Beef Tips and Gravy
Stewing beef and mushrooms cook in stock with mustard for eight hours, then a cornflour slurry turns the juices into gravy.
Beef Tips and Gravy
Course: Main CourseDifficulty: Easy6
servings10
minutes8
hoursStewing beef and mushrooms cook in stock with mustard for eight hours, then a cornflour slurry turns the juices into gravy.
Ingredients
2 lb stewing beef, cut into 1 inch pieces
8 oz mushrooms, sliced
1 large onion, sliced
1 1/2 cups beef stock
1 tbsp Dijon mustard
1 tbsp Worcestershire sauce
3 garlic cloves, minced
1 tsp dried thyme
1 tsp kosher salt
1/2 tsp black pepper
3 tbsp cornflour mixed with 1/4 cup cold water
Cooked egg noodles or mashed potatoes, to serve
Directions
- Put the mushrooms and onion in the bottom of a cold 6-quart slow cooker.
- Add the beef pieces in a single layer.
- Sprinkle the garlic, thyme, salt and pepper over the beef.
- Whisk the stock, mustard and Worcestershire sauce together.
- Pour the stock mixture over the beef.
- Cover and cook on LOW for 8 hours.
- Mix the cornflour with the cold water until smooth.
- Stir the slurry into the hot juices.
- Cook uncovered on HIGH for 15 minutes, until the gravy coats a spoon.
- Serve over egg noodles or mashed potatoes.
Notes
- Taste before adding salt, because stock and Worcestershire already carry some. Leftovers keep 3 days and reheat well on the stove.
Why stewing beef and mushrooms
The mushrooms go on the bottom and release juice as the beef cooks above them. The mustard and Worcestershire add depth, so the gravy tastes like more than stock.
Cutting the beef in even 1 inch pieces keeps it cooking at the same rate.
Beef Tips and Gravy: swaps and one no
Beef chuck works in place of stewing beef. Cornstarch can replace cornflour. Do not salt early, because stock and Worcestershire already carry salt.
Brown mushrooms are best, though white work too.
Serving and reheating
Egg noodles or mashed potatoes soak up the gravy. Leftovers reheat well on the stove, with a splash of water if the gravy has thickened. Stir until smooth.
One mistake to avoid
Adding the slurry to a pot that is not hot. It needs hot juices to thicken in fifteen minutes. Stir it in, set the pot to HIGH, and leave it uncovered. Taste before salting, because the stock and Worcestershire carry salt.
A simple green vegetable on the side adds color. Keep the sauce spooned right over the noodles.
Beef Tips and Gravy at a glance
- Prep time: 10 minutes
- Cooking time: 8 hours
- Servings: 6 servings
- Ingredients: 12, led by stewing beef, mushrooms, onion, beef stock
Tips for Beef Tips and Gravy
Taste before adding salt, because stock and Worcestershire already carry some. Leftovers keep 3 days and reheat well on the stove.
Beef Tips and Gravy FAQ
How long does Beef Tips and Gravy take?
Beef Tips and Gravy takes 8 hours of cooking after 10 minutes of prep.
How many people does Beef Tips and Gravy serve?
This recipe makes 6 servings.
What do I need to make Beef Tips and Gravy?
12 ingredients, led by stewing beef, mushrooms, onion, beef stock. Amounts are in the recipe card above.
