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Tender sirloin tips smothered in a rich, flavorful brown gravy. This comforting dish can be quickly prepared on the stove or slowly cooked in a Crock Pot. Perfectly pairs with mashed potatoes, egg noodles, or rice.

Ingredients

Scale
  • 1 ½ lbs. sirloin tips
  • 3 tablespoons flour
  • 3 tablespoons olive oil
  • 1 teaspoon brown sugar
  • 1/4 teaspoon black pepper
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon chili powder
  • ½ teaspoon paprika
  • ¼ cup dry red wine (optional)
  • 2 tablespoons butter
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 2 cups beef broth
  • 1 beef bouillon cube
  • 1 ½ teaspoons Worcestershire sauce
  • ¼ teaspoon dried thyme
  • ¼ teaspoon dried rosemary
  • 1 teaspoon onion powder
  • ½ teaspoon garlic powder
  • 3 tablespoons cornstarch
  • 1/4 cup cold water

Instructions

  1. Mix the beef seasoning: brown sugar, black pepper, salt, garlic powder, onion powder, chili powder, and paprika.
  2. Cut sirloin into 1-inch cubes and trim away large pieces of fat.
  3. Sprinkle seasoning over beef and toss to coat. Dust beef with flour and toss again.
  4. Heat 3 tablespoons olive oil in a large skillet over medium-high heat.
  5. Sear beef in batches 30–45 seconds per side until browned, adding more oil if needed. Transfer beef to a plate.
  6. Optional: pour 1/4 cup dry red wine into pan and scrape brown bits to deglaze.
  7. Simmer wine until reduced by half.
  8. Turn heat to medium and stir in 2 tablespoons butter and diced onion. Cook about 5 minutes until onions soften and begin to brown.
  9. Add minced garlic and cook 1 minute.
  10. Stir in beef broth, beef bouillon cube, Worcestershire sauce, dried thyme, dried rosemary, onion powder, and garlic powder. Bring to a boil.
  11. Whisk cornstarch and cold water to make slurry; slowly pour into boiling sauce while whisking. Cook until gravy thickens.
  12. Lower heat to medium-low, return seared beef and juices to pan, cover loosely, and cook 10–15 minutes until beef is tender and cooked through. Remove from heat.
  13. Optional: swirl in 1 tablespoon cold butter to enrich gravy.
  14. For Crock Pot: after searing, transfer beef and sauce to slow cooker. Cook low 7–8 hours or high 3–4 hours.
  15. Before serving from Crock Pot, whisk cornstarch slurry and slowly stir into hot gravy to thicken; remove from heat.

Notes

Worcestershire sauce enhances flavor and adds richness to the gravy., Soy sauce can substitute Worcestershire for an umami boost (use low sodium to control salt)., Mix chicken broth with beef broth for fuller flavor if desired., Kitchen Bouquet can be added for darker color and subtle flavor lift., Onions are optional but add sweetness and depth; mushrooms can be added when sautéing onions., Dry red wines like Pinot Noir or Cabernet Sauvignon are recommended for deglazing, though broth can be used to avoid alcohol., A splash of cream (about 1/8 cup) stirred in at the end makes the gravy silkier., Store leftovers refrigerated up to 3 days or freeze for up to 3 months., Use sirloin or tenderloin tips for quick stove-top cooking; tougher cuts like chuck or brisket are better for slow cooking in Crock Pot.

Nutrition

Find it online: https://gingerbaking.com/beef-tips-and-gravy-stove-top-or-crock-pot/