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Chunks of stew meat served with dark brown gravy.

Beef Tips and Gravy

Beef Tips and Gravy made on the stovetop or in the slow cooker is the perfect slow-braised stew meat recipe with thick brown gravy. It's
Servings: 6 servings
Chef Alli
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes

Ingredients
 

  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 2 tablespoons avocado or olive oil
  • 1 medium white or yellow onion diced
  • 2 pounds stew meat or beef chuck roast trimmed of fat and cubed into 1 1/2-inch chunks
  • 1 1/2 cups beef broth
  • 10.5 ounce can Campbell’s Condensed French Onion Soup
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon low-sodium soy sauce
  • 1 bay leaf
  • chopped fresh parsley for garnish optional
  • 3 tablespoons cornstarch
  • ⅓ cup water

Instructions
 

  • Season the Meat. In a large mixing bowl, combine the kosher salt and pepper; add the stew meat and toss well to season the beef. Let the meat rest for 30 minutes at room temperature so it can cook more evenly.
    1 teaspoon kosher salt, 1 teaspoon black pepper
  • Prepare the Pan. Heat 1 tablespoon of avocado or olive oil over medium-high heat in an enameled-lined Dutch oven or stainless steel pot.
  • Brown the Cubed Beef. When the oil is nicely hot and shimmering, add the seasoned beef, working in batches, cooking the meat until browned. Transfer each batch to a platter and reserve. When browning the beef tips (the cubed beef) in hot oil, be sure not to overcrowd the Dutch oven. A pan that's too crowded results in meat that "steams" instead getting nicely browned as it sears. (Steamed meat is a funky gray in color and looks very unappetizing.)
    2 pounds stew meat or beef chuck roast trimmed of fat and cubed into 1 1/2-inch chunks
  • Saute the Onions. Reduce the heat to medium and add the remaining one tablespoon oil. Add the onion and cook until softened, 6-8 minutes.
    1 medium white or yellow onion
  • Deglaze the Pan. Return the beef to the Dutch oven, then add the broth, condensed onion soup, Worcestershire sauce, soy sauce, and bay leaf, deglazing the pan to bring up any browned bits that are attached to the bottom.
    1 1/2 cups beef broth, 10.5 ounce can Campbell’s Condensed French Onion Soup, 1 tablespoon Worcestershire sauce, 1 tablespoon low-sodium soy sauce, 1 bay leaf
  • Simmer the Meat Until Tender. Bring to a boil and cover, reducing the heat to simmer. Simmer gently for about 2 hours or until beef is very tender when pierced with a fork.
  • Thicken the Gravy. Make a slurry by combining the cornstarch with the cold water. Add the slurry to the beef mixture a small amount at a time, whisking until the gravy thickens to the desired consistency.
    3 tablespoons cornstarch, ⅓ cup water
  • Serve. Discard the bay leaf. Season everything to taste with additional kosher salt and pepper, if needed. Serve over warm cooked egg noodles, garnished with chopped fresh Italian parsley, as desired.

Notes

Beef Tips in the Slow Cooker

For beef tips and gravy in the crock pot, follow the recipe just as directed in Steps 1-5. Transfer everything to a 6-quart slow cooker. Cover the slow cooker and cook on low heat for 4-6 hours or until the beef cubes are very tender when tested with a fork. Combine the cornstarch with the water, whisking it into the the liquids in the slow cooker; cook on high 20-30 minutes longer or until you have a nicely thickened gravy.

Beef Tips in the Oven

For beef tips and gravy made in the oven, follow the recipe just as directed in Steps 1-6. Cover the Dutch oven with the lid and transfer to a preheated 300 degree F. oven. Cook for 2 -2 1/2 hours or until the beef cubes are very tender when tested with a fork. Combine the cornstarch with the water, whisking it into the the liquids in the Dutch oven. Continue to cook the beef tips in the oven, covered, for another 20-25 minutes or until the gravy is nicely thickened.

Recipe Tips

When browning the meat in hot oil, be sure not to overcrowd the Dutch oven. Leave some space around each piece of meat so the heat can circulate well to get the cubes of beef nicely caramelized for extra flavor.
Brown the meat in batches, transferring each one to a plate while you brown the next batch. The browned bits that remain in pan are what is known as "fond" and very important for a flavorful gravy.
Be sure the cubes of beef are consistent in size so they cook in unison.
 
 

Nutrition

Calories: 302kcalCarbohydrates: 9gProtein: 36gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 96mgSodium: 1086mgPotassium: 832mgFiber: 1gSugar: 3gVitamin A: 5IUVitamin C: 2mgCalcium: 51mgIron: 4mg
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