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Beef Tips & Gravy

This Dutch oven beef tips recipe combines tender beef with a rich homemade gravy, all made in the same pot. The covered oven finish gives the beef time to become fork-tender. Serve the beef tips and gravy hot, especially over creamy mashed potatoes.

Oven: about 2–3 hoursJump to Recipe
Beef tips with homemade gravy spooned over creamy mashed potatoes on a white patterned plate.

Gather the Ingredients

Use the full 4 cups of beef broth, 2 beef bouillon cubes, 2 tablespoons Worcestershire sauce, and 1/2 tablespoon soy sauce for the gravy.

Beef tips ingredients and a Dutch oven arranged on the kitchen counter, including stew meat, onion, garlic, butter, flour, beef broth, oil, Worcestershire sauce, and soy sauce.
The ingredient setup before cooking.

Season and Brown the Beef

Preheat oven to 300°F. Season the stew meat with salt, black pepper, and garlic powder. Heat oil in a Dutch oven over medium-high heat. Brown the beef in batches so the pieces sear instead of steam. Remove browned beef and set aside.

Beef stew meat seasoned with salt, black pepper, and garlic powder in a white bowl.
Seasoned stew meat ready for the Dutch oven.
Browned beef pieces in an enameled Dutch oven with a wooden spoon.
Brown the beef in batches.

Cook the Onion and Garlic

Reduce heat to medium. Add diced onion and cook until softened. Add minced garlic and cook briefly until fragrant.

Diced onion and garlic cooking in the same Dutch oven used to brown the beef.
Cook the onion and garlic in the same pot.

Build the Gravy

Add butter and let it melt. Sprinkle in flour and whisk/stir until combined with the butter and onion mixture. Gradually pour in the beef broth while whisking to keep the gravy smooth. Add the beef bouillon cubes, Worcestershire sauce, and 1/2 tablespoon soy sauce. Stir until the bouillon dissolves.

Whisking homemade beef gravy in the Dutch oven on the stovetop.
Whisk as the broth goes in to keep the gravy smooth.

Finish in the Oven

Return the browned beef and any juices to the Dutch oven. Cover and transfer to the 300°F oven. Cook for about 2–3 hours, or until the beef is fork-tender. Remove from the oven. If the gravy needs additional thickening, simmer uncovered on the stovetop for a few minutes until it reaches the desired consistency. Taste and adjust salt and pepper if needed. Serve hot, especially over creamy mashed potatoes.

A spoon lifting a cooked beef tip from the finished gravy in the Dutch oven.
The finished beef tips and gravy, ready to serve.

Printable Recipe Card

Beef Tips & Gravy

Tender Dutch oven beef tips with a rich homemade gravy, especially good over creamy mashed potatoes.

Oven: 300°F • Oven finish: about 2–3 hours, until fork-tender

Ingredients

  • 2 lbs beef stew meat
  • Salt and black pepper, to taste
  • 1 teaspoon garlic powder
  • 1 tablespoon oil
  • 1 small onion, diced
  • 1 teaspoon minced garlic
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 4 cups beef broth
  • 2 beef bouillon cubes
  • 2 tablespoons Worcestershire sauce
  • 1/2 tablespoon soy sauce

Instructions

  1. 1Preheat oven to 300°F.
  2. 2Season the stew meat with salt, black pepper, and garlic powder.
  3. 3Heat oil in a Dutch oven over medium-high heat.
  4. 4Brown the beef in batches so the pieces sear instead of steam. Remove browned beef and set aside.
  5. 5Reduce heat to medium. Add diced onion and cook until softened.
  6. 6Add minced garlic and cook briefly until fragrant.
  7. 7Add butter and let it melt.
  8. 8Sprinkle in flour and whisk/stir until combined with the butter and onion mixture.
  9. 9Gradually pour in the beef broth while whisking to keep the gravy smooth.
  10. 10Add the beef bouillon cubes, Worcestershire sauce, and 1/2 tablespoon soy sauce. Stir until the bouillon dissolves.
  11. 11Return the browned beef and any juices to the Dutch oven.
  12. 12Cover and transfer to the 300°F oven.
  13. 13Cook for about 2–3 hours, or until the beef is fork-tender.
  14. 14Remove from the oven. If the gravy needs additional thickening, simmer uncovered on the stovetop for a few minutes until it reaches the desired consistency.
  15. 15Taste and adjust salt and pepper if needed.
  16. 16Serve hot, especially over creamy mashed potatoes.

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