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Tender Beef Tips and Gravy Over Mashed Potatoes

Tender beef tips and gravy simmered until fork-tender and coated in a silky, savory sauce. Built in a Dutch oven with seared beef, sautéed onions and mushrooms, and a flour-thickened beef gravy served over mashed potatoes.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Beef
  • 2 lb beef stew meat or sirloin tips Cut into bite-size pieces if needed.
  • 2 tbsp olive oil
  • 1 tsp salt For seasoning the beef; add additional seasoning later to taste.
  • 0.5 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
Gravy
  • 1 medium onion Dice.
  • 8 oz mushrooms Slice.
  • 3 tbsp butter
  • 3 tbsp all-purpose flour For thickening the gravy.
  • 3 cup beef broth Use as needed if adding to thin the sauce.
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 0.5 tsp salt For the gravy; adjust to taste.
  • 0.25 tsp black pepper For the gravy; adjust to taste.
Serving
  • 1 mashed potatoes Prepared mashed potatoes for serving.
  • 1 fresh parsley Chopped, for garnish.

Equipment

  • 1 Dutch oven

Method
 

Season and brown the beef
  1. Season the beef with salt, black pepper, garlic powder, and onion powder.
  2. Heat olive oil in a large Dutch oven or deep skillet over medium-high heat until shimmering.
  3. Brown the beef in batches until deeply seared, 3–5 minutes per batch, without moving it too often.
  4. Remove the beef and set aside.
Build the gravy
  1. Add butter, onions, and mushrooms to the pot and cook until softened, 5–6 minutes, stirring occasionally.
  2. Sprinkle flour over the vegetables and stir for 1 minute to cook off the raw flour taste.
  3. Slowly whisk in beef broth until smooth, 1–2 minutes, making sure no lumps remain.
  4. Stir in Worcestershire sauce and dried thyme until evenly combined.
  5. Return the beef to the pot, spreading it into the gravy.
Simmer until tender
  1. Cover and simmer on low heat until fork tender, 1½ to 2 hours, stirring occasionally and scraping the bottom to prevent sticking.
  2. If the gravy gets too thick, add additional broth as needed during the simmer.
  3. Adjust seasoning to taste before serving.
Serve
  1. Serve the beef tips and gravy over mashed potatoes and garnish with fresh parsley.

Notes

For extra flavorful gravy, do not rush the flour step—stir it for a full minute before adding broth. Refrigerate leftovers in a covered container up to 4 days; reheat gently on the stovetop with a splash of beef broth to loosen the gravy. Freezing is yes—cool completely, freeze up to 3 months, and thaw in the refrigerator before reheating. For a lower-carb option, swap mashed potatoes for mashed cauliflower while keeping the same gravy.