Easy Beef Tips and Gravy Recipe

Introduction

Easy Beef Tips and Gravy is a comforting, hearty dish perfect for any weeknight dinner. Tender beef cubes simmer in a rich mushroom gravy that pairs beautifully with noodles, rice, or mashed potatoes.

Ingredients

• 2 pounds beef tips (or stewing beef)
• 1 Tablespoon olive oil
• 3 cups beef broth
• ⅓ cup red wine (optional)
• 2 ounces brown gravy mix (2 packets)
• 1 ounce au jus gravy mix (1 packet)
• 1 ounce onion soup mix (1 packet)
• 21-26 ounces condensed cream of mushroom soup (2 small cans or 1 large can)
• Chopped fresh parsley (optional garnish)

Instructions

1. Step 1: Cut the beef into 1 inch cubes for even cooking.
2. Step 2: Heat olive oil in a large dutch oven or pot over medium-high heat. When shimmering, add half of the beef and brown on all sides. Remove and set aside. Repeat with the remaining beef, then return all beef to the pot.
3. Step 3: In a small bowl, combine beef broth, red wine if using, brown gravy mix, au jus gravy mix, and onion soup mix.
4. Step 4: Pour the broth mixture and cream of mushroom soup into the dutch oven. Stir to combine—even if a bit lumpy, it will smooth out as it cooks.
5. Step 5: Bring the mixture to a boil, then reduce heat to a simmer. Cook uncovered for 1½ to 2 hours, stirring occasionally, until the beef is tender and the gravy has thickened.
6. Step 6: Serve hot over egg noodles, rice, or mashed potatoes. Garnish with chopped parsley if desired for a fresh touch.

Tips & Variations

• For deeper flavor, use homemade beef broth or add garlic powder and fresh herbs like thyme.
• If you prefer a thicker gravy, stir in a little cornstarch mixed with water during the last 10 minutes of simmering.
• Swap cream of mushroom soup for cream of celery or cream of chicken for a different twist.
• This recipe works well in a slow cooker—brown the beef first, then cook on low for 6-8 hours.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of beef broth or water if the gravy is too thick. This dish also freezes well for up to 2 months—thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, stewing beef or chuck roast cut into cubes works best because it becomes tender with slow cooking.

Do I have to use red wine?

No, red wine is optional. You can substitute with additional beef broth or omit it altogether without impacting the dish significantly.

Easy Beef Tips and Gravy Recipe

Print Recipe

★★★★★

4.6 from 78 reviews

This Easy Beef Tips and Gravy recipe delivers tender, flavorful beef tips slow-simmered in a rich and creamy mushroom gravy made with a blend of beef broth, red wine, and savory seasoning mixes. Perfect for a comforting meal served over egg noodles, rice, or mashed potatoes, this dish offers hearty home-cooked goodness with minimal effort.

• Author: Sienna
• Prep Time: 15 minutes
• Cook Time: 1 hour 45 minutes
• Total Time: 2 hours
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Beef and Cooking Medium

• 2 pounds beef tips (or stewing beef), cut into 1-inch cubes
• 1 Tablespoon olive oil

Gravy and Sauce Mixture

• 3 cups beef broth
• ⅓ cup red wine (optional)
• 2 ounces brown gravy mix (about 2 packets, adjust slightly as needed)
• 1 ounce au jus gravy mix (1 packet)
• 1 ounce onion soup mix (1 packet)
• 21–26 ounces condensed cream of mushroom soup (2 small cans or 1 large can)

Garnish

• Chopped fresh parsley (optional)

Instructions

1. Prep the Beef: Cut the beef tips into approximately 1-inch cubes for even cooking and better tenderness.
2. Brown the Beef: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Add half of the beef cubes and brown evenly on all sides. Remove and set aside, then brown the remaining beef. Return all browned beef to the pot.
3. Mix the Broth and Seasonings: In a separate small bowl, combine the beef broth, red wine (if using), brown gravy mix, au jus gravy mix, and onion soup mix. Stir until well blended.
4. Add the Sauce Ingredients: Pour the broth and seasoning mixture into the Dutch oven with the beef. Add the condensed cream of mushroom soup and stir to combine, even if the mixture appears slightly lumpy; it will smooth out as it cooks.
5. Simmer the Beef: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low to maintain a gentle simmer. Cover partially and cook for 1½ to 2 hours, stirring occasionally, until the beef is tender and the gravy has thickened to your liking.
6. Serve: Serve the beef tips and gravy hot over egg noodles, rice, or mashed potatoes. Garnish with chopped fresh parsley for a touch of color and freshness, if desired.

Notes

• You can omit the red wine if you prefer a non-alcoholic version; beef broth alone works well.
• For a thicker gravy, let it simmer uncovered for the last 15 minutes to reduce the liquid further.
• Leftovers keep well refrigerated for up to 3 days and can be frozen for up to 3 months.
• Feel free to substitute cream of mushroom soup with cream of celery or cream of chicken soup for a slight flavor variation.
• If you don’t have a Dutch oven, use any heavy-bottomed pot suitable for stovetop braising.

Keywords: beef tips, beef stew, gravy recipe, mushroom gravy, comfort food, dinner, easy beef recipe, one pot meal