Beef tips with mushroom gravy is the kind of dinner that makes the whole kitchen smell like you’ve been cooking all day… even when you haven’t. Tender bites of beef, a deep, savory gravy, and buttery mushrooms that soak up every drop. Put it over mashed potatoes, egg noodles, or rice and you’ve got comfort food that doesn’t mess around.
This is also one of those recipes that feels “fancy enough” for company, but it’s still weeknight-friendly. One pan. Simple steps. Big payoff.
And if you’ve ever had beef tips turn out chewy or the gravy come out thin and flat? We’re fixing that here.
Why you’ll love this recipe
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Real comfort food. The gravy is rich, savory, and coats every bite of beef and mushroom.
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One-pan flavor. Searing the beef first builds a ton of flavor, then the gravy picks up all those browned bits.
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Make-ahead friendly. It reheats like a dream, and the gravy actually gets better after a night in the fridge.
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Flexible. Serve it over potatoes, noodles, rice, or even with crusty bread to mop up the skillet.
Best cut of beef for beef tips
You’ve got a few good options, and the “best” one depends on how you want to cook them.
My favorite for this recipe: sirloin tips (or top sirloin), cut into 1-inch pieces. They’re beefy, tender, and cook faster than stew meat.
Here are the common choices:
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Sirloin tips / top sirloin: Great flavor, quick enough for a weeknight simmer, and stays tender when you don’t overcook it.
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Chuck roast (stew meat): More forgiving for long cooking. If you want ultra-tender beef and don’t mind extra simmer time, this is the move.
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Tenderloin tips: Very tender, but pricier. Also easier to overcook since it’s lean.
If you’re standing in the meat section wondering what to grab, look for sirloin if you want dinner on the table faster. Go chuck if you want that slow-simmered, fall-apart vibe.
Ingredients
Here I explain the best ingredients for this beef tips with mushroom gravy recipe, what each one does, and substitution options. For the exact ingredient measurements, see the recipe card at the bottom of this post.
Beef – sirloin tips, top sirloin, or stew meat. Cut into 1-inch chunks so they cook evenly.
Mushrooms – baby bella (cremini) mushrooms are perfect here. They’re earthy, “meaty,” and hold their texture. White button mushrooms work too.
Onion – yellow onion brings a mild sweetness that balances the savory gravy.
Garlic – fresh minced garlic gives you the best flavor. Jarred garlic works in a pinch, but fresh hits different.
Beef broth or stock – stock is usually richer. Either works. If you’ve got a high-quality one, you’ll taste it.
Worcestershire sauce – a small amount adds that deep, savory, can’t-quite-name-it flavor.
Dijon mustard – a little tang cuts through the richness and rounds out the gravy. If you don’t have dijon, use a teaspoon of mustard powder.
Herbs – thyme is classic with mushrooms. You can use dried thyme or fresh.
Butter + flour – this is for thickening the gravy the classic way. I’ll also give you a cornstarch option if you prefer.
Olive oil – for searing the beef.
Salt + black pepper – season in layers. That’s how the gravy ends up tasting like it’s been simmering forever.
Optional, but really good:
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A splash of heavy cream at the end for a silkier gravy
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A pinch of smoked paprika for subtle warmth
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A splash of red wine for deeper flavor (great for weekends)
How to make beef tips with mushroom gravy
I’ve included step by step instructions below to make this recipe easy to follow at home. For the full detailed recipe instructions and exact ingredient quantities, scroll to the recipe card at the bottom of this post.
1) Season and sear the beef
Pat the beef dry with paper towels, then season it with salt and black pepper. Don’t skip the drying step. Wet beef steams. Dry beef sears.
Heat olive oil in a large skillet or dutch oven over medium-high heat. When it’s hot, add the beef in a single layer. You’ll probably need to do this in batches. Crowding the pan is the fastest way to lose that browned crust.
Sear the beef for 2-3 minutes per side, just until browned. You’re not cooking it through yet. Remove it to a plate.
2) Cook the mushrooms
In the same skillet, add a little more oil (or a small pat of butter if you want extra flavor). Add the mushrooms and spread them out.
Let them cook without stirring for 3-4 minutes. This is how they get that golden color instead of turning watery and pale.
Stir, then cook for another 2-3 minutes, until they’re browned and fragrant.
3) Add onion and garlic
Add the diced onions and cook for 3-4 minutes, stirring occasionally, until they soften.
Add the garlic and cook for 30 seconds. You’ll smell it right away.
4) Build the gravy base
Pour in a little beef broth and scrape up all the browned bits from the bottom of the pan. That’s pure flavor.
Stir in Worcestershire sauce, dijon mustard, thyme, and a little black pepper.
5) Simmer the beef until tender
Add the seared beef (and any juices on the plate) back into the skillet. Pour in the remaining broth.
Bring it to a gentle simmer, then reduce the heat to low. Cover and simmer:
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Sirloin tips: 25-35 minutes
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Stew meat / chuck: 60-90 minutes (until fork-tender)
Low and slow is what turns “beef bites” into “beef that melts.”
6) Thicken the gravy
Once the beef is tender, thicken the gravy using one of the options below.
Then taste and adjust. A pinch more salt? A little more pepper? This is your moment.
Easy gravy thickening options
You’ve got two simple ways to thicken the mushroom gravy. Both work.
Option 1: Butter + flour (classic, rich)
Melt butter in a small saucepan, whisk in flour, and cook for 1-2 minutes. Then whisk in a ladle of hot broth from the skillet to make it smooth, and pour it back into the pan. Simmer 2-3 minutes until thickened.
This makes a gravy that clings beautifully to beef and potatoes.
Option 2: Cornstarch slurry (quick + gluten free)
Mix cornstarch with cold water until smooth, then stir it into the simmering gravy. Cook 1-2 minutes. It thickens fast, so go slow.
If you want a glossy, smooth gravy and you’re short on time, this is the one.
Recipe tips for tender beef and bold gravy
Sear in batches. I know it’s annoying, but it matters. A crowded pan won’t brown.
Keep the simmer gentle. Big bubbles can make lean beef tough. You want a low simmer, almost lazy.
Cut the beef evenly. One-inch chunks cook at the same pace, so you don’t end up with a mix of tender and chewy.
Let the mushrooms brown. Give them time. Don’t stir too early. That golden color is where the flavor lives.
Season in layers. Salt the beef. Season the gravy. Taste at the end. Every step builds the final flavor.
Want extra-rich gravy? Stir in 2-3 tablespoons of heavy cream at the end. Not enough to turn it into cream sauce. Just enough to make it silky.
Variations you can make anytime
Slow cooker beef tips
This is perfect when you want hands-off cooking.
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Sear the beef and brown the mushrooms/onions first (still worth it).
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Add everything to the slow cooker except the thickener.
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Cook low 6-8 hours or high 3-4 hours.
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Thicken at the end with a slurry or roux.
Instant Pot beef tips
Great for chuck roast or stew meat.
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Sear in the Instant Pot using sauté mode (in batches).
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Cook mushrooms and onions briefly.
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Add broth + seasonings, then pressure cook:
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Stew meat: 25-30 minutes, natural release 10 minutes
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Thicken using sauté mode at the end.
Add a red wine boost
Replace ½ cup of broth with red wine. Let it simmer for a minute before adding the rest of the liquid. It deepens the gravy fast.
Extra mushroom-heavy
Double the mushrooms. No one complains.
Onion soup vibe
Add ½ teaspoon onion powder plus a pinch of thyme and a pinch of rosemary. Cozy, savory, and perfect over mashed potatoes.
What to serve with beef tips
This recipe shines with anything that can soak up gravy.
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Mashed potatoes (classic for a reason)
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Egg noodles (especially wide noodles)
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White rice or brown rice
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Roasted potatoes
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Buttery dinner rolls or a thick slice of bread
For a veggie side, keep it simple:
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Roasted green beans
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Steamed broccoli
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Roasted carrots
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A crisp salad with a tangy dressing
Storage and reheating
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze in a freezer-safe container for up to 3 months. The gravy holds up well. If you add cream, it can separate slightly, but it usually comes back together when reheated gently.
Reheat on the stove: Add beef tips and gravy to a skillet over medium-low heat. Add a splash of broth or water if the gravy thickened in the fridge. Heat 8-10 minutes, stirring occasionally.
Reheat in the microwave: Heat in 60-second bursts, stirring between each one, until hot.
Frequently asked questions
Why are my beef tips tough?
Usually one of three things:
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the beef wasn’t simmered long enough,
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the heat was too high, or
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the cut was very lean and got overcooked.
If you’re using sirloin, keep the simmer gentle and don’t push the cook time too far. If you’re using chuck, give it time. It gets tender when the connective tissue breaks down.
Can I make this ahead of time?
Yes. It’s actually better the next day. The flavors settle, the gravy thickens a bit, and everything tastes deeper.
Can I skip mushrooms?
You can, but the dish changes. If you need a swap, use extra onions and add a teaspoon of soy sauce (or extra Worcestershire) for a little depth.
How do I keep the gravy from getting lumpy?
If you’re using flour, whisk it into butter first (roux) or whisk flour into a small amount of liquid until smooth before adding. If you’re using cornstarch, always mix it with cold water first.
Can I use canned mushrooms?
Fresh is best here. Canned mushrooms are softer and don’t brown the same way. If that’s what you have, drain them well and add them closer to the end.
Beef Tips with Mushroom Gravy
Ingredients
FOR THE BEEF + GRAVY
- 2 ½ pounds sirloin tips or stew meat, cut into 1-inch pieces
- 1 ½ teaspoons salt plus more to taste
- 1 teaspoon black pepper
- 2 tablespoons olive oil divided
- 16 ounces baby bella mushrooms sliced
- 1 large yellow onion diced
- 4 cloves garlic minced
- 3 cups beef broth or beef stock
- 2 tablespoons Worcestershire sauce
- 1 tablespoon dijon mustard
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- Optional: 2-3 tablespoons heavy cream stir in at the end
TO THICKEN THE GRAVY (CHOOSE ONE)
- Option 1 roux: 3 tablespoons butter + 3 tablespoons all-purpose flour
- Option 2 slurry: 2 tablespoons cornstarch + 3 tablespoons cold water
Instructions
- Season the beef. Pat the beef dry with paper towels. Season with salt and pepper.
- Sear the beef. Heat 1 tablespoon olive oil in a large skillet or dutch oven over medium-high heat. Sear the beef in batches for 2-3 minutes per side, until browned. Transfer to a plate.
- Brown the mushrooms. Add the remaining tablespoon of olive oil to the skillet. Add mushrooms in an even layer. Cook 3-4 minutes without stirring, then stir and cook 2-3 more minutes.
- Cook onion + garlic. Add onion and cook 3-4 minutes, until softened. Add garlic and cook 30 seconds.
- Build the gravy. Pour in ½ cup beef broth and scrape up browned bits. Stir in Worcestershire, dijon mustard, thyme, and remaining broth.
- Simmer. Add the seared beef (and juices) back into the skillet. Bring to a gentle simmer, reduce heat to low, cover, and simmer 25-35 minutes for sirloin tips, or 60-90 minutes for stew meat, until tender.
- Thicken the gravy.
- Roux: Melt butter in a small saucepan. Whisk in flour and cook 1-2 minutes. Whisk in 1 cup hot broth from the skillet until smooth, then stir it back into the skillet. Simmer 2-3 minutes.
- Slurry: Mix cornstarch with cold water until smooth. Stir into the simmering gravy and cook 1-2 minutes.
- Finish and serve. Taste and adjust salt/pepper. Optional: stir in heavy cream. Serve hot over mashed potatoes, egg noodles, or rice.
Notes
