Classic Pioneer Woman Beef Tips And Gravy
Hearty and comforting, these classic beef tips and gravy are made with tender beef stew meat simmered in a rich, savory gravy until fork-tender. Perfect for a cozy meal, it's easy to prepare and full of flavor.
Equipment
- Paper towels
- Large Dutch oven or heavy-bottomed pot
- Wooden spoon
- Plate
- Small bowl
- Whisk
Ingredients
Main Ingredients
- 2 lbs beef stew meat cut into 1-inch pieces (chuck roast works wonderfully here)
- 2 tablespoons olive oil
- 1 large onion
- 3 cloves garlic
- 4 cups beef broth
- 1 (10.75 ounce) can cream of mushroom soup
- 1 (1 ounce) packet dry onion soup mix
- 1 teaspoon Worcestershire sauce
- Salt and freshly ground black pepper to taste
For Thickening (Optional)
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Instructions
Preparation
- Pat the beef dry with paper towels and season generously with salt and pepper.
- Heat olive oil in a Dutch oven over medium-high heat and sear the beef in batches until browned. Remove beef and set aside.
Cooking
- Add chopped onion to the pot and sauté until softened; then add minced garlic and cook until fragrant.
- Pour in 1/2 cup beef broth, scraping up any browned bits from the bottom of the pot to deglaze.
- Return the beef to the pot, then stir in the remaining beef broth, cream of mushroom soup, dry onion soup mix, and Worcestershire sauce.
- Bring to a gentle boil, then reduce heat, cover, and simmer for 1.5 to 2 hours until beef is fork-tender.
- For thicker gravy, whisk cornstarch and cold water, then slowly stir into the simmering gravy and cook for 5-10 minutes.
Finishing
- Taste the gravy and adjust seasonings as needed.
- Serve the beef tips and gravy hot.
Notes
For extra flavor, consider browning the beef in bacon fat instead of olive oil. Serve beef tips and gravy over mashed potatoes, egg noodles, or rice for a complete meal. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days and reheat well on the stovetop or in the microwave.