Traditional Beef Tips

Traditional beef tips are tender chunks of beef braised low and slow in a rich, savory gravy until they fall apart at the touch of a fork. The meat stays moist because it braises in liquid rather than roasting dry, and the long cooking time breaks down tough muscle fibers into something luxurious.

Why This Traditional Beef Tips Works

Beef chuck is full of collagen, the connective tissue that turns into gelatin when it braises in liquid. At a gentle simmer for an hour and a half, the meat goes from tough to tender while staying moist. The browning step at the start is crucial: it creates a crust that locks in flavor and colors the gravy deep brown.

The flour and tomato paste work together to thicken the braising liquid into a proper gravy. As the meat cooks, it releases gelatin that thickens the sauce naturally, and the flour accelerates that process. The result is a dish where the gravy clings to the meat instead of pooling at the bottom of the pan.

Traditional Beef Tips Tips & Tricks

• Brown the meat in batches so the pan stays hot and the beef sears instead of steaming.
• Let the cooked tips rest in the gravy for 10 minutes after removing from heat so the juices redistribute.
• Cut carrots and celery into large chunks so they don’t fall apart during the long braise.
• Use a Dutch oven or heavy pot with a tight lid so the liquid stays in the pan and doesn’t evaporate too fast.

Mistakes To Avoid

Crowding the pan while browning the meat causes it to steam instead of sear. The beef releases moisture, which prevents a crust from forming, and the gravy turns pale and thin. Brown in two batches instead and you will get a dark, rich sauce.

Boiling the tips hard instead of simmering them gently makes the outside tough before the inside is tender. Keep the liquid at a bare bubble, not a rolling boil. The meat will stay moist and break down evenly.

Skipping the resting time after cooking means the meat stays hot and the juices keep running out onto the plate. Let it sit in the pan for 10 minutes and the fibers relax, reabsorbing the liquid.

Adding the vegetables at the start of cooking means they turn to mush by the end. Add carrots and celery halfway through so they soften without dissolving. Mushrooms go in the last 20 minutes so they stay firm.

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Ingredients

• 2 1/2 pounds beef chuck, cut into 2-inch pieces
• 1/4 cup olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 3 tablespoons tomato paste
• 2 tablespoons all-purpose flour
• 3 cups beef broth
• 2 tablespoons Worcestershire sauce
• 1 tablespoon soy sauce
• 2 bay leaves
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• Salt to taste
• 2 medium carrots, cut into 2-inch pieces
• 2 celery stalks, cut into 2-inch pieces
• 8 ounces mushrooms, quartered

Step-by-step Instructions

1. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Pat the beef dry with paper towels, then season with salt and pepper. Brown half the beef in the skillet until dark brown on all sides, 6 to 8 minutes total. Transfer to a plate and repeat with the remaining beef and 2 tablespoons olive oil.
3. Reduce heat to medium, add the diced onion to the skillet, and cook until softened, about 4 minutes. Add garlic and cook until fragrant, 1 minute.
4. Stir in tomato paste and cook for 1 minute, then sprinkle flour over the mixture and stir constantly for 1 minute to coat the onion and garlic.
5. Pour in beef broth, scraping the bottom of the pan with a wooden spoon to lift any browned bits. Add Worcestershire sauce, soy sauce, bay leaves, thyme, and black pepper. Stir to combine.
6. Return the browned beef and any accumulated juices to the pot. Bring to a simmer, then cover and reduce heat to low. Simmer gently for 45 minutes.
7. Add carrots and celery to the pot, stir gently, cover, and continue simmering for 30 minutes.
8. Add mushrooms, stir, and simmer uncovered for 15 minutes until the mushrooms are tender and the beef is falling apart when pierced with a fork. Check the beef with an instant-read thermometer, which should read 190°F (88°C) or higher for full tenderness.
9. Remove from heat, discard the bay leaves, and let rest uncovered for 10 minutes.
10. Taste and adjust seasoning with salt and pepper as needed before serving.