Beef Tips and Gravy Made With Flour
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This is my go-to recipe for Beef Tips with Gravy! Made with staples from your kitchen and only one pot. A favorite comfort meal that all ages will crave! Including instructions for your slow cooker or Instant Pot, you can make this recipe no matter your equipment or time limit.
I've always been a fan of beef tips and gravy. Nothing like using one of the most inexpensive protein items at the grocery store and creating something this delicious with it! While comforting, saucy, and drool-worthy, this recipe is also surprisingly low-calorie. It's a win-win!
What type of beef should I use?
Recipes using beef tips became popular for a couple reasons. Rather than throwing out perfectly good beef, butchers were able to package up these odds and ends to sell. The best part? They could sell these bits incredibly cheap. It was a win-win for everyone! That being said, you have tons of options for types of beef you can use for beef tips and gravy! Chuck roasts, round roasts, rump roast, sirloin, tenderloin, or rib cuts.
Most grocery stores will sell beef stewing cubes that you can use, or you can ask your butcher for some beef tips. If you often trim up roasts, you can also save those pieces and freeze them. Once you've accumulated a couple pounds of meat, use them up in this recipe!
Ingredients
Keep scrolling down to the recipe card for a list of FULL ingredient amounts and instructions or click the "Jump to Recipe" button at the top of the page!
- Beef – Tips or stewing beef.
- Salt & pepper – Season to taste.
- Olive oil – Sunflower, safflower, avocado, vegetable, canola, or grapeseed oils can be used instead.
- Butter – I prefer to use unsalted butter so I have full control over the salt.
- Onion – White, yellow, or even shallot.
- Garlic – Use as much or little as you prefer.
- Flour – You can make this recipe gluten-free by adding a cornstarch slurry to thicken the gravy at the very end.
- Beef broth – While beef broth is ideal for this recipe, you can use chicken broth or vegetable broth.
- Soy sauce & Worcestershire sauce – You can use one or the other if needed.
- Thyme – Fresh sprigs.
- Bay leaf – Fresh or dried.
- Parsley – Chopped, for garnish.
How to make beef tips with gravy
- Sear: Season the beef tips generously with salt and pepper. Heat the olive oil in a large dutch oven over medium-high heat. Sear the beef cubes on all sides. Remove the cubes from the pot and set them aside. Add the butter to the pot, let it melt, then add the onion. Cook for 3-4 minutes or until softened and translucent.
- Mix: Add the garlic and cook for 30 seconds, then sprinkle the flour into the pot. Stir well and cook for another minute or two. Pour the beef broth into the pot and whisk the mixture well. Then, add the soy sauce, Worcestershire, thyme, bay leaf, and seared beef.
- Cook: Bring the mixture to a boil then reduce the heat to a simmer. Let it simmer for 30 minutes, or until the gravy has thickened and the beef is tender. Stir occasionally.
- Finish: Remove the thyme sprigs and bay leaf. Taste for salt and pepper, then garnish with parsley and serve.
How to make beef tips with gravy in an Instant Pot
For this version, use only 2 cups of beef broth.
- Sear: Season the beef tips generously with salt and pepper. Heat the olive oil in your Instant Pot on the sauté setting. Sear the beef cubes on all sides. Remove the cubes from the pot and set them aside. Add the butter to the pot, let it melt, then add the onion. Cook for 3-4 minutes or until softened and translucent.
- Mix: Add the garlic and cook for 30 seconds, then sprinkle the flour into the pot. Stir well and cook for another minute or two. Pour the beef broth into the pot and whisk the mixture well. Then, add soy sauce, Worcestershire, thyme, bay leaf, and seared beef.
- Cook: Bring the mixture to a boil, stir everything well, then secure the lid of your Instant Pot. Set the valve from VENT to SEAL. Cook for 15 minutes on high pressure, then quick release the pressure.
- Finish: Remove the thyme sprigs and bay leaf. If you'd like the gravy thicker, you can set the Instant Pot onto the sauté setting and simmer for 10 minutes to reduce. Taste for salt and pepper, season with parsley, and serve.
How to make beef tips in a slow cooker
For this version, use only 2 cups of beef broth.
- Sear: Season the beef tips generously with salt and pepper. Heat the olive oil in a skillet over medium-high heat. Sear the beef cubes on all sides. Remove the cubes from the pot and set them aside. Add the butter to the pot, let it melt, then add the onion. Cook for 3-4 minutes or until softened and translucent.
- Mix: Add the garlic and cook for 30 seconds, then sprinkle the flour into the skillet. Stir well and cook for another minute or two. Pour the beef broth into the pot and whisk the mixture well. Pour the mixture into your slow cooker along with the soy sauce, Worcestershire, thyme, bay leaf, and seared beef.
- Cook: Secure the lid of your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
- Finish: Remove the thyme sprigs and bay leaf. If you'd like the gravy thicker, you can set your slow cooker to high and simmer for 15-20 minutes to reduce. Taste for salt and pepper, season with parsley, and serve.
How to serve beef tips
Beef tips are perfect over some carbohydrates such as rice, mashed potatoes, or even some noodles. Looking for some veggies to add more color to your plate? You can serve up these simple sides with your beef tips:
Salads
- Tomato Basil Salad
- Chickpea Tomato Salad
- Kale and Quinoa Salad
- Black Bean Corn and Avocado Salad
- Easy Corn Salad
Roasted
- Italian Roasted Mushrooms and Veggies
- Skillet Green Beans
- Roasted Brussels Sprouts
- Parmesan Roasted Broccoli
- Garlic Herb Roasted Carrots
How to store leftovers
Transfer leftovers to an airtight container and store in the fridge for 3-4 days. You can reheat in the microwave, or reheat on the stovetop. Transfer the leftovers to a skillet or saucepan and cook over medium heat, stirring often, until completely heated through. You can add a splash of water or beef broth if you find the gravy is getting too thick.
Can I freeze beef tips?
Well, I'm so glad you asked! In fact, this is one of the best meals to make ahead and store in the freezer for future dinners. I find it's easiest to let the leftovers thaw in the fridge overnight before reheating, however you can reheat them straight from the freezer if need be.
Leftovers will last up to 3 months stored in an airtight container in the freezer. Make sure the beef tips have fully cooled down to room temperature before freezing. To reheat, simply follow the instructions detailed in the section above.
Check out my favorite recipes like this:
- Beef Bourguignon
- Instant Pot Beef Stew or Crockpot Beef Stew
- Instant Pot Beef Stroganoff
- Beef Rouladen
- Oxtail Stew
- Guinness Braised Short Ribs
- Carne Guisada
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This is my go-to recipe for Beef Tips with Gravy ! Made with staples from your kitchen and only one pot. A favorite comfort meal that all ages will crave! Including instructions for your slow cooker or Instant Pot, you can make this recipe no matter your equipment or time limit.
- 2 pounds cubed beef chuck roast, sirloin, or other types of stewing beef.
- 1 teaspoon salt or to taste
- 1 teaspoon pepper or to taste
- 1 tablespoon olive oil
- 3 tablespoon butter unsalted
- 1 onion diced
- 3 cloves garlic minced
- ¼ cup flour all-purpose
- 4 cups beef broth
- 2 tablespoon soy sauce
- 2 tablespoon Worcestershire sauce
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 tablespoon parsley freshly chopped
-
Sear: Season the beef tips generously with salt and pepper. Heat the olive oil in a large dutch oven over medium-high heat. Sear the beef cubes on all sides. Remove the cubes from the pot and set them aside. Add the butter to the pot, let it melt, then add the onion. Cook for 3-4 minutes or until softened and translucent.
-
Mix: Add the garlic and cook for 30 seconds, then sprinkle the flour into the pot. Stir well and cook for another minute or two. Pour the beef broth into the pot and whisk the mixture well. Then, add the soy sauce, Worcestershire, thyme, bay leaf, and seared beef.
-
Cook: Bring the mixture to a boil then reduce the heat to a simmer. Let it simmer for 30 minutes, or until the gravy has thickened and the beef is tender. Stir occasionally.
-
Finish: Remove the thyme sprigs and bay leaf. Taste for salt and pepper, then garnish with parsley and serve.
- For Instant Pot or slow cooker instructions, see above in the post.
- Transfer leftovers to an airtight container and store in the fridge for 3-4 days. You can reheat in the microwave, or reheat on the stovetop.
Calories: 401 kcal (20%) Carbohydrates: 8 g (3%) Protein: 35 g (70%) Fat: 25 g (38%) Saturated Fat: 11 g (69%) Cholesterol: 124 mg (41%) Sodium: 1007 mg (44%) Potassium: 914 mg (26%) Fiber: 1 g (4%) Sugar: 1 g (1%) Vitamin A: 247 IU (5%) Vitamin C: 4 mg (5%) Calcium: 49 mg (5%) Iron: 3 mg (17%)
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