Pioneer Woman Beef Tips And Gravy

✔ Updated October 19, 2026 · cleaned-up ingredient amounts + slow cooker and Instant Pot methods

Beef tips and gravy is the kind of comfort food that tastes like it took all day, even though most of the time is hands-off simmering. It's my cold-weather Sunday pot, pure comfort.

This version is inspired by the Pioneer Woman's hearty, unfussy home-cooking style: cubed chuck is browned in batches, then simmered with onion, beef broth, condensed French onion soup and Worcestershire sauce for 1 1/2 to 2 hours until it's fork-tender. A quick cornstarch slurry turns the pan juices into a rich brown gravy. Spoon it over mashed potatoes, rice or egg noodles, and see the slow cooker and Instant Pot methods below.

Why You'll Love These Beef Tips

• Fork-tender beef, from an inexpensive chuck roast simmered low and slow.
• Simple pantry gravy: beef broth, French onion soup and Worcestershire, thickened in a minute with cornstarch.
• Make-ahead friendly, since it reheats beautifully and tastes even better the next day.

What Are Beef Tips and Gravy?

Beef tips are bite-size cubes of beef, usually chuck or stew meat, that are browned and then braised until tender in their own gravy. It's a Southern and Midwestern home-cooking classic, close to a beef stew but without the vegetables, so all the attention goes to the meat and the gravy. For a quicker, creamy dish, try our Ina Garten beef stroganoff.

This version takes its cue from the Pioneer Woman's practical approach to weeknight comfort food: canned French onion soup does a lot of the flavor work, so you get a deep, savory onion gravy with very little effort. If you like this, try our Swiss steak inspired by the Pioneer Woman next.

Step-by-Step Photos

Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.

Tips for Success

• Choose chuck. A chuck roast you cube yourself gives more even, marbled pieces than mixed stew meat. Its fat and connective tissue melt during the long simmer, so the tips turn tender rather than dry.
• Dry the beef and don't crowd the pot. Pat the cubes dry and brown them in 2 or 3 batches. Wet or crowded meat steams and turns gray instead of browning.
• Keep it at a gentle simmer. A hard boil toughens the meat. You want small, lazy bubbles under the lid, the kind that just go blip, blip. If the beef is still firm at 2 hours, give it another 15 to 30 minutes.
• Add the slurry gradually. Always mix cornstarch with cold water first, then stir it into simmering liquid and let it bubble for a minute or two so it thickens fully and loses any starchy taste.
• Season at the end. Canned broth and French onion soup are already salty, so taste the finished gravy before adding more salt. My mum's rule still stands in my kitchen: taste first, salt second. Low-sodium broth gives you more control.

Slow Cooker and Instant Pot Beef Tips

Browning on the stove first is worth the extra 15 minutes with either appliance, because that's where most of the gravy's flavor comes from.

• Slow cooker: brown the beef and soften the onion, then add them to the slow cooker with the broth, soup, water, Worcestershire and bay leaf. Cook on low for 7 to 8 hours or high for 4 to 5 hours. Stir in the cornstarch slurry, cover and cook on high for 15 minutes more.
• Instant Pot: use the saute setting to brown the beef in batches and soften the onion, then deglaze with the broth, scraping the bottom well. Add the remaining ingredients except the cornstarch, pressure cook on high for 35 minutes and let the pressure release naturally for 10 minutes. Switch back to saute and stir in the slurry until thick.
• Add vegetables: stir in 8 ounces of sliced mushrooms with the onion, or add chunks of carrot for the last 45 minutes of simmering.

What to Serve With Beef Tips and Gravy

• Something to soak up the gravy: creamy mashed potatoes, buttered egg noodles or white rice.
• A green side: green beans, roasted broccoli or a simple green salad to balance the richness.
• Bread: warm dinner rolls or biscuits for mopping the plate.
• More comfort food: start with our potato leek bacon soup, or put out a bacon ranch cheese ball as an appetizer.

Storing, Freezing and Reheating

• Fridge: cool and refrigerate within 2 hours in an airtight container for up to 3 to 4 days. The gravy thickens as it chills.
• Freezer: freeze in airtight containers or freezer bags for up to 3 months, and thaw overnight in the fridge.
• Reheat: warm on the stove over medium-low heat with a splash of water or broth, stirring now and then, or microwave in 1-minute bursts, until hot throughout and 165°F.

Frequently Asked Questions

What cut of beef is best for beef tips and gravy?

Chuck roast is best. Cut it into 1 1/2-inch cubes, or use packaged stew meat. Chuck has enough fat and connective tissue to become tender and juicy over a long, gentle simmer. Sirloin tips also work but need less time and can dry out if overcooked.

How long does it take for beef tips to get tender?

Plan on 1 1/2 to 2 hours of covered, gentle simmering once the liquid comes to a boil. The beef is ready when a fork slides in with no resistance. If it still feels firm, keep simmering and check every 15 minutes.

Can I make beef tips and gravy in a slow cooker?

Yes. Brown the beef and onion on the stove first for the best flavor, then add everything except the cornstarch to the slow cooker. Cook on low for 7 to 8 hours or high for 4 to 5 hours, then stir in the slurry and cook on high for 15 minutes until thickened.

Why are my beef tips tough?

They usually just need more time, so be patient with them. Chuck gets tougher before it gets tender, so keep it covered at a gentle simmer and test again in 15 to 30 minutes. A rolling boil or a lean cut like round can also make the meat tough.

How do I store and reheat leftovers?

Refrigerate leftovers in an airtight container within 2 hours of cooking and eat them within 3 to 4 days, or freeze for up to 3 months. Thaw in the fridge overnight and reheat on the stove, adding a splash of water or broth, until it reaches 165°F.