Cindy's Beef Tips Recipe -
Cindy's Beef Tips Recipe
  • READY IN 3+ hrs

Cindy's Beef Tips

Recipe by  

"This is very savory and the best beef tips I've ever made! Serve over mashed potatoes or steamed rice."

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    3 hrs 15 mins

    3 hrs 30 mins


  1. In a large resealable plastic zipper bag, place flour, seasoned salt, black pepper, garlic powder, and onion powder. Stir the flour and seasonings together, and add the beef stew meat. Seal the bag and shake several times to coat the beef cubes with seasoned flour. Brush off excess flour.
  2. Heat half of the canola oil in a large skillet over medium-high heat. Fry half of the beef cubes, turning them over until all sides are nicely browned, 5 to 10 minutes. Remove the browned beef to a plate, and repeat with the rest of the canola oil and beef cubes. Transfer to plate, and cook and stir the onion in the hot skillet until translucent, about 5 minutes.
  3. Whisk together beef broth, mushroom soup, and skim milk until smooth. Return the beef cubes to the skillet together with any juices on the plate, add the mushrooms, and pour the broth mixture over the beef and mushrooms. Turn heat to low, and simmer until the meat is very tender, about 3 hours. For a thicker gravy, mix cornstarch and water to make a smooth paste, and stir into the gravy. Simmer about 2 minutes to thicken.
Kitchen-Friendly View


  • Cook's Notes
  • I use the Tones brand Beef Base to make my own broth. For the 3 cups of broth I used about 1 tablespoon of the beef base with 3 cups of hot water. Be sure to whisk the wet ingredients together before putting into the skillet.
  • Editor's Note
  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.

Reviews More Reviews

Most Helpful Positive Review
Apr 19, 2010

Glad to see that your recipe finally got published, Cindy! I grew up with Mom making something like this when I was little, so this is total comfort food. Sometimes, I'll change the ingredients up and instead of beef broth and milk, I use lemon-lime soda. This is also good with a mixture of Campbell's french onion soup, Campbells beef broth and cream of mushroom soup. I also use fresh mushrooms, whatever I have on hand. If I think of it, sometimes I'll add a few spices, a bay leaf or two. It's really good. This is also very adaptable for the crockpot. Just brown the meat like the recipe states, then layer it in the crockpot with the other ingredients. I like this best over mashed potatoes but my boys like it best over steamed rice.

Most Helpful Critical Review
Jul 03, 2011

The meat was very tender, but the sauce was fairly bland. I used more meat than the recipe called for and there was still way too much sauce. The only thing that made this special was that I served it over spaetzle. Sorry, but I won't be making this again.

Aug 12, 2010

While this is certainly not a 'fancy' recipe I'm giving it a five because of the ingredient/result ratio. This is an excellent 'poor man's stroganoff'. You get the same flavor as using a more expensive meat cut, but the seasoning and the slow simmer allow you to use stew meat and get a tender and flavorful result. The gravy cooks down beautifully and is nice and beefy without being overly salty. I used a bit more of the seasonings than was called for (personal taste) and also used an 8 oz package of fresh baby bellas instead of canned mushrooms. I followed the cooking directions faithfully and this turned out beautifully. Thanks Cindy!

Apr 22, 2010

Cindy, what an awesome recipe! Made this over the week-end and it was a great hit. I added some sour cream at the end and served it over egg noodles. My family loved it. Thank you so much for the great recipe that will be a regular at my house time and again.

May 06, 2010

Tons of flavor + easy = 100% awesome! I did mine in the slow cooker. Don't skip the pan frying! It really keeps the juice locked into your stew meat and helps hold the pieces together over the 7-8 hour cooking time (on low).

Apr 19, 2010

Wow, I am finally published!!! Check out this great recipe.. makes me so happy! The picture that is added right now by me is from tat2whttrsh aka Lambchop's Mom (thank you so much tat!)

Jan 10, 2014

This was great. My picky husband ate it.

May 24, 2011

Ahhh-MaZinG! Thanx for sharing such a great comfort food recipe. I simplified by using the crockpot after browning the meat.


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 343 kcal
  • 17%
  • Carbohydrates
  • 29.5 g
  • 10%
  • Cholesterol
  • 43 mg
  • 14%
  • Fat
  • 15.5 g
  • 24%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 20.6 g
  • 41%
  • Sodium
  • 1130 mg
  • 45%

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

See More

About the Cook

Subscribe Today!

In Season

Mealtime Money-Savers
Mealtime Money-Savers

Browse through over 500 recipes for delicious, budget-friendly meals.

Can What You Can't
Can What You Can't

The old saying goes, "Eat what you can, and can what you can't!" We have the know-how.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Beef Tips

See how to make saucy, melt-in-your mouth beef tips.

Beef Tips and Noodles

See how to make a simple, beefy noodle dish.

How to Cook Corned Beef and Cabbage

Watch how to make this traditional St. Patrick’s Day dish.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States