Tender beef tips and gravy are filling and the epitome of comfort food. Slow cooked until fork tender and smothered in a rich mouthwatering gravy, this meal satisfies.
Prep Time: 15 minutesminutes
Cook Time: 3 hourshours
Total Time: 3 hourshours15 minutesminutes
Servings: 12
Ingredients
1 ½poundsbeef chuck roast or sirloin, trimmed and excess fat, cut into bite-sized chunks
Toss meat with salt and pepper. In a large skillet, heat oil over medium high heat. Sear beef, working in 2 batches if needed, on each side 2 minutes per side.
Transfer to a lightly greased 6-quart (or larger) crockpot and top with onions, garlic, and bay leaf. Add the broth. Cook on high 3 to 4 hours or on low 5 to 7 hours until beef is tender. Season with salt and pepper.
In the same skillet, melt 1 to 4 tablespoons butter, depending on how much juices/fat are left. You want about 1/2 cup between the juices and the butter. Whisk in the cornstarch and cook 2 minutes over medium heat.
Whisk in mustard, bouillon, parsley, paprika, oregano, and thyme. Slowly whisk in 2 cups liquid from the crockpot, alternating whisking and adding liquid until you reach the consistency you like. Bring to a light simmer. Cook 3 to 5 minutes, or until it has thickened. If you'd like a thicker gravy, add less liquid. Add more liquid for a thinner gravy.
Serve beef tips topped with gravy.
Notes
Gravy too thin? Remove 1/4 cup liquid from the pan and whisk in an extra Tablespoon flour. Then whisk back into gravy and allow to simmer a few minutes. Repeat as necessary.Gravy too thick? Add more drippings or liquid until you reach your desired consistency.Storage: Store in an airtight container in the fridge up to 4 days.Freeze: Because this is not a cream-based gravy, you can absolutely freeze it for up to 3 months without it separating. Freeze in individual portions and only thaw what you need!