Beef Tips with Mushrooms

Beef tips with mushrooms is pure comfort food finished with a rich glossy gravy that soaks into mashed potatoes or egg noodles. My family looks forward to this dinner on chilly evenings because the homey flavors and slow simmered sauce make everyone feel cozy and well fed.

The first time I made this for a Sunday gathering my kitchen filled with such a delicious aroma that my kids kept running in to check if dinner was ready. Now it is our go to for an impressive yet easy meal.

Ingredients

• Beef tips: choose well marbled stew meat or sirloin tips for tender results
• Vegetable oil: helps sear the beef and brings a golden color
• Onion: adds sweetness and heartiness to the gravy
• Garlic: boosts the overall savory flavor do not use pre chopped if possible
• Mushrooms: button or cremini both work choose firm caps with no wet spots
• All purpose flour: thickens the gravy sift if clumpy
• Beef broth: creates a robust base use low sodium if watching salt
• Red wine: deepens the sauce choose something you would enjoy sipping
• Worcestershire sauce: adds complexity with a tangy umami finish
• Dried thyme: gives herby aroma use fresh if you have it
• Bay leaf: rounds out and brightens the stew
• Salt and black pepper: always season to your taste
• Fresh parsley for garnish: for a burst of green and freshness

Instructions

Brown the Beef:

Start by heating oil in a large skillet or Dutch oven over medium high heat. Add the beef in batches so the pieces sear rather than steam. Let each side get a deep brown crust to lock in juices then set the browned meat aside on a plate. Searing in batches keeps the pan hot and prevents overcrowding.

Cook the Vegetables:

In the same pan lower the heat slightly and add the onion. Stir frequently allowing it to soften and turn translucent about four to five minutes. Add garlic and let it cook just a minute until you smell its fragrance. Add mushrooms and continue cooking them until golden brown and their moisture disappears this should take another five to seven minutes. Stir often so nothing sticks.

Make the Gravy:

Now sprinkle the flour across the vegetables. Stir diligently so the flour coats everything and has a chance to toast for one to two minutes. This step makes the gravy nutty and smooth. Slowly pour in the broth and wine stirring the whole time so lumps do not form. Scrap up any browned bits from the pan bottom. Raise the heat to bring the gravy up to a simmer.

Combine Ingredients:

Return your browned beef tips to the pan including any juices that collected. Add Worcestershire sauce thyme bay leaf salt and pepper. Lower the heat until the gravy only bubbles gently and cover the pan. Let this mixture gently simmer for one and a half to two hours stirring now and then. The beef will get so tender it nearly falls apart and the sauce becomes thick and lush.

Finish and Serve:

Once the beef is fork tender fish out the bay leaf. Taste the gravy and adjust the seasoning if needed. Scatter fresh parsley for a vibrant finish. Spoon the beef tips and mushrooms over mashed potatoes rice or noodles for the ultimate comfort meal.

My favorite part is how the mushrooms soak up the sauce and take on both beefiness and their own earthiness. Once my son requested extra mushrooms on his plate and surprised himself by loving every single bite.

Storage Tips

Leftovers keep in the fridge for up to four days just store in a sealed container and reheat gently on the stove. This dish also freezes well and thaws best overnight in the fridge. When reheating add a splash of broth to loosen up the gravy if it thickens too much.

Ingredient Substitutions

Swap beef tips for chicken thighs if desired cook for a shorter time until just tender. You can use shallots instead of onions for a more delicate flavor. If you do not have Worcestershire sauce soy sauce with a dash of balsamic vinegar makes a good stand in.

Serving Suggestions

Serve the beef tips over mashed potatoes creamy polenta egg noodles or fluffy rice. Roasted carrots or buttered green beans pair beautifully as side dishes. If you want to impress drizzle extra gravy over toasted bread for a cozy appetizer.

Historical Roots

Dishes like this have long been a favorite in home kitchens because they stretch affordable cuts of beef into something luxurious. Braising with mushrooms and wine comes from classic European bistro traditions and has crossed into potluck and Sunday dinner territory everywhere.

Seasonal Adaptations

In winter add diced carrots or parsnips for extra heartiness. In spring try stirring in frozen peas or fresh herbs at the end. In fall wild mushrooms like chanterelles will add woodsy depth.

Three Recipe Notes

Letting the beef brown deeply will give you the strongest flavor in the finished dish. If you want a thicker gravy you can simmer uncovered for the last ten minutes. Always taste and adjust salt at the end since broths can vary in saltiness.

Success Stories

Last time I packed up small containers for my neighbor she was so grateful she texted me for the recipe the next day. Friends who claim they do not love mushrooms are always won over when they try it smothered in this sauce.

Freezer Meal Conversion

Cool the beef tips completely before transferring to freezer safe containers. Label and date the package. Defrost overnight in the refrigerator before reheating gently and adding a bit of broth to bring back the saucy texture.

This comforting dinner always makes my family ask for seconds even the non mushroom lovers. Enjoy every bite and don’t forget to save leftovers for busy nights.

Recipe FAQs

→ What is the best cut of beef for this dish?

Beef stew meat or beef tips work well because they become tender with slow simmering. Chuck roast cut into pieces is also a good option.

→ Can I use a different type of mushroom?

Yes, button or cremini mushrooms are classic, but baby bella or even portobello mushrooms sliced thinly can enhance the flavor and texture.

→ Is it necessary to use red wine?

Red wine adds depth, but you can use extra beef broth if preferred. The flavor will still be rich and savory.

→ How do I serve it?

This dish pairs wonderfully over mashed potatoes, rice, or wide egg noodles, soaking up the silky gravy.

→ Can it be made ahead?

Absolutely! The flavors deepen when made in advance. Simply reheat gently before serving and add a splash of broth if needed.