Tender Beef Tips in Rich Gravy Recipe

Beef Stew With Beef Tips

Beef stew is a favorite for cooler months: easy to assemble, mostly hands-off while it cooks, and reliably enjoyed by everyone at the table. In this version, the beef tips are the star — small, tender cuts that soak up flavor during a gentle simmer and become fork-tender in a few hours. The recipe deliberately moves at a relaxed pace: brown the meat, build a flavorful base with wine and beef stock, then let it simmer until the beef yields to a fork.

The vegetable mix is flexible. Use carrots, beans, corn, potatoes, peas, or mushrooms — whatever you have on hand or what’s in season. The stove- or oven-simmered base of wine and beef stock is what gives the stew its deep flavor, so try to keep that element consistent even when swapping veg. This adaptability makes the dish practical for using up produce from the fridge or freezer.

This is a great make-ahead dish: flavors deepen overnight, and leftovers reheat beautifully. It also freezes well, making it work-friendly for batch cooking and meal prep.

Why You’ll Love This Dish

• Deep, rich flavor – Slow simmering lets the beef tips absorb wine and broth, concentrating savory notes.
• Hearty and filling – Plenty of meat and vegetables make it perfect over mashed potatoes or rice.
• Make-ahead friendly – The stew improves after a night in the fridge, making it ideal for leftovers.
• Flexible vegetables – Swap in what’s in season or what you already have on hand.
• One-pot cooking – Minimal cleanup and layered flavor from browning to simmering.

Recipe Shopping List

Here’s a concise shopping list to collect the ingredients for this stew. For precise measurements and the full recipe, see the ingredients and instructions sections below.

• Beef tips – bite-sized, tender cuts that brown well and stay moist while simmering.
• Beef tallow – for rich browning. Substitute butter or a neutral oil if preferred.
• SPG seasoning (salt, pepper, garlic blend) – or a simple mix of salt, pepper, and garlic powder.
• Yellow onion – builds sweetness and depth as it cooks down.
• Red wine (dry Pinot Noir recommended) – adds acidity and complexity; omit if you prefer and use extra stock with a splash of vinegar or a bit of tomato paste for balance.
• Beef stock – the backbone of the stew; homemade or low-sodium store-bought both work.
• Carrots, green beans, corn – or substitute with potatoes, peas, mushrooms, or other favorites.
• Cornstarch and cold water – to make a slurry and thicken the stew at the end.

How To Make This Recipe (Overview)

This overview shows the main steps so you know what to expect. Follow the full ingredient list and detailed instructions below when you’re ready to cook.

1. Brown the meat: Heat your Dutch oven over medium-high, add tallow, then sear the beef tips seasoned with SPG or salt and pepper until browned on all sides (about 2–3 minutes).
2. Simmer the base: Add chopped onion, pour in wine and beef stock, bring to a gentle simmer, cover, and cook over medium-low heat for 1–2 hours until the beef is very tender.
3. Add the vegetables: Stir in carrots, green beans, and corn (or chosen vegetables); simmer another 20–25 minutes until they’re cooked through.
4. Thicken: Mix cornstarch with cold water until smooth, then whisk the slurry into the simmering stew and continue cooking until the sauce thickens.
5. Serve: Ladle over creamy garlic mashed potatoes or rice and enjoy while hot.

Recipe FAQ

Serve This With

• Garlic mashed potatoes – creamy and perfect for soaking up gravy.
• Cheesy biscuits – good for dunking into the stew.
• Side salad – a crisp salad balances the dish’s richness.
• Grilled or roasted asparagus – adds a fresh green bite.

This beef stew is built for real-life dinners: rich but not fussy, hearty without requiring complicated technique, and easy to adapt to what’s in your kitchen. The beef tips soak up every bit of flavor, making each spoonful satisfying. It’s also practical: freezes well and reheats cleanly for busy weeks.