Beef Tips and Gravy (2 Ways)

5 from 2 votes

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!

Prep Time5

Cook Time3

Total Time3 5

Course: Dinner

Cuisine: American

Keyword: Beef Tips and Gravy

Servings:

Calories: 318kcal

Author: Jill

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 9x13 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.

Video

Notes

Storing: Store leftovers in the refrigerator for up to 3 days.

Nutrition