Recipe for Slow-Cooker or Stovetop Beef Tip Gravy
Get the lowdown on making beef tips and gravy in either a conventional oven or a slow cooker. Smothered in rich brown gravy and served with mashed potatoes, these Sirloin tips are a crowd-pleaser. substitute rice for the mashed potatoes or egg noodles
Next, try my recipe for Slow Cooker Beef Stew.
Tips of Beef with Gravy
Let me serve you one of my family's all-time favorite dishes. We can't say no to this dish served with a mound of mashed potatoes and some caramelized carrots. It's great to throw together the night before and cook in the Crock Pot during the day, or to whip up in a skillet for a quick weeknight meal.
The flavor of this gravy will blow your mind. (I think I’ve definitely got easy gravy recipes down pat )
It may seem like there are a lot of spices in this recipe, but they all come together to give the meat and gravy their signature flavor.
In order to ACE it, let's go over everything you'll need to know.
Where Do Beef Tips Come From?
Beef "tips" are the leftover smaller cuts of meat after the larger, more tender sections of the animal have been butchered.
Top sirloin, for instance, is a sizable, flavorful cut of beef. A Sirloin Tip is the very tip of the sirloin steak. Although it lacks the tenderness of a whole top sirloin, this cut is perfect for making beef tips or stews.
When cooking beef tips on the stove, sirloin or tenderloin cuts work best because they don't need as much time in the oven.
- Lean and Tender Sirloin, Flank, Ribeye, and Tenderloin
- Chuck roast, rump roast, brisket, and other more robust cuts of meat (This is a slow cooker's dream!) )
- Learn where to find these meats, why they're different degrees of toughness, and how much they should cost per pound with the help of this handy guide from Fix.com.
Is Tenderloin the Same as Beef Stew Meat?
Beef tips and stew meat are not the same thing, despite labels that may make the distinction unclear. If you plan on making this dish over a stove, look for cuts of meat that are specifically labeled as sirloin or tenderloin.
- Slow Cooker Beef Stew benefits from the use of a tougher cut of meat (like chuck or rump roast), and this is why stew meat is typically comprised of these cuts.
- Unless cooking in a slow cooker, beef tips benefit from being made with a more tender cut of meat like sirloin or tenderloin.
Tips for Succeeding
For exact measurements and detailed instructions, please refer to the recipe card embedded below.
Season beef cubes with salt and pepper and dust with flour. For about 30–45 seconds per side, sear in olive oil. Put aside and take out
Red wine can be used as a deglazer. Soften onions and garlic in butter.
Put in some Worcestershire sauce, beef bouillon, and seasonings. Simmer while whisking in cold water and cornstarch. Temper the heat
Re-incorporate the beef stock into the pan. Ten to fifteen minutes with the lid partially on. Serve with mashed potatoes, buttermilk biscuits, and roasted carrots, and sprinkle with fresh parsley.
Using a Slow Cooker
- Prepare the gravy and add it to the crock pot with the beef tips after seasoning and searing them as in steps 1-8.
- Time it for 7-8 hours on low or 3-4 hours on high.
- Mix the cornstarch and cold water until smooth, then gradually add to the gravy while cooking over high heat. Take it off the heat and serve it.
Enhancing the Flavor of Brown Gravy
- For me, the best condiment is Worcestershire sauce. It adds a rich depth to the gravy without masking any of the other flavors. Only 1 will be used. This recipe calls for 5 teaspoons.
- (An alternate to Worcestershire sauce is soy sauce.) Add that savory "umami" flavor that makes gravy so irresistible by drizzling some soy sauce on top. In the same way, when used appropriately, it does not impart any flavor. In my opinion, low-sodium
- Mixing chicken and beef broths together is a great way to add flavor complexity, as chicken broth has more body and flavor than beef broth. Learn my next trick for keeping that rich brown hue for good.
- When using the aforementioned ingredients, I like to add a few drops of Kitchen Bouquet Browning and Seasoning Sauce for a slightly darker brown hue. It's near the gravy packets, so look there.
Preparation in Advance
- Cook the meat on high heat and make the gravy as directed. Once the gravy has cooled to room temperature, stir in any accumulated juices from searing the meat.
- Two days, if stored properly, in an airtight container.
- Complete the recipe on the stove or slow cooker.
- Onions aren't necessary, but they do add a nice flavor. Put to use at your own discretion.
- After the onions have been added, the mushrooms can be put in.
- Wine is not required. Pinot Noir and Cabernet Sauvignon, both of which are dry wines, pair particularly well with this meal. You can substitute broth for the wine if you like.
- If you'd like, you can finish it off with a splash of cream (about 1/8 cup).
- Beef and gravy seasoning should be measured in advance. (There are a lot of them, but the taste of )
- You can find the recipe on page 72 of The Cozy Cookbook.
Keep refrigerated up to 3 days or frozen for 3 months if stored properly in an airtight container.
(Amazon affiliate links) Take a look at my favorite kitchen tools and gadgets.
- Tongs in the kitchen: they're essential for searing meat.
- A scale for the kitchen, useful for weighing meat if necessary.
- Cast iron skillet with a deep 13-inch bottom - this one is for keeps.
- My slow cooker is a crock pot, and it has a sear function that works right on the stove top, plus it turns itself to warm mode when the cooking time is up.
What to Do Next
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Discover the simple, one-pot method for preparing this classic dish, which can be cooked either on the stovetop or in a slow cooker. You can't go wrong serving this traditional comfort food over rice, noodles, or mashed potatoes.
- The beef seasoning mix and gravy ingredients should be mixed together first.
- Reduce any large pieces of fat by cutting the meat into 1-inch cubes.
- Put together some beef seasoning and rub it into the meat. Throw over coat Toss the meat with flour and toss it again.
- In a large skillet, heat 3 tablespoons of olive oil over medium heat. Don't crowd the pan; the meat should be added in batches. 30–45 seconds of browning on each side. If necessary, add a little more oil. Put on a plate. Iterate with the rest of the beef. *The beef shouldn't be cooked through. You want to let it simmer in the gravy so that the flavor intensifies.
- Deglaze the bottom of the pan with the wine, using a silicone spatula to scrape up any brown bits that may have stuck to the bottom. The "fond" is what we call the brown bits that add so much flavor to a sauce.
- Reduce the wine by half by letting it simmer and reduce. Butter and onions can be added once the heat has been lowered to medium. For about 5 minutes, or until softened,
- Cook the garlic for a minute after adding it.
- Mix in everything else for the gravy except the cornstarch slurry. Start a boil with
- Cornstarch and cold water should be mixed together. Add it to the sauce a little at a time while whisking Keep stirring Maintain until uniformity is reached.
- The beef and its juices should be added to a pan with the heat turned down to medium. Allow the beef to simmer, covered partially, for 10 to 15 minutes. Take off the heat
- Add a silky, smooth finish to your sauces and gravies by swirling in 1 tablespoon of cold butter at the end, a technique known as "Monter au Beurre."
- You can put it on top of rice, mashed potatoes, or egg noodles.
- Follow steps 1-8 to prepare the gravy and season/sear the beef tips, then place everything in a slow cooker.
- Prepare on high for 3–4 hours or low for 7-8 hours.
- Mix the cornstarch and cold water until smooth, then gradually add to the gravy while cooking over high heat. Turn off the stove and serve.
- You can substitute a dry red wine (we recommend Pinot Noir or Cabernet Sauvignon) for the white wine.
- Tips from a sirloin or a tenderloin work well in this dish. Invest in a whole Top Sirloin or Beef Tenderloin and dice it for juicier, more tender results.
- Unless you're using a slow cooker, steer clear of Chuck and Rump roasts.
- You can find the recipe on page 72 of The Cozy Cookbook.
Calories: 384 kcal , Carbohydrates: 19 g , Protein: 40 g , Fat: 14 g , Trans Fats: 8 g , Cholesterol: 126 mg , Sodium: 931 mg , Potassium: 822 mg , Fiber: 1 g , Sugar: 3 g , Vitamin A: 460 IU , Vitamin C: 7 mg , Calcium: 29 mg , Iron: 5 mg
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