olive oil, or you can use dairy-free butter and even ghee.
- Arrowroot starch - I like the way arrowroot starch thickens the mushroom gravy keeping it gluten-free. You can also use corn starch or potato starch if you prefer. I don't recommend just using flour or tapioca starch, as the final textures won't be the same.
- Mushrooms - I tend to use simple white mushrooms or baby bellas for this gluten-free beef tip recipe. You can use whatever kind of mushrooms you prefer. If you don't like mushrooms, you can leave them out.
- Beef stock - Make sure that the beef stock you are using is actually gluten-free. Many brands contain additives that can make them not gluten-free.
- No gravy packet. - You've probably seen a few beef tips and gravy recipes using a gravy packet. Those are not often gluten-free but don't worry, these no peek beef tips make their own beautiful gluten-free brown gravy as they cook, so you don't need those packets anymore.
How to make beef tips in the oven.
Step 1. Sear the seasoned pieces of sirloin. Work in batches as needed.
Step 2. Sautee the mushrooms, onions, and garlic.
Step 3. Add the arrowroot starch to the pot of the mushrooms and onions and cook until no dry flour remains.
Step 4. Add the spices and gluten-free beef broth, cover, and place the pot in the oven.
Step 5. Now here comes the hard part, let the beef tips cook in the oven, and do NOT PEEK at them until the minimum time has passed. Remember, these are called no peek beef tips because letting them go undisturbed makes them the best.
Tips and tricks.
- Cut the beef into pieces of similar size. - This will help ensure that the pieces cook evenly. Be sure you are not cutting them too small. Smaller pieces of beef will cook faster and could yield dried-out beef if you are not watching it. I prefer to cut my pieces a little larger, 2-3 inches in size, for this beef tips and gravy recipe.
- Use medium- high heat when searing the beef. - This not only gives a beautiful color to the meat but also helps to add more flavor to the final dish. Searing the meat also helps with keeping the juices in the meat, so you are less likely to end up with dry beef tips. Remember you are not trying to cook the meat through at this point just sear it.
- Make sure you cook the starch all the way when you coat the meat. - This not only helps to remove any flour taste, but it will ensure that there are no clumps of flour left in the final sauce when it's done.
- Don't be afraid of a fattier piece of meat. - Leaner cuts of beef can become a bit dryer, especially if you are using a slow cooker.
- Do NOT PEEK once these beef tips go into the oven. Opening the oven and the pot changes the temperature, and that can affect the tenderness of the beef in the end.
- If your gluten-free gravy isn't as thick in the end the way you want it, just pull a little bit of juice out and then whisk it with a few more tablespoons of arrowroot starch and then put it into the rest of the pot. Cook it for a few minutes on the stove to allow it to thicken up more.
Alternate cooking methods.
I prefer to cook these beef tips in the oven using my dutch oven. If you don't have a dutch oven that can go from the stovetop to the oven, that's okay.
- Skillet and casserole dish. - Sear the beef and saute the mushrooms and onions in a skillet. Once that is done, transfer those and the remaining ingredients to a casserole dish. TIGHTY cover the casserole dish with foil and cook it in the oven the same as you would with a dutch oven.
- Beef tips in a slow cooker. - If you are using a slow cooker to make this beef tips and gravy recipe, I still recommend searing at least the beef pieces before adding everything to the slow cooker. It will add a lot more flavor to the recipe than if you were to put everything in the slow cooker raw. Beef tips in the slow cooker do take longer than beef tips in the oven, so be sure to give them enough time to get tender.
- Beef tips in an instant pot. - I don't personally own an instant pot, but it is possible to make this beef tips and gravy recipe in an instant pot. Just be sure to sear and saute the meat and vegetables before pressurizing the instant pot to bring everything together.
Serving beef tips.
The beauty of this beef tips and gravy recipe is that you can serve it how you like. My husband is a fan of it over some easy mashed potatoes. You can also serve it over steamed gluten-free jasmine rice. If you really want, you can even serve it over some gluten-free noodles. I love pairing it with a simple vegetable like peas or broccoli.
Storing and make ahead.
- Cooked beef tips can safely be stored in a container in the fridge for up to four days.
- If you want to prep this beef tips and gravy recipe ahead of time, you can. I suggest searing the meat and sauteing the veggies ahead of time. Then once you are ready to cook it, you can throw everything into the pot and let it go. Be sure to let the meat come to room temperature before placing it in the oven, so the meat does not seize from the drastic temperature change.
Beef tips FAQ.
The last thing you want when making beef tips is to end up with dried pieces of meat. It is possible to overcook beef tips which can make them dry.
- Make sure you are using the right type of meat. You want a less tender cut of beef so it will break down and become tender.
- Did you open the meat during the cooking process?
- Be sure to watch the temperature. Not all ovens and slow cookers cook at the same rate. Be sure you are using the correct temperature.
- Was your meat cut too small?
The main reason beef tips become tough is that they were cooked at a temperature that was too high. This caused the proteins in the beef to seize up, and the collagen and fat did not have enough time to break down.
More gluten-free beef recipes.
📖 Recipe
No peek beef tips with gluten-free mushroom gravy.
Ingredients
- 1 2-4 Pound Beef Roast of Choice cubed into 2-3 inch pieces
- 1 Medium Yellow Onion sliced
- 2 Cups Mushrooms cut in quarters
- 2 Tablespoons Olive Oil
- 4 Tablespoons Butter or ghee
- 4 Tablespoons Arrowroot Starch
- 6 Cups Beef Stock
- 4 Cloves Garlic chopped
- 2 ½ Teaspoons Salt
- 1 ½ Teaspoons Pepper
- 1 ½ Teaspoons Oregano
- 1 Teaspoon Thyme
- 1 Bay Leaf
Instructions
Beef tips in the oven.
- Preheat the oven to 325 degrees.
- Dice the roast into pieces, slice the onions onion, and mushrooms.1 2-4 Pound Beef Roast of Choice, 2 Cups Mushrooms, 1 Medium Yellow Onion
- Place your skillet or dutch oven over medium-high heat with the olive oil.2 Tablespoons Olive Oil
- Sear the pieces of beef just enough to brown on all the sides, and then remove them from the pan and set them aside. You might need to work in batches, so you give your beef enough space in the pan.1 2-4 Pound Beef Roast of Choice
- Add half the butter to the pan along with the mushrooms and onions.2 Cups Mushrooms, 4 Tablespoons Butter, 1 Medium Yellow Onion
- Saute the mushrooms and onions until they start to soften, and then add the minced garlic and let it cook a little longer just until the garlic becomes fragrant.4 Cloves Garlic
- Add the remaining butter and arrowroot starch to the pot. Stir and cook just until no dry flour remains visible.4 Tablespoons Butter, 4 Tablespoons Arrowroot Starch
- Add the pieces of beef back in the pot.
- Pour the spices and the beef stock over the beef and veggies in the pot and give it a gentle stir just to combine.6 Cups Beef Stock, 2 ½ Teaspoons Salt, 1 ½ Teaspoons Pepper, 1 ½ Teaspoons Oregano, 1 Teaspoon Thyme, 1 Bay Leaf
- EIther cover and transfer the dutch oven to the preheated oven or transfer the mixture to a baking pan and wrap with foil.
- Do not peek at the beef tips for at least 90 minutes.
- Once you've hit 9- minutes, you can check on the beef tips. You can add more beef stock to the pot if it starts to reduce faster than you prefer depending on how your oven holds temperature.
- If your beef tips are not tender at 90 minutes, recover and place them back into the oven for another 30-45 minutes or until they are tender and the gravy has thickened.
- Serve as desired and enjoy.
Beef tips in a slow cooker.
- Follow the beef tips in the oven steps to sear the beef and saute the mushrooms and onions.
- Once you are ready to combine everything together to go into the oven, just place everything into the slow cooker.
- Adjust the cooking time depending on the settings of your slow cooker.
Notes
- Cut the beef into pieces of similar size. - This will help ensure that the pieces cook evenly.
- Use high heat when searing the beef. - This not only gives a beautiful color to the meat but also helps to add more flavor to the final dish.
- Make sure you cook the starch all the way when you coat the meat. - This not only helps to remove any flour taste, but it will ensure that there are no clumps of flour left in the final sauce when it's done.
- Do NOT PEEK once these beef tips go into the oven. Opening the oven and the pot changes the temperature, and that can affect the tenderness of the beef in the end.
- If your gluten-free gravy isn't as thick in the end the way you want it, just pull a little bit of juice out and then whisk it with a few more tablespoons of arrowroot starch and then put it into the rest of the pot. Cook it for a few minutes on the stove to allow it to thicken up more.
📖 Recipe
If you make this recipe, please let me know! Leave a comment, rate it, and don't forget to tag a photo #grainfreetable or @grainfreetable on Instagram. I'd love to see what you come up with!
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