Simmering beef tips is a classic comfort food dish where cubes of beef are browned, then slowly cooked in a rich, savory gravy until fork-tender. This one-pot method is forgiving and delivers deep, satisfying flavor with minimal fuss, making it a perfect weeknight dinner or a cozy Sunday meal. The slow simmer breaks down the meat’s connective tissue, resulting in tender, succulent beef that pairs beautifully with mashed potatoes, rice, or egg noodles.
Ingredients
- 2 lbs (900 g) beef chuck or sirloin, cut into 1-inch cubes
- 2 tablespoons (30 ml) vegetable oil, divided
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 cups (480 ml) beef broth, low-sodium
- 1 cup (240 ml) water
- 2 tablespoons (30 g) tomato paste
- 2 tablespoons (30 ml) Worcestershire sauce
- 1 teaspoon (5 g) dried thyme
- 1 bay leaf
- 1 teaspoon (5 g) salt, plus more to taste
- 1/2 teaspoon (2.5 g) black pepper
- 3 tablespoons (24 g) cornstarch
- 3 tablespoons (45 ml) cold water
Instructions
- Pat the beef cubes dry with paper towels. Season generously with salt and pepper.
- Heat 1 tablespoon of oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add half the beef in a single layer (do not overcrowd). Brown on all sides, about 3-4 minutes per side. Transfer to a plate and repeat with the remaining beef and oil.
- Reduce heat to medium. Add the onion to the pot and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook for 1 minute more.
- Stir in the tomato paste and cook for 1 minute, scraping up any browned bits from the bottom of the pot.
- Return the beef and any accumulated juices to the pot. Add the beef broth, water, Worcestershire sauce, thyme, and bay leaf. Bring to a simmer, then reduce heat to low, cover, and let simmer gently for 1 hour 15 minutes, or until the meat is nearly tender.
- In a small bowl, whisk together the cornstarch and cold water to make a slurry. Stir the slurry into the simmering pot. Continue to cook, uncovered, for 15-20 minutes, stirring occasionally, until the gravy has thickened and the beef is fork-tender. Remove the bay leaf.
- Taste and adjust seasoning with salt and pepper. Serve hot over mashed potatoes, rice, or noodles.
Tips
- Choose the right cut: Chuck or sirloin are ideal because they have enough connective tissue to become tender during simmering. Avoid lean cuts like tenderloin, which will dry out.
- Don’t skip browning: Browning the beef in batches creates a deep, rich flavor through the Maillard reaction. Overcrowding the pan will steam the meat instead of browning it.
- Low and slow: Keep the pot at a gentle simmer, not a rolling boil. A rapid boil can make the meat tough and the gravy cloudy.
- Thickening: If you prefer a thicker gravy, mix 1 more tablespoon of cornstarch with 1 tablespoon of water and stir it in during the last 5 minutes of cooking.
Serving Suggestions
Serve the beef tips and gravy over creamy mashed potatoes, buttered egg noodles, or steamed white rice. A side of green beans, roasted carrots, or a simple green salad rounds out the meal. For a low-carb option, serve over cauliflower mash or alongside roasted vegetables.
Variations
- Mushroom Beef Tips: Add 8 oz (225 g) sliced mushrooms along with the onion and sauté until browned.
- Red Wine Version: Replace 1/2 cup (120 ml) of the beef broth with dry red wine, such as Merlot or Cabernet Sauvignon, for extra depth.
- Herb Swap: Use 1 teaspoon of dried rosemary or 2 teaspoons of fresh chopped rosemary instead of thyme.
- Slow Cooker: After browning the beef and sautéing the onion, transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, then thicken the gravy with the cornstarch slurry on the stovetop.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking. They will keep for 3-4 days. To freeze, place the cooled beef tips and gravy in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water if the gravy has thickened too much, until heated through to 165°F (74°C) as measured with a food thermometer.
Frequently Asked Questions
Can I use stew meat instead of beef tips? Yes, stew meat is usually cut from chuck and works perfectly. Just cut it into 1-inch cubes if they aren’t already.
Why are my beef tips tough? Tough beef is usually the result of undercooking (not enough time for the collagen to break down) or cooking at too high a temperature. Ensure you simmer gently for the full time, and the meat should be fork-tender.
Can I make this gluten-free? Yes, use a gluten-free beef broth and replace the Worcestershire sauce with a gluten-free version or tamari. Cornstarch is naturally gluten-free.
How do I know when the beef is done? The beef is done when it is fork-tender, meaning a fork easily pierces the meat with little resistance. For safety, the internal temperature should reach 145°F (63°C) for whole cuts of beef, but because simmering breaks down connective tissue, the meat will likely be well above that and very tender.
Can I add vegetables to the pot? Absolutely. Add diced carrots and celery along with the onion for a more complete dish. If you add potatoes, do so during the last 30 minutes of cooking to prevent them from turning mushy.
What if my gravy is too thin? If after the full cooking time the gravy is still thin, mix 1 tablespoon of cornstarch with 1 tablespoon of water and stir it in. Simmer for 2-3 minutes to thicken.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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