Beef Tips

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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.

—Corrina

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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.

—MELYNKE

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572 Ratings

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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!).

—CLS1220

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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.

—Carly's Mommy

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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.

—RAVANER5810

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Oct 13, 2006

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

—AMERIC

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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.

—mamamelton

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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!

—KO

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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
1364 mg
55%

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

Nutritional Information

Beef Tips

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 526
** Calories from Fat: 317

% Daily Value *
** Total Fat 35.2g 54 %
** Saturated Fat 12.2g 61 %
** Cholesterol 132mg 44 %
** Sodium 1364mg 55 %
** Potassium 650mg 18 %
** Total Carbohydrates 7.5g 2 %
** Dietary Fiber 0.6g 2 %
** Protein 42.5g 85 %
** Sugars 2.3g
** Vitamin A < 1 %
** Vitamin C 4 %
** Calcium 5 %
** Iron 51 %
** Thiamin 13 %
** Niacin 107 %
** Vitamin B6 34 %
** Magnesium 16 %
** Folate 9 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.