These beef tips with mushroom onion gravy are pure comfort food: tender bites of beef simmered in a savory brown gravy with plenty of sautéed mushrooms and onions. It’s a simple skillet recipe that tastes like it cooked all day, and it’s perfect over mashed potatoes, egg noodles, or rice.
Why you’ll love this recipe
- Big comfort-food flavor: mushrooms, onions, and a rich, beefy gravy.
- Weeknight-friendly: mostly hands-off simmering once everything is in the pan.
- Flexible serving options: spoon it over potatoes, noodles, rice, or even toast.
- Great leftovers: the gravy gets even better the next day.
Ingredients you’ll need
- Beef tips or stew meat: cut into bite-size pieces (sirloin tips are great; stew meat works too).
- Salt and black pepper
- All-purpose flour: for light dredging and to help thicken the gravy.
- Oil + butter: oil for searing, butter for flavor in the gravy base.
- Yellow onion: sliced.
- Cremini or button mushrooms: sliced.
- Garlic: minced.
- Beef broth: low-sodium if possible so you can control salt.
- Worcestershire sauce: adds depth and that steakhouse vibe.
- Thyme: dried or fresh (optional but highly recommended).
- Cornstarch (optional): if you want a thicker gravy at the end.
- Parsley (optional): for a fresh finish.
How to make beef tips with mushroom onion gravy
1) Season and lightly coat the beef. Pat the beef dry, season with salt and pepper, then toss with a light dusting of flour. Shake off excess so it doesn’t get gummy in the pan.
2) Sear for flavor. Heat oil in a large skillet or Dutch oven over medium-high heat. Sear the beef in batches so it browns instead of steaming. Move browned beef to a plate.
3) Sauté onions and mushrooms. Reduce heat to medium. Add butter, then onions and mushrooms. Cook until the mushrooms release their liquid and start to brown, scraping up any browned bits from the pan.
4) Build the gravy. Add garlic and cook briefly. Sprinkle in a little flour (if the pan looks dry, add a touch more butter first). Stir for 30–60 seconds, then slowly pour in beef broth while stirring to avoid lumps. Add Worcestershire and thyme.
5) Simmer until tender. Return the beef (and any juices) to the skillet. Bring to a gentle simmer, cover, and cook until the beef is tender, about 25–45 minutes depending on the cut. Stir occasionally.
6) Adjust thickness and finish. If the gravy is thinner than you like, stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water) and simmer 1–2 minutes. Taste and adjust salt and pepper. Finish with parsley if you want.
Tips for the best beef tips
- Don’t crowd the pan: brown the beef in batches for the best flavor.
- Keep the simmer gentle: a hard boil can make the beef tougher.
- Use low-sodium broth: Worcestershire adds salt, so it’s easier to balance at the end.
- Want extra richness? Stir in a tablespoon of butter right before serving.
Serving ideas
- Mashed potatoes (classic and perfect for soaking up gravy)
- Buttered egg noodles
- Steamed rice
- Roasted green beans, broccoli, or a simple side salad
Storage and reheating
- Refrigerate: store in an airtight container for up to 4 days.
- Freeze: freeze up to 3 months; thaw overnight in the fridge.
- Reheat: warm gently on the stove with a splash of broth or water to loosen the gravy.
Beef Tips with Mushroom Onion Gravy
Yield: 4 servings
Time: 10 minutes prep, 35–55 minutes cook
Ingredients
- 1 1/2 lb beef tips or stew meat, cut into 1-inch pieces
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper
- 3 tbsp all-purpose flour, divided (2 tbsp for beef, 1 tbsp for gravy)
- 2 tbsp neutral oil (avocado, canola, or vegetable)
- 2 tbsp butter, divided
- 1 medium yellow onion, sliced
- 8 oz mushrooms, sliced
- 3 cloves garlic, minced
- 2 1/2 cups beef broth
- 1 tbsp Worcestershire sauce
- 1/2 tsp dried thyme (or 1 tsp fresh)
- Optional: 1 tbsp cornstarch mixed with 1 tbsp cold water (for thickening)
- Optional: chopped parsley, for serving
Instructions
- Pat beef dry. Season with salt and pepper. Toss with 2 tablespoons flour and shake off any excess.
- Heat oil in a large skillet or Dutch oven over medium-high heat. Sear beef in batches until browned, 2–3 minutes per side. Transfer to a plate.
- Reduce heat to medium. Add 1 tablespoon butter, then onions and mushrooms. Cook 6–8 minutes, stirring occasionally, until softened and starting to brown.
- Add garlic and cook 30 seconds. Add remaining 1 tablespoon butter if the pan looks dry, then sprinkle in remaining 1 tablespoon flour. Stir 30–60 seconds.
- Slowly whisk in beef broth. Stir in Worcestershire and thyme, scraping up browned bits.
- Return beef and any juices to the skillet. Bring to a gentle simmer, cover, and cook 25–45 minutes, stirring occasionally, until tender.
- If desired, thicken with cornstarch slurry and simmer 1–2 minutes. Taste and adjust seasoning. Serve hot, topped with parsley if using.
