Mohamed Shili Pioneer Woman Beef Tips and Gravy is made with cubed chuck meat, olive oil, onion, beef broth, and French onion soup. This hearty Pioneer Woman Beef Tips and Gravy recipe creates a dinner that takes about 2 to 2.5 hours to prepare and can serve up to 6 people.
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Beef Tips And Gravy Ingredients
- 2 tablespoons olive oil
- 1 onion chopped
- 2 pounds cubed chuck or stew meat
- 10 ½ ounces beef broth
- 10 ½ ounces French onion soup condensed
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
- salt & pepper to taste
- 3 tablespoons cornstarch
- ⅓ cup water
How To Make Beef Tips And Gravy From Scratch
- Brown the Beef: In a large skillet, heat 1 tbsp of olive oil over medium-high heat. Season the beef with salt and pepper and cook in small batches until browned. Transfer the beef to a plate.
- Cook the Onion: Reduce heat to medium, add the remaining 1 tbsp of olive oil, and cook the chopped onion until softened about 10 minutes.
- Make the Gravy: Return the beef to the pot. Add beef broth, French onion soup, Worcestershire sauce, and bay leaf. Bring to a boil, then cover and simmer for 1.5 to 2 hours, or until the beef is tender.
- Thicken the Gravy: Mix cornstarch with ⅓ cup of cold water until smooth in a small bowl. Gradually stir into the simmering pot until the gravy thickens to your liking.
- Final Touch: Adjust seasoning with additional salt and pepper if needed. Remove and discard the bay leaf.
- Serve: Serve the beef tips and gravy over your choice of mashed potatoes, rice, or pasta noodles.
Recipe Tips
- Select the Right Cut: Choose high-quality chuck or stew meat for the best results. This cut will become beautifully tender as it slowly cooks.
- Browning is Key: Brown the meat in batches to ensure it caramelizes properly. This step adds a deep flavor to the gravy.
- Simmer Slowly: Allow the beef and gravy to simmer gently. Rushing this process can result in tough meat and underdeveloped flavors.
- Thicken Gradually: Add the cornstarch mixture slowly to the simmering gravy, stirring continuously to avoid lumps and achieve a silky texture.
- Adjust Seasonings: Taste and adjust the seasoning after thickening the gravy. Sometimes it needs a little more salt or pepper to bring out all the flavors.
What To Serve With Beef Tips And Gravy
Beef Tips and Gravy pairs well with garlic mashed potatoes, buttered egg noodles, steamed green beans, and honey-glazed carrots. It can also be served alongside sautéed mushrooms, caramelized onions, roasted Brussels sprouts, and a crisp green salad for a complete meal.
How To Store Beef Tips And Gravy
Refrigerate: Cool the Beef Tips and Gravy completely. Then, either cover the dish with plastic wrap or transfer it to an airtight container. It can be stored in the refrigerator for up to 3-4 days.
Freeze: For extended storage, freeze the Beef Tips and Gravy. First, wrap it tightly with aluminum foil, then place it in a freezer bag or use a freezer-safe container. The dish can be frozen for up to 2 months. When ready to eat, thaw it overnight in the refrigerator before reheating.
How To Reheat Beef Tips And Gravy
In The Oven: Preheat the oven to 350°F (175°C). Place the leftover Beef Tips and Gravy in an oven-safe dish and cover it with aluminum foil. Reheat for about 15-20 minutes, or until it is hot all the way through.
In The Microwave: Put a portion of the Beef Tips and Gravy in a microwave-safe dish and cover it loosely with plastic wrap. Heat on high for 2-3 minutes, stirring halfway through to ensure even warming.
In The Air Fryer: Preheat the air fryer to 350°F (175°C). Transfer the Beef Tips and Gravy to an air fryer-safe container. Heat for 5-10 minutes, checking halfway to avoid overheating or drying out.
Pioneer Woman Beef Tips And Gravy Nutrition Facts
- Calories: 448
- Carbohydrates: 12g
- Protein: 53g
- Fat: 19g
- Saturated Fat: 5g
- Cholesterol: 144mg
- Sodium: 692mg
- Potassium: 1327mg
- Fiber: 1g
- Sugar: 4g
Frequently Asked Questions
Can I Use a Different Type of Meat Instead of Chuck or Stew Meat?
Yes, you can use different cuts of beef, such as sirloin or round, but these may be less tender. Chuck or stew meat remains the best choice because it becomes exceptionally tender when slow-cooked, which enhances the dish’s overall texture.
What Should I Do If the Gravy Is Too Thin?
If the gravy is too thin, prepare a slurry by mixing equal parts of cornstarch and cold water. Gradually add this mixture to the simmering gravy while continuously stirring until it reaches the desired thickness. This method ensures a smooth, rich texture.
Can This Recipe Be Made in a Slow Cooker?
Yes, this recipe can be adapted for a slow cooker. Simply brown the meat as directed, then place all ingredients except for the cornstarch mixture into the slow cooker. Cook on low for 7-8 hours or on high for 3-4 hours. Thicken with cornstarch before serving.
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Pioneer Woman Beef Tips And Gravy
Description
Pioneer Woman Beef Tips and Gravy is made with cubed chuck meat, olive oil, onion, beef broth, and French onion soup. This hearty Pioneer Woman Beef Tips and Gravy recipe creates a dinner that takes about 2 to 2.5 hours to prepare and can serve up to 6 people.
Pioneer Woman Beef Tips And Gravy Ingredients
How To Make Pioneer Woman Beef Tips And Gravy
- Brown the Beef: In a large skillet, heat 1 tbsp of olive oil over medium-high heat. Season the beef with salt and pepper and cook in small batches until browned. Transfer the beef to a plate.
- Cook the Onion: Reduce heat to medium, add the remaining 1 tbsp of olive oil, and cook the chopped onion until softened about 10 minutes.
- Make the Gravy: Return the beef to the pot. Add beef broth, French onion soup, Worcestershire sauce, and bay leaf. Bring to a boil, then cover and simmer for 1.5 to 2 hours, or until the beef is tender.
- Thicken the Gravy: Mix cornstarch with ⅓ cup of cold water until smooth in a small bowl. Gradually stir into the simmering pot until the gravy thickens to your liking.
- Final Touch: Adjust seasoning with additional salt and pepper if needed. Remove and discard the bay leaf.
- Serve: Serve the beef tips and gravy over your choice of mashed potatoes, rice, or pasta noodles.
I MADE THIS RECIPE AND ADDED A CUP OF DARK RED WINE TO THE BROTH AND COOKED IT IN THE SLOW COOKER. IT SEEMED TO MAKE A BIG DIFFERENCE WITH MORE DEPTH TO THE TASTE.
Can this be made in the crockpot?
Hi Jill! Yes, you can definitely make this in a crockpot. Just brown the beef and onions first, then transfer everything (except the cornstarch mixture) to the crockpot and cook on low for 6-8 hours. Add the cornstarch mix in the last 30 minutes to thicken the gravy. Enjoy!
Very good!! I’ll be using this recipe often!
A tastey recipe, but the gravy didn’t thicken like I wanted. Seems to me one should brown the meat in the flour.
Hi Shana,
Thanks for trying the recipe and sharing your experience! If your gravy didn’t thicken as expected, browning the meat in flour is indeed a good idea. Here’s a quick adjustment:
Dredge the Beef: Lightly coat the beef in flour before browning. This helps in thickening the gravy.
Brown and Cook: Follow the recipe to brown the beef and make the gravy. The flour from the beef will aid in thickening.
This tweak should give you a richer, thicker gravy. Happy cooking, and do let me know how it turns out!
I actually did that. My intention was to make just a beef stew so I browned the meat in flour. After doing that I decided to go another way and made this recipe instead. Yes no need for the slurry and it thicken up quick, maybe a bit too quick lol