This easy beef tips recipe has been my weeknight lifeline and a slow-Sunday favorite for years. I first learned this method when I was short on time but craving the kind of deep, meaty flavor that only a long, gentle simmer can coax from inexpensive cuts. Using cubed chuck or stew meat keeps the dish affordable, and the combination of low-sodium beef broth, onion soup mix and a splash of Worcestershire quickly builds a savory gravy that tastes far more luxurious than the ingredient list suggests. The texture is what makes the dish memorable: the beef becomes fork-tender but still holds its shape, while the gravy reduces and coats every piece in warm, glossy comfort. I discovered this particular balance of flavors during a rainy Thursday when I needed something to feed a hungry family with minimal hands-on time. The browned cubes add caramelized depth; deglazing the pot with beef broth pulls up those flavorful browned bits; the cornstarch slurry gives you that restaurant-style glaze in two minutes. Serve over mashed potatoes, egg noodles or creamy polenta for a crowd-pleasing meal. Leftovers only deepen in flavor, making this a true make-ahead winner.

Ingredients

• 3 tablespoons olive oil, divided: Use a good-quality extra-virgin for flavor when possible. Dividing the oil allows proper browning of the beef in two batches so the meat caramelizes instead of steaming.
• 2 pounds cubed chuck or stew meat: Look for well-marbled beef; chuck gives the best balance of flavor and tenderness after simmering. Ask your butcher to cut it into roughly 1 to 1 1/2-inch cubes for even cooking.
• 1 medium white onion, diced: White or yellow onion both work; dice uniformly so it softens and blends into the gravy.
• 3 cups low-sodium beef broth: Low-sodium lets you control seasoning. A full-flavored brand like Kitchen Basics or your preferred stock provides depth.
• 1 envelope dry onion soup mix (55 g): This adds concentrated onion flavor and savory seasoning; if you prefer lower sodium, reduce added salt accordingly.
• 1 tablespoon Worcestershire sauce: Adds umami and a tangy background note that makes the gravy complex.
• 1 teaspoon salt and 1/2 teaspoon cracked black pepper: Adjust to taste; start with less if your broth or soup mix is salty.
• 1 bay leaf: Simmered in the liquid for aromatic depth; remove before thickening.
• 2 tablespoons cornstarch mixed with 1/3 cup water: This slurry thickens the sauce quickly without clouding flavor; mix well to avoid lumps.
• 1/2 tablespoon fresh parsley, chopped: Brightens the finished dish and adds color when sprinkled right before serving.

Instructions

Preheat and Brown Beef: Heat 1 tablespoon of olive oil in a large 5-quart pot over medium-high. Add half of the cubed beef in a single layer — crowding the pan prevents proper browning — and sear until the outside is deeply browned, about 7 to 9 minutes, turning occasionally. The Maillard reaction here creates the foundational flavor for the gravy. Finish Browning the Rest: Transfer the first batch to a bowl and add the second tablespoon of olive oil. Brown the remaining beef the same way, then combine both batches in the bowl and set aside. Browning in batches keeps the pot temperature high so meat caramelizes rather than steams. Sauté Onions: Into the same pot add the remaining tablespoon of oil. Add the diced onion and cook over medium heat until translucent and tender, about 2 to 3 minutes, scraping up any browned bits to incorporate into the aromatics. Simmer with Broth and Seasoning: Return the beef to the pot and pour in 3 cups of low-sodium beef broth. Stir in the onion soup mix, 1 tablespoon Worcestershire sauce, 1 teaspoon salt, 1/2 teaspoon cracked black pepper and 1 bay leaf. Bring to a gentle simmer, then cover, reduce heat to low and simmer for 1 1/2 hours until the beef is fork-tender and the flavors have melded. Thicken the Gravy: Remove and discard the bay leaf. Whisk the cornstarch and 1/3 cup water in a small bowl until smooth; pour the slurry into the simmering pot while stirring. Cook, stirring constantly, until the sauce thickens and becomes glossy, about 1 to 2 minutes. Finish and Serve: Adjust seasoning if needed, sprinkle with roughly 1/2 tablespoon fresh chopped parsley, and serve hot over mashed potatoes, egg noodles, or rice.

Storage Tips

Allow leftovers to cool slightly, then transfer to airtight containers and refrigerate for up to 4 days. For longer storage, freeze in meal-sized portions for up to 3 months. When freezing, leave a little headspace for expansion and label with the date. To reheat from frozen, thaw in the refrigerator overnight and rewarm gently on the stovetop over low to medium-low heat, adding a splash of broth if the sauce tightens too much. For refrigerated portions, warm in a covered skillet over low heat to avoid drying the meat or microwaving in short bursts, stirring occasionally.

Ingredient Substitutions

If you prefer a richer sauce, substitute 1 cup of the beef broth with a dry red wine or a splash of sherry — add it after browning to deglaze the pan and reduce slightly before adding remaining broth. For a gluten-free version, choose a certified gluten-free onion soup mix and use a gluten-free Worcestershire or reduced soy option. Swap cornstarch for arrowroot at a 1:1 ratio for a slightly clearer finish, or use a beurre manié (equal parts softened butter and flour kneaded together) if you don’t mind dairy. For a lighter version, trim visible fat from the beef and brown it on a higher heat briefly, then simmer gently to tenderize.

Serving Suggestions

This dish is classic over creamy mashed potatoes or buttered egg noodles, which soak up the gravy beautifully. For a low-carb plate, serve over cauliflower mash or roasted root vegetables. Add a bright green vegetable on the side — steamed green beans or sautéed spinach with garlic cut through the richness. Garnish with extra parsley or a few thinly sliced scallions for freshness. For dinner parties, present the beef tips family-style in the pot with a bowl of mashed potatoes and a green salad alongside.

Cultural Background

Beef tips are a hearty American comfort-food tradition that draws on simple, rustic techniques: searing to build flavor and slow simmering to tenderize inexpensive cuts. Variations appear across regions — some cooks enrich the gravy with cream or mushrooms, while others add tomato paste or Dijon mustard for tang. The method echoes classic braising techniques found in many world cuisines where tough cuts are transformed into silky, flavorful bites over low heat and time.

Seasonal Adaptations

In winter, add sliced mushrooms and a splash of red wine for deeper, earthier flavors and serve with creamy root vegetable mash. In spring or summer, finish with chopped fresh herbs like parsley, thyme or chives and serve over lighter grains such as buttered farro. For holiday gatherings, double the batch and keep warm in a slow cooker on low so guests can help themselves while you focus on sides.

Meal Prep Tips

To streamline weeknight cooking, brown the beef and assemble the pot the night before, refrigerating it overnight so the flavors can marry; the next day, simply simmer until tender and thicken. Portion into microwave-safe containers for grab-and-go lunches, pairing with mashed potatoes or rice. When reheating multiple portions, use a low simmer and stir occasionally to keep the sauce glossy and avoid drying the meat.

There’s something comforting about a meal that arrives at the table smelling like home. This beef tips dish does exactly that — straightforward, forgiving, and endlessly adaptable. I hope it becomes one of your go-to comfort meals as it is for my family.