An easy One Skillet Beef Tips and Gravy recipe, completely made on the stovetop. Quick and easy to put together, this family dinner is on the table in just 45 minutes – most of it is hands-off!
The dish is filled with tender beef tips as well as potatoes and vegetables (yay for mushrooms!) for a healthy all-in-one meal option.
The rich gravy forms itself right in the pan – the absolute easy weeknight win!
I’m a big believer in one pot meals. The less dishes to wash with a toddler wheezing around between my feet, the better!
But to be honest, we’ve been eating a little too many one pot pastas lately.
But you know what I’m talking about, right? Pasta is just so easy to dish up with a new baby at home. And it does make me feel a little bad to put noodles on the table evening after evening.
Even though I’m all-in for delicious carbs, the mommy pasta guilt is real, friends.
So I tried something different here.
Well, maybe it’s not that different from a one pot beef stew. Let’s just pretend I was being incredibly creative, OK?
We all love saucy meat dishes in our house. But I wanted a quick option.
You know, for the „oops, what’s for dinner?“ moments. They have been rare before our second little lady joined our family, because I’ve been really good about my meal planning.
But since the ominous 4 month sleep regression? Let me put it this way: I was down to bare minimum emergency meal planning there for a while.
Sleep deprivation and my planning skills don’t really go hand in hand.
So this is a meal for exactly those nights when you really can’t think about dinner at 2pm but still want a deliciously simmered beef sauce.
And also, your side dishes are cooking right along in the sauce. If you have really big eaters at home, you might want to serve it with a thick slice of bread.
But otherwise – dinner’s done and dusted 😉
How to make sure this beef tips and gravy skillet is a quick and easy weeknight dinner:
Prep the veggies while the beef is cooking
The video at the beginning of this post might make it look like I chop my veggies on the fly. But that’s just to illustrate how exactly I’m cutting everything.
When I make this for us, I cut up all the vegetables while the beef is sizzling away in the skillet.
That way I’m not feeling stressed later during cooking.
OR do some meal prep ahead of time!
Something I’ve been picking up lately is meal prep!
It’s just so convenient to cut stuff when the kids are asleep and not tugging me in every direction.
This is what you can prep for this recipe up to 5 days in advance:
– chop the onion and keep it in an air-tight container in the fridge (this can get a little smelly though!)
– chop the carrots and keep them in an air-tight container or sealed freezer bag in the fridge
This is what you can prep for this recipe up to 24 hours in advance:
– slice the mushrooms and keep them in the fridge in a covered container
– cut the potatoes and keep them refrigerated in a bowl covered with water
Allow a little color during cooking
No, you don’t need to wait until the bottom of your skillet is burnt ?
But browned bits sticking to it are good! They will come off once you add the liquid, and add an incredible gravy flavor!
Adapt the recipe to suit your family’s eating habits
Got big meat eaters around the table? The mushrooms do stretch the beef to make this budget-friendly, but you can easily double the amount of meat in this recipe.
If you have a really hungry family to feed, you can double the potatoes. Just make sure to add an extra cup of water if you’re using more potatoes! You can always thicken the sauce later with some cornstarch stirred into cold water if it’s too watery.
And if you always seem to have too little food, make sure to have some bread on hand to mop up all the delicious sauce. Come to think of it, that’s a pretty good idea either way 😉