Beef Tips Recipe
This Beef Tips Recipe is the ultimate slow-cooked comfort food, featuring tenderloin tips bathed in a luscious homemade gravy that’s both easy and delicious.
Ingredients
- 2 lbs beef tenderloin tips (or well-marbled stew meat)
- Salt and freshly ground black pepper (to taste)
- ¼ cup all-purpose flour (sub with cornstarch for gluten-free)
- 2 tbsp olive oil or vegetable oil (for searing)
- 1 large yellow onion, thinly sliced
- 3 cloves garlic, minced
- 2 cups low-sodium beef broth (look for 100% beef stock)
- ½ cup red wine (Cabernet or Merlot—optional but adds depth)
- 2 tbsp Worcestershire sauce (or tamari for gluten-free)
- 1 tsp Dijon mustard (for a tangy lift)
- 1 tsp dried thyme (or 1 tbsp fresh, chopped)
- 2 tbsp unsalted butter (optional, for extra richness)
- Chopped fresh parsley, for garnish
Instructions
- Pat your beef tips dry with paper towels, then season generously with salt and pepper. Place the flour in a large zip-top bag, add the seasoned beef, seal, and shake until each piece is lightly coated. This little trick makes cleanup a breeze.
- Heat the oil in a heavy skillet or cast-iron pan over medium-high heat. Sear the flour-dusted beef tips in batches, about 2 minutes per side, until golden brown. Transfer to your slow cooker—no need to wipe out the skillet; those browned bits will boost your gravy’s flavor.
- In the same skillet, add sliced onions and cook 2–3 minutes until they start to soften, scraping up any browned bits. Add garlic and cook 30 seconds more—just until fragrant. Slide the onions and garlic into the slow cooker over the beef.
- Pour in beef broth, red wine, Worcestershire, Dijon mustard, and thyme. Give everything a gentle stir to distribute the seasonings. If you’re skipping wine, use extra broth and a teaspoon of balsamic vinegar for acidity.
- Cover and cook on LOW for 7–8 hours or HIGH for 4 hours. Halfway through, peek and stir if you’d like—though honesty, it’s not strictly necessary. The collagen breaks down over time, turning those beef tips unbelievably tender.
- If the gravy seems too thin, whisk a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water) and stir it in. Cook another 15 minutes until thickened. Swirl in butter for glossy richness, taste, and adjust salt and pepper. Garnish with parsley and serve over your favorite base.
Notes
Searing adds depth, but if you’re in a rush, you can skip it—gravy will be lighter, though still tasty. For extra silky gravy, strain the cooking liquid before thickening and stir in cold butter bits off heat. I learned that a pinch of sugar can balance overly acidic wines or broths—just a little goes a long way. If your beef tips aren’t tender enough, cook another 30–60 minutes on LOW; slow-cooked is forgiving. Leftover gravy? It’s fantastic over roasted veggies or stirred into mashed potatoes.
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