Beef Tips with Mushroom Gravy

8 Servings
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes

Beef Tips with Mushroom Gravy are made with ultra-tender, juicy chuck roast in rich mushroom sauce with red wine, and Worcestershire sauce.

Classic Dishes like Beef Bourguignon, with tender pieces of beef in a savory mushroom gravy, are the perfect hearty Dinner idea for a winter night. Don’t forget some Creamy Mashed Potatoes to soak up all the delicious sauce for the ultimate cold weather comfort food!

Beef Tips with Mushroom Gravy on serving plate

This Beef Tip and Mushroom Gravy dish is one of the best classic comfort food recipes ever. Hearty meals like this one are made for cozy weekends and staying in. Steak tips cooked low and slow in a creamy savory mushroom sauce, will make your kitchen, your home, and your bellies warm on chilly evenings. It’s one of those dishes where whether you make it in the slow cooker or on the stove top, you get the perfect juicy meat and rich gravy every time.

Though this recipe has a slightly longer cooking time, the hands-on work is super simple. After you take a few minutes to prep everything, it goes into the pot to cook low and slow until the tough beef tips become fall-apart tender. This recipe includes stove top and slow cooker directions, so you can use whichever one works best with your schedule. Either start making it right when you get home from work or prep it in the morning and put it in the slow cooker so it’s ready when you get home.

Beef Tips with Mushroom Gravy meat cubed

While these tender Beef Tips in Mushroom sauce are cooking,  you will have plenty of time to prepare all your stick-to-your bones comfort food sides like creamy Garlic Mashed Potatoes or White Rice. You even have time to make some homemade Dinner Rolls, aka sponges to soak up every last drop of that savory, beautiful sauce. Round out your meal with some light veggies like Roasted Green Beans or Sauteed Carrots to balance out all the delicious, hearty, creamy beefy goodness.

What is the difference between beef tips and stew meat?

Beef tips and stew meat both come from the tougher cuts of beef and are commonly used in slow-cooked dishes. However, beef tips are typically cut from sirloin, chuck roast, or tenderloin and are more tender and leaner than stew meat, which can come from various cuts and may include a combination of lean and fatty pieces. Stew meat is often cut into smaller, uniform pieces for consistent cooking, while beef tips may be larger and more irregularly shaped.

Beef Tips with Mushroom Gravy in cooking pot

How to Make

  • Brown beef: Once you have the chuck roast cubed, season the meat with salt and pepper. Then roll each piece in flour and tap off any excess on the side of the bowl. Add vegetable oil to a large pan over medium heat, and sear the beef for 4-5 minutes on each side.
  • Mushroom mixture: Once the beef is browned, remove the meat, and add the mushrooms and onions to the pot. Cook for 5-6 minutes until the onions begin to caramelize. Then add the garlic and cook for another 30 seconds, until it’s fragrant. Pour in the red wine, beef broth, Worcestershire sauce, and thyme. Then stir until the mixture is well combined.
  • Stovetop directions: Put the tender meat back into the pot, and cover it with a lid. Leave it on the stovetop at a medium-low simmer for a 3-hour cooking time.

Delicious, Comforting Side Dishes

FAQs for Beef Tips in Gravy

What kind of meat is used for beef tips?

Beef tips can be made from different cuts of beef, but they are typically cut from sirloin or tenderloin because they don’t require as long to cook to get really tender. This recipe uses chuck roast because it does have a longer cooking time.

How do you thicken gravy for beef tips?

If you want to thicken your beef tips gravy, you can use a slurry made from equal parts of cornstarch and cold water or mix flour with softened butter, and then whisk it into the gravy over low heat until it reaches the desired thickness.

How do you make beef tips tender?

Tough cuts of beef like beef tips from chuck roast require slow cooking in a broth or braising liquid to avoid drying out and have time to breakdown the proteins in the meat. By cooking these cuts low and slow, they have the opportunity to absorb juices and will naturally tenderize the longer they cook. Although it may take longer to prepare, tender and flavorful beef tips are worth the extra cooking time. 

Key Ingredients

  • Chuck roast: Tender beef tips are small cuts of meat that come in larger sections, like the chuck roast. You can use them to make hearty meals with rich beefy flavor.
  • Mushrooms: For this recipe, use crimini or baby portobello mushrooms. Their rich, earthy flavor goes perfectly with the bolder onion and garlic. Then you just add in the liquid gravy ingredients.
  • Liquid ingredients: To make gravy with a smoky and tangy flavor beef broth, red wine, and Worcestershire sauce come together perfectly. The long cooking time allows them to cook down into the perfect thick and rich gravy. Use any table red wine that you would enjoy drinking, like a Pinot Noir.
Beef Tips with Mushroom Gravy in cooking pot


  • Seasonings: There are plenty of different seasonings you can add to experiment with the flavor of Beef Tips and Gravy. Try whisking in some garlic powder, white pepper, mustard powder, or paprika with the mushroom gravy.
  • Mushrooms: If you don’t have cremini mushrooms there are a few other options that you can try. Slice up white mushrooms or shiitake mushrooms. Then cook them in the gravy in place of the cremini mushrooms. You can also use a variety of mushrooms, and add white mushrooms and button mushrooms into the gravy along with the cremini mushrooms.
  • Vegetables: Try cooking up some extra vegetables to go with your meal. Broccoli, cauliflower, or green beans would all taste amazing. Start by cooking the veggies in a separate pan on the stovetop. Then you can add them in with the steak tips and mushroom gravy a few minutes before serving.
Beef Tips with Mushroom Gravy on serving plate

Slow Cooker Beef Tips with Mushroom Gravy

  • Cut beef into bite size pieces. Season with salt and pepper, then roll in flour.
  • Sear meat in oil over medium heat on all sides in a hot skillet.
  • Add the beef chunks to your slow cooker.
  • In the same pan, saute the onions and mushrooms in butter until they start to caramelize.
  • Add the garlic and cook until fragrant, then stir in the red wine, broth, Worcestershire sauce and thyme.
  • Pour the sauce over the beef in the slow cooker.
  • Cover and cook for 7-8 hours on low heat, until the meat is fork tender.

Instant Pot Beef Tips with Mushroom Gravy

  • Set the Instant Pot to “Saute” mode and add vegetable oil.
  • Season the beef with salt and pepper and coat with flour.
  • Once the oil is hot, add the beef to the Instant Pot and sear on all sides until browned, about 4-5 minutes per side. Remove the beef and set aside.
  • Add butter, onions, and mushrooms to the Instant Pot and cook for 5-6 minutes until they begin to caramelize. Add garlic and cook for 30 seconds until fragrant.
  • Pour in the red wine, beef broth, Worcestershire sauce, and thyme and stir until well combined. Use the liquid to deglaze the pot and scrape off any browned bits.
  • Return the beef to the Instant Pot and close the lid, making sure the vent is set to sealing.
  • Set the Instant Pot to “Manual” mode and cook on high pressure for 35 minutes.
  • Once the cooking time is complete, allow for a natural pressure release for 10 minutes, then quick release the remaining pressure.
Beef Tips with Mushroom Gravy on serving plate

More Classic, Hearty Beef Dishes

How to Store

  • Serve: Don’t leave Beef Tips with Mushroom Gravy at room temperature for more than 2 hours.
  • Store: If you have leftover beef tips, transfer the beef cubes and gravy to an airtight container. Then you can store them in the fridge for 3-5 days.
  • Freeze: You could also freeze the steak for up to 6 months. However, the creamy gravy won’t do well freezing and defrosting. So, it’s better to just save the meat on its own. Then make fresh gravy before serving.

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Beef Tips with Mushroom Gravy

Beef Tips with Mushroom Gravy are made with ultra-tender, juicy chuck roast in rich mushroom sauce with red wine, and Worcestershire sauce.
Yield 8 Servings
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder


  • 2 pounds chuck roast , cut into 2" cubes
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 1/4 cup flour
  • 2 tablespoons vegetable oil
  • 2 tablespoons unsalted butter
  • 1 yellow onion , diced
  • 1/2 pound sliced crimini mushrooms
  • 3 cloves garlic , minced
  • 1/2 cup red wine
  • 2 cups beef broth
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon fresh thyme , chopped


  • Season the beef with salt and pepper.
  • Roll in flour, tap off excess.
  • Add vegetable oil to a large pot on medium high heat.
  • Sear all the sides of the beef, about 4-5 minutes on each side.
  • Remove the beef and add in the butter, onions, and mushrooms. Cook for 5-6 minutes until they are just beginning to caramelize.
  • Stir in the garlic and cook for 30 seconds until fragrant.
  • Add in the red wine, beef broth, Worcestershire sauce, and thyme until well combined.
  • Put the beef back into the pot and cover.
    If cooking on the stove top, cook on a medium-low simmer for 3 hours.
    If using slow cooker, cook on low for 8 hours.
  • Serve with mashed potatoes, grits or egg noodles.


Calories: 308kcal | Carbohydrates: 7g | Protein: 24g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 665mg | Potassium: 622mg | Fiber: 1g | Sugar: 2g | Vitamin A: 119IU | Vitamin C: 2mg | Calcium: 42mg | Iron: 3mg
Keyword: Beef Tips with Mushroom Gravy
Beef Tips with Mushroom Gravy collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. “Delicious,” declares my family of six!
    I served it over medium wide egg noodles and prepared everything on the stovetop.
    I used a nice Robert Mondavi merlot and Better Than Bullion for the beef broth. The beef (chuck roast) was incredibly tender and everything was very tasty.

    1. Sounds so good. Glad the family enjoyed the Beef Tips. Check our Recipe Index for more red meat dish choices!

  2. This is one of your best dishes…..and there are many! Such a simple meal to prepare but elegant in presentation. . The addition of wine and mushrooms elevated this recipe to a guest worthy meal. I moved this recipe to first spot in my beef entree section, with the number two spot being your Mongolian beef recipe. Thank you Sabrina.

  3. Can you finish cooking this a covered Dutch oven cast iron pot, in the oven instead of the stovetop? And if yes, which temperature would you suggest? Thank you.

    1. I haven’t tested the recipe using a Dutch Oven in the oven. Great question, I will have to add that to my list of recipes to test!

    2. Hi Menolly. I am doing that right now. Since the stovetop instructions say medium low I am baking mine in my cast iron dutch oven at 300F. I am expecting to leave it there for 3 hours, just as it was done on the stovetop. I will let you know how it turns out.

  4. Why can’t I save this to Pinterest anymore? All the Pinterest links are not there. Please reinstate the link. Thank you!

    1. Hi Heidi, Not sure what happened. I just tested the Pinterest links and they are working ok? Sorry for the inconvenience.