Beef Tips and Gravy

Course: Main

Cuisine: American

Keyword: Beef, Comfort Food

Prep Time: 20

Cook Time: 1 45

Servings:

Calories: 508kcal

Author: Marilyn

Tender chunks of chuck roast simmer in a savory onion gravy until fork-tender. Serve this comforting beef dinner over mashed potatoes or wide egg noodles.

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Ingredients

2 pounds beef chuck roast, cubed cut into 1-1/2 inch evenly-sized pieces
½ teaspoon kosher salt
½ teaspoon ground black black pepper
2 tablespoons grapeseed oil or other neutral oil
1 yellow onion, chopped
1 (10.5 ounce) can beef broth
1 (10.5 ounce) can condensed onion soup or condensed French onion soup
1 tablespoon Worcestershire sauce
1 bay leaf
3 tablespoons cornstarch
⅓ cup water

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Instructions

Trim the chuck roast of excess fat. Cut the beef roast into 1-1/2 evenly-sized cubes. Toss the cubes with salt and pepper.
In a large skillet or Dutch oven over medium-high, heat 1 tablespoon of the oil until shimmering. Working in batches, add the seasoned beef and cook until browned. Transfer the beef to a bowl and set aside.
Reduce the heat to medium and add the remaining oil. Add the onion and cook, 5 to 7 minutes, or until softened.
Add the cooked beef cubes, 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.
Combine cornstarch with ⅓ cup cold water. Slowly pour into the beef mixture a little at a time while stirring until it reaches the desired consistency.
Taste and season with additional salt and pepper, if desired. Discard bay leaf and serve over mashed potatoes or wide egg noodles.

Notes

*** The nutrition calculations do not include mashed potatoes or egg noodles.

Neutral cooking oils, such as the grapeseed used here, are my preferred choice. They don't add any unnecessary flavor. But any high-heat cooking oil you have on hand will work.
The onion soup is canned condensed soup. Do not use packets of dried French onion soup mix.
Brown the beef in small batches so it sears instead of steaming.
Let the tips simmer slowly. Chuck roast needs time to become tender. Rushing this step only makes the beef tips tougher.
Keep the pot covered while simmering so the beef stays moist and the gravy does not reduce too quickly.
For more gravy, add a splash more beef broth before thickening.
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

Nutrition