Beef Tips and Gravy

Beef Tips in Brown Gravy Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Beef: I used beef tips but you can use any kind of beef stew meat cut into bite-sized pieces. Keep in mind that pieces close in size will cook more evenly.
Bacon: Cook it first and leave the drippings in the pot for browning the beef. I didn’t have much bacon fat left so I added a splash of olive oil to top it up. If your bacon is fattier than mine, you might not need the olive oil for this step.
Onion and garlic: I cook these in the same pot after the beef has browned.
Flour: I found that adding the wine to the flour in the pot wasn’t enough to disguise the raw flour taste, but cooking the flour for a minute before adding the wine works well. The flour is important for getting the gravy thick enough to coat the beef.
Red wine and beef broth: Both go into the gravy after the flour has cooked. I used Cabernet Sauvignon, but any dry red wine should be good, as a little flavor will be left behind even after the relatively long, slow cooking.
Worcestershire sauce, Dijon and seasonings: Worcestershire sauce, Dijon mustard, smoked paprika, thyme and onion powder add plenty of flavor to the gravy.

How to Make Smothered Beef Tips

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Cook the bacon: Cook the chopped bacon until crisp. Transfer it to a plate and leave the drippings in the pot.
Brown the beef: Season the beef with salt and pepper, then brown it in batches. Transfer each batch to a plate when it is done.
Cook the onion and garlic: Add the onion to the same pot and cook until softened and lightly golden. Add the garlic once the onion is ready and cook it briefly.
Make the gravy: Stir in the flour and let it cook briefly, then add the red wine and scrape the bottom of the pot. Add the broth, Worcestershire sauce, Dijon mustard and seasonings.
Simmer the beef: Return the beef and bacon to the pot. Cover and keep it at a gentle simmer until the beef is tender. I like to scrape the bottom of the pan with a wooden spoon as it cooks, so all those tasty stuck-on bits go into the beef mixture.
Finish the gravy: Take the lid off near the end of the cooking time if the gravy needs to thicken. Stir in the parsley, check the seasoning, serve and enjoy!

Substitutions and Variations

Alternative cut of meat: Cut chuck roast it into bite-size cubes and cook it the same way as the beef tips. The cooking time will be similar. I also tested sirloin tips. They were also good but I had to reduce the cooking time by about half. If you want to try those, start checking for doneness after half an hour and stop cooking once they’re tender, otherwise they may dry out and get chewy.
Crispy bacon: Cook the bacon as written, then keep it out of the pot while the beef simmers. Add it back just before serving so it stays crisp.
Add vegetables: If you want to use mushrooms, brown them after the beef and add them back near the end so they don’t spend the whole cooking time in the gravy. Carrots would also be good in the stew. I’d add carrots to the pot at the same time as the onion, as they take time to cook through.

Serving Suggestions

With potatoes: I usually serve beef tips and gravy with garlic mashed potatoes or red skin mashed potatoes. The last time I made this, I paired it with mashed potatoes and green beans, which I loved. It’s also good with fondant potatoes if you want something a little more fancy.
With rice or pasta: Try it with cheesy rice, regular boiled rice, egg noodles or your favorite kind of pasta.
With bread: Whenever I’m making a beef stew or similar dish, I also love baking bread because it’s so good at mopping up every last delicious bit of the gravy! I often make homemade yeast rolls but French bread rolls are really good too.
Wine pairing: A big, bold red like Cabernet Sauvignon or Zinfandel would pair well with this beef tips recipe and you can use one cup of your chosen red wine in the recipe and serve the rest on the side.

How to Store

Store: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze: Cool the beef and gravy before putting it in a freezer-safe container. Freeze for up to 3 months.
Thaw: Thaw overnight in the refrigerator.
Reheat: Reheat gently on the stovetop over low heat or in the microwave until hot. I like to add a splash of beef broth if the gravy has thickened up too much.