Braised Beef Tips with Tomato Gravy

Braised beef tips with tomato gravy combine tender beef cubes with onion, garlic, diced tomatoes, and savory broth. The sauce is made for spooning over rice, potatoes, or noodles.

Here, beef tips means chuck cut into small pieces, not a quick-cooking steak. Gentle simmering gives that tougher cut time to soften while the tomatoes and browned pan bits build the gravy.

Why This Recipe Works

Browning the beef in batches creates flavor without overcrowding the pot. A covered simmer then does the tenderness work.

The undrained tomatoes contribute liquid as well as acidity. A short uncovered finish concentrates the sauce; an optional slurry makes it thicker without changing the main method.

Ingredients and Preparation

• 2 pounds beef chuck, cut in 1-inch cubes
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 can (15 ounces) diced tomatoes, undrained
• 1 cup reduced-sodium beef broth, plus more if needed
• 2 tablespoons Worcestershire sauce
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1 tablespoon cornstarch plus 1 tablespoon cold water, optional

Beef: Choose chuck or a stew-meat package that identifies a suitable braising cut. Very lean pieces from other parts can remain dry even after a long cook.

Tomatoes: Keep the juices. If using no-salt-added tomatoes and broth, season near the end after the liquid reduces. Worcestershire also contributes salt.

How to Make Braised Beef Tips with Tomato Gravy

Step 1

Pat beef dry and season lightly. Brown in oil in a heavy Dutch oven in batches, about 3 to 4 minutes per batch side; remove.

Step 2

Soften onion 4 to 5 minutes. Add garlic 30 seconds, then tomatoes, broth, Worcestershire, and oregano; scrape up browned bits.

Step 3

Return beef and accumulated juices. Bring to a simmer; cover and cook gently on low 1 1/2 to 2 1/2 hours, until fork-tender. Stir occasionally and add broth if drying.

Step 4

Uncover and simmer 10 minutes to reduce. For thicker gravy, add optional cornstarch slurry and simmer until thick. Taste seasoning.

Step 5

Serve over separately prepared rice, mashed potatoes, or noodles.

Tips for the Best Texture

Dry the beef and give each batch room in the pan. Crowded meat steams and releases water instead of browning readily.

Maintain a gentle simmer, not a hard rolling boil. If the liquid is bubbling aggressively, lower the heat so the meat cooks evenly.

Check occasionally that the pot is not drying out. Add a small amount of broth, not enough to drown the meat in a new pot of soup.

Timing and Doneness

Expect a range of 90 minutes to 2 1/2 hours for the simmer, with extra time for searing and reducing. Some chuck needs the longer end.

The beef should yield easily to a fork. Its minimum safety temperature is not the same as the long cooking needed for a tender braise; continue until the texture is right.

Serving Ideas and Variations

Serve with separately cooked rice, mashed potatoes, or buttered egg noodles. Add green vegetables or a simple salad to round out the plate.

A small pinch of red pepper flakes adds warmth. For a smoother gravy, crush the tomatoes a little with a spoon during the final simmer.

For more meals with similar ingredients, try slow-braised beef with mushroom pan gravy, beef rice meatballs with tomato gravy.

Make-Ahead, Storage, and Reheating

This dish can be fully cooked ahead, portioned, and chilled promptly. Do not brown raw beef and hold it overnight for later cooking; complete the braise before storing.

Refrigerate cooked portions within 2 hours, or within 1 hour above 90 degrees F. Use shallow containers and keep at 40 degrees F or below. Use within 3 days, sooner when an ingredient was already near the end of its safe storage time. Making a new dish does not reset the age of previously cooked meat or rice.

Reheat leftovers to 165 degrees F in the center, checking more than one spot in a thick portion. Warm beef gently with its gravy, adding a little broth if the sauce has thickened. The USDA leftovers guide explains prompt cooling and safe reheating.

For longer storage, freeze cooled individual portions airtight for up to 2 months for quality. Thaw in the refrigerator before reheating. Store the sauce with the beef to protect it from drying.

Frequently Asked Questions

Final Serving Notes

Serve when the beef is tender enough to pull apart and the tomato gravy coats each piece. The simmer is flexible; the final texture is the deciding test.

Braised Beef Tips with Tomato Gravy

Chuck beef cubes gently braised with onion, tomatoes, broth, and oregano until tender, with a spoonable tomato gravy.

Prep: 15 min | Cook: 165 min | Total: 180 min

Servings: 6 servings

Ingredients

• 2 pounds beef chuck, cut in 1-inch cubes
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 can (15 ounces) diced tomatoes, undrained
• 1 cup reduced-sodium beef broth, plus more if needed
• 2 tablespoons Worcestershire sauce
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1 tablespoon cornstarch plus 1 tablespoon cold water, optional

Instructions

1. Pat beef dry and season lightly. Brown in oil in a heavy Dutch oven in batches, about 3 to 4 minutes per batch side; remove.
2. Soften onion 4 to 5 minutes. Add garlic 30 seconds, then tomatoes, broth, Worcestershire, and oregano; scrape up browned bits.
3. Return beef and accumulated juices. Bring to a simmer; cover and cook gently on low 1 1/2 to 2 1/2 hours, until fork-tender. Stir occasionally and add broth if drying.
4. Uncover and simmer 10 minutes to reduce. For thicker gravy, add optional cornstarch slurry and simmer until thick. Taste seasoning.
5. Serve over separately prepared rice, mashed potatoes, or noodles.

Nutrition

• Calories:
• Fat:
• Carbs:
• Protein:

Rate This Recipe

12345

★ ★ ★ ★ ★

Average Rating: 0 (0 votes)

🖨️ Print Facebook Pinterest

Related posts:

Country Beef and Butter Bean Biscuit Cobbler Southern Meatloaf with Creamy Onion Gravy Old-Fashioned Salisbury Steak Potato Crust Pie Southern Beef Green Bean Potato Casserole