Tender beef tips smothered in a rich, savory gravy—this dish is pure comfort food!

Slow-cooked to perfection, the beef becomes melt-in-your-mouth delicious,
making it an irresistible meal for any occasion.

Serve it over creamy mashed potatoes, buttered noodles, or fluffy rice for the ultimate cozy dinner.

Whether you’re making it ahead or letting it simmer in the slow cooker,
this recipe is easy, flavorful, and sure to become a family favorite!

For Beef Tips and Gravy

Beef Chuck Roast – Cut into cubes or use stew meat for tender, juicy bites.

Olive Oil – Used for searing the beef, adding depth of flavor.

Yellow Onion – Adds a rich, savory sweetness as it cooks.

Beef Broth – The base of the gravy, giving it a deep, beefy flavor.

Condensed French Onion Soup – Enhances the richness and adds extra umami.

Worcestershire Sauce – A must-have for a bold, savory kick.

Bay Leaf – Infuses subtle earthy notes while simmering.

Salt and Black Pepper – For seasoning, adjust to taste.

Fresh Parsley – Optional, but great for a pop of color and freshness.

For Thickening the Gravy

Cornstarch – Helps achieve the perfect, silky gravy texture.

Cold Water – Mixed with cornstarch to create a smooth thickening slurry.

Beef Tips and Gravy

Tender chunks of beef simmered in a rich, savory gravy—perfect over mashed potatoes, rice, or noodles

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Course: main dish

Cuisine: American

Keyword: Beef Tips and Gravy

Prep Time: 15

Cook Time: 1 45

Total Time: 2

Servings:

Notes

Ingredients

2 tbsp olive oil, divided
1 yellow onion, chopped
2 lbs beef chuck roast, cut into cubes (or use stew meat)
10.5 oz beef broth
10.5 oz condensed French onion soup (or regular condensed onion soup)
1 tbsp Worcestershire sauce
1 bay leaf
Salt and black pepper, to taste
Fresh parsley, chopped (optional, for garnish)

To Thicken the Gravy:

3 tbsp cornstarch
⅓ cup cold water

Instructions

Prep the beef:
Trim excess fat, then season beef cubes with about ½ teaspoon each of salt and pepper.
Sear the meat:
In a large Dutch oven or heavy pot, heat 1 tablespoon of olive oil over medium-high heat. Brown the beef in batches to avoid overcrowding. Once browned, transfer to a bowl and set aside.
Cook the onions:
Reduce heat to medium, add the remaining tablespoon of oil, and cook the chopped onion until softened, about 5–7 minutes.
Build the flavor:
Return the beef to the pot along with the beef broth, condensed onion soup, Worcestershire sauce, and bay leaf. Bring to a boil, then cover and reduce heat. Let it simmer gently for 1½ to 2 hours, or until the beef is fork-tender.
Thicken the gravy:
In a small bowl, mix the cornstarch with cold water until smooth. Slowly stir it into the simmering beef mixture a bit at a time, until the gravy reaches your desired thickness.
Final touches:
Taste and adjust seasoning with salt and pepper. Remove and discard the bay leaf. Garnish with chopped parsley if you like.
Serve:
Ladle generously over mashed potatoes, rice, or buttered noodles.

Tips & Notes

Be sure to use condensed French onion soup—find it in the canned soup aisle.
Leftovers? Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave.

Nutrition

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1. Can I make this in a slow cooker?

Chuck roast is ideal because it becomes incredibly tender when slow-cooked. Stew meat also works, but make sure to give it enough time to break down and become juicy.

3. How do I thicken the gravy?

Mix 3 tablespoons of cornstarch with ⅓ cup cold water, then slowly stir it into the simmering pot until the gravy reaches your desired consistency.

4. Can I make this ahead of time?

Yes! The flavors get even better the next day. Store it in an airtight container in the fridge for up to 4 days, and reheat on the stovetop or in the microwave.

5. What should I serve it with?

Mashed potatoes are the classic choice, but it’s also delicious over buttered egg noodles, rice, or even biscuits for a comforting meal.