Beef Tips and Gravy are like the ugly step kids of pot roast and often don’t get the recognition they deserve. This recipe creates a rich and velvety sauce that the beef simmers away in until tender and is easily made in the slow cooker or Instant Pot. Step out of the shadows, beef tips, it’s your turn to shine.
Beef Tips and Gravy
I’m not here to rag on pot roast, but sometimes, it get’s all the glory. What about the little guys, huh? These little beef tips pack a lot of flavor, especially when paired with a hearty gravy like this recipe has.
What are Beef Tips Anyhow?
Basically, any trimmings from larger roasts can be labeled “Beef Tips” at your grocery store depending on the butcher. Traditionally they were the trimmings off tenderloin and sirloin roasts (2 very tender cuts), but unless it’s noted as such I would treat them like stew meat because you can never know for sure unless you really get to know your butcher.
What to Serve With Beef Tips and Gravy?
We most often eat beef tips and gravy over rice, but egg noodles or mashed potatoes are a great option as well.
How to Cook Beef Tips and Gravy
Both the slow cooker and Instant pot preparation instructions will be given in the recipe card below. The two preparations don’t vary too much aside from the cooking time.
Want more Easy Beef Recipes?
- Crock pot Ranchers Roast Beef and Gravy
- Hearty Slow Cooker Vegetable Beef Soup
- Easy Beef Enchilada Skillet
Tools Used in Making Beef Tips and Gravy
- Instant Pot: This is the model that I have and LOVE. It’s been with me for over a year, and I’ve definitely put it through the ringer, but still works like new! It’s changed the dinnertime routine at our house and helps me make meals in under an hour that used to take HOURS!
- Ninja 3-in-1 Cooking System: I’ve owned this slow cooker for about six years (when they were first introduced), and I still love it. The stovetop feature allows me to sear and cook meats before allowing them to slow cook (fewer dishes) and there’s a bake feature as well.
Beef Tips and GravyBeef Tips and Gravy are like the ugly step kids of pot roast and often don't get the recognition they deserve. This recipe creates a rich and velvety sauce that the beef simmers away in until tender and is easily made in the slow cooker or Instant Pot. Step out of the shadows, beef tips, it's your turn to shine.Prep Time 10 minutesCook Time 20 minutesPressure Release 15 minutesTotal Time 10 minutesServings 6 ServingsCalories 313 kcal
- 2 pounds beef tips
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 cup olive oil divided
- 1 pound white mushrooms thinly sliced
- 1 onion thinly sliced
- 2 cloves garlic minced
- 1 tablespoon tomato paste
- 1/4 teaspoon thyme
- 3 tablespoons flour
- 1 3/4 c beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon fresh parsley chopped
- 1 tsp red wine vinegar
Slow Cooker Preparation:
Heat 2 tablespoons of oil in a skillet, season beef with salt and pepper, and brown beef on all sides, working in batches if needed. Transfer meat to slow cooker and sprinkle flour and thyme over the beef tips, tossing to combine. Remaining 2 tablespoons of oil are not needed in the slow cooker.
Top browned beef tips with mushrooms, onions, and garlic. Whisk beef broth with tomato paste and pour into the slow cooker.
Cover and cook on low for 6 hours (3 hours on high) or until beef is tender. Stir Worcestershire, parsley and vinegar into the finished gravy, seasoning with additional salt if needed.
Instant Pot Preparation:
Nutrition FactsBeef Tips and GravyAmount Per Serving (1 serving)Calories 313 Calories from Fat 126% Daily Value*Total Fat 14g 22%Saturated Fat 3g 15%Cholesterol 83mg 28%Sodium 693mg 29%Potassium 864mg 25%Total Carbohydrates 8g 3%Dietary Fiber 1g 4%Sugars 2gProtein 36g 72%Vitamin A 1.9%Vitamin C 6.2%Calcium 4.6%Iron 20.7%* Percent Daily Values are based on a 2000 calorie diet.
Heat 2 tablespoons of oil in the Instant Pot on "Saute" mode. Season beef tips with salt and pepper and brown in batches. Removing beef and placing on a plate once browned.
Add 1 tablespoon of oil to the pot and stir in mushrooms and onions. Cook, stirring frequently until the mushrooms have released a lot of their moisture and the onions start to become tender-- about 5 minutes. Stir in garlic and tomato paste, followed by the remaining tablespoon of oil, thyme and flour. Stir well.
Pour beef broth into the pot, scraping the bottom of the pot to release all the cooked on bits at the bottom. Make sure to do this step thoroughly.
Add beef back to the pot, secure lid, and set to cook on high pressure for 20 minutes. Allow pressure to release naturally.
Stir Worcestershire, parsley and red wine vinegar into the finished gravy. Season with additional salt as needed and serve.