Easy Beef Tips Recipe Highlights
This Beef Tips with Gravy is a meal that my family absolutely loves. I make it at least once a week, and they never get tired of it. It’s delicious, full of flavor, and easy to prepare. Tender beef cooked in a deliciously rich gravy makes the most perfect, savory, filling dish for those in-a-hurry weekday meals. It’s rich, flavorful, and creamy—totally irresistible, especially when served over a pile of mashed potatoes.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).
Beef: I recommend using “stew meat” or “beef tips”. If you can’t find it in a prepackaged section, ask your butcher for cubed top sirloin or chuck roast, which is less expensive. Oil: Olive, vegetable, or canola oil will work for this recipe. Seasoning and herbs: You’ll need onion powder, garlic powder, dried oregano, dried thyme, bay leaf, salt, and black pepper. Wine: I recommend using a good-quality red wine. If you don’t want to use wine, you can substitute it for beef broth. Worcestershire sauce: For extra flavor! Beef bouillon: If you don’t have beef bouillon, you can use beef broth instead of water. In that case, you might need to add a little more salt. I recommend tasting and adjusting the seasoning to your liking. Tomato paste (optional): This ingredient is optional; however, I think it adds a nice extra layer of flavor to this dish, so I always add it. Cornstarch: To thicken the gravy. Fresh chopped parsley to garnish (optional)
How To Make Beef Tips with Gravy in The Instant Pot Step-by-Step
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).
Meat. I recommend using “stew meat” or “beef tips”. If you can’t find it prepackaged section, ask your butcher for cubed top sirloin or chuck roast, which is less expensive. Browning Meat in The Instant Pot. Browning meat in the Instant Pot can be tricky. The trick to brown meat in the Instant Pot is to do it in small batches and not turning until they have formed a crust on the bottom, or they will stick. You can also brown the meat on the stovetop in a skillet and then transfer it to the IP. Wine. If you don’t want to use wine, you can substitute it for beef broth. TO FREEZE: Let the beef cool completely. Place in a freezer-friendly container or bag. Frozen for up to 2 months. Thaw the beef in the fridge, then reheat it on the stovetop.
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Recipe Card 📖
This recipe was originally published in March 2020. The recipe remains the same, but more notes, tips, photos, and information were added to the post in January 2023 to make it as helpful as possible!
