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Beef Tips and Gravy Recipe

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★★★★★

4.6 from 370 reviews

This hearty Beef Tips and Gravy recipe features tender cubes of beef stew meat coated in seasoned flour, seared to perfection, and simmered in a rich gravy made with red wine, beef broth, and Worcestershire sauce. Finished with a cornstarch slurry to thicken the sauce, this comforting dish is perfect served over mashed potatoes or noodles for a satisfying meal.

Ingredients

Scale

Beef and Coating

  • 1½–2 pounds beef stew meat, cut into cubes
  • 2 tablespoons flour
  • 1 teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon black pepper

Cooking Ingredients

  • ¼ cup olive oil, divided
  • ½ onion, chopped
  • 2 garlic cloves, minced
  • ½ cup red wine
  • 2 cups beef broth
  • 1 tablespoon Worcestershire sauce

Thickening Slurry

  • 2 tablespoons cornstarch
  • 2 tablespoons water

Instructions

  1. Coat the Beef: In a large bowl, toss the beef stew meat with flour, salt, garlic powder, onion powder, and black pepper until all pieces are evenly coated to create a flavorful crust when seared.
  2. Heat Oil and Brown Beef: Warm 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the beef cubes in a single layer, working in batches to avoid overcrowding, and brown the meat on all sides until a deep golden crust forms. Once browned, transfer the beef to a plate and set aside.
  3. Sauté Onion and Garlic: Add the remaining 2 tablespoons of olive oil to the same skillet, then add the chopped onion and a pinch of salt. Cook for several minutes until the onion softens and becomes translucent. Add the minced garlic and sauté for an additional minute until fragrant.
  4. Deglaze with Wine: Pour in the red wine, allowing it to sizzle and bubble while scraping the browned bits off the bottom of the pan with a wooden spoon. This step adds depth of flavor to the gravy.
  5. Add Broth and Worcestershire Sauce: Stir in the beef broth and Worcestershire sauce, bringing the mixture to a boil. Lower the heat to a gentle simmer to start developing the gravy base.
  6. Prepare Thickening Slurry: In a small bowl, whisk together the cornstarch and water until fully combined to form a slurry that will thicken the sauce later.
  7. Add Beef Back and Simmer: Return the browned beef to the skillet, cover, and let it simmer over low heat for about 40 minutes until the beef is tender and flavorful.
  8. Thicken the Gravy: Uncover the pan and stir in the cornstarch slurry. Continue cooking uncovered for another 3 to 4 minutes, stirring occasionally, until the gravy thickens to a rich consistency.
  9. Serve: Remove from heat and serve the beef tips and gravy hot over mashed potatoes or noodles for a classic, comforting dinner.

Notes

  • For best results, brown the beef in batches to prevent steaming and ensure a crispy crust.
  • If red wine is not available, substitute with additional beef broth and a splash of balsamic vinegar for acidity.
  • Adjust the seasoning with more salt or pepper to taste after simmering.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently over low heat, adding a splash of beef broth if sauce thickens too much.

Keywords: beef tips, beef gravy, steak tips, dinner recipe, comfort food, beef stew meat, red wine gravy, easy beef recipe

Find it online: https://dylangranv.com/beef-tips-and-gravy-recipe/