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Beef Tips
Make tender, flavorful, juicy Beef Tips in the oven with this simple recipe! Tender pieces of meat cooked in a thick and delicious gravy. Perfect comfort food!
A PROTEIN PACKED DINNER RECIPE
Looking for a comforting, hearty dinner that’s packed with flavor and easy to make? Then trust me friends, these savory Beef Tips in the oven are just what you’re looking for! Tender chunks of beef are lathered in a rich, savory gravy and cooked until they’re melt-in-your-mouth tender. Just so, so good. They’re pretty versatile too. Perfect served over rice, Mashed Potatoes, or egg noodles. Hubs says they need to be added to the weekly rotation.
FREQUENTLY ASKED QUESTIONS:
Can I make these in the Slow Cooker instead? Yes, using the Slow Cooker is definitely an option. In fact, I have a few Slow Cooker options for you to try. I’ve already made a Slow Cooker Beef Tips with Gravy recipe that is a very simple recipe that is best when you need to dump and go!To prepare his Beef Tips recipe in a slow cooker, sear meat as directed in this original recipe. Add the onions, tomato paste, and garlic to slow cooker, stirring to combine. Omit the addition of flour, add the meat, wine, broth and seasonings, cover and cook on low for 7 hours or high for 4 hours. Remove the meat with a slotted spoon, turn cooker to high, thicken juices with a cornstarch slurry of 3 Tablespoons of cornstarch and 3 Tablespoons of cold water (whisk together until smooth). Add slurry to the pot, stirring to incorporate, return meat to the pot, cover and cook an additional 30-45 minutes (or until thickened) and then serve.t Can I make these on the stovetop instead of using the oven? To prepare beef tips on the stove top, do not preheat the oven, follow directions through step 4. Increase temperature to medium-high, bring to a boil, cover, and reduce heat to just a simmer. Cook for 1 ½ to 2 hours or until meat is tender. Can this be made in the Instant Pot? I have not tested that method out yet but I can give you a general idea on how to do it. Just know I haven’t personally tested it: Turn the Instant pot on to the sauté setting. Add oil and allow it to heat up. Then add the meat (you will probably need to do this in batches) Sear the meat to get it brown (approximately 3-4 minutes). Remove the meat and set aside. Add in the onions and sauté just until soft. Add in the garlic and cook just until fragrant. Turn off the saute setting. Add in the rest of the ingredients (minus the flour) and stir. Add the beef back to the instant pot.Add the lid and make sure the valve is set to sealing. Press the manual button and set it to pressure for 15 minutes. Once it is finished, you can do a quick release and remove the lid.In a small bowl whisk together 3 Tablespoons cornstarch and 3 Tablespoons water until smooth. Stir into the pot. Turn on the sauté setting and bring to a boil. Allow it to boil for a few minutes or until the gravy has thickened. What can I use in place of the wine? You don’t taste a wine flavor in this dish. It’s more for an added depth of other flavors already in the flavor profile, but if you want to omit the wine for whatever reason, you can. If you opt to get rid of the wine, just use some more beef broth instead. If you’re worried that it’ll be too salty, just go with a lower sodium option. Then, if necessary, use extra salt to get it to your liking later. How should I store leftovers and what’s the best way to reheat them? Leftover beef tips can be stored in the refrigerator in an air-tight container for up to 5 days. To reheat place leftovers in a microwave safe dish. Microwave for 2-3 minutes or until heated through.Or you can try the stovetop for reheating the tips. Place your leftovers in a saucepan, cover, heat over medium heat, stirring occasionally, until heated through.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
Top Round Roast– this is a lean piece of meat suitable for long, slow cooking. A chuck roast, sirloin roast or precut stew meat can be used in place of top round if you can’t get some from the local grocery store.
vegetable oil– A few tablespoons of oil are needed where searing the meat. Use oil with a high smoke point such as avocado, peanut, or ghee.
Onion – onion adds flavor and not only adds flavor to the meat but also to the gravy. You could also substitute this with a shallot.
Tomato Paste – A couple tablespoons of tomato paste adds richness and depth of flavor to the gravy. It does not make it super tomato-y.
Garlic – Fresh garlic adds flavor and complexity to the gravy that compliments the beef nicely. If using dried garlic, substitute ½ teaspoon of dry for fresh.
Flour– Flour is used to thicken the gravy, making a rich creamy sauce. Substitute a cornstarch slurry for flour if needed. When the meat is finished cooking, in a small cup add 2-3 tablespoons of cornstarch to 2 tablespoons of cold water, mix well to make a slurry. Add the slurry to the meat and juices over medium-high heat. Stir to incorporate slurry and heat until gravy begins to thicken.
Red Wine– For this recipe use a medium bodied red wine like Pinot Noir, Cabernet Sauvignon, or Merlot. You can substitute that with more beef broth. I don’t like wine at all and I’ll be honest, I don’t taste it in this. It just adds a depth of flavor that can be hard to explain (see more about this above in my Frequently Asked Questions section.)
Beef broth– Using beef broth adds additional flavor to the gravy rather than using just water. Vegetable stock or chicken broth can be substituted for beef if preferred. If desired, you can choose a low sodium, or no sodium beef broth option.
Salt and pepper
Thyme- You could use one teaspoon dry thyme if you don’t have the fresh thyme sprigs.
Bay leaves– these also add a subtle depth of flavor. I know a lot of people are on the fence about whether this adds anything to dishes but it really does. It’s one of those things that people can’t quite put their finger on, but just really creates such a unique flavor.
HOW TO MAKE BEEF TIPS:
Preheat oven to 325 degrees, adjust rack to lower level. In 6-quart Dutch oven heat 2 Tablespoons of oil over medium-high heat. Sear meat on two sides in batches, careful not to overcrowd the pan, adding additional oil as needed. Reduce heat to medium, sauté the onion until softened, 3-4 minutes. Add the tomato paste, garlic, and flour, stirring until no flour streaks remain, 1-2 minutes.
Add the wine, scraping up any bites from the bottom of the pan, 1 minute. Add the beef broth, salt, pepper, thyme, bay leaves, seared meat, along with any accumulated juices from the platter to the Dutch oven. Cover and bake for 2 hours. Remove pot from the oven, discard the bay leaves and thyme.
Taste test for salt and pepper, serve.
CRAVING MORE RECIPES?
Crock Pot Beef Tips and Gravy
The Best Beef Stew
Steak Tips With Peppers
Crock Pot Cubed Steak
Crock Pot Beef Stew
Crock Pot Beef Stroganoff (for two)
Print
Beef Tips
Make tender, flavorful, juicy Beef Tips in the oven with this simple recipe! Tender pieces of meat cooked in a thick and delicious gravy. Perfect comfort food!
Course Dinner, Main CourseCuisine American
Prep Time 20 minutes minutesCook Time 2 hours hoursTotal Time 2 hours hours 20 minutes minutes
Servings 8
Calories 379kcal
Author Brandie @ The Country Cook
Ingredients3-4 Tablespoons vegetable oil3 ½ – 4 pounds top round roast, cut into 1 ½ inch cubes1 small onion, diced2 Tablespoons tomato paste3 garlic cloves, minced¼ cup all-purpose flour1 cup red wine (I used Pinot Noir)2 ½ cups beef broth1 teaspoon salt½ teaspoon black pepper4-5 sprigs thyme2 bay leaves
InstructionsPreheat oven to 325 degrees, adjust rack to lower level. In 6-quart Dutch oven heat 3-4 Tablespoons vegetable oil over medium-high heat.Sear 3 ½ – 4 pounds top round roast, cut into 1 ½ inch cubes on two sides. Note: You will need to do this in batches being careful not to overcrowd the pan (you want to brown the meat, not steam it.) Add more oil as needed. Once browned, remove meat to a platter and continue with the rest. Once all the meat is browned and set aside, reduce heat to medium and sauté 1 small onion, diced until softened (about 3-4 minutes.) Add 2 Tablespoons tomato paste, 3 garlic cloves, minced and ¼ cup all-purpose flour stirring until no flour streaks remain (about 1-2 minutes.) Add 1 cup red wine scraping up any bites from the bottom of the pan. Add 2 ½ cups beef broth, 1 teaspoon salt, ½ teaspoon black pepper, 4-5 sprigs thyme, 2 bay leaves and seared meat, along with any accumulated juices from the platter to the Dutch oven. Cover and bake for 2 hours. Remove pot from the oven, discard the bay leaves and thyme. Taste test for salt and pepper. Then serve!
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
This makes 6-8 servings depending on how big your make your servings.
If you want to make this on the stovetop, slow cooker or instant pot, please see Frequently Asked Questions above.
You can use any oven safe dish with an oven safe lid that can accomodate this recipe.
NutritionCalories: 379kcal | Carbohydrates: 6g | Protein: 46g | Fat: 15g | Sodium: 715mg | Fiber: 1g | Sugar: 1g
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