Beef Tips Recipe - Allrecipes.com
Beef Tips Recipe
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Beef Tips
See how to make saucy, melt-in-your mouth beef tips. See more
  • READY IN hrs

Beef Tips

Recipe by  

"My husband loves this. Melts in your mouth and its easy!!! Serve over rice or egg noodles."

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Ingredients Edit and Save

Original recipe makes 6 serving Change Servings
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  • PREP

    15 mins
  • COOK

    2 hrs
  • READY IN

    2 hrs 15 mins

Directions

  1. In a large skillet heat oil over high heat. Saute the onion until almost translucent.
  2. Add the stew meat and cook on high heat until meat is browned on all sides; about 3 to 5 minutes.
  3. Pour 2 cups water, soy sauce, and Worcestershire sauce into the skillet. Stir in garlic powder, salt and pepper. Bring to a boil and reduce heat. Cover and simmer for 1 1/2 to 2 hours.
  4. Meanwhile combine the gravy mix with 1 cup water. Mix thoroughly and stir into the meat mixture. Bring to a boil stirring frequently until slightly thickened.
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Reviews More Reviews

Most Helpful Positive Review
Apr 03, 2006

First of all, there is NO reason to cook this for 2 hours!!! In fact, I think the beef was LESS salty because I didn't cook it for so long. DON'T ADD THE SALT. It's just not necessary... and I am a certified saltaholic! I'm not sure that this recipe really needs the Worcestershire, or maybe just not as much. I also added a bayleaf and used fresh garlic (and plenty of it). Instead of diluting the gravy mix with a full cup of water, I only used half a cup and I also blended in a tablespoon of cornstarch with the gravy mix before adding it to the beef. I wouldn't use flour. I'd stick with cornstarch. Flour should actually be fully cooked or it can taste too, well, floury. Cornstarch can safely be added just before serving. I served this over mashed pototates. It was good.

 
Most Helpful Critical Review
Jan 03, 2011

Good base recipe, but way too salty. I floured the stew meat before browning, I used 2 cloves of fresh garlic instead of powder, low sodium beef broth instead of water, half of the low sodium soy sauce, and no water with the gravy packet (maybe that's why it was so salty?). The sauce was nice and thick. Next time I will add in fresh mushrooms, maybe 1/2 cup of red wine - and I will leave out the soy sauce altogether. I don't really care for the taste of it anyway.

 
Apr 04, 2008

My meat&potatoes husband couldn't get enough. However - I did make some adjustments. Coated beef w/ flour, then sauteed.. added 2 Tbsp minced garlic w/ the onions instead of garlic powder. 1.75 cup beef broth, 1/4c red wine. Did not add any salt or pepper. Simmered 1 hour. Then added the brown gravy directly to the beef (no extra liquid!) and simmered an additional 30 minutes while I made mashed potatoes to put it over. It ended up DELICIOUS! A tad bit salty, but we like salt. Use some Pillsbury Grands to sop up the extra sauce and it was perfection. Follow these steps and you will avoid the problems that keep coming up - overly salty (no salt, low sodium soy), too runny (no extra water at end), meat too tough (1.5hrs, at the most!).

 
Oct 07, 2007

My husband asks for this all the time. I like to use fresh mushrooms and garlic instead of canned mushrooms and garlic powder. I just saute the mushrooms, garlic and onions with a little butter and olive oil before I add the meat to the pan. Using fresh mushrooms and garlic really makes a big difference. I also like to use only 3/4 cup of water and I add 1/4 cup red wine. About 15 minutes before I add the gravy mixture, I like to add about 1 cup of frozen peas to the beef tips. At the end when I add in the gravy mixture I usually use a little less than one cup of water and add some flour or cornstarch to thicken it up a little more. This is great served over egg noodles or rice.

 
Dec 08, 2002

This recipe was delicious. I too cooked it in the crockpot. I only filled it with water till the 2lbs of stew meet was covered, I omitted the salt, put in 1/2 a large white onion, and the 1/4 c. worscheshire and low sodium soy sauce. It smelled great cooking day. Right before we ate it I added just the brown gravy pack with no water and it thickend up quite nicely. The was a great meal. My husband is asking for seconds.

 
Oct 13, 2006

My whole family loved this recipe! I just dumped it all in the crockpot and it was great.

 
Jan 14, 2004

The only part that I changed about this recipe when I made it the first time was, after an hour and a half simmer, the gravy wasn't looking like it would be thick enough. So at that point I mixed 1/3 cup of flour with 1/2 cup of milk, shaken in an airtight container to get the lumps out. Then stir it into the pan. It made the gravy the perfect consistency for pouring over rice. You may want it a little thinner with noodles, but it won't work as the recipe describes. Doing this will also cut back on the "too salty" taste other reviewers spoke of. I didn't cut back on salt at all and it was perfect. Actually it was nice not to see my husband salt his food for once. We really love this dish and will eat it often! Thanks so much for posting it.

 
Sep 11, 2007

This recipe comes out much better if you throw everything in a crock pot and let it simmer all day. The meat is so tender!

 

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Nutrition

  • Calories
  • 526 kcal
  • 26%
  • Carbohydrates
  • 7.5 g
  • 2%
  • Cholesterol
  • 132 mg
  • 44%
  • Fat
  • 35.2 g
  • 54%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 42.5 g
  • 85%
  • Sodium
  • 1368 mg
  • 55%

* Percent Daily Values are based on a 2,000 calorie diet.

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