Smothered Beef Tips Recipe (Detailed)
This comforting dish features tender beef simmered in a rich, savory onion and mushroom gravy. Serve it over mashed potatoes, rice, egg noodles, or buttered pasta.
Ingredients
For the Beef
- 2 lbs (900 g) beef stew meat or sirloin tips, cut into 1½-inch pieces
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 2 tablespoons vegetable oil
- 2 tablespoons butter
For the Gravy
- 1 large onion, sliced
- 8 oz (225 g) mushrooms, sliced (optional but recommended)
- 4 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 3 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon soy sauce (optional, for deeper flavor)
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- 1 bay leaf
- Salt and black pepper, to taste
Optional Finish
- ¼ cup heavy cream (for a creamier gravy)
- 2 tablespoons chopped fresh parsley
Instructions
Step 1: Season the Beef
- Pat the beef dry with paper towels.
- In a bowl, combine:
- Flour
- Salt
- Pepper
- Garlic powder
- Onion powder
- Smoked paprika
- Toss the beef until evenly coated.
Tip: Dry beef browns better, creating more flavor.
Step 2: Brown the Beef
- Heat the oil in a large skillet or Dutch oven over medium-high heat.
- Add the butter.
- Brown the beef in batches, about 2–3 minutes per side.
- Do not overcrowd the pan.
- Remove the browned beef and set aside.
The beef does not need to be fully cooked yet.
Step 3: Cook the Vegetables
- In the same pan, add the onions.
- Cook for 5–7 minutes until softened.
- Add mushrooms and cook another 5 minutes until browned.
- Stir in the garlic and cook for 30 seconds.
Step 4: Make the Gravy
- Sprinkle 3 tablespoons flour over the vegetables.
- Stir constantly for 1–2 minutes.
- Slowly whisk in the beef broth.
- Add:
- Worcestershire sauce
- Soy sauce (if using)
- Thyme
- Rosemary
- Bay leaf
- Stir until smooth.
Bring to a gentle simmer.
Step 5: Simmer the Beef
- Return the beef and any juices to the pan.
- Stir to coat the beef in the gravy.
- Cover with a lid.
- Reduce heat to low.
Simmer for 1½–2 hours, stirring occasionally.
The beef is done when it is fork-tender.
Step 6: Finish
- Remove the bay leaf.
- If using heavy cream, stir it in during the last 5 minutes.
- Taste and adjust salt and pepper.
- Sprinkle with fresh parsley before serving.
Slow Cooker Method
- Brown the beef first.
- Transfer beef to a slow cooker.
- Add onions, mushrooms, garlic, broth, Worcestershire sauce, soy sauce, and herbs.
- Cook:
- Low: 7–8 hours
- High: 4–5 hours
- During the last 30 minutes, stir together 3 tablespoons flour with ¼ cup cold water and add it to thicken the gravy.
Instant Pot Method
- Use the Sauté setting to brown the beef.
- Cook onions, mushrooms, and garlic.
- Add broth and seasonings.
- Pressure cook on High for 30 minutes.
- Allow a 10-minute natural release.
- Thicken with a slurry of 2 tablespoons cornstarch mixed with 2 tablespoons cold water.
Serving Suggestions
Serve smothered beef tips with:
- Creamy mashed potatoes
- Steamed white rice
- Buttered egg noodles
- Creamy grits
- Biscuits
- Roasted vegetables
- Green beans
- Corn on the cob
Storage
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 3 months.
- Reheating: Warm gently on the stovetop or in the microwave. Add a splash of beef broth if the gravy becomes too thick.
Tips for the Best Smothered Beef Tips
- Choose well-marbled beef such as stew meat, chuck roast, or sirloin tips.
- Brown the meat thoroughly for a deeper, richer flavor.
- Simmer low and slow for maximum tenderness.
- If the gravy is too thick, add more beef broth. If it’s too thin, simmer uncovered for a few minutes or thicken with a cornstarch slurry.
- For extra richness, stir in a tablespoon of butter just before serving.
This recipe serves 4–6 people and takes about 2½ hours on the stovetop, including preparation and simmering time.