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Beef Tips and Gravy

Beef tips and gravy with seared cubes and a savory brown gravy simmered until tender. The quick skillet method builds flavor with browned bits, mushrooms, and thyme for a rich, hearty comfort-food dinner.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

Beef and seasoning
  • 2 lb beef sirloin cut into 1-inch cubes
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
Sear and cook base
  • 3 tbsp olive oil divided
  • 1 yellow onion small, diced
  • 8 oz cremini mushrooms sliced
  • 3 cloves garlic minced
Gravy
  • 3 tbsp all-purpose flour
  • 3 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 2 tbsp fresh parsley chopped, for serving

Equipment

  • 1 large skillet

Method
 

Season and sear the beef
  1. Season the beef cubes with kosher salt and black pepper. Heat 2 tablespoons olive oil in a large skillet over medium-high heat and sear the beef in batches for 2–3 minutes per side, until browned, then remove and set aside.
Sauté vegetables
  1. Add the remaining olive oil to the skillet and sauté the yellow onion and sliced cremini mushrooms over medium heat for 5–6 minutes, until softened.
Build the gravy roux
  1. Add the minced garlic and cook for 30 seconds, then sprinkle in all-purpose flour and stir to coat the vegetables.
Simmer and thicken
  1. Slowly whisk in the beef broth, Worcestershire sauce, and dried thyme, scraping up any browned bits from the pan.
  2. Return the seared beef to the skillet and simmer over medium heat for 15–20 minutes, until the sauce thickens and the beef is tender.
Finish and serve
  1. Garnish with chopped fresh parsley and serve over mashed potatoes or egg noodles.

Notes

For the best gravy texture, whisk the flour-coated vegetables before adding broth, then simmer until the sauce coats the back of a spoon. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently on the stovetop with a splash of broth if needed. Freezing is not recommended because the gravy can thin after thawing. For a lower-carb option, serve over cauliflower mash or mashed cauliflower instead of potatoes or noodles.