Beef Tips and Gravy Recipe: Easy Comfort Over Creamy Mashed Potatoes

Let me set the scene for you: the aroma of slow-simmered beef tips mingling with rich, savory gravy starts wafting through the kitchen, curling around every corner. It’s almost impossible not to pause and close your eyes for just a moment, letting that scent take you back to chilly evenings and hearty family dinners. The first time I made this beef tips and gravy recipe—well, I was knee-high to a grasshopper, standing on a rickety stool beside my grandma as she stirred her famous gravy. I remember the way the bubbling sauce looked, glossy and thick, and how the potatoes were whipped into creamy clouds. It was the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

Honestly, I stumbled upon this version after a rainy weekend when comfort food was the only thing on my mind. I was trying to recreate that nostalgic taste from childhood, you know the one—where every bite feels like a warm hug. I wish I’d figured out just how easy it could be years ago. My family couldn’t stop sneaking forkfuls off the serving platter (and I can’t really blame them). Even my picky eater declared it “the best beef and gravy ever”—not bad for a cozy recipe that doesn’t take all day.

There’s something about beef tips and gravy over creamy mashed potatoes that just brings everyone together. It’s perfect for potlucks, a sweet treat for your kids after a long day, or even to brighten up your Pinterest dinner board with a classic that never goes out of style. After testing this recipe more times than I’ll admit (in the name of research, of course), it’s become a staple for family gatherings, gifting meals to friends, and even for those nights when I just need a little comfort. This dish feels like an old friend—trust me, you’re going to want to bookmark this one.

Why You’ll Love This Recipe

When it comes to easy comfort food, this beef tips and gravy recipe stands out for all the right reasons. Over the years, I’ve tweaked and tested it, learning the shortcuts and secrets to making it both delicious and reliable. Whether you’re a seasoned home cook or just starting out, there’s a lot to love here.

• Quick & Easy: Comes together in under an hour, making it perfect for busy weeknights or last-minute cravings.
• Simple Ingredients: No need for a fancy grocery list; chances are you have everything you need right in your kitchen.
• Perfect for All Occasions: Great for Sunday dinners, cozy holiday gatherings, potlucks, or when you just want a meal that sticks to your ribs.
• Crowd-Pleaser: Kids, teens, and adults all give this recipe two thumbs up. It’s one of those dishes that disappears fast (so make extra if you can).
• Unbelievably Delicious: The beef is tender, the gravy is luscious, and the mashed potatoes are creamy—comfort food at its finest.

What really sets this beef tips and gravy recipe apart is the technique. Browning the beef first gives you deep flavor, and a splash of Worcestershire sauce adds a savory kick. Blending the gravy with a little heavy cream makes it ultra-smooth, and using Yukon Gold potatoes for the mash keeps everything rich and velvety. Honestly, it’s not just another version—it’s my best version, tried and true.

This recipe isn’t just good—it’s the kind that makes you close your eyes after the first bite. It’s comfort food reimagined: simpler, faster, but still brimming with that soul-soothing satisfaction. You can impress guests without any stress, or turn a regular dinner into something memorable. For me, it’s a go-to meal when I want a little extra warmth and joy at the table.

What Ingredients You Will Need

This beef tips and gravy recipe uses straightforward, wholesome ingredients to deliver bold flavor and satisfying texture without any fuss. Most of these are pantry staples, but I’ll throw in a few tips for best results and simple swaps if you need them.

• For the Beef Tips & Gravy:
• 2 pounds beef sirloin tips, cut into 1-inch cubes (chuck or stew meat works too)
• 2 tablespoons olive oil (for browning)
• 1 large onion, diced (yellow onions give a subtle sweetness)
• 2 cloves garlic, minced
• 2 cups beef broth (I recommend Swanson for a richer flavor)
• 3 tablespoons Worcestershire sauce (for depth)
• 1 teaspoon dried thyme (or 1 tablespoon fresh, if you have it)
• 1 teaspoon black pepper, freshly cracked
• 1/2 teaspoon salt (adjust to taste)
• 1 tablespoon cornstarch (mixed with 2 tablespoons cold water for thickening)
• 1/4 cup heavy cream (for a silky gravy, optional but recommended)
• For the Creamy Mashed Potatoes:
• 2 1/2 pounds Yukon Gold potatoes, peeled and quartered (Russets work, but Yukons are creamier)
• 1/2 cup unsalted butter, softened
• 1 cup whole milk (warmed)
• 1/2 cup sour cream (or Greek yogurt for a tangy twist)
• 1 teaspoon salt
• 1/2 teaspoon white pepper

Ingredient Tips: If you’re gluten-free, swap cornstarch for arrowroot powder. For dairy-free mashed potatoes, use plant-based butter and unsweetened almond milk. You can also add a handful of shredded cheddar for extra richness, or a teaspoon of horseradish for a punchy kick.

Brand Suggestions: I swear by Kerrygold butter for mashed potatoes (the taste is unbeatable). For beef broth, Swanson or Better Than Bouillon are my go-tos. If you want to use fresh herbs, thyme and parsley work wonders—just chop and sprinkle before serving.

During summer, toss in some fresh chives or swap the heavy cream with a splash of buttermilk. For fall, add a dash of nutmeg to the potatoes. Seriously, this beef tips and gravy recipe is as flexible as you need it to be.

Equipment Needed

• Large Heavy-Bottomed Skillet or Dutch Oven: Essential for searing the beef and simmering the gravy. I use a cast-iron Dutch oven for even heat, but a stainless steel skillet works fine.
• Medium Saucepan: For boiling and mashing potatoes. Nonstick is nice for easy cleanup.
• Potato Masher or Electric Mixer: For creamy mashed potatoes. If you don’t have a mixer, a good old masher (or even a sturdy fork) does the trick.
• Wooden Spoon or Silicone Spatula: For stirring gravy and scraping up all those tasty browned bits from the skillet.
• Measuring Cups & Spoons: Accuracy matters, especially for the gravy.
• Colander: For draining potatoes—metal or plastic works, just watch for heat.

If you’re missing a Dutch oven, a deep sauté pan will work. I’ve used both and honestly, as long as you keep an eye out for sticking, either gets the job done. Keep cast iron seasoned and dry after washing to prevent rust. For a budget-friendly potato masher, check out OXO; they last forever and don’t break the bank. Trust me, you don’t need fancy equipment to make this beef tips and gravy recipe shine.

Preparation Method

1. Prep the Ingredients: Cut the beef into 1-inch (2.5 cm) cubes. Peel and quarter the Yukon Gold potatoes. Dice the onion and mince the garlic.
2. Brown the Beef: Heat 2 tablespoons olive oil in a large skillet or Dutch oven over medium-high heat. Add the beef tips, working in batches if needed to avoid crowding. Sear for 2-3 minutes per side until nicely browned (don’t rush—browning adds tons of flavor). Remove beef to a plate. If bits stick, don’t worry—they’ll add to the gravy later.
3. Sauté Onion & Garlic: Reduce heat to medium. Add diced onion and sauté for 4-5 minutes, until soft and golden. Stir in minced garlic, cooking for 1 minute until fragrant.
4. Make the Gravy: Pour in 2 cups (480 ml) beef broth, scraping up the browned bits from the pan. Add Worcestershire sauce, thyme, black pepper, and salt. Return browned beef tips and any juices to the pan. Bring to a simmer, cover, and cook for 30 minutes. The beef should be tender and the gravy starting to thicken (if it looks thin, don’t panic—cornstarch is coming up).
5. Thicken the Gravy: Mix 1 tablespoon cornstarch with 2 tablespoons cold water. Stir this slurry into the simmering gravy. Cook uncovered for another 5-8 minutes, stirring often, until the gravy is glossy and coats the back of a spoon. Stir in 1/4 cup (60 ml) heavy cream for extra richness.
6. Make the Mashed Potatoes: While the beef simmers, place potatoes in a large saucepan and cover with water. Add a pinch of salt. Bring to a boil, then reduce to simmer for 20 minutes until fork-tender. Drain well. Return potatoes to the pot and add butter, milk, sour cream, salt, and white pepper. Mash until smooth—use a mixer for ultra-creamy potatoes, or a masher for a bit more texture. Taste and adjust seasoning.
7. Serve: Spoon creamy mashed potatoes onto plates or a serving platter. Ladle beef tips and gravy generously over the top. Sprinkle with fresh parsley or chives if you like.

Preparation Notes: If the gravy thickens too much, add a splash more broth to loosen it up. If it’s too thin, simmer a bit longer or add an extra half tablespoon of cornstarch slurry. For super creamy potatoes, warm your milk before adding. The beef tips should be melt-in-your-mouth tender—if they’re tough, simmer longer (sometimes beef needs a little extra TLC). Taste as you go—adjust salt and pepper to your liking. Efficiency tip: Start boiling potatoes while browning the beef to save time.

Honestly, don’t stress if it’s not picture-perfect. The flavor is what counts. The first time I made this, my gravy was a bit lumpy, but it still tasted amazing. Practice makes perfect!

Cooking Tips & Techniques

After years of making beef tips and gravy, I’ve learned a few tricks that keep things foolproof and delicious. Here’s what works best for me—and the little mistakes that taught me the hard way.

• Brown for Flavor: Don’t rush the searing step. A deep caramelization gives the gravy its signature flavor. If the beef sticks, scrape up those bits—they’re pure gold.
• Simmer Low & Slow: If you have time, let the beef simmer a bit longer. Tenderness improves with patience. If you’re short on time, cut the beef smaller for quicker cooking.
• Warm Liquids for Creamy Potatoes: Warm your milk and butter before adding to potatoes. Cold ingredients can make the mash gluey.
• Thicken Carefully: Cornstarch slurry should always go into hot liquid, and stir it in slowly. I’ve ended up with gravy blobs by dumping it all at once—learned that the messy way!
• Taste Everything: Seasoning can make or break this dish. Taste before serving, and adjust salt, pepper, or even a splash more Worcestershire if you want extra oomph.
• Multitasking: Start boiling potatoes while you brown the beef. It cuts down on cooking time and keeps dinner moving (especially if you’ve got a hungry crowd waiting).
• Consistency: If making ahead, keep gravy a little thinner—it thickens as it sits. Rewarm gently and add broth if needed.

I’ve burned the onions more times than I care to admit. The trick is medium heat and patience—let them soften without going dark. If your gravy separates, just whisk vigorously. Don’t worry, it happens to everyone. The beef tips and gravy recipe is forgiving, and a little extra TLC always saves the day.

Variations & Adaptations

This beef tips and gravy recipe is super flexible—here are my favorite ways to switch things up for different tastes and dietary needs.

• Low-Carb: Swap mashed potatoes for mashed cauliflower. It’s surprisingly creamy and pairs perfectly with the rich gravy.
• Gluten-Free: Use arrowroot powder instead of cornstarch. Also, double-check your Worcestershire sauce for hidden gluten (Lea & Perrins is usually safe).
• Vegetarian: Try substituting the beef with hearty mushrooms (like cremini or portobello) and use vegetable broth. The gravy still shines!
• Seasonal Switch: For summer, serve over buttered noodles or rice instead of mashed potatoes. In winter, add a pinch of smoked paprika or rosemary for a deeper flavor.
• Flavor Customization: Add a teaspoon of horseradish to the mashed potatoes for a zippy kick, or stir in a handful of cheddar cheese for extra richness.
• Allergy-Friendly: Use plant-based butter and milk for dairy-free potatoes. Skip the cream in the gravy, or use coconut cream for richness.

One personal favorite: I once added a splash of red wine to the gravy while simmering the beef tips. The flavor was bold and delicious—great for dinner parties or when you want something a little fancier. Don’t be afraid to experiment. The heart of this recipe remains the same, but you can always make it your own.

Serving & Storage Suggestions

For the best experience, serve beef tips and gravy piping hot over freshly made mashed potatoes. I love plating it family-style on a large platter, sprinkled with fresh parsley or chives for a pop of color.

If you’re feeling fancy, pair with steamed green beans, roasted carrots, or a crisp garden salad. A crusty roll on the side is never a bad idea, and a glass of red wine or iced tea rounds it out nicely. Honestly, this recipe makes any dinner feel special—even a weeknight.

Storage: Leftovers keep well in an airtight container in the refrigerator for up to 3 days. The flavors meld and deepen overnight, making it even tastier the next day. For longer storage, freeze the beef tips and gravy (separately from potatoes) for up to 2 months. Thaw overnight in the fridge.

Reheating: Warm gently on the stovetop, adding a splash of beef broth to loosen the gravy. Mashed potatoes reheat best in the microwave with a little extra milk stirred in. Don’t forget to taste and adjust seasoning before serving again.

Flavors develop as the dish sits, so leftovers are a treat. If you’re prepping ahead for a party, you can make the beef tips and gravy a day early and mash the potatoes fresh just before serving.

Nutritional Information & Benefits

Each serving of beef tips and gravy over creamy mashed potatoes (about 1 1/2 cups) provides an estimated:

• Calories: 550
• Protein: 35g
• Carbohydrates: 42g
• Fat: 28g
• Sodium: 870mg

Beef is rich in iron and protein, essential for energy and muscle health. Yukon Gold potatoes offer potassium and vitamin C, while using olive oil and sour cream adds healthy fats and probiotics. You can make this recipe gluten-free and dairy-free with simple swaps—cornstarch for thickening, plant-based milk, and butter for the mash.

Allergens: Contains dairy (milk, butter, sour cream) and may contain gluten depending on broth and Worcestershire sauce brands. Always check labels if serving to guests with allergies. For me, this recipe is a delicious way to balance comfort and nutrition—especially when you round out your meal with veggies on the side.

Conclusion

Let’s be honest, there’s nothing quite like a plate of beef tips and gravy over creamy mashed potatoes when you need a little comfort. It’s flavorful, filling, and dangerously easy to whip up. Whether you’re feeding a big family or just looking for a cozy meal, this beef tips and gravy recipe deserves a spot in your regular rotation.

Feel free to customize it to suit your taste—swap out the sides, tweak the gravy, or add your own secret ingredient. That’s the magic of home cooking: making recipes truly yours. Personally, I love this dish for its nostalgic warmth and the way it brings everyone to the table (no complaints, just happy faces).

If you try it, I’d love to hear your spin! Leave a comment below, share with your friends, or pin it for later. Trust me, once you taste that first bite, you’ll understand why this recipe has become a staple in my kitchen. Wishing you good food and great company—enjoy every spoonful!

FAQs

Can I use a slow cooker for beef tips and gravy?

Yes! Just brown the beef and onions first, then transfer everything to the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours, and thicken the gravy at the end.

What are the best cuts of beef for this recipe?

Sirloin tips are ideal, but chuck roast, stew meat, or even round steak work well. Just make sure to cut into uniform cubes for even cooking.

How do I make mashed potatoes extra creamy?

Use Yukon Gold potatoes, warm your milk and butter before adding, and mix with an electric mixer for a velvety texture. Sour cream also adds richness and tang.

Can I freeze leftovers?

Absolutely. Freeze beef tips and gravy in airtight containers for up to 2 months. Mashed potatoes can be frozen too, but may be a bit softer when reheated.

Is this recipe gluten-free?

It can be! Use cornstarch or arrowroot to thicken the gravy, and check all labels for hidden gluten (especially broth and Worcestershire sauce). The mashed potatoes are naturally gluten-free.

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