It is officially comfort food season. When we think of comfort food, we think of food that’s filling, and perfect for the fall or winter. Beef tips & gravy is one of my favorite comfort foods. This recipe is hearty, flavorful and filling. Like most of my recipes, it is also super easy to prepare.
How to prepare
Cut of beef
When preparing this dish, it is important to choose the correct beef cut. I always use chuck roast. If you can’t find chuck roast, or prefer not to use it, then beef round is also a good choice. Stay away from beef that has to be cooked quickly like sirloin, London broil or other steak cuts. Beef that cooks slowly is optimum for beef tips & gravy.
Better than Bouillon or beef broth
So one question I get all the time when my recipe calls for Better Than Bouillon is, “Can I use broth or stock instead?” The simple answer is yes. Since Better Than Bouillon hit the shelves, I have not bought chicken, beef or seafood stock from the grocery store. I either make my own, or use Better Than Bouillon. I simply will mix Better Than Bouillon with water, or add it directly to the dish, along with water. However, you can still purchase broth or stock from the store if you like. I’m sure the recipe will still turn out great!
What to serve with beef tips and gravy
My favorite thing to eat with beef tips and gravy is white rice. However, mashed potatoes is another excellent choice. Also, pair the rice or potatoes with a vegetable like green beans, carrots, broccoli, or a side salad. You will have the perfect, comforting and delicious meal.
Oh, and don’t forget the yeast rolls and vino 🙂
Beef Tips & Gravy
Equipment
- 3 – 3.5 lb chuck roast fat trimmed, and cut into 1/2 inch chunks
- 1 medium yellow onion diced
- 4 garlic cloves minced. Or 2 tbsp. of jarred minced garlic
- 2 tsp. kosher salt
- 2 tsp. granulated garlic
- 2 tsp. onion powder
- 1 tsp. black pepper
- 1 1/2 tsp. browning sauce
- 2 tbsp. Worcestershire sauce
- 1/3 cup sherry wine
- 1 tbsp. beef Better than Bouillion
- 2 tbsp. all-purpose flour
- 4 cups water
- 1 tsp. dried thyme
- 1 tsp. dried basil
Instructions
- In a large bowl, season chuck roast with kosher salt, black pepper, garlic powder, onion powder, browning sauce and Worcestershire sauce.
- In a large skillet or Dutch oven, heat 2 tbsp. of canola oil over medium high heat. In batches, adding more oil to each batch, sear beef pieces for 1 minutes on each side. I typically do about 2 batches. Remove beef and let rest on plate.
- Add sherry wine to skillet to deglaze. Add diced onion and sauté for 3 minutes. Add garlic and cook for additional 2 minutes. Do not burn garlic. Stir in Better than Bouillon. Once fully mixed, add flour and stir until dissolved.
- Stir or whisk in water. Add dried basil and dried thyme. Reduce heat to medium low and simmer for 1 hour, stirring occasionally. Gravy will gradually thicken.
- Serve with sides of choice. Rice or mashed potatoes recommended.
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