Stovetop Braised Beef Tips with Gravy
Stovetop braised beef tips with gravy are slowly simmered until fork tender in a rich gravy loaded with onions, bell peppers, and mushrooms.
I have a confession to make. Beef tips weren’t always a favorite in my house.
For years, beef tips were one of those meals I made only when stew meat happened to be on sale and I couldn’t think of anything else for dinner. Then one day my husband said the words no recipe developer wants to hear:
“These beef tips are kind of bland.”
Ouch. As much as it stung, he wasn’t wrong. So I went back to the drawing board and completely reinvented the recipe.
The result is a hearty, comfort food dinner that’s become one of our family’s favorites—and yes, it officially earned my husband’s seal of approval.
If you’re looking for an easy stovetop dinner that’s packed with flavor and perfect for Sunday supper or a cozy weeknight meal, these braised beef tips are hard to beat.
“This is an easy to follow recipe and one of my husband’s favorites!”
– Kim
Recipe at a glance
- Fork-tender every time. Slow braising transforms inexpensive stew meat into tender bites that practically melt in your mouth.
- Big flavor from simple ingredients. Onion, bell pepper, mushrooms, garlic, butter, and pepperoncini peppers create an incredibly rich gravy without requiring a long list of ingredients.
- Budget-friendly comfort food. This recipe makes an economical cut of beef taste like something you’d order at your favorite Southern restaurant.
- Perfect for make-ahead meals. Like many braised dishes, the flavors become even better the next day.
- Versatile enough for any side dish. Serve it over mashed potatoes, egg noodles, white rice, or even creamy grits for a satisfying meal.
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What are beef tips?
Despite the name, “beef tips” can refer to two different things.
Traditionally, beef tips were made from the tender ends of beef tenderloin or sirloin that were left over after butchering larger cuts. These pieces cook quickly because they’re naturally tender—but they’re also one of the more expensive options.
Today, most grocery stores sell beef tips or stew meat made from tougher cuts like chuck or round roast. While these cuts need a longer cooking time, they’re much more affordable and become incredibly tender when slowly braised in liquid.
Pro Tip: If your grocery store doesn’t sell pre-cut stew meat, purchase a chuck roast and cut it into 1½-inch cubes yourself. Chuck has excellent marbling, making it one of the best choices for braising.
Ingredients you will need
One of the things I love most about this recipe is that it transforms a handful of everyday grocery store ingredients into a meal that tastes like it simmered all day. Here’s what you’ll need:
See the recipe card for full information on ingredients and quantities.
- Stew meat: I prefer using stew meat because it’s affordable and easy to find. It’s typically cut from chuck or round roast, which are tougher cuts that become incredibly tender after a long, slow braise.
- Onion and bell pepper: Adds sweetness and depth to the gravy while complementing the rich flavor of the beef.
- Mushrooms: I usually reach for white button mushrooms because they’re economical. As they cook, they absorb all those delicious beefy flavors while adding an earthy richness to the gravy.
- Garlic: Fresh minced garlic adds another layer of savory flavor. Since garlic burns quickly, stir it in after the vegetables have softened and cook it for only about 30 seconds before adding the broth.
- Beef broth: Serves as the braising liquid and forms the base of the gravy. Using a good-quality broth makes a noticeable difference in the finished dish. If you’re using a low-sodium broth, you may want to taste the gravy before serving and adjust the seasoning with additional salt and pepper.
- Brown gravy mix: A packet of brown gravy mix is my shortcut for creating a rich, flavorful gravy without having to make a roux or whisk together cornstarch and seasonings separately. It thickens the braising liquid while adding extra savory flavor.
- Pepperoncini peppers: Don’t let the peppers fool you—this dish isn’t spicy. Whole pepperoncini peppers add a mild tanginess that brightens the rich gravy without overwhelming it. They also contain natural acids that help tenderize the beef as it slowly cooks. If you’ve ever made my Instant Pot Mississippi Pot Roast, you’ll recognize this little trick.
- Butter: Adding butter near the beginning of the braising process gives the finished gravy an extra silky, velvety texture. It also helps round out all the savory flavors in the dish.
- Vegetable oil: Use a neutral oil with a high smoke point for browning the beef. Vegetable, canola, or avocado oil are all excellent choices because they allow you to get a deep brown sear without burning.
Substitutions and variations
One of the best things about braised beef tips is how adaptable they are. Whether you’re working with what you have on hand or want to change up the flavors, here are a few easy ways to make this recipe your own.
- Use a different cut of beef: Chuck roast , bottom or top round roast (a leaner option that still becomes tender with slow cooking), or sirloin tips (naturally more tender and will cook a little faster than stew meat).
- Skip the mushrooms: Not everyone is a mushroom fan, and that’s okay. Simply leave them out or replace them with another hearty vegetable like sliced carrots or celery. The gravy will still be rich and flavorful.
- Swap the bell pepper: Green bell peppers provide a slightly earthy flavor, but red, yellow, or orange peppers all work well if you prefer a sweeter taste.
- Add more vegetables: Turn this into a heartier one-pot meal by adding sliced carrots, celery, pearl onions, or frozen peas (stir in during the last 5 minutes of cooking)
- Add Worcestershire sauce: For an even deeper beef flavor, stir in 1 to 2 tablespoons Worcestershire sauce along with the beef broth.
- Deglaze with red wine: For a restaurant-style gravy, replace ½ cup of the beef broth with a dry red wine such as Cabernet Sauvignon, Merlot, or Pinot Noir. The alcohol cooks off as the beef braises, leaving behind a rich, complex flavor.
- Make it spicy: Pepperoncini peppers add tang but very little heat. If you’d like a spicier gravy, try adding a pinch of cayenne pepper, crushed red pepper flakes, a few sliced hot cherry peppers, diced jalapeño with the onions and bell pepper
- Make it gluten-free: Use your favorite gluten-free brown gravy mix and double-check that your beef broth is certified gluten-free.
How to make braised beef tips with gravy
Step 1: Heat the vegetable oil in a large Dutch oven or heavy-bottomed stockpot over medium-high heat. Pat the stew meat dry with paper towels, then season generously with salt and black pepper. Working in batches if necessary, add the beef to the hot oil in a single layer. Brown the meat on all sides, about 5 to 7 minutes. Transfer the browned beef to a plate and repeat with the remaining meat.
Step 2: Once all the beef has been browned, add the diced onion, bell pepper, and mushrooms to the same pot. Cook, stirring occasionally, until the vegetables begin to soften and the mushrooms release their moisture, about 5 minutes. Stir in the minced garlic and cook for another 30 seconds, just until fragrant.
Step 3: Pour the beef broth into the pot, using a wooden spoon to scrape up any browned bits stuck to the bottom. Whisk in the packet of brown gravy mix until it’s completely dissolved. Return the browned beef to the pot . Nestle the whole pepperoncini peppers into the liquid, then place the butter on top.
Step 4: Bring the mixture to a gentle boil. Cover the pot with a lid, reduce the heat to low, and simmer for 1 hour and 15 minutes, stirring once or twice during cooking. After the beef is tender, remove the lid and increase the heat to medium. Continue simmering for about 15 minutes, allowing the gravy to reduce and thicken. If you’d like an even thicker gravy, remove the pot from the heat and let it rest for 10 to 15 minutes before serving. The gravy will continue to thicken as it cools slightly. Using a slotted spoon, remove the whole pepperoncini peppers before serving.
Pro tips:
- Resist the urge to stir the beef too often while browning. Let it sit undisturbed for a minute or two before turning so it develops a rich brown crust. That browned coating (called frond) on the bottom of the pot is packed with flavor and will dissolve into the gravy later.
- If your mushrooms are on the large side, break them into smaller pieces with your spoon as they cook. They’ll blend into the gravy more evenly.
- The beef is done when it can easily be cut with the side of a fork. If it still seems a little chewy, simply cover the pot and continue simmering for another 15 to 20 minutes.
- Instead of discarding the peppers, chop them finely and stir them back into the gravy if you enjoy their mild tangy flavor.
Serving suggestions
Serve the beef tips and gravy over:
- Buttered egg noodles
- Creamy garlic red skin mashed potatoes
- Steamed white rice
- Cheddar cheese grits
- Buttermilk biscuits or skillet cornbread, or cracklin’ bread for soaking up every last drop of gravy
Finish with a sprinkle of chopped fresh parsley, if desired, and serve while hot.
Storage, freezing, and reheating instructions
Storage. Allow the beef tips and gravy to cool slightly, then transfer them to an airtight container. Refrigerate within 2 hours of cooking and enjoy within 3 to 4 days. For best results, store the beef and gravy separately from any mashed potatoes, rice, or egg noodles. This keeps the side dishes from soaking up all the gravy.
Freezing. Braised beef tips freeze beautifully, making them a great meal to prepare in advance. Once completely cooled, transfer the beef and gravy to a freezer-safe container or heavy-duty freezer bag. If using a freezer bag, lay it flat in the freezer to save space and make thawing easier. Freeze for up to 3 months. For the best texture, thaw frozen beef tips overnight in the refrigerator before reheating.
Reheating. To reheat on the stovetop, transfer the beef tips and gravy to a saucepan and warm over medium-low heat, stirring occasionally until heated through. If the gravy has thickened too much during storage, stir in a splash of beef broth or water until it reaches your desired consistency.
To reheat in the microwave, place a serving in a microwave-safe bowl and cover loosely with a microwave-safe lid or damp paper towel. Heat in 30-second intervals, stirring between each, until hot.
To reheat from frozen, place the beef tips in a covered saucepan with a few tablespoons of beef broth or water and heat over low heat until thawed and warmed through, stirring occasionally.
Stovetop beef tips and gravy FAQ’s
Tough beef tips almost always need more cooking time, not less.
Stew meat comes from tougher cuts of beef that contain a lot of connective tissue. As the meat slowly braises, that connective tissue breaks down into gelatin, making the beef fork tender. If your beef is still chewy after the recommended cooking time, cover the pot and continue simmering for another 15 to 20 minutes, checking until it’s tender.
Yes, skip browning the beef since it’s already cooked and follow the instructions as usual.
Yes. Brown the beef first for the best flavor, then transfer everything to your slow cooker.
Cook on LOW for 7 to 8 hours or HIGH for 4 to 5 hours, until the beef is tender. If you’d like a thicker gravy, remove the lid during the last 30 minutes of cooking or stir in a cornstarch slurry.
According the the USDA, it is not safe to partially cook meat and then store it in the refrigerator for later use.
I don’t recommend starting with frozen stew meat. You won’t be able to get a good sear on the outside of the meat. For reasons stated above, I don’t recommend skipping the sear. It will also affect your cook time.
For best results, I recommend cooking and storing egg noodles or rice separately. It’s very easy to overcook noodles or rice. Also, when storing leftovers, the noodles or rice will absorb all the liquid from the dish.
Yes! Brown the beef using the Sauté function for 5-7 minutes. Add the onion, bell peppers and mushrooms to the pot and sauté until tender, about 3-5 minutes. Add the garlic and cook for 30 seconds. Deglaze the pan with the broth, then add the pepperoncini peppers, butter, and brown gravy mix and pressure cook for 15 minutes.
If desired, spoon out a few tablespoons of the gravy liquid from the pot into a small mixing bowl and combine with one tablespoon of cornstarch. Bring the gravy to a simmer using the Sauté function, add the cornstarch slurry, and simmer until the gravy has thickened. Allow the beef tips to sit for 10 minutes before serving.
Tried This Recipe? Let Me Know!
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If you made Stovetop Braised Beef Tips and Gravy, I’d love to hear how it turned out! Your ratings and reviews help others find the recipe and give me great feedback too.
Stovetop Braised Beef Tips with Gravy
Ingredients
- 2 tablespoons vegetable oil
- 1 ½ pounds stew meat
- ½ cup diced onion
- 1 medium green bell pepper, diced
- 8 ounces sliced white mushrooms
- 2 garlic cloves, minced
- 1 ½ cups beef broth
- 3 whole pepperoncini peppers
- 2 tablespoons unsalted butter
- 1 (.87 ounce) envelope brown gravy mix
Instructions
- Heat the oil in a large stockpot over medium-high heat.
- Season the meat generously with salt and pepper. Add the meat to the hot oil and cook until browned on all sides, about 5–7 minutes. You may need to brown the beef in batches to get a good sear. If so, drain any accumulated grease between batches.
- Add the onion, bell pepper and mushrooms to the pot and sauté until tender, about 3-5 minutes.
- Add the garlic and sauté for 30 seconds.
- Add the broth to the pot and scrape up any browned bits from the bottom of the pan.
- Stir in the brown gravy mix until dissolved. Add the butter and pepperoncini peppers.
- Bring the liquid to a boil, then cover the pot and reduce the heat to low. Simmer for 1 hour and 15 minutes.
- Remove the lid and simmer for an additional 15 minutes, allowing the gravy to thicken.
- Remove the pepperoncini peppers before serving. Discard them, or remove the stems, chop the peppers, and stir them back into the gravy.
- Taste and season with additional salt and pepper, if needed. Serve over hot egg noodles, white rice, or mashed potatoes.
Video
Notes
- Don’t rush the browning step. Searing the beef develops deep, rich flavor that forms the foundation of the gravy. Brown the meat in batches if necessary so it sears instead of steams.
- Chuck roast makes an excellent substitute. If your grocery store doesn’t carry stew meat, cut a boneless chuck roast into 1½-inch cubes. The extra marbling makes for especially tender beef tips.
- Pepperoncini peppers won’t make the dish spicy. They add a mild tang that balances the rich gravy while helping tenderize the beef during the long simmer.
- The gravy will continue to thicken as it rests. If it seems a little thin when you remove the pot from the heat, let it sit for 10 to 15 minutes before serving.
- If the beef is still tough, keep cooking. Tough stew meat simply needs more time for the connective tissue to break down. Continue simmering in 15-minute increments until the beef is fork tender.
- Store side dishes separately. Egg noodles, rice, and mashed potatoes will absorb the gravy during storage, so keep them separate from the beef tips if possible.
- Leftovers are even better the next day. The flavors continue to develop overnight, making this an excellent make-ahead meal.
- For a richer gravy, stir in 1 to 2 tablespoons of Worcestershire sauce or replace up to ½ cup of the beef broth with a dry red wine such as Cabernet Sauvignon or Merlot.
Thank you, Lynda!
This looks absolutely amazing!
Aw, Jeff! I am thrilled you enjoyed the recipe. Thank you for coming back and leaving a review!
This dish was the most delicious home cooked meal I’ve had in years – about 100 times better than expected! Absolutely delicious! We served ours over mashed potatoes…
I’m glad you enjoyed the recipe, Melissa! Thanks for coming back and leaving a review.
I made this last night and it was delicious. So easy to make. I served over cauliflower rice, but I’m sure the egg noodles would have been way better.
Oh my this dish looks so comforting and delicious! I have to try it soon ♥ Perfect on cold winter days!
That looks so tasty, such a great colour on the meat, it looks really rich and delicious.
Look at the shine on that beef. They don’t look bland! 🙂
What an awesome weeknight meal, love how you thought this recipe through, it makes so much sense!