Beef Tips
Beef Tips cooks pounds beef chuck roast with teaspoon salt for a savory main dish that stays tender and flavorful.
About This Recipe
Beef Tips starts with good seasoning and careful cooking so the center stays tender.
Watch the doneness closely near the end, especially with lean meat or seafood.
Ingredients
- ✓2 pounds beef chuck roast (cubed or stew meat)
- ✓½ teaspoon salt
- ✓½ teaspoon black pepper
- ✓2 tablespoons olive oil
- ✓1 yellow onion (chopped)
- ✓1 (10.5 ounce) can beef broth
- ✓1 (10.5 ounce) can condensed French onion soup (or condensed onion soup)
- ✓1 tablespoon Worcestershire sauce
- ✓1 bay leaf
- ✓chopped fresh parsley (for garnish, optional)
- ✓3 tablespoons cornstarch
- ✓⅓ cup water
Ingredient Notes
- Beef: Browning adds flavor before simmering, baking, or serving.
- Seasoning: Spread spices or marinade evenly so every bite has flavor.
- Resting: A short rest helps juices settle before slicing or serving.
- Texture: Stop cooking when the main ingredient reaches the intended tenderness.
Instructions
- 1
Trim any fat from the beef and toss with salt and pepper.
- 2
Heat 1 tablespoon of oil over medium-high heat in large pot or Dutch oven. Add the seasoned beef and cook in small batches until browned. Transfer the beef to a bowl and set aside.
- 3
Reduce the heat to medium and add the remaining oil. Add the onion and cook until softened, about 5 to 7 minutes.
- 4
Add the beef, beef broth, condensed onion soup, Worcestershire sauce, and bay leaf to the pot. Bring to a boil, cover, and reduce heat to a simmer. Simmer for 1½ to 2 hours or until beef is fork-tender.
- 5
To thicken the gravy, combine cornstarch with ⅓ cup cold water. Pour into the beef mixture a little at a time while stirring until it reaches the desired consistency.
- 6
Taste and season with additional salt and pepper if desired. Discard bay leaf and serve over mashed potatoes.
Katy’s Kitchen Tips
- Bring pieces to an even thickness when possible.
- Season before cooking so flavor reaches the surface.
- Give the pan, oven, or air fryer enough space to circulate heat.
- Rest meat briefly before slicing.
Variations and Substitutions
- Herb finish: Add parsley, cilantro, dill, basil, or chives.
- Spicier version: Increase chili, cayenne, black pepper, or hot sauce.
- Saucy version: Serve with pan sauce, gravy, salsa, or yogurt sauce.
- Meal prep: Slice or portion leftovers for bowls, wraps, or sandwiches.
What to Serve With Beef Tips
Serve Beef Tips with potatoes, rice, pasta, salad, roasted vegetables, or bread.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3 to 4 days.
Reheat gently so the protein stays tender instead of drying out.
Common Mistakes to Avoid
- Overcooking: Lean meat and seafood dry out quickly.
- Uneven pieces: Different sizes cook at different speeds.
- No rest time: Meat slices cleaner and juicier after a short rest.
- Crowded cooking surface: Crowding traps steam and slows browning.
FAQ
Can I make Beef Tips ahead?
Yes. Prep or cook ahead, then reheat gently or finish close to serving.
How do I know it is done?
Use the time range plus a thermometer or the doneness sign in the method.
Can I change the seasoning?
Yes. Adjust herbs, spices, heat, or sauce to match your meal.
How should I store leftovers?
Keep leftovers airtight in the refrigerator and reheat gently.
Nutrition Facts
- Calories: 527 kcal
- Carbohydrates: 11 g
- Cholesterol: 158 mg
- Fiber: 1 g
- Protein: 45 g
- Sodium: 1001 mg
- Sugar: 3 g
- Fat: 34 g
- Saturated Fat: 13 g
- Unsaturated Fat: 21 g
- Trans Fat: 2 g