Indulge in the ultimate comfort food with this incredibly simple recipe for tender, flavorful, and juicy Beef Tips in the oven! Slow-cooked to perfection, each succulent piece of beef is bathed in a thick, rich, and utterly delicious savory gravy. This hands-off method promises melt-in-your-mouth results every time, making it an instant family favorite perfect for any weeknight or special occasion.
The Ultimate Comforting Dinner: Oven-Baked Beef Tips
Are you searching for a heartwarming, satisfying dinner that’s bursting with flavor yet surprisingly easy to prepare? Look no further! These savory Oven Beef Tips are precisely what you need to add to your culinary repertoire. We transform humble chunks of beef into a magnificent meal by slow-cooking them in a robust, aromatic gravy until they reach an unparalleled tenderness that practically dissolves in your mouth. The sheer deliciousness of this dish makes it a staple in our home, and it’s versatile enough to pair with various sides. Serve it classic style over fluffy rice, creamy Mashed Potatoes, or buttery egg noodles. My husband even insists it earns a permanent spot in our weekly dinner rotation!
Why Choose Oven-Baked Beef Tips?
While many recipes offer stovetop or slow cooker versions, cooking your beef tips in the oven provides several distinct advantages. The consistent, gentle heat of the oven ensures an even cook, preventing any dry spots and promoting uniform tenderness throughout the meat. This hands-off approach also frees up your stovetop for preparing accompanying side dishes, simplifying your meal prep. Furthermore, baking in a Dutch oven or a heavy, lidded pot allows the flavors to meld beautifully, creating a deeper, more complex gravy that coats every piece of beef perfectly. It’s a low-maintenance method that yields maximum flavor and unparalleled comfort.
Frequently Asked Questions About Beef Tips
Absolutely, using a slow cooker is a fantastic alternative for this recipe, especially for a “dump and go” style meal that needs minimal supervision. In fact, I have a dedicated Slow Cooker Beef Tips with Gravy recipe that’s incredibly simple. To adapt this oven recipe for your slow cooker, begin by searing the meat as instructed in the original recipe to lock in flavor. Then, add the seared beef, onions, tomato paste, and garlic to your slow cooker. Omit the flour at this stage, and pour in the wine, beef broth, and seasonings. Cover and cook on low for approximately 7 hours or on high for 4 hours, until the beef is incredibly tender. Once cooked, remove the beef using a slotted spoon and increase the slow cooker temperature to high. To thicken the gravy, whisk together 3 tablespoons of cornstarch with 3 tablespoons of cold water to create a smooth slurry. Stir this slurry into the hot juices in the slow cooker, incorporating it thoroughly. Return the beef to the pot, cover, and cook for an additional 30-45 minutes, or until the gravy reaches your desired thickness. Serve hot and enjoy!
Yes, preparing these beef tips on the stovetop is certainly an option if you prefer. To do so, follow the recipe directions exactly through step 4, but do not preheat your oven. After adding all the ingredients to your Dutch oven, increase the heat to medium-high and bring the mixture to a boil. Once boiling, reduce the heat significantly to a gentle simmer, cover the pot tightly, and let it cook for approximately 1 ½ to 2 hours. Continue simmering until the beef chunks are wonderfully tender and easily shredded with a fork. Keep an eye on the liquid level during cooking, and add a little more beef broth if the gravy appears to be reducing too much before the meat is tender.
While I haven’t personally tested this specific recipe in an Instant Pot, I can provide general guidelines based on similar pressure cooker recipes. Turn your Instant Pot to the “Sauté” setting and add oil, allowing it to heat. Sear the beef in batches until browned on all sides (about 3-4 minutes per batch), then remove and set aside. Add the diced onions to the pot and sauté until softened. Stir in the minced garlic and cook until fragrant (about 1 minute). Turn off the “Sauté” setting. Return the seared beef to the Instant Pot along with all remaining ingredients, except for the flour (which will be used for thickening later). Stir everything to combine. Secure the lid, ensuring the valve is set to “Sealing.” Press the “Manual” or “Pressure Cook” button and set the cooking time for 15 minutes on high pressure. Once cooking is complete, perform a quick release of the pressure, then carefully remove the lid. In a small bowl, whisk together 3 tablespoons of cornstarch and 3 tablespoons of cold water until smooth to form a slurry. Stir this slurry into the pot. Turn the “Sauté” setting back on and bring the mixture to a boil. Allow it to boil for a few minutes, stirring continuously, until the gravy has thickened to your preference. This method drastically reduces cooking time while still achieving tender results.
It’s a common misconception that adding wine to a dish will make it taste overtly alcoholic. In this recipe, the red wine is primarily used to add a complex depth of flavor and richness to the gravy, rather than imparting a distinct wine taste. However, if you prefer to omit the wine for any reason, you can easily substitute it with an equal amount of beef broth. To prevent the dish from becoming too salty, especially if your beef broth is already seasoned, consider using a low-sodium or unsalted beef broth option. You can always adjust the salt content to your liking at the end of the cooking process. Another excellent non-alcoholic alternative that provides similar depth is a combination of beef broth with a splash of balsamic vinegar or Worcestershire sauce.
Leftover beef tips are absolutely delicious and store very well, often tasting even better the next day as the flavors deepen! To store them, allow the dish to cool completely to room temperature, then transfer it to an airtight container. It can be safely refrigerated for up to 5 days. For reheating, you have a couple of convenient options. For microwave reheating, place your desired portion of beef tips and gravy in a microwave-safe dish, cover it, and microwave for 2-3 minutes, stirring halfway through, or until thoroughly heated. If you prefer the stovetop, transfer the leftovers to a saucepan. Cover the saucepan and heat over medium-low heat, stirring occasionally, until the beef tips and gravy are warmed through. You might need to add a splash of beef broth or water if the gravy has thickened too much during refrigeration.
Essential Ingredients for Perfect Oven Beef Tips:
- Top Round Roast: This lean cut of beef is ideal for long, slow cooking methods, as it breaks down beautifully to become incredibly tender. If top round isn’t available at your local grocery store, excellent substitutes include a chuck roast, sirloin roast, or even pre-cut stew meat. Choose a piece with good marbling for extra flavor and moisture.
- Vegetable Oil: A few tablespoons of a high smoke point oil are crucial for searing the beef, creating a flavorful crust that seals in juices. Oils like avocado oil, peanut oil, or ghee are great choices for this initial high-heat step.
- Onion: Diced onion provides a foundational aromatic base, adding both sweetness and savory notes that deepen the overall flavor profile of the beef and gravy. For a slightly milder, more refined flavor, you could substitute with finely chopped shallots.
- Tomato Paste: Just a couple of tablespoons of tomato paste work wonders, adding a concentrated umami richness and depth to the gravy without making it taste overwhelmingly “tomato-y.” It’s a secret weapon for a truly robust sauce.
- Garlic: Freshly minced garlic is indispensable for its pungent, aromatic qualities, providing a layer of complex flavor that beautifully complements the rich beef and savory gravy. If using dried garlic powder, substitute ½ teaspoon for every clove of fresh garlic.
- All-Purpose Flour: Flour acts as the primary thickening agent for our rich and creamy gravy. It creates a roux with the rendered fats and onions, providing a smooth, velvety texture. For a gluten-free alternative, you can easily substitute a cornstarch slurry. To do this, at the end of the cooking process, mix 2-3 tablespoons of cornstarch with 2 tablespoons of cold water in a small cup until smooth. Stir this slurry into the hot beef and juices over medium-high heat until the gravy begins to thicken to your desired consistency.
- Red Wine: A medium-bodied red wine like Pinot Noir, Cabernet Sauvignon, or Merlot is recommended. Its acidity helps to tenderize the meat, and its complex notes enhance the overall savory depth of the dish. As discussed in the FAQ, you won’t taste a strong wine flavor; it mellows and integrates into the gravy’s richness. If you prefer to omit alcohol, simply use more beef broth.
- Beef Broth: Using beef broth instead of plain water is key to building multiple layers of beefy flavor in the gravy. It provides a savory base that enriches the entire dish. Feel free to opt for a low-sodium or no-sodium beef broth if you’re monitoring your salt intake, allowing you to adjust seasoning to your precise preference later. Vegetable stock or even chicken broth can be substituted in a pinch, though beef broth yields the most traditional flavor.
- Salt and Pepper: Essential seasonings to enhance all the other flavors. Adjust to taste throughout the cooking process.
- Thyme: Fresh thyme sprigs infuse the dish with an earthy, slightly minty, and aromatic freshness. If fresh sprigs aren’t available, one teaspoon of dried thyme can be used as a substitute.
- Bay Leaves: Often underestimated, bay leaves contribute a subtle, almost indescribable depth and herbaceous note to slow-cooked dishes. While some may question their impact, they truly add a nuanced layer that enhances the overall savory complexity, making the dish more aromatic and intriguing.
How to Make Perfect Oven Beef Tips:
Before you begin, ensure your oven is preheated to 325 degrees Fahrenheit and the oven rack is adjusted to the lower level. This ensures a slow, even cook for maximum tenderness. In a large 6-quart Dutch oven (or other oven-safe pot with a lid), heat 2 tablespoons of vegetable oil over medium-high heat.
Carefully sear the beef in batches. It’s crucial not to overcrowd the pan, as this will steam the meat rather than brown it, preventing that essential flavor development. Sear on two sides until a rich, golden-brown crust forms. Add more oil as needed between batches. Once browned, transfer the seared beef to a clean platter and set aside, allowing any juices to accumulate.
Reduce the heat to medium. Add the diced onion to the same Dutch oven and sauté, scraping up any browned bits from the bottom of the pan, until softened, about 3-4 minutes. Stir in the tomato paste, minced garlic, and all-purpose flour. Cook for 1-2 minutes, stirring continuously, until no flour streaks remain and a fragrant roux has formed. This step is key to building the gravy’s foundation.
Pour in the red wine, scraping up any delicious browned bits (fond) from the bottom of the pan with a wooden spoon or spatula. This process, called deglazing, adds incredible depth of flavor to your gravy. Stir for about 1 minute. Add the beef broth, salt, black pepper, thyme sprigs, bay leaves, and the seared beef (along with any accumulated juices from the platter) to the Dutch oven. Give everything a good stir to combine.
Cover the Dutch oven tightly with its lid and transfer it to the preheated oven. Bake for 2 hours, allowing the low, slow heat to transform the beef into an incredibly tender, fall-apart consistency and the flavors to meld beautifully. After 2 hours, carefully remove the pot from the oven. Discard the bay leaves and thyme sprigs. Give the gravy a taste test and adjust salt and pepper if needed. Your homemade Oven Beef Tips with Gravy are now ready to be served!
Serving Suggestions for Beef Tips
These incredibly tender beef tips and their rich gravy are wonderfully versatile and pair well with a variety of sides. Classic choices include creamy mashed potatoes or fluffy white rice, which are perfect for soaking up every last drop of that savory sauce. For other delightful options, consider serving them over buttery egg noodles, soft polenta, or even a hearty portion of crusty bread to mop up the gravy. A simple green salad or roasted vegetables make excellent companions to complete this satisfying meal.
Craving More Hearty Recipes?
- Crock Pot Beef Tips and Gravy
- The Best Beef Stew
- Steak Tips With Peppers
- Crock Pot Cubed Steak
- Crock Pot Beef Stew
- Crock Pot Beef Stroganoff (for two)
- Beef Wellington Bites
Oven-Baked Beef Tips
20 minutes
2 hours
2 hours 20 minutes
8
Brandie Skibinski
Ingredients
- 3-4 Tablespoons vegetable oil
- 3 ½ – 4 pounds top round roast, cut into 1 ½ inch cubes
- 1 small onion, diced
- 2 Tablespoons tomato paste
- 3 garlic cloves, minced
- ¼ cup all-purpose flour
- 1 cup red wine (I used Pinot Noir)
- 2 ½ cups beef broth
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4-5 sprigs thyme
- 2 bay leaves
Instructions
- Preheat oven to 325 degrees F and adjust oven rack to the lower level. In a 6-quart Dutch oven (or similar oven-safe pot), heat 3-4 Tablespoons vegetable oil over medium-high heat.
- Sear the 3 ½ – 4 pounds top round roast, cut into 1 ½ inch cubes on two sides until beautifully browned. Work in batches to avoid overcrowding the pan and ensure a good sear rather than steaming. Add more oil if needed. Once browned, remove all meat to a platter and set aside, reserving any accumulated juices.
- Once all the meat is seared and set aside, reduce the heat to medium. Add the 1 small onion, diced to the Dutch oven and sauté until softened, about 3-4 minutes, scraping up any fond from the bottom of the pan. Stir in 2 Tablespoons tomato paste, 3 garlic cloves, minced, and ¼ cup all-purpose flour. Cook for 1-2 minutes, stirring constantly, until no flour streaks remain and the mixture is fragrant.
- Add 1 cup red wine to the pot, scraping up any browned bits from the bottom. Stir for about 1 minute. Then, add 2 ½ cups beef broth, 1 teaspoon salt, ½ teaspoon black pepper, 4-5 sprigs thyme, 2 bay leaves, and the seared beef along with any accumulated juices from the platter back into the Dutch oven. Stir well to combine all ingredients.
- Cover the Dutch oven tightly and bake in the preheated oven for 2 hours. Once baked, carefully remove the pot from the oven. Discard the bay leaves and thyme sprigs. Taste the gravy and adjust salt and pepper if necessary. Serve your delicious Oven Beef Tips immediately!
Notes
- For alternative cooking methods (stovetop, slow cooker, or Instant Pot) and ingredient substitutions, please refer to the detailed Frequently Asked Questions (FAQ) and ingredient list sections above for comprehensive guidance.
- This recipe generously yields approximately 6-8 servings, depending on portion sizes.
- Any oven-safe dish with a tightly fitting lid that can accommodate the volume of ingredients may be used in place of a Dutch oven.
Dinner, Main Course
American
Nutrition
Calories: 379kcal
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Carbohydrates: 6g
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Protein: 46g
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Fat: 15g
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Sodium: 715mg
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Fiber: 1g
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Sugar: 1g
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
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