Beef Tips with Mushroom Gravy
Beef tips recipe with mushroom gravy is the definition of comfort food. These tender sirloin tips simmer in a rich, savory sauce that is perfect over mashed potatoes or egg noodles. Whether you use stew meat or top sirloin, this one pan dinner is ready in under an hour. It is a family favorite for busy weeknights that tastes like it cooked all day.
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
Best quick cut: sirloin tips (25-35 minute simmer).
Best fall-apart cut: chuck roast / stew meat (plan on 60-90 minutes).
Gluten free: use the cornstarch slurry instead of flour.
Make ahead: store overnight, then reheat gently with a splash of broth to loosen the gravy.
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