Beef tips are bite size pieces of beef, traditionally the leftover scrap cuts off a beef tenderloin, cooked until fork tender in a savory brown gravy. However, beef tips have grown in popularity and many grocery stores now carry different cuts of meat and label them as beef tips. Anything from pieces of sirloin to stew meat can be labeled as beef tips.
Tenderloin beef tips will produce the most tender beef bites, but sirloin beef tips are a close second! Stew meat will come in third for how tender it will become. Stew meat is usually made from a rump roast or chuck roast, both of which are a tougher cut of meat. They will work in this recipe as well, but may need a little more time cooking until they are fork tender.
We like to purchase a whole beef tenderloin for my husband to cut our own filets for steaks. When we do this, we usually wind up with small pieces of tenderloin that are not big enough to grill. We always cut those pieces into bite size pieces to make these amazing beef tips and gravy!
Ingredients :
– Beef Tips: The meat needs to be room temp, so make sure you leave it out on the kitchen counter for about 30 minutes prior to cooking.
– Salt and Pepper: Kosher salt and freshly cracked black pepper always taste the best.
– Olive Oil: You can also use vegetable oil, canola oil or avocado oil in this recipe.
– Onion: Yellow onions have a natural sweetness to them which makes them ideal for this recipe.
– Garlic: Use fresh minced garlic for the most flavor.
– Beef Broth: To avoid a salty gravy, use a low sodium beef broth.
– Worcestershire Sauce: This adds a lovely umami flavor to the sauce.
– Beef Better than Bouillon: Alternatively, you could use two beef bouillon cubes instead.
– Gravy Packets: Don’t worry! This gravy’s so dressed up, no one will ever know you used store bought dry gravy packets. It’s our little secret that adds even more flavor and is super easy. If you are worried about the amount of salt, you can use low sodium gravy packets.
