How to Make Beef Tips with Mushroom Gravy

Experience the rich flavors and tender textures of “Succulent Simplicity: Beef Tips with Mushroom Gravy,” a dish that combines juicy beef with a savory mushroom gravy for a delightful culinary experience. This classic comfort food is perfect for family dinners or special occasions, offering a hearty and satisfying meal that’s both easy to prepare and irresistibly delicious. Whether served over mashed potatoes, rice, or egg noodles, this dish is sure to please everyone at the table.

Why You’ll Love Beef Tips with Mushroom Gravy:

  • Rich and Flavorful: The mushroom gravy adds a deep, umami-packed layer of flavor that perfectly complements the beef.
  • Comforting and Hearty: Ideal for a cozy meal that satisfies with its warm, comforting essence.
  • Versatile: Easily adaptable to various dietary preferences and serving options.
  • Simple Ingredients: Made with readily available ingredients, ensuring a straightforward preparation process.

Ingredients Notes For Beef Tips with Mushroom Gravy:

  • Beef Tips: Opt for tender cuts like sirloin for quick cooking, or use chuck if you prefer slow cooking for deeper flavor development.
  • Mushrooms: White or cremini mushrooms, sliced, enrich the gravy with their earthy tones.
  • Onion and Garlic: Essential for building a flavorful foundation for the gravy.
  • Beef Broth: The base of the gravy, adding richness and moisture.
  • Flour: Thickens the gravy to create a lush, velvety texture.
  • Butter and Oil: For sautéing and adding richness to the dish.
  • Worcestershire Sauce: Enhances the meaty flavor with its complex, tangy profile.
  • Fresh Herbs: Thyme and parsley infuse the dish with fresh, aromatic notes.
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Recipe Steps:

  1. Brown the Beef: Heat oil in a large skillet over medium-high heat. Add beef tips seasoned with salt and pepper, browning them on all sides. Remove from the skillet and set aside.
  2. Cook the Mushrooms and Onions: In the same skillet, melt butter and add sliced mushrooms and diced onions. Sauté until the mushrooms are golden and the onions are translucent. Add minced garlic and cook for another minute.
  3. Make the Gravy: Sprinkle flour over the mushrooms and stir to coat. Gradually pour in beef broth, stirring constantly to prevent lumps. Add Worcestershire sauce and any accumulated juices from the beef. Bring to a simmer and let thicken.
  4. Simmer the Beef: Return the beef tips to the skillet, reducing the heat to low. Cover and simmer until the beef is tender and the flavors are well blended, about 15-20 minutes.
  5. Finish and Serve: Adjust seasoning with salt and pepper. Garnish with chopped parsley and serve over your choice of mashed potatoes, rice, or noodles.

Storage Options:

  • Refrigerate: Keep leftovers in an airtight container for up to 3 days.
  • Freeze: Freeze the beef and gravy in separate containers for up to 2 months. Thaw in the refrigerator overnight before reheating.


For the Beef:

  • 2 pounds beef stew meat cut into 1-inch cubes
  • 2 tablespoons all-purpose flour
  • Salt and pepper to taste
  • 2 tablespoons vegetable oil

For the Mushroom Gravy:

  • 1 onion finely chopped
  • 2 cups sliced mushrooms such as button or cremini
  • 2 cloves garlic minced
  • 2 tablespoons butter
  • 3 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
  • 2 tablespoons cornstarch mixed with 2 tablespoons water for thickening
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Prepare the Beef:

  • Season the beef cubes with salt and pepper, then toss them with the flour until well coated.
  • Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the beef in batches, being careful not to overcrowd the pan, and brown on all sides. Remove the beef from the skillet and set aside.

Make the Mushroom Gravy:

  • In the same skillet, melt the butter. Add the chopped onions and sliced mushrooms, and sauté until the onions are translucent and the mushrooms have released their moisture and are beginning to brown.
  • Add the minced garlic and cook for another minute until fragrant.
  • Pour in the beef broth, scraping up any browned bits from the bottom of the skillet.
  • Stir in the Worcestershire sauce and thyme. Bring the mixture to a simmer.
  • Return the browned beef to the skillet. Reduce the heat to low, cover, and simmer for about 1 to 1.5 hours, or until the beef is very tender.

Thicken the Gravy:

  • Mix the cornstarch with water to create a slurry. Stir this into the skillet and increase the heat to medium. Cook, stirring frequently, until the gravy thickens to your desired consistency.

Final Adjustments and Serve:

  • Taste and adjust the seasoning with more salt, pepper, or Worcestershire sauce if needed.
  • Serve the beef tips and mushroom gravy over your choice of rice, mashed potatoes, or egg noodles.

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