Tender Beef Tips with Homemade Gravy

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Tender Beef Tips with Homemade Gravy

If you are craving a cozy, comforting meal, these Tender Beef Tips with Homemade Gravy are exactly what you need. Each bite features rich, juicy beef simmered slowly in a flavorful, velvety gravy. This classic comfort food is perfect for family dinners, special occasions, or anytime you want a home-cooked meal that fills the house with mouthwatering aromas.

Using chuck roast ensures the beef becomes incredibly tender after slow cooking. The vegetables, tomato paste, and beef stock combine to create a deeply savory gravy, while a touch of apple cider vinegar or lemon juice at the end adds brightness and balance—no wine needed. Serve it over creamy mashed potatoes, fluffy rice, or buttered egg noodles for a truly satisfying meal.

Why You’ll Love This Recipe

  • Slow-cooked to melt-in-your-mouth tenderness
  • Rich, flavorful homemade gravy
  • Family-friendly and easy to make
  • Perfect for weekend dinners or meal prep
  • Completely wine-free

Ingredients

For the Beef:

  • 1.5–2 kg beef chuck roast, cut into 1–2 inch bite-sized pieces
  • Salt and black pepper, to taste
  • 2–3 tablespoons vegetable oil

For the Gravy:

  • 1 medium onion, finely chopped
  • 2 celery stalks, diced
  • 1 medium carrot, diced
  • 3–4 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 3 tablespoons all-purpose flour
  • 4 cups beef stock
  • 1 bay leaf
  • 1 sprig fresh thyme (or ½ teaspoon dried)
  • 1–2 tablespoons chopped fresh parsley
  • 1 tablespoon apple cider vinegar or fresh lemon juice

For Finishing:

  • Additional chopped parsley, for garnish

Step-by-Step Instructions

1. Prepare the Beef

Pat the chuck roast dry and cut it into evenly sized strips about 1–2 inches long and ¼ inch thick. Season generously with salt and pepper. Cutting against the grain helps keep the beef tender after slow cooking.

2. Brown the Beef

Heat a large cast iron skillet or heavy pot over medium-high heat. Add a tablespoon or two of vegetable oil. Working in batches, brown the beef on all sides. Remove the browned pieces and set aside, then repeat with the remaining beef. Browning the meat adds depth and richness to the gravy.

3. Sauté the Vegetables

Lower the heat to medium. In the same skillet, add the onion, celery, carrot, and garlic. Cook, stirring occasionally, until softened and aromatic—about 5 minutes. These vegetables form the flavorful base of the gravy.

4. Add Tomato Paste and Flour

Stir in the tomato paste and cook for 1–2 minutes. Sprinkle the flour over the vegetables and mix well, cooking briefly to remove the raw flour taste. This helps thicken the gravy later.

5. Make the Gravy

Gradually pour in the beef stock while whisking, scraping up any browned bits from the bottom of the skillet. Bring to a gentle boil. This forms the heart of your rich, flavorful gravy.

6. Simmer the Beef

Return the browned beef and any juices to the pot. Add the bay leaf, thyme, and parsley. Cover and reduce the heat to low. Simmer gently for 2.5–3 hours, stirring occasionally, until the beef is tender and the gravy has thickened. For a thicker gravy, uncover during the last 30 minutes of cooking.

7. Finish and Season

Remove the bay leaf and thyme stems. Stir in apple cider vinegar or lemon juice to brighten the flavors. Add fresh chopped parsley and adjust seasoning with salt and pepper as needed.

8. Serve

Serve the beef tips hot over mashed potatoes, rice, or egg noodles. Spoon plenty of gravy over the top and garnish with extra parsley. This dish pairs beautifully with steamed vegetables or a crisp green salad.

Tips for Perfect Beef Tips

  • Cut the beef against the grain to ensure tenderness.
  • Don’t skip browning—it’s key for flavor.
  • Low and slow cooking is crucial; avoid high heat or rushing the simmer.
  • Check seasoning at the end—the gravy may need a pinch more salt or pepper.
  • Make it ahead: This dish tastes even better the next day after the flavors meld.

Variations

  • Add sliced mushrooms for a deeper, earthy flavor.
  • Use parsnips or turnips in place of carrot for a slightly different taste.
  • Replace flour with cornstarch if you need a gluten-free version.
  • Serve over mashed cauliflower for a low-carb alternative.

Storage

  • Refrigerator: Up to 4 days in an airtight container.
  • Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
  • Reheating: Warm gently on the stovetop, adding a splash of stock if the gravy has thickened too much.

 

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