Beef Tips and Mushroom Gravy Stew
Beef tips and mushroom gravy stew turns simple sirloin, mushrooms, and pantry staples into a rich, creamy, comfort-food dinner that tastes slow-cooked without a long ingredient list.
This recipe gives you tender bites of beef in a savory mushroom gravy with onion, garlic, thyme, and a little sour cream for a smooth finish. It feels special, but it uses simple ingredients and one pot.
Why You’ll Love This Recipe
- Deep savory flavor from browned beef, mushrooms, garlic, and Worcestershire sauce.
- Rich gravy texture that coats every piece of beef without using canned soup.
- Simple stovetop method with easy steps and common ingredients.
- Great over mashed potatoes, rice, egg noodles, or toasted bread.
Fabian’s Budget Tip: Use mushrooms to stretch the beef without making the stew feel skimpy. If sirloin tips cost too much, use a well trimmed chuck roast cut into small cubes and simmer it longer until fork tender.
Ingredients (Serves 4)
- 1 1/2 pounds beef sirloin tips (680 g), cut into 1 inch pieces
- 16 ounces mushrooms (450 g), sliced
- 1 medium yellow onion (150 g), diced
- 3 garlic cloves (9 g), minced
- 3 cups beef broth (720 ml)
- 1 tablespoon Worcestershire sauce (15 ml)
- 3 tablespoons plain flour (24 g)
- 3 tablespoons butter (42 g), divided
- 1/2 cup sour cream (120 g)
- 1 teaspoon dried thyme (1 g)
- 3/4 teaspoon fine salt (4 g), plus more to taste
- 1/2 teaspoon black pepper (1 g)
Step-by-Step Instructions
1. Season and Brown the Beef
Pat the beef tips dry with a paper towel. Season them with salt and black pepper. Melt 1 tablespoon butter in a large skillet or Dutch oven over medium high heat.
Add the beef in a single layer. Let it sizzle without moving it for 2 to 3 minutes, until the bottom forms a deep brown crust. Turn the pieces and brown the other sides. Work in batches if needed so the beef sears instead of steaming. Transfer the browned beef to a plate.
2. Cook the Mushrooms and Onion
Add the remaining butter to the same pot. Stir in the mushrooms and onion. Cook for 6 to 8 minutes, scraping up the browned bits from the bottom as the mushrooms release their moisture.
Keep cooking until the mushrooms shrink, the onion softens, and the pan smells deeply savory. Add the garlic and thyme. Stir for 30 seconds, just until the garlic smells warm and fragrant.
3. Build the Gravy
Sprinkle the flour evenly over the mushroom mixture. Stir well for 1 minute so the flour coats the vegetables and loses its raw smell.
Slowly pour in the beef broth while stirring. Add the Worcestershire sauce. The gravy will look thin at first, then it will thicken as it bubbles. Scrape the bottom of the pot again so every browned bit blends into the sauce.
4. Simmer Until Tender
Return the beef and any juices from the plate to the pot. Lower the heat to a gentle simmer. Cover the pot with the lid slightly cracked and cook for 25 to 35 minutes, stirring now and then.
The stew is ready for the next step when the beef feels tender when pierced with a fork and the gravy coats the back of a spoon.
5. Stir in the Sour Cream
Turn the heat to low. Stir a few spoonfuls of hot gravy into the sour cream in a small bowl. This warms it slowly and helps keep the sauce smooth.
Stir the warmed sour cream into the pot. Do not boil the stew after adding it. Taste and adjust the salt and pepper. The finished gravy should look creamy, glossy, and rich.
Serving Ideas
- Spoon it over mashed potatoes for a classic comfort meal.
- Serve it with egg noodles for a fast weeknight dinner.
- Pair it with rice to stretch the servings further.
- Add a side of green beans, peas, or roasted carrots for color and balance.
Expert Troubleshooting & FAQs
Why is my beef tough?
The beef may need more simmering time. Keep the heat low and cook until the pieces turn fork tender. A hard boil can make the meat tighten, so aim for gentle bubbles.
Why is my gravy lumpy?
Lumps usually happen when broth goes in too fast. Add the broth slowly while stirring. If lumps remain, whisk the gravy well before adding the beef back to the pot.
How do I fix gravy that is too thick?
Add a splash of beef broth and stir over low heat until the gravy loosens. Add a little at a time so it stays rich and does not turn watery.
How do I fix gravy that is too thin?
Simmer it uncovered for a few extra minutes. If you need it thicker fast, mix 1 teaspoon flour with 2 teaspoons cold water, stir it in, and simmer until the gravy coats a spoon.
Can I make this ahead?
Yes. Cook the stew through the simmering step, then cool and refrigerate it. Reheat gently and stir in the sour cream right before serving for the smoothest texture.
Estimated Nutritional Facts
Per serving, based on 4 servings:
- Calories: about 430
- Protein: about 42 g
- Carbs: about 14 g
- Fats: about 23 g
Beef Tips and Mushroom Gravy Stew
Ingredients
- 1 1/2 pounds beef sirloin tips (680 g), cut into 1 inch pieces
- 16 ounces mushrooms (450 g), sliced
- 1 medium yellow onion (150 g), diced
- 3 garlic cloves (9 g), minced
- 3 cups beef broth (720 ml)
- 1 tablespoon Worcestershire sauce (15 ml)
- 3 tablespoons plain flour (24 g)
- 3 tablespoons butter (42 g), divided
- 1/2 cup sour cream (120 g)
- 1 teaspoon dried thyme (1 g)
- 3/4 teaspoon fine salt (4 g), plus more to taste
- 1/2 teaspoon black pepper (1 g)
Instructions
- 1. Season and Brown the Beef. Pat the beef tips dry with a paper towel. Season them with salt and black pepper. Melt 1 tablespoon butter in a large skillet or Dutch oven over medium high heat. Add the beef in a single layer. Let it sizzle without moving it for 2 to 3 minutes, until the bottom forms a deep brown crust. Turn the pieces and brown the other sides. Work in batches if needed so the beef sears instead of steaming. Transfer the browned beef to a plate.
- 2. Cook the Mushrooms and Onion. Add the remaining butter to the same pot. Stir in the mushrooms and onion. Cook for 6 to 8 minutes, scraping up the browned bits from the bottom as the mushrooms release their moisture. Keep cooking until the mushrooms shrink, the onion softens, and the pan smells deeply savory. Add the garlic and thyme. Stir for 30 seconds, just until the garlic smells warm and fragrant.
- 3. Build the Gravy. Sprinkle the flour evenly over the mushroom mixture. Stir well for 1 minute so the flour coats the vegetables and loses its raw smell. Slowly pour in the beef broth while stirring. Add the Worcestershire sauce. The gravy will look thin at first, then it will thicken as it bubbles. Scrape the bottom of the pot again so every browned bit blends into the sauce.
- 4. Simmer Until Tender. Return the beef and any juices from the plate to the pot. Lower the heat to a gentle simmer. Cover the pot with the lid slightly cracked and cook for 25 to 35 minutes, stirring now and then. The stew is ready for the next step when the beef feels tender when pierced with a fork and the gravy coats the back of a spoon.
- 5. Stir in the Sour Cream. Turn the heat to low. Stir a few spoonfuls of hot gravy into the sour cream in a small bowl. This warms it slowly and helps keep the sauce smooth. Stir the warmed sour cream into the pot. Do not boil the stew after adding it. Taste and adjust the salt and pepper. The finished gravy should look creamy, glossy, and rich.
