Beef Tips and Gravy

These tender beef tips swimming in rich, velvety gravy are what cozy dinner dreams are made of. Each bite delivers melt-in-your-mouth meat that’s been slow-cooked to perfection.

The magic happens when the beef chunks are seared to develop a beautiful crust, then simmered low and slow until they’re fork-tender. The gravy? It’s a savory masterpiece, building layers of flavor from beef drippings, caramelized onions, and a secret boost from both soy and Worcestershire sauces.

Ingredients

For the Seasoning:

• 2 teaspoons dried thyme
• 1 1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper

For the Main Dish:

• 2 1/2 to 3 pounds boneless beef chuck roast
• 1 medium yellow onion
• 3 cloves garlic
• 2 tablespoons vegetable oil, divided
• 2 tablespoons unsalted butter
• 1/4 cup all-purpose flour

For the Gravy:

• 3 cups low-sodium beef broth
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon Worcestershire sauce
• 2 sprigs fresh parsley (optional)

For Serving:

• Mashed potatoes, polenta, cooked egg noodles, or steamed rice

Steps

1. Create your seasoning blend by combining 2 teaspoons dried thyme, 1 1/2 teaspoons kosher salt, and 1 teaspoon black pepper in a small bowl. Mix thoroughly to ensure even distribution of flavors.
2. Prep your ingredients: Dice onion into 1/4-inch pieces (you should have about 1 1/2 cups). Mince garlic finely. Trim excess fat from the beef chuck and cut into 1 to 1 1/2-inch cubes. Season beef evenly with the prepared spice mixture, ensuring each piece is well-coated.
3. Heat 1 tablespoon vegetable oil in a Dutch oven over medium-high heat until shimmering (about 375°F/190°C). Working in batches to avoid overcrowding (which prevents proper browning), sear beef for 2-3 minutes per side until deeply golden brown. Transfer to a plate and repeat with remaining oil and beef.
4. Add 2 tablespoons butter and prepared onions to the pot. Sauté for 3-5 minutes, scraping up the flavorful brown bits (fond) from the bottom. Add garlic and cook for 30 seconds until fragrant. Sprinkle in flour and cook for 1 minute, stirring constantly to prevent burning.
5. Pour in beef broth, soy sauce, and Worcestershire sauce, whisking constantly to prevent lumps. Return beef and accumulated juices to the pot. Bring to a boil, then reduce to a simmer. Cover and cook for 1 hour, stirring every 20 minutes to prevent sticking.
6. Remove lid and continue cooking for 45-60 minutes more until beef is fork-tender and gravy has thickened to coat the back of a spoon. The internal temperature should reach 195°F (90°C) for perfectly tender meat. Garnish with chopped parsley if desired and serve over your chosen base.

Smart Swaps

• Replace flour with 2 tablespoons cornstarch mixed with 1/4 cup cold water for a gluten-free version
• Use coconut aminos instead of soy sauce for a soy-free alternative (use 1:1 ratio)

Make It Diabetes-Friendly

• Serve over cauliflower mash instead of potatoes (reduces carbs by 15g per serving)
• Use xanthan gum (1/2 teaspoon) instead of flour as thickener
• Portion size: stick to 4 ounces beef and 1/2 cup gravy per serving

Pro Tips

• Let meat come to room temperature for 30 minutes before cooking for even browning
• Don’t rush the searing process – proper browning equals maximum flavor
• If gravy gets too thick, thin with warm beef broth 1/4 cup at a time