Ah, Beef Tips and Gravy! A dish that brings warmth and comfort to any dining table. The savory aroma fills the air as it simmers gently on the stove, calling everyone to gather around. This classic recipe is perfect for those chilly evenings when what you truly need is hearty sustenance that warms both the belly and the heart. With its tender beef tips enveloped in delicious gravy, it’s an experience that feels like a warm hug.
One of the wonderful things about this recipe is its flexibility. Whether you serve it over creamy mashed potatoes, fluffy rice, or even robust noodles, every bite brings a sense of satisfaction. Plus, it’s a fantastic way to gather family or friends for dinner. They will surely compliment you, asking for seconds and thirds! With just a handful of ingredients that come together beautifully, it’s hard to resist the charm of Beef Tips and Gravy.
This dish isn’t just a meal; it’s a tradition in many families. As you chop the vegetables, sear the meat, and let it simmer, you create more than food; you create memories. It’s a wonderful opportunity to pass down cooking skills to newer generations, teaching them how to turn simple ingredients into a beloved family favorite. In essence, making Beef Tips and Gravy allows you to connect, celebrate, and enjoy the delightful pleasures of cooking and dining together.
How to Make Beef Tips and Gravy
Ingredients:
3 pounds beef tips or boneless chuck roast, cut into bite-sized pieces
1⁄3 cup all-purpose flour
1 teaspoon smoked paprika
1⁄2 teaspoon salt
1⁄2 teaspoon pepper
1⁄4 cup butter
8 ounces button mushrooms, sliced
1 1⁄2 cups onion, chopped
1 Poblano pepper, diced
1⁄4 cup oil
3 cups beef stock, plus extra if needed
1⁄2 cup red wine
1 guijillo pepper (optional)
Directions:
Start by preparing the beef. If you are using a chuck roast, remove the silvery membrane and cut the meat into bite-sized pieces.
In a large bowl, mix together the flour, smoked paprika, salt, and pepper. Toss the beef pieces in this flour mixture until evenly coated.
In a heavy iron skillet or Dutch oven, melt the butter over medium heat. Add the sliced mushrooms and sauté until they turn golden brown.
Toss in the chopped onion and diced poblano pepper to the skillet, sautéing them for about 3 minutes until softened.
Remove the sautéed vegetables from the skillet and set them aside for now.
Add oil to the skillet and heat it until hot. Quickly sear the beef on all sides until beautifully golden brown. Remove it from the skillet and set aside.
Deglaze the skillet by adding the red wine and most of the beef stock (saving a bit for later). Bring this mixture to a gentle simmer, scraping up any browned bits from the bottom.
If you are using it, add the guijillo pepper and let it simmer for 5 minutes.
Return the beef and sautéed vegetables to the skillet. Cover it with a lid slightly ajar to allow steam to escape.
Let the beef tips and gravy simmer on low heat for 3 hours, stirring occasionally to prevent sticking. Add more beef stock if needed to keep it from drying out.
After 3 hours, your beef should be wonderfully tender and the gravy thickened to perfection. If it’s not thick enough, simmer it uncovered for a few minutes or use a cornstarch slurry to thicken it.
Serve your delightful beef tips and gravy over mashed potatoes, rice, noodles, or your favorite side dish.
How to Serve Beef Tips and Gravy
Serving Beef Tips and Gravy is as delightful as making it! First, consider the base. Mashed potatoes provide a creamy, buttery canvas that enhances the rich flavors of the gravy. Place a generous scoop of mashed potatoes on the plate, then ladle the succulent beef tips and gravy over the top. The combination is simply heavenly, enveloping the potatoes in glorious sauce.
You might also choose rice for a different texture and flavor. Fluffy rice absorbs the delicious gravy beautifully, adding a nice touch to this comforting dish. A sprinkle of fresh parsley on top can elevate its visual appeal, making it look as special as it tastes. The rice provides a delightful bite, enhancing the overall eating experience.
Don’t forget to think about side dishes! Serving this robust meal alongside some steamed vegetables or a crisp salad can create a balanced plate that delights the eye and the palate. This allows for a colorful presentation, ensuring that your Beef Tips and Gravy is the star of the show, complemented by colorful veggies and refreshing greens.
Additional Tips:
Feel free to customize the vegetables; carrots or celery can be wonderful additions.
If you prefer a spicier kick, add more guijillo peppers or some crushed red pepper flakes.
Always taste and adjust seasoning as you go, ensuring the flavors shine just right.
Nutrition Facts:
(Adjust according to standard serving sizes)
FAQ Section
Q: Can I use a different cut of beef?
A: Absolutely! Cuts such as sirloin or round can work well, too. Just adjust the cooking time as needed for tenderness.
Q: How can I make this dish ahead of time?
A: You can prepare the beef and gravy in advance and reheat it gently on the stove. It often tastes even better the next day!
Q: Can I freeze leftovers?
A: Yes! Just make sure to store the beef tips and gravy in an airtight container. Thaw in the refrigerator and reheat before serving.
Beef Tips and Gravy
Print Beef Tips and Gravy
Ingredients
3 pounds beef tips or boneless chuck roast, cut into bite-sized pieces
1⁄3 cup all-purpose flour
1 teaspoon smoked paprika
1⁄2 teaspoon salt
1⁄2 teaspoon pepper
1⁄4 cup butter
8 ounces button mushrooms, sliced
1 1⁄2 cups onion, chopped
1 Poblano pepper, diced
1⁄4 cup oil
3 cups beef stock, plus extra if needed
1⁄2 cup red wine
1 guijillo pepper (optional)
Instructions
Start by preparing the beef. If you are using a chuck roast, remove the silvery membrane and cut the meat into bite-sized pieces.
In a large bowl, mix together the flour, smoked paprika, salt, and pepper. Toss the beef pieces in this flour mixture until evenly coated.
In a heavy iron skillet or Dutch oven, melt the butter over medium heat. Add the sliced mushrooms and sauté until they turn golden brown.
Toss in the chopped onion and diced poblano pepper to the skillet, sautéing them for about 3 minutes until softened.
Remove the sautéed vegetables from the skillet and set them aside for now.
Add oil to the skillet and heat it until hot. Quickly sear the beef on all sides until beautifully golden brown. Remove it from the skillet and set aside.
Deglaze the skillet by adding the red wine and most of the beef stock (saving a bit for later). Bring this mixture to a gentle simmer, scraping up any browned bits from the bottom.
If you are using it, add the guijillo pepper and let it simmer for 5 minutes.
Return the beef and sautéed vegetables to the skillet. Cover it with a lid slightly ajar to allow steam to escape.
Let the beef tips and gravy simmer on low heat for 3 hours, stirring occasionally to prevent sticking. Add more beef stock if needed to keep it from drying out.
After 3 hours, your beef should be wonderfully tender and the gravy thickened to perfection. If it’s not thick enough, simmer it uncovered for a few minutes or use a cornstarch slurry to thicken it.
Serve your delightful beef tips and gravy over mashed potatoes, rice, noodles, or your favorite side dish.
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