Tender Garlic and Rosemary Beef Tips with a Rich, Silky Gravy
That first forkful when the beef practically falls apart and the gravy coats every single grain of rice or mashes into the potatoes is the moment my family knows dinner is a keeper. These beef tips are tender, deeply savory, and made with a rich garlic-rosemary gravy that comes together in just over an hour.
Equipment
- Dutch oven or deep cast iron skillet with lid
- Wooden spoon
- Sharp Knife
- Tongs
Ingredients
- 2 lbs sirloin steak or boneless chuck roast, cut into 1.5-inch cubes
- 4 tbsp olive oil, divided
- 1 large yellow onion, diced
- 6 cloves garlic, smashed and roughly chopped
- 2 tbsp tomato paste
- 3 tbsp all-purpose flour (or cornstarch for gluten-free)
- 2 cups low-sodium beef broth
- 1 cup red wine (or additional beef broth)
- 3 sprigs fresh rosemary
- 2 bay leaves
- Salt and black pepper to taste
Instructions
- Pat the beef cubes completely dry with paper towels. Season generously with salt and pepper. Heat 2 tablespoons of olive oil in your Dutch oven over medium-high until shimmering. Add half the beef in a single layer – don't crowd the pan. Sear for 3-4 minutes per side until deeply browned. Transfer to a plate. Repeat with the remaining oil and beef.
- Reduce heat to medium. Add the diced onion and cook until soft and golden, about 5 minutes. Add the garlic and tomato paste, stirring constantly for 1 minute until the paste darkens and smells rich. (The tomato paste should coat the onions and turn a deep brick red – that's when it's ready.)
- Sprinkle the flour over the onions and stir well. Cook for 1 minute to get rid of the raw flour taste. Slowly pour in the beef broth and red wine, scraping up all those browned bits from the bottom of the pan with your wooden spoon. That scraping is where the flavor lives – don't skip it.
- Add the seared beef back to the pot, along with any juices that collected on the plate. Tuck the rosemary sprigs and bay leaves into the liquid.
- Bring the gravy to a gentle simmer (not a rolling boil – just a few lazy bubbles breaking the surface). Cover the pot, reduce the heat to low, and let it cook for 45 minutes to 1 hour, until the beef is fork-tender. After 45 minutes, try pulling a piece of beef apart with a fork. If it resists, give it another 10 minutes.
- Remove the rosemary stems and bay leaves. Taste the gravy. Add salt and pepper if needed. If the gravy is too thin, let it simmer uncovered for 5 minutes to thicken. If it's too thick, splash in a little extra broth.
- Spoon over mashed potatoes, egg noodles, or rice. Garnish with a tiny sprinkle of fresh rosemary if you're feeling fancy.
Notes
Storage: Keep in an airtight container in the fridge for up to 4 days. The flavors meld and get even better. Freeze for up to 3 months; thaw overnight in the fridge and reheat gently on the stovetop.
Gluten-Free Adaptation: Swap the all-purpose flour for 2 tablespoons of cornstarch mixed with 2 tablespoons of cold water (slurry). Stir it in at the end and let it simmer for a minute to thicken.
Tips for Success: Don't skip the sear – it builds flavor and locks in juices. Use fresh rosemary, not dried, for the best floral sweetness. Keep the simmer gentle; a hard boil will toughen the beef. Taste and adjust seasoning at the end.