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These Beef Tips and Gravy recipes are a hearty, no-fuss, one-pan meal with melt-in-your-mouth tender beef and savory gravy. One is baked in the oven with only 4-ingredents and the other is made with a rich wine sauce on the stove-top – both are fantastic!
Beef Tips and Gravy Recipe
I am always on the lookout for easy yet delicious dinners and these beef tips with gravy are part of my regular dinner rotation. Both are made entirely in a single pan so there’s minimal work, perfect for a busy weeknight or if you don’t feel like cooking. The stovetop version uses more ingredients with the addition of sauteed mushrooms and a homemade gravy. Whereas the baked version uses cream of mushroom soup and a brown gravy mix. Beef tips and gravy go well with various side dishes from noodles to mashed potatoes. So, you may serve it however you like!
Why You’ll Love These Beef Tips and Gravy Recipes
- It’s budget-friendly. These ingredients are inexpensive making it the perfect recipe for any size budget. It’s both cheap and simple!
- You need just 4 ingredients. The baked version is made with 4 easy ingredients that you can find at any grocery store anytime. I like that this is a delicious meal that doesn’t require you to pick up a lot of random items to make it.
- It’s a family favorite recipe. Kids and adults love the flavors in this recipe. The delectable gravy and juicy beef have everyone coming back for more.
What You’ll Need
All you need to make the baked easy beef tips recipe is beef, cream soup, gravy mix, onion soup mix, and a little water. The Stovetop beef tips and mushroom gravy recipe takes a bit more time and ingredients (not much). Both are delicious! Scroll to the recipe card below to find the exact measurements.
For Easy Beef Tips and Gravy (Baked)
- Beef Stew Meat : I like using stew meat because it cooks well in the oven without drying out. They’re also cut into bite-sized pieces to reduce prepping time.
- Cream of mushroom soup: This adds moisture and flavor to the meat without the need for extra seasoning. It’s a great gravy base, too!
- Gravy/onion soup mix: I use a combination of brown gravy mix and onion soup mix. Not only do these add even more depth of flavor, they help to thicken the gravy so it coats each piece of beef.
For Beef Tips and Mushroom Gravy (Stove-Top)
- Butter – either salted or unsalted butter works well.
- Mushrooms – white or cremini mushrooms are great in this dish.
- Onion – we used a sweet yellow onion.
- Garlic – use fresh minced garlic.
- Beef tenderloin – or use any good quality steak you like.
- All-purpose flour – the flour will thicken the gravy.
- Salt & Black pepper
- Olive oil
- Red wine – use a good quality red wine for cooking.
- Beef broth – regular or low sodium works well.
- Worcestershire sauce
How to Make Easy Beef Tips and Gravy in the Oven
This is a minimal hands-on recipe. Once the beef and sauce are mixed, I let the oven cook it low and slow. It only takes about 5 minutes of prep time!
- Prep the oven. Preheat your oven to 300 degrees F.
- Make the beef mixture. Combine the stew meat, cream of mushroom soup, one packet of gravy mix, onion soup mix, and water in a 9×13 casserole dish. Then mix until they are well incorporated.
- Cover and cook. Cover the pan and foil and bake it for about 3 hours.
- Add remaining gravy mix. Uncover and whisk in the remaining gravy packet.
- Serve. Enjoy with your favorite side dish!
How To Make Stove-top Beef and Mushroom Gravy
- Melt the butter large dutch oven. Add the mushrooms and sauté until light golden brown and then set aside.
- Add the onions to the pot and cook for 3-5 minutes, then reduce heat to low. Add the garlic and cooked mushrooms to the pan; sauté for 30-60 seconds and set aside.
- In a large bowl, toss together the slices of steak, 2 tablespoons of the flour, salt, and pepper and stir to coat.
- Add the olive oil to the pot over medium-high heat. Add steak and sear just until browned, then remove from the skillet and set aside. Reduce the heat to low and add the red wine to the skillet deglazing the bottom.
- Pour 1/2 cup of beef broth in bowl and set aside. Add the remaining beef broth and the Worcestershire sauce to the skillet. Simmer for 5 minutes, stirring occasionally.
- In small bowl whisk together the reserved ½ cup of beef broth and the 1/4 cup flour. Whisk this flour mixture into the skillet with the wine and beef broth mixture. Cook for 2 minutes until slightly thickened.
- Add the steak and mushroom mixture back to the skillet and simmer for 5-10 minutes.
Tips for Success
- Try a different soup. This recipe can be made with various cream soups. Try it with cream of celery or cream of broccoli for a slightly different flavor profile. Any kind that pairs well with beef and gravy would taste amazing!
- Add veggies. Make this a hearty, complete meal by adding vegetables. You can use frozen mixed veggies, peas, carrots, corn, or even freshly chopped potatoes and onions.
- Use a slow cooker. Try making this recipe in your slow cooker! It’s another way that cooks it slowly so the beef is fall-apart tender and gets infused with maximum flavor. Set it to high for 3-4 hours if you use tender cuts of beef or low for 6-8 hours on tougher cuts of meat.
Serving ideas. Not sure what to serve as a side dish? There are so many options! I love Creamy Mashed Potatoes, white rice, or egg noodles.
Proper Storage
Store leftovers in an airtight container for up to 3 days in the refrigerator or for up to 2 months in the freezer. You may reheat it in the microwave, but it is best reheated in a saucepan over medium-low heat.
More Beef Recipes to Try
Beef Tips and Gravy (2 Ways)
These Beef Tips and Gravy recipes are a hearty, no-fuss, one-pan meal with melt-in-your-mouth tender beef and savory gravy. One is baked in the oven with only 4-ingredents and the other is made with a rich wine sauce on the stove-top – both are fantastic!
Servings: 4
Ingredients
Baked Easy Beef Tips and Gravy
- 2 pounds stew beef
- 10.5 ounce can cream of mushroom soup
- 2 envelopes brown gravy mix
- 1 envelope dry onion soup mix packet
- 1 can water
Stove-top Beef Tips and Mushroom Gravy
- 2 pounds 2 pounds chuck roast cut into 2" strips or cubes
- 2 Tablespoons unsalted butter
- 1 large yellow onion diced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 cup flour + 2 Tablespoons
- 2 Tablespoons olive oil
- 1/2 pound sliced crimini mushrooms
- 3 cloves garlic
- 1/2 cup red wine
- 2 cups beef broth
- 2 Tablespoons Worcestershire sauce
- 1 teaspoon chopped fresh parsley for garnish, optional
Instructions
Baked Beef Tips and Gravy
- Preheat your oven to 300 degrees F.
- In a 9×13 baking dish add your beef, cream of mushroom soup, 1 packet of brown gravy mix, water, and the onion soup mix. Stir everything together and cover tightly with foil.
- Place in the oven and cook for 3 hours.
- Remove from the oven and remove the foil. Carefully stir in the remaining brown gravy packet to thicken up the sauce. Serve over mashed potatoes, rice or egg noodles.
Stove-Top Beef Tips and Mushroom Gravy
- Melt the butter in a large skillet over medium-high heat. Add the mushrooms and sauté until light golden brown. Remove the mushrooms from the pan and set them aside.
- Add the onions to the skillet and cook for 3-5 minutes until they start to soften. Reduce heat to low and add garlic and return the mushrooms to the pan; sauté for 30-60 seconds until the garlic is fragrant. Remove the mixture from the skillet and set aside.
- In a large bowl, toss together the slices of steak, 2 tablespoons of the flour, salt, and pepper and stir to coat.
- Add the olive oil to the skillet over medium-high heat. Add steak and cook just until browned, then remove from the skillet and set aside.
- Reduce the heat to low and add the red wine to the skillet and deglaze the pan by scraping up the brown bits from the bottom.
- Pour 1/2 cup of beef broth in bowl and set aside. Add the remaining beef broth and the Worcestershire sauce to the skillet. Simmer for 5 minutes, stirring occasionally.
- In small bowl whisk together the reserved ½ cup of beef broth and the 1/4 cup flour. Whisk this flour mixture into the skillet with the wine and beef broth mixture. Cook for 2 minutes until slightly thickened. Add the steak and mushroom mixture back to the skillet and simmer for 5-10 minutes.
Last Step:
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Notes
Storing: Store leftovers in the refrigerator for up to 3 days.
Nutrition
Calories: 318kcal | Carbohydrates: 0.05g | Protein: 50g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 5g | Cholesterol: 141mg | Sodium: 132mg | Potassium: 774mg | Sugar: 0.02g | Calcium: 43mg | Iron: 5mg
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3 comments on “Beef Tips and Gravy (Baked or Stove-Top)”
where is the recipe with mushroom soup, and onion mix
Can stew meat be used instead of steak?
Hi Dorothy. Yes, stew meat would with this recipe as well.