Savory Beef Tips

Savory beef tips are tender chunks of beef braised in a rich pan sauce with mushrooms and aromatics. The beef stays juicy because you sear it hard first, then finish it gently in liquid. This is a weeknight dinner that looks like you spent hours on it.

Why This Savory Beef Tips Works

Searing the beef in a hot pan creates a brown crust that locks in flavor and makes the sauce taste richer. You work in batches so the meat browns instead of steaming in its own juice. This step takes only a few minutes per batch but makes a real difference.

Once everything goes into the pan with broth and wine, the beef braises gently at a simmer. Low heat keeps the meat from toughening. The liquid slowly becomes a sauce as the beef releases gelatin and the tomato paste and wine reduce. Mushrooms soften and add body. By the time the beef is fork-tender, you have a complete dish.

Thickening the sauce with a slurry of cornstarch and water at the very end gives it body without making it gravy-thick. You add it only if you want a thicker sauce, so you control the consistency.

Savory Beef Tips Tips & Tricks

• Cut the beef into even 1 1/2-inch pieces so they cook at the same rate and finish tender together.
• Pat the beef dry before searing so it browns instead of steams in the pan.
• Brown the mushrooms separately in the same pan after the beef, then set them aside to add back at the end so they keep their texture.
• Check the beef with a fork at 30 minutes and pierce the thickest piece; it should break apart easily when it is done.

Mistakes To Avoid

Crowding the pan while searing traps steam around the beef and keeps it from browning. Work in two batches, let the pan get hot between batches, and do not stir constantly. You want a dark crust, not pale pieces.

Cooking at a rolling boil instead of a gentle simmer makes the beef tough and stringy. Once the beef hits the pan, keep the heat at medium or medium-low so it only barely bubbles. Gentle braising keeps it tender.

Skipping the Worcestershire sauce or tomato paste makes the sauce taste flat and one-note. These ingredients add savory depth and color that make the dish taste richer. Do not leave them out.

Adding the cornstarch slurry too early or too late ruins the texture. Stir it in only in the last 2 minutes of cooking and keep stirring until the sauce thickens. If you add it while the pan is still simmering hard, it may not thicken evenly.

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Ingredients

• 2 pounds beef sirloin tip or chuck, cut into 1 1/2-inch pieces
• 2 tablespoons olive oil
• 2 tablespoons butter
• 8 ounces cremini mushrooms, halved
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 cup dry red wine
• 1 1/2 cups beef broth
• 2 teaspoons Worcestershire sauce
• 2 sprigs fresh thyme or 1/2 teaspoon dried thyme
• 1 bay leaf
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon black pepper, plus more to taste
• 2 teaspoons cornstarch mixed with 1 tablespoon cold water (optional, for thickening)

Step-by-step Instructions

1. Pat the beef pieces dry with paper towels. Heat 1 tablespoon olive oil in a large pot over medium-high heat until shimmering, about 2 minutes.
2. Working in two batches, brown the beef without moving it for 3 to 4 minutes per side until deep golden, about 7 to 8 minutes per batch. Transfer to a plate. Add the remaining 1 tablespoon oil between batches.
3. Reduce heat to medium. Add 1 tablespoon butter to the pot and brown the mushrooms, stirring occasionally, until golden on the edges, about 5 minutes. Transfer to a clean plate.
4. Add the remaining 1 tablespoon butter and the diced onion to the pot. Cook, stirring, until softened and starting to brown, about 4 minutes. Add the garlic and cook for 1 minute until fragrant.
5. Stir in the tomato paste and cook for 1 minute. Pour in the wine, scraping the bottom of the pot to release any browned bits, and let it simmer for 2 minutes.
6. Return the beef and any accumulated juices to the pot. Add the broth, Worcestershire sauce, thyme, and bay leaf. Stir, bring to a simmer over medium heat, then reduce to medium-low. Simmer gently, uncovered, for 25 to 30 minutes until the beef is fork-tender. Insert an instant-read thermometer into the thickest piece; it should read 160°F (71°C) for medium.
7. Return the mushrooms to the pot and stir. Cook for 2 more minutes until heated through. Taste and season with salt and pepper.
8. If you prefer a thicker sauce, stir the cornstarch slurry and add it to the pot. Stir constantly for 2 minutes until the sauce thickens slightly. Discard the bay leaf and thyme sprigs before serving.