Beef Tips and Gravy
Beef Tips and Gravy
Ingredients
For the Beef Tips and Gravy
- 2 tablespoons neutral oil
- 2 pounds sirloin tips
- 1/3 cup all-purpose flour
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 5 cloves garlic, sliced
- 2 1/2 cups beef stock
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 tablespoon Worcestershire sauce, or to taste
- 2 bay leaves
For the Seasoning
- 1 1/2 teaspoons garlic pepper
- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons chili powder
- 1 1/2 teaspoons smoked paprika
- 1 1/2 teaspoons kosher salt
For Serving
- 4 cups white rice, cooked, as needed
Instructions
- 1
Place the sirloin tips into a large bowl. Add 1/3 cup of all-purpose flour and the initial seasoning blend (1 1/2 teaspoons each of garlic pepper, onion powder, chili powder, smoked paprika, and kosher salt).
⏱️ 5 min
- 2
Using clean hands, thoroughly mix and coat the beef tips with the flour and seasonings until all pieces are evenly covered.
⏱️ 3 min
- 3
Heat 2 tablespoons of neutral oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering and hot.
⏱️ 2 min
- 4
Add the coated beef tips to the hot oil in batches, if necessary, to avoid overcrowding the pan. Sear the beef on all sides until deeply browned, about 2-3 minutes per side. This locks in the flavors and creates a rich fond.
⏱️ 10 min
- 5
Once the beef tips are browned, remove them from the pan and set aside on a plate.
⏱️ 1 min
- 6
Add the diced yellow onion, red bell pepper, and green bell pepper to the same pan. Sauté, scraping up any browned bits (fond) from the bottom of the pan, for about 5 minutes until the vegetables begin to soften.
⏱️ 5 min
- 7
Add the sliced garlic to the pan with the vegetables and continue to sauté for another 1 minute until fragrant.
⏱️ 1 min
- 8
Sprinkle 1/3 cup of all-purpose flour over the sautéed vegetables and garlic. Stir continuously for 2 minutes to cook out the raw flour taste, creating a roux.
⏱️ 2 min - 9
Gradually pour in 2 1/2 cups of beef stock, stirring constantly to combine with the roux and vegetables until the mixture thickens slightly and is smooth.
⏱️ 3 min
- 10
Return the seared beef tips to the pan. Add 1 tablespoon of Worcestershire sauce, 2 bay leaves, and the fresh thyme and rosemary sprigs (you can tie the herbs together with kitchen twine for easy removal).
⏱️ 2 min
- 11
Season again with a pinch of each of the initial spices (garlic pepper, onion powder, chili powder, smoked paprika, and kosher salt) to taste, if desired. Stir everything together.
⏱️ 1 min
- 12
Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot with a lid, and allow the beef tips to simmer for 2 hours, or until the beef is fork-tender and the gravy has thickened.
⏱️ 120 min
- 13
Remove the bay leaves and herb sprigs before serving. Plate the beef tips and gravy over cooked white rice, ladling extra gravy on top as desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Beef Tips and Gravy
For the Beef Tips and Gravy
- 2 tablespoons neutral oil
- 2 pounds sirloin tips
- 1/3 cup all-purpose flour
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 5 cloves garlic, sliced
- 2 1/2 cups beef stock
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 tablespoon Worcestershire sauce, or to taste
- 2 bay leaves
For the Seasoning
- 1 1/2 teaspoons garlic pepper
- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons chili powder
- 1 1/2 teaspoons smoked paprika
- 1 1/2 teaspoons kosher salt
For Serving
- 4 cups white rice, cooked, as needed
Instructions
- 1
Place the sirloin tips into a large bowl. Add 1/3 cup of all-purpose flour and the initial seasoning blend (1 1/2 teaspoons each of garlic pepper, onion powder, chili powder, smoked paprika, and kosher salt).
⏱️ 5 min - 2
Using clean hands, thoroughly mix and coat the beef tips with the flour and seasonings until all pieces are evenly covered.
⏱️ 3 min - 3
Heat 2 tablespoons of neutral oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering and hot.
⏱️ 2 min - 4
Add the coated beef tips to the hot oil in batches, if necessary, to avoid overcrowding the pan. Sear the beef on all sides until deeply browned, about 2-3 minutes per side. This locks in the flavors and creates a rich fond.
⏱️ 10 min - 5
Once the beef tips are browned, remove them from the pan and set aside on a plate.
⏱️ 1 min - 6
Add the diced yellow onion, red bell pepper, and green bell pepper to the same pan. Sauté, scraping up any browned bits (fond) from the bottom of the pan, for about 5 minutes until the vegetables begin to soften.
⏱️ 5 min - 7
Add the sliced garlic to the pan with the vegetables and continue to sauté for another 1 minute until fragrant.
⏱️ 1 min - 8
Sprinkle 1/3 cup of all-purpose flour over the sautéed vegetables and garlic. Stir continuously for 2 minutes to cook out the raw flour taste, creating a roux.
⏱️ 2 min - 9
Gradually pour in 2 1/2 cups of beef stock, stirring constantly to combine with the roux and vegetables until the mixture thickens slightly and is smooth.
⏱️ 3 min - 10
Return the seared beef tips to the pan. Add 1 tablespoon of Worcestershire sauce, 2 bay leaves, and the fresh thyme and rosemary sprigs (you can tie the herbs together with kitchen twine for easy removal).
⏱️ 2 min - 11
Season again with a pinch of each of the initial spices (garlic pepper, onion powder, chili powder, smoked paprika, and kosher salt) to taste, if desired. Stir everything together.
⏱️ 1 min - 12
Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot with a lid, and allow the beef tips to simmer for 2 hours, or until the beef is fork-tender and the gravy has thickened.
⏱️ 120 min - 13
Remove the bay leaves and herb sprigs before serving. Plate the beef tips and gravy over cooked white rice, ladling extra gravy on top as desired.
⏱️ 5 min