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Beef Tips and Gravy

Beef tips and gravy has been a comfort food favorite for decades. This version is updated with a generous amount of red wine, poblano pepper, and guijillo pepper - just as comforting but a lot more flavorful.
Course dinner
Cuisine American - Vintage
Prep Time 15 minutes
Cook Time 3 hours 20 minutes
Total Time 3 hours 35 minutes
Servings 8
Calories 484kcal
Author Marye


  • 3 pounds Certified​ ​Angus​ ​Beef​ ​®​ ​brand boneless chuck roast
  • 1/3 cup flour
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup butter
  • 8 ounces button mushrooms ,sliced if large, left whole if small
  • 1 1/2 cups onion , chopped
  • 1 Poblano pepper , diced
  • 1/4 cup oil , your favorite
  • 3 cups beef stock , from a 32 ounce carton - reserve the other cup of stock in case you need it
  • 1/2 cup red wine
  • 1 guijillo pepper , seeds removed...optional


  • Trim the silvery membrane off the roast.
    Silverskinhasbeentrimmedoffofthepiecesofbeef aknifewithtrimmingsisinfront
  • Cut in bite sized pieces.
    Beef is cut in bite sized pieces for beef tips
  • MIx the flour, salt, pepper, and smoked paprika.
  • With your hands mix the cut meat in the flour until all sides are covered. Set Aside.
    The cut pieces of beef are mixed so that the flour covers it to help the meat brown for beef tips
  • Melt the butter in a heavy iron skillet or Dutch oven.
  • Add the mushrooms and saute until golden brown.
    sliced mushrooms in foreground with diced poblano and onion in background ready to be sauteed for the beef tips recipe
  • Add the onion and poblano pepper.
  • Saute about 3 minutes.
  • Remove the vegetables from the skillet and set aside.
  • add oil to the skillet and heat until it pops.
  • Add the beef and quickly sear on all sides.
    Pan full of beef being seared on all sides to a golden brown for the beef tips
  • Remove the beef from the skillet and set aside.
  • Add most of the beef stock, reserving about a cup and a half. You may or may not need it.
  • Bring the broth mixture to a simmer and drop in the Guijillo pepper.
    Guijillo pepper simmering in beef stock and wine for the beef tips recipe
  • Simmer for 5 minutes.
  • Add the beef and the onion mixture to the simmering broth.
    Adding the sauteed onion, pepper, and beef back into the pan with the stock for beef tips
  • Cover, leaving a small crack for steam to escape and simmer for 3 hours, stirring and scraping the bottom once in awhile to keep the meat from sticking.
  • At the end of 3 hours the meat should be very tender and the gravy will have thickened - if it hasn't you can bring it up to a boil and boil for a few minutes with the cover off to let the liquid reduce.
  • If it still doesn't seem thick enough to you add 2 tablespoons of cornstarch to 1/2 cup of the reserved beef stock and stir until dissolved.
  • Add to the pan and stir. Simmer until thickened.
  • Serve over mashed potatoes, rice, noodles, grits, biscuits, or whatever you like.
    Finished beef tips over mashed potatoes on a vintage plate with a tarnished silver fork along sided.


You can make this in a slow cooker. Follow steps through browning the meat and then add everything to your slow cooker and cook on low 8 hours. Browning the the beef makes a huge difference in the flavor of this dish. You *can* skip that step but I don't recommend it.


Calories: 484kcal | Carbohydrates: 10g | Protein: 36g | Fat: 32g | Saturated Fat: 12g | Cholesterol: 132mg | Sodium: 515mg | Potassium: 921mg | Fiber: 1g | Sugar: 2g | Vitamin A: 380IU | Vitamin C: 14.8mg | Calcium: 46mg | Iron: 4.4mg