Description
This hearty Beef Tips and Gravy recipe features tender sirloin tips seared to perfection and simmered in a rich, flavorful gravy infused with savory herbs and spices. Perfect served over mashed potatoes, rice, or egg noodles, this dish combines easy stovetop cooking with comforting, homemade taste.
Ingredients
Scale
Beef and Seasoning
- 1½ lbs sirloin tips, cut into bite-sized cubes
- 3 tbsp flour
- 1 tsp brown sugar
- ¼ tsp black pepper
- ½ tsp salt
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp chili powder
- ½ tsp paprika
Cooking Ingredients
- 3 tbsp olive oil
- 2 tbsp butter
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 beef bouillon cube
- 1½ tsp Worcestershire sauce
- ¼ tsp dried thyme
- ¼ tsp dried rosemary
- 1 tsp onion powder
- ½ tsp garlic powder
- 3 tbsp corn starch
- ¼ cup cold water
Instructions
- Prepare the Beef: Cut the sirloin tips into bite-sized cubes and thoroughly pat them dry with paper towels. In a mixing bowl, combine brown sugar, black pepper, salt, garlic powder, onion powder, chili powder, and paprika to create the beef seasoning blend. Toss the beef cubes with this seasoning mix, then evenly coat them with flour.
- Sear the Beef: Heat olive oil in a large skillet over medium-high heat. Working in batches, sear the beef pieces for 30-45 seconds on each side until they develop a browned, caramelized crust. Avoid overcrowding the pan for optimal searing. Remove the seared beef from the skillet and set aside on a plate.
- Create the Base for Gravy: With the skillet still on medium-high heat, pour in the beef broth to deglaze the pan. Scrape the bottom with a spatula to loosen all browned bits that add flavor. Allow the broth to reduce by half to concentrate the flavors. Reduce the heat to medium-low, then add butter and diced onions. Cook the onions until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 30 seconds to release its aroma.
- Build the Gravy: Add the remaining beef broth, beef bouillon cube, Worcestershire sauce, dried thyme, dried rosemary, onion powder, and garlic powder to the skillet. Bring the mixture to a boil to start the thickening process. In a separate small bowl, whisk together the cornstarch and cold water until fully combined to make a slurry. Slowly whisk this slurry into the skillet, stirring continuously until the gravy thickens to your desired consistency.
- Simmer the Beef in Gravy: Return the seared beef pieces and any accumulated juices back to the skillet. Cover the skillet partially with a lid and let it simmer over low heat for 10 to 15 minutes, allowing the beef to become tender and infused with the rich gravy flavors.
- Optional Slow Cooker Method: For an alternative cooking method, after searing the beef and preparing the gravy, transfer everything to a slow cooker. Cook on low for 7–8 hours or on high for 3–4 hours. At the end of cooking, stir in the cornstarch slurry to thicken the gravy before serving.
Notes
- For best results, pat the beef dry before seasoning and flour coating to achieve a good sear.
- Do not overcrowd the skillet when searing to prevent steaming instead of browning.
- The gravy can be thickened further by adding more cornstarch slurry if needed.
- Serve hot over mashed potatoes, rice, or egg noodles for a comforting meal.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop.
- The slow cooker option is convenient for set-it-and-forget-it meal preparation.
