Beef Tips and Gravy Recipe (2024)

FAQs

What is the difference between beef tips and stew meat? ›

Stew meat usually contains a tougher cut of meat (such as a chuck or rump roast) which is best suited for making Slow Cooker Beef Stew. Beef Tips should be prepared with a more tender cut of meat such as sirloin or tenderloin, unless they're being prepared in the Slow Cooker.

That being said, we should mention that while a steak tip is typically cut from sirloin, it may also be cut from flank steak, tenderloin tips, and parts of the round. The type of cut may also depend on which region of the country you're visiting. For instance, on the east coast, we're accustomed to sirloin tips.

Use something acidic, like tomato or lemon, to tenderize the meat. Many great marinades only need a few ingredients.

Gravy beef is a cut that comes from three main areas; the hind leg and the front leg (also known as shin) plus the neck area. It is rich in flavour and is traditionally used with the bone in for excellent stews and soups.

Add stew meat and cook, stirring occasionally, until browned on all sides; about 3 to 5 minutes. Pour 2 cups water, soy sauce, and Worcestershire sauce into the skillet. Stir in garlic powder, salt, and pepper; bring to a boil. Reduce the heat, cover, and simmer until meat is tender, 1 1/2 to 2 hours.

Although its name suggests otherwise, this cut comes from the Round primal, and is found on the front end of the rear leg. Often fabricated into roasts, which are great when braised, but can also be cut into steaks or used for Ground Beef. Also known as Knuckle and formerly known as Round Tip.

However, if you cook thick-fibered meat (like steak tips) beyond medium to 140 degrees, the shrinking muscle fibers will squeeze out moisture, making the meat dry and tough. Thus, aim for the sweet spot with long-fibered meats like steak tips by cooking them to medium (between 130 and 140 degrees).

Avoid cooking them too long or they may become chewy. Instead, you want to get a good sear while still leaving the middle of the steak tips pink.

The Aging. Most fine restaurants age their beef to intensify the flavor and improve the tenderness of the cut. Aging is done by letting the meat sit (in very controlled conditions) for several days or weeks.

Add your preferred high-temperature cooking fat. Sear the steak tips for one minute per side. Transfer the skillet and steak tips to the oven and roast for three to five minutes, until steak tips reach an internal temperature of 125°F. Allow the steak tips to rest for at least five minutes before serving.

How do you not overcook steak tips? ›

Stick to 3-4 mins per side, and rest for 5-10 mins. You don't mention how thick it is, so moderate a little for thickness changes, but seldom have an issue with a cast-iron pan that's been left on med-high for a while for the temp to even out (or heat the pan in the oven first, then cook on the stove-top).

Flour is a natural thickening agent and can be incorporated into your sauce with a few different methods (for a gluten-free option, you can also use arrowroot flour or a gluten-free flour blend like Bob's Red Mill's 1 to 1 or King Arthur's Measure for Measure). One way to thicken gravy with flour is by making a slurry.

What is the gravy at KFC made of? The restaurant uses a simple combination of gravy powder, water, and – their secret ingredient – chicken crackling. This is a collection of the browned bits and pieces leftover from frying their world famous chicken.

Beef Tips: Beef tips are usually the tender parts of the tenderloin top. They can also be sirloin tips that come from larger roasts often sold as 'stew meat' or, in this case, 'beef tips.' Cubed chuck roast is great in this recipe too.

For the meatiest, most tender beef tips and gravy, opt for boneless beef chuck. Boneless beef chuck roast is readily available, budget-friendly, and is the best cut for beef tips and gravy. Beef stew meat can also be substituted if the pieces are generously sized and well-marbled.

Two pounds of stew beef was diced, dressed in olive oil, and simply seasoned, seared hard to tender, rare perfection, then pushed to the exterior walls of the wok, and the veggies were loaded in, frying in the rendering beef fat.

Yep, stew meat is pre-cut kabob pieces perfect for grilling! Now, in making a full confession, I did tenderize the stew meat after it was thawed. I use a meat tenderizer with blades that cuts the grain of the meat into smaller fibers.