Beef Tips are one of those cozy, heartwarming meals that feel like a warm hug on a chilly evening. This dish showcases tender chunks of beef simmered to perfection, nestled in a rich, savory gravy that comforts the soul. Each bite melts in your mouth, offering a delightful combination of flavors that can only come from slow cooking. You’ll also appreciate how easily this dish fits into a weeknight dinner or a Sunday family gathering, making it versatile and approachable for any occasion.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Beef Tips
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Beef Tips

Reflecting on my own kitchen journey, I remember the first time I served Beef Tips to friends. It was a rainy evening, and I needed something hearty to warm us up. As the beef simmered, the rich aroma wafted through the house, drawing us all into the kitchen. The feeling of sharing a cozy meal, paired with laughter and stories, is something I cherish. This recipe is a classic for a reason; it’s easy to make, budget-friendly, and always a crowd-pleaser. You’ll find yourself going back for those extra servings, so I wholeheartedly invite you to whip up these delightful Beef Tips soon!

Why You’ll Love This Recipe

Simple & Quick: With just a few ingredients and straightforward steps, you can have a delicious meal in just a couple of hours.
Irresistible Flavor: The combination of beef broth and French onion soup gives this dish a deep, savory flavor that pairs perfectly with mashed potatoes.
Eye-Catching Appeal: Serve it in a rustic bowl over creamy mashed potatoes for an impressive presentation that’ll wow your family and friends.
Flexible Serving: Great for dinner, this dish can also be prepped ahead for parties or celebrations.
Diet-Friendly Options: Low-carb alternatives are easy to make by serving the beef tips over zucchini noodles instead of mashed potatoes.

Ingredients You’ll Need

2 pounds beef chuck roast, cubed or stew meat: This cut of beef is ideal for slow simmering, resulting in tender, flavorful meat. Look for meat that has some marbling for the best texture.
½ teaspoon salt: Enhances the overall flavor of the beef and other ingredients.
½ teaspoon black pepper: Adds a subtle kick without overpowering the dish.
2 tablespoons olive oil: Used for browning the beef, providing a rich, delicious depth of flavor.
1 yellow onion, chopped: This adds sweetness and aroma to the dish as it caramelizes during cooking.
1 (10.5 ounce) can beef broth: Serves as the flavorful base for the gravy, infusing the beef with depth.
1 (10.5 ounce) can condensed French onion soup: Imparts a savory sweetness and additional flavor complexity.
1 tablespoon Worcestershire sauce: Adds umami richness and tang to the dish.
1 bay leaf: Infuses the dish with subtle notes of warmth and herbaceous flavor.
Chopped fresh parsley for garnish (optional): Adds a pop of color and freshness.
3 tablespoons cornstarch: Helps thicken the gravy for a luscious finish.
⅓ cup water: Used to create a slurry with the cornstarch, helping to achieve the desired sauce thickness.

How to Make Beef Tips

Trim the Beef: Start by trimming any excess fat from the 2 pounds of beef chuck roast or stew meat and then toss it with ½ teaspoon salt and ½ teaspoon black pepper to season.
Brown the Meat: Heat 1 tablespoon of olive oil over medium-high heat in a large pot or Dutch oven. Brown the seasoned beef in small batches, making sure not to overcrowd the pot so every piece gets that beautiful sear. Transfer the browned beef to a bowl and set it aside.
Sauté the Onion: Lower the heat to medium and add the remaining tablespoon of olive oil to the pot. Add 1 chopped yellow onion and cook it for about 5 to 7 minutes until it softens and turns translucent, releasing a wonderful aroma.
Combine Ingredients: Return the browned beef to the pot. Add 1 can of beef broth, 1 can of condensed French onion soup, 1 tablespoon Worcestershire sauce, and 1 bay leaf. Stir everything together and bring it to a gentle boil. Once boiling, cover the pot and reduce the heat to a simmer. Allow it to simmer for 1½ to 2 hours, or until the beef is fork-tender and bursting with flavor.
Thicken the Gravy: In a small bowl, mix 3 tablespoons of cornstarch with ⅓ cup of cold water to create a slurry. Gradually pour this mixture into the beef mixture while stirring until you reach the desired gravy thickness. This step ensures your sauce is velvety rather than runny.
Taste & Serve: Before serving, taste the dish and adjust with additional salt and pepper if needed. Don’t forget to remove the bay leaf! Serve the Beef Tips over a bed of creamy mashed potatoes and garnish with chopped fresh parsley for that extra touch.

Storing & Reheating

To store, let any leftovers cool down to room temperature and transfer them to an airtight container. You can keep it in the refrigerator for up to 3 days. If you want to freeze them for longer enjoyment, store in freezer-safe containers for up to 3 months. When it’s time to reheat, simply thaw in the refrigerator overnight if frozen, and then warm it on the stovetop over low heat, adding just a splash of water if needed to restore moisture. Keep in mind that the texture may change slightly, so serving it over fresh mashed potatoes can help refresh the meal.

Chef’s Helpful Tips

Avoid Overcrowding the Pot: When browning the beef, work in batches to ensure a good sear, which adds flavor.
Beef Temperature: Let the meat sit at room temperature for about 30 minutes before cooking to help it cook evenly.
Adjust Cooking Time: If your beef isn’t fork-tender after 2 hours, allow it to simmer a bit longer. It’s worth the wait!
Adding More Vegetables: Feel free to toss in baby carrots or bell peppers along with the onions for a colorful twist.
Make-Ahead: This dish is even better the next day; the flavors deepen as they sit!

An inviting atmosphere and a comforting meal with Beef Tips is a wonderful way to spend your evening. The simplicity and warmth of this dish make it an excellent choice for family dinners, and the satisfaction it brings is undeniable. Don’t hesitate to experiment with the ingredients or pair it with your favorite sides—make it your own. I hope you enjoy every delicious bite as much as I do!

Recipe FAQs

Can I use a different cut of beef for this recipe?

Absolutely! While chuck roast is ideal, you can substitute with other cuts like brisket or sirloin, though the cooking time may vary. Just remember that tougher cuts will need longer cooking time to become tender.

What can I serve with Beef Tips?

Beef Tips are delightful over creamy mashed potatoes, but you can also serve them with rice, egg noodles, or even cauliflower rice for a low-carb option. Pair with steamed or roasted vegetables for a complete meal.

Can I make Beef Tips in a slow cooker?

Yes, you can! Just brown the beef and onions in a skillet first, then transfer them to a slow cooker along with the other ingredients. Cook on low for 6-8 hours or high for 3-4 hours until tender.

How do I know if the beef is cooked properly?

The beef is properly cooked when it is fork-tender. You can easily shred it apart with a fork. If it’s still tough, let it simmer a bit longer until that tender consistency is achieved.

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Beef Tips

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Author: Anna
Prep Time: 20 minutes
Cook Time: 120 minutes
Total Time: 2 hours 20 minutes
Yield: 4 servings 1x
Category: Main Dishes
Method: Simmer
Cuisine: American

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Description

These Beef Tips offer irresistible flavor and simple preparation. Made with tender beef, onions, and a luscious gravy, they are perfect for a cozy dinner or meal prep!

Ingredients

Scale

2 pounds beef chuck roast cubed or stew meat
½ teaspoon salt
½ teaspoon black pepper
2 tablespoons olive oil
1 yellow onion chopped
1 (10.5 ounce) can beef broth
1 (10.5 ounce) can condensed french onion soup or condensed onion soup
1 tablespoon worcestershire sauce
1 bay leaf
chopped fresh parsley for garnish, optional
3 tablespoons cornstarch
⅓ cup water

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Instructions

Trim any fat from the beef and toss it with salt and pepper.
Heat 1 tablespoon of oil over medium-high heat in a large pot or Dutch oven. Add the seasoned beef and cook in small batches until browned. Transfer the beef to a bowl and set aside.
Reduce the heat to medium and add the remaining oil. Add the onion and cook until softened, about 5 to 7 minutes.
Add the beef, beef broth, condensed onion soup, Worcestershire sauce, and bay leaf to the pot. Bring to a boil, cover, and reduce the heat to a simmer. Simmer for 1½ to 2 hours or until beef is fork-tender.
To thicken the gravy, combine cornstarch with ⅓ cup cold water. Pour into the beef mixture a little at a time while stirring until it reaches the desired consistency.
Taste and season with additional salt and pepper if desired. Discard the bay leaf and serve over mashed potatoes.

Notes

For best results, use fresh beef chuck roast for maximum tenderness.
Feel free to add vegetables like carrots or mushrooms for added flavor.
Serve with crusty bread or over rice for a complete meal.