This recipe for easy beef tips is one of those dishes that instantly feels like home. I first stumbled on this combination during a busy week when I needed something comforting, simple, and forgiving. The cubes of chuck are seared to develop deep brown flavor, then simmered slowly in a savory gravy built from beef broth and a packet of onion soup mix. The result is fork-tender meat suspended in a glossy, meaty sauce that clings beautifully to mashed potatoes and noodles. The texture is a contrast between the soft, yielding beef and the slightly thickened, silky gravy; the aroma fills the kitchen with cozy, familiar notes of onion and beef drippings.

I adore this dish because it is both humble and reliable. It came to be a family favorite after a chilly Sunday dinner when everyone asked for seconds and took the container home for leftovers. It keeps very well, which makes it ideal for making ahead for a potluck or busy weeknights. The technique is straightforward: sear in batches to preserve fond, soften onions, then gentle simmer to break down connective tissue. Little details like using low-sodium beef broth and finishing with freshly chopped parsley brighten and balance the hearty flavors.

Ingredients

• Olive oil: Three tablespoons divided; use a good quality extra-virgin for flavor and searing performance. Heat until shimmering but not smoking for proper browning.
• Cubed chuck or stew meat (2 lb): Choose well-marbled chuck for flavor and tenderness after long simmer. Ask the butcher for 1-inch cubes if not pre-cut.
• White onion: One medium, diced; white onions provide a clean sweet onion flavor that melts into the gravy—yellow works fine too.
• Beef broth, 3 cups (low sodium): Low-sodium allows you to control final salt; rich homemade or a trusted brand like Swanson adds depth.
• Dry onion soup mix, 1 envelope (55 g): This packet contributes concentrated onion, savory spices, and depth; if you prefer homemade seasoning, combine onion powder, beef bouillon, and herbs.
• Worcestershire sauce, 1 tbsp: Adds umami and mild tang; Lea & Perrins or a comparable brand is recommended.
• Salt and cracked black pepper: 1 teaspoon salt and 1/2 teaspoon cracked pepper to taste—adjust after simmering.
• Bay leaf: One whole bay leaf for subtle herbal backnote; remove before serving.
• Cornstarch, 2 tbsp: Combined with water to make a slurry to thicken the sauce without cloudiness.
• Water for slurry, 1/3 cup: Cold water to dissolve cornstarch thoroughly before adding to hot liquid.
• Fresh parsley, 1/2 tbsp: Finely chopped and sprinkled at the end to add brightness and color.

Instructions

Brown the first half of the meat: Place 1 tablespoon olive oil in a large 5-quart pot and heat over medium-high until shimmering. Add half of the cubed beef in a single layer and brown without crowding. Turn every couple of minutes so all sides develop a deep mahogany crust, about 7 to 9 minutes. Remove to a bowl and set aside. Browning creates fond which is essential for deep flavor in the gravy. Brown the remaining beef: Add the second tablespoon of oil and repeat with the remaining beef cubes. Take care not to stir too often; allow edges to sear. Once browned, combine with the first batch and set aside. If the pot looks dry, deglaze with a splash of broth to lift any fond. Cook the onions: Add the third tablespoon of oil to the same pot, reduce heat to medium, and add the diced onion. Sauté until tender and translucent, about 2 to 3 minutes, scraping up any browned bits from the bottom. The softened onion will dissolve into the sauce during the simmer. Simmer low and slow: Return all the beef to the pot. Pour in 3 cups beef broth, sprinkle in the onion soup mix, add Worcestershire sauce, salt, pepper, and the bay leaf. Stir to combine, bring to a gentle simmer, then cover, reduce heat to low, and cook for 1 1/2 hours. The low simmer breaks down connective tissue in chuck, producing tender meat and concentrated flavor. Thicken the sauce: Remove and discard the bay leaf. Whisk 2 tablespoons cornstarch into 1/3 cup cold water until fully dissolved. Slowly pour the slurry into the pot while stirring. Increase heat to medium and cook until the gravy thickens and becomes glossy, about 2 minutes. Taste and adjust seasoning. Finish and serve: Turn off heat, sprinkle with freshly chopped parsley, and serve piping hot over mashed potatoes, buttered noodles, or rice.

Storage Tips

Store cooled beef tips in airtight containers in the refrigerator for up to 4 days. For freezing, divide into meal-sized portions and use freezer-safe containers or heavy-duty bags; label with date and freeze up to 3 months. Reheat gently on the stovetop over low heat, adding a splash of water or broth if the sauce appears too thick. Avoid microwaving at full power to prevent spattering; cover loosely and stir halfway through reheating. When reheating from frozen, thaw overnight in the fridge for best texture.

Ingredient Substitutions

If chuck is unavailable, brisket or short rib cut into cubes will work though cooking time may vary. For a gluten-free packet, substitute a homemade mix of 1 tablespoon onion powder, 1 teaspoon garlic powder, 1 tablespoon beef bouillon, and 1/2 teaspoon dried thyme. Replace olive oil with avocado oil or light vegetable oil for a neutral flavor. For a richer sauce, finish with 1 tablespoon butter stirred in at the end. To make it lower sodium, use unsalted beef broth and omit added salt until final seasoning.

Serving Suggestions

Classic pairings include creamy mashed potatoes that soak up the sauce, buttered egg noodles tossed with parsley, or steamed rice for a simple plate. For a lighter side, serve with roasted green beans or a crisp cabbage slaw to cut through richness. Garnish with chopped parsley or chives and a squeeze of lemon if you want a bright contrast. For family-style dinners, place the pot in the center with bowls of sides so everyone can build their own plate.

Cultural Background

These savory meat tips are rooted in simple American comfort cooking and echoes of pot roast traditions where slow, moist heat transforms inexpensive cuts into tender meals. The use of an onion soup packet reflects mid-century pantry cooking that streamlined flavor with packaged seasonings. Over time home cooks have adapted the method in countless households, leaning on slow simmering and reduced liquids to achieve a gravy that feels both nostalgic and practical for modern kitchens.

Seasonal Adaptations

In winter, amplify warmth with a splash of red wine during deglazing and add root vegetables like carrots and parsnips to the pot for a one-pot meal. In summer, lighten the plate with lemony green salads and fresh steamed asparagus. For holidays, increase the batch size and serve alongside roasted winter vegetables and buttery dinner rolls. Swapping in herbs such as rosemary and thyme creates a more rustic, holiday-friendly flavor profile.

Meal Prep Tips

Make a double batch and freeze half for busy evenings. Prepare the meat and onions one day, then assemble broth and seasonings the next for even quicker finishing. Portion into individual containers for grab-and-go lunches and include a small sachet of instant mashed potatoes or noodles for a complete reheatable meal. Use shallow containers to cool quickly in the refrigerator to maintain food safety and preserve texture.

Finished with a sprinkle of parsley, these beef tips are the kind of dependable dish that becomes part of your regular repertoire. Whether served at a casual weeknight meal or warmed for a cozy gathering, it invites conversation, seconds, and a little nostalgia at every bite.