One Pot Beef Tips and Gravy has tender chunks of beef cooked in a rich brown gravy for a satisfying and filling meal, perfect to pair with potatoes and your favorite veggies!
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There's nothing I love more than a tasty and satisfying recipe that's easy to prepare and quick to clean up! Making beef tips with gravy can be done all in one pot for a super simple dinner, great for quick weeknight meals or a Sunday family feast alongside my Slow Cooker Baby Potatoes.
Why this Recipe Works
This ultimate comfort food recipe combines classic savory flavors with modern easy prep for the best of both worlds! You can cook sirloin tips directly in a homemade gravy for a tender result that doesn't sacrifice any flavor or quality.
Incredible to pair with mashed potatoes, salad, vegetables, and all your favorite side dishes, this recipe is doubly convenient thanks to its one-pot prep! You'll only need to clean one dish after you're done, which will save you time and stress after your meal.
Ingredients Needed
- Steak: I recommend something fairly high quality at the grocery store like New York steak or ribeye steak for best results.
- Flour: helps the steak take on a nice golden brown outside while staying juicy and tender in the middle.
- Seasonings: a combination of garlic powder, onion powder, chili powder, paprika, salt, and black pepper create a delicious blend of flavors, with brown sugar for some sweetness to balance.
- Butter
- Garlic and Onion: infuses the gravy with savory, comforting flavors.
- Beef Broth: helps form the base of the gravy.
- Red Wine: I like to use a Cabernet or Merlot for these beef tips.
- Beef Bouillon: a great way to instantly and easily add lots of flavor to your gravy.
- Worcestershire Sauce: for added umami and saltiness that makes your gravy rich and complex.
- Herbs: dried thyme and dried rosemary provide a layer of aromatic and refreshing flavor.
- Cornstarch: thickens the gravy for a super hearty and comforting finish.
How to Make Beef Tips with Gravy
- Step 1: Coat the steak tips with flour, brown sugar, onion powder, garlic powder, paprika, salt, and pepper.
- Step 2: Heat olive oil in a large pot or large skillet over medium-high heat on the stove top, then cook steak until browned on the outside. Cook in batches if necessary.
- Step 3: Set the beef aside and melt butter in the same pot.
- Step 4: Cook the garlic and onions until soft and fragrant.
- Step 5: Add in beef stock and red wine and bring to a simmer. Scrape up brown bits from the bottom of the pot, then add bouillon, Worcestershire, garlic powder, onion powder, thyme, and rosemary, then bring to a boil.
- Step 6: Combine cornstarch with water and whisk cornstarch slurry into the mixture, then add beef to the pot and cook for 10 minutes or until the gravy has thickened and the beef is fork tender.
Recipe Tips
- Serve beef tips with gravy over top of white rice, your favorite mashed potatoes, or egg noodles. Add a side of green beans, broccoli, asparagus, or your favorite veggie.
- Feel free to experiment with adding other seasonings and herbs like oregano, bay leaves, red pepper flakes, chili flakes, and more.
- Be sure to scrape the bottom of your pot once you add the broth and wine. Those browned bits are loaded with delicious flavor and will add so much dimension to your gravy!
- Your beef tips will continue to cook for a bit once you take them off the heat, so be sure to check to see how cooked they are and stop before they get too well done for your liking.
Recipe FAQ's
You'll want to opt for cuts of steak like ribeye, sirloin, New York steak, or tenderloin. Other tougher cuts (like chuck roast, rump roast, or brisket) are better suited for low and slow cooking.
A good way to determine the doneness of your beef tips is to cut one open and look at the color in the middle. Well-done tips will look cooked all the way through, medium beef tips will have a pink hue, and beef tips that are on the rare side will be red.
Keep any leftover beef cubes in an airtight container in the fridge for 3 to 4 days. You can also freeze the beef in a freezer bag. Push out all the excess air first to ensure freshness for longer.
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One Pot Beef Tips and Gravy
Ingredients
- 2 pounds Good quality steak (New York, sirloin, rib eye, filet) see notes
- 3 tablespoons all-purpose flour
- 1 teaspoon brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons olive oil
For the Gravy
- 2 tablespoons butter
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 cups beef broth low sodium
- 1/4 cup red wine merlot or cabernet
- 1 beef bouillon cube
- 1 1/2 teaspoons Worcestershire sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 2 tablespoons cornstarch
- 1/4 cup water
- Fresh chopped parsley for garnish
Instructions
- Cut the steak into bite sized pieces. Add the steak pieces to a medium bowl and sprinkle the flour, brown sugar, garlic powder, onion powder, chili powder, paprika, salt, and pepper and toss until coated.
- Heat olive oil in a large skillet on medium-high heat add 1/2 of the steak bites and cook for about 1 minute then flip and cook another minute, remove to a plate and repeat with the remaining steak bites.
- Add the butter to the skillet, diced onions, and garlic, and cook for 1-2 minutes just until soft.
- Whisk in the beef broth and red wine and simmer, scraping up any bits on the bottom of the pan.
- Add in the bouillon cube, Worcestershire sauce, garlic powder, onion powder, thyme and rosemary and bring to a boil.
- In a small bowl whisk together the cornstarch and water then pour that into the sauce and whisk.
- Add in the cooked beef and simmer on medium-low 5-10 minutes.
- Garnish with fresh chopped parsley.
- Serve with mashed potatoes, white rice or noodles.
Love the addition of mushrooms 🙂
This was delicious. I fried up some Baby Bella Mushrooms in Olive Oil after the steak bites and set them aside on the plate with the steak. I added them with the sauce when I added the meat. Was excellent! Definitely will be making again in the future.
So happy you loved it Pam!
This was so so good! I used New York steak and it was super tender we put it over rice and it was so good. Definitely keeping this one!