Beef Tips and Gravy
Beef tips and gravy is an old-fashioned comfort food favorite with fork-tender beef simmered low and slow in rich homemade gravy. Serve it over mashed potatoes for an easy, hearty family dinner. Make it on the stovetop or in the oven.
Servings 8
Calories 484kcal
Equipment
Ingredients
- 3 pounds boneless chuck roast cut into small chunks
- ⅓ cup flour
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ cup butter
- 8 ounces button mushrooms sliced if large
- 1 ½ cups onion chopped
- 1 poblano pepper diced
- ¼ cup oil your favorite
- 3 cups beef stock
- ½ cup red wine may substitute more beef stock
- 1 guijillo pepper seeds removed...optional
Instructions
Stovetop Method
- Remove the silvery membrane from the roast with a sharp knife.
- Cut in bite sized pieces.
- Mix the flour, salt, pepper, and smoked paprika in a large bowl.
- With your hands mix the cut meat in the flour until all sides are covered. Set aside.
- Melt the butter in a heavy iron skillet or dutch oven.
- Add the mushrooms and saute until golden brown.
- 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. Watch carefully!
- Add the beef and quickly sear the meat on all sides - it should be a nice golden brown.
- Turn the heat down to low. Remove the beef from the skillet and set aside.
- Add the wine and 2 cups of beef stock, reserving about a cup. You may or may not need it.
- Bring the broth mixture to a simmer, scraping the bottom with the spatula to scrape up any meat that stuck, and drop in the guijillo pepper.
- Simmer for 5 minutes.
- Add the beef and the onion mixture to the simmering broth.
- Cover, leaving a small crack for steam to escape and simmer on low heat for 3 hours, stirring and scraping the bottom once in awhile to keep the meat from sticking. Make sure it doesn't boil dry - add more stock if you need to!!!
- 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 ½ 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.
Oven Method
- Follow through step 11.
- If you've made the beef tips in a cast iron or enamel over cast iron dutch oven you can cover it and put it in your oven at 325°F for 3 hours. OR you can ladle the mixture into a large casserole, cover tightly with aluminum foil and bake at 325°F for 3 hours. Be sure to check that it doesn't go dry.
Notes
Storage:
Store leftover beef tips and gravy covered with plastic wrap or in an airtight container in the refrigerator for up to 4 days. You can add the leftovers to freezer bags or freezer containers and freeze for up to 3 months.
Tips:
- Use a full bodied red wine like a pinot noir
- When you are working with hot oil watch it carefully! It can catch fire if left unattended. Don't let it get to the point it is smoking.
- I prefer to use a chuck roast and then cut the pieces about half the size that I would for stew. It's often more economical to do it that way, too. You can also use stew meat or regular sirloin beef tips.
Nutrition
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
