Joanna Gaines Beef Tips Recipe

Joanna Gaines Beef Tips is made with cubed beef chuck roast, sweet yellow onions, and a rich, savory broth deepened with soy sauce and Worcestershire sauce. The result is a pot of tender, falling-apart meat swimming in a glossy, thick brown gravy that demands to be ladled over a mound of creamy mashed potatoes. It is the ultimate rustic comfort food that tastes like a Sunday dinner but is simple enough for a weeknight.

Joanna Gaines Beef Tips Ingredients

• 2 pounds Beef Stew Meat: Or chuck roast cut into 1-inch cubes. Chuck is preferred as it breaks down better than lean cuts.
• 2 tablespoons Vegetable Oil: For searing the meat.
• 1 medium Yellow Onion: Diced. Adds sweetness to the gravy.
• 2 cups Beef Broth: The liquid base. Low sodium is best so you can control the salt.
• 1 tablespoon Worcestershire Sauce: Adds a tangy, beefy depth.
• 1 tablespoon Soy Sauce: Joanna’s secret ingredient for salty, umami richness without making the dish taste Asian.
• 1 teaspoon Garlic Powder: For savory flavor.
• 1 teaspoon Onion Powder: Boosts the onion profile.
• Salt and Black Pepper: To taste.
• 2 tablespoons Cornstarch: Mixed with 2 tablespoons cold water (slurry) to thicken the gravy.

How To Make Joanna Gaines Beef Tips

1. Sear the beef: Heat the vegetable oil in a Dutch oven or large heavy-bottomed skillet over medium-high heat. Pat the beef cubes dry with paper towels and season generously with salt and pepper. Add the beef to the hot oil in batches (do not crowd the pan) and sear until deeply browned on all sides. Remove the browned meat to a plate.
2. Sauté the onions: Reduce the heat to medium. Add the diced onion to the same pot, utilizing the rendered beef fat. Sauté for about 5 minutes until the onions are soft and translucent, scraping up any browned bits (fond) from the bottom of the pan with a wooden spoon.
3. Build the liquid: Return the beef and any resting juices to the pot. Pour in the beef broth, Worcestershire sauce, and soy sauce. Stir in the garlic powder and onion powder.
4. Simmer the tips: Bring the mixture to a boil, then immediately reduce the heat to low. Cover the pot with a tight-fitting lid and simmer gently for 1 ½ to 2 hours. The meat is ready when it is fork-tender and falls apart with little resistance.
5. Thicken the gravy: In a small bowl, whisk the cornstarch with the cold water until smooth. Pour this slurry into the simmering pot. Stir constantly for 1 to 2 minutes until the gravy thickens and becomes glossy. Taste and adjust seasoning with more salt or pepper if needed.
6. Serve the dish: Remove from the heat and let it rest for 5 minutes. Serve hot over mashed potatoes or rice.

Recipe Tips

• Meat Selection: While you can buy pre-cut “stew meat,” buying a whole chuck roast and cutting it yourself ensures better quality. Pre-cut meat is often uneven scraps; hand-cutting ensures uniform cooking.
• Don’t Rush the Sear: The flavor of the gravy comes primarily from the “fond”—the brown sticky bits left on the bottom of the pan after searing the meat. If you skip browning, the gravy will be pale and lack depth.
• The Soy Sauce: Do not omit the soy sauce. It might seem out of place in a Southern/American dish, but it acts as a flavor enhancer (like salt on steroids) and gives the gravy a beautiful dark color.
• Low and Slow: If the meat is tough after an hour, it simply hasn’t cooked long enough. The collagen needs time to break down. Keep simmering until it yields.

What To Serve With Beef Tips?

This dish is practically designed to be served over creamy mashed potatoes, creating a well for the gravy. For a lighter starch, buttered egg noodles or white rice work well too. To balance the heavy meat and gravy, serve with a bright green vegetable like steamed broccoli, sautéed green beans, or a simple garden salad with vinaigrette.

How To Store Leftovers Beef Tips?

• Refrigerate: Store the beef tips and gravy in an airtight container in the refrigerator for up to 3 days. The gravy may thicken in the fridge; add a splash of water when reheating.
• Reheat: Reheat gently on the stovetop over medium-low heat or in the microwave.
• Freeze: This meal freezes beautifully. Freeze cooled portions in freezer-safe bags or containers for up to 3 months. Thaw overnight in the fridge.

Beef Tips Nutrition Facts

• Calories: ~350 kcal
• Fat: 18g
• Carbohydrates: 8g
• Protein: 35g
• Nutrition information is estimated per serving based on 4 servings.

FAQs

Try More Recipes:

• Joanna Gaines Beef Enchiladas Recipe
• Joanna Gaines Sunday Pot Roast Recipe
• Joanna Gaines Green Bean Casserole Recipe