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.
A Note from Nora
I’m a big believer in one pot meals. The less dishes to wash with a toddler wheezing around between my feet, the better!
Well, maybe it’s not that different from a beef stew. Let’s just pretend I was being incredibly creative here 😉 We all love saucy meat dishes in our house. But I wanted a quick option, so hence this beef tips and gravy skillet was born.
How to Make a Beef Tips and Gravy Skillet Meal:
Read on for the detailed step-by-step ingredients and instructions, or scroll down for tips and the printable recipe card.
Watch the video tutorial:
Ingredients for One Skillet Beef Tips and Gravy:
My Beef Tips and Gravy Skillet is a complete meal made in one single dish – complete with vegetables and potatoes.
- beef tips
- tomato paste
- red wine (or extra stock)
- beef stock
- bay leaf
- salt & pepper
- baby potatoes
Feel free to leave out the mushrooms if you don’t like them. You may need to add a bit more beef if you choose to do so and have very big eaters at home – the mushrooms help stretch the beef a little.
The wine is there to add flavor, but no worries: The dish tastes delicious without, too. Just use the same amount of stock in place of the wine if you don’t want to use it.
If you happen to be out of beef stock, use chicken stock instead. You can even use water – I recommend adding a spoonful of soy sauce and a little Worcestershire sauce to the dish if you do so.
The bay leaf is completely optional, so no worries there if you don’t keep them on hand!
The Key Steps to a Perfect One Dish Beef Tips and Gravy Meal:
This dish comes together in very little prep time:
- brown the beef
- sauté the vegetables
- deglaze the pan
- add everything else and simmer
- thicken the gravy
1 Browning the beef:
I recommend only browning the beef around 30 seconds per side – otherwise it may turn out tough.
Brown it in two batches if necessary, so you don’t overcrowd your skillet!
2 Sautéeing the vegetables:
Once your beef is browned, stir in the chopped onion and carrots. I like to give these a little head start before adding the mushrooms, or they stay too crunchy.
Make sure to brown the mushrooms well for lots of amazing flavor.
3 Deglazing the pan:
Deglazing just means to pour a liquid into the hot pan to scrape the browned bits off the bottom – so much flavor there!
Before I add the wine, I like to stir in some tomato paste for extra flavor. Be sure to roast it in the pan for 30-60secs before adding the wine, or it will have less flavor.
I like red wine best for this because it adds a lot of flavor, and most of the alcohol should cook off if you allow it to simmer down until the pan is almost dry again.
If you’re concerned about the alcohol for any reason (I never cooked with alcohol during my first pregnancy, and I didn’t cook with alcohol when my kids were very little), feel free to use extra stock here. It will still be delicious!
I also like to stir in some flour after deglazing to help thicken the gravy as it cooks. If you like a thick gravy, definitely don’t skip this step.
4 Simmering the dish:
Once everything is browned and sautéed and deglazed, you’re going to add all the remaining ingredients (EXCEPT for the cornstarch slurry, save that for later).
Bring to a boil once (important or your potatoes may not cook through) and then reduce the heat to a simmer (also important, or your gravy may burn) and cook until the potatoes are tender.
5 Thicken the gravy:
Once the potatoes are done, thicken the gravy some more to your liking.
Stir well while pouring the cornstarch slurry into the pan – if you don’t stir this, it may just end up lumpy.
Simmer the dish until the gravy has thickened. Simmering is important here, don’t take it off the heat before adding the slurry, or the starch won’t cook and the gravy won’t thicken as much.
If you like a very thick gravy, feel free to double the amount of cornstarch called for in the recipe.
Make ahead instructions:
This is what you can prep for this recipe up to 24 hours 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
- slice the mushrooms and keep them in the fridge in a covered container
I do not recommend prepping the potatoes ahead of time, they tend to turn brown very fast.
Turn your beef tips and gravy skillet into a complete meal:
For more vegetables, add green beans or a side salad with homemade ranch. And if you need an extra starchy side for big eaters, try my homemade bread or my easy cornbread!
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Get the printable recipe for this beef tips and gravy skillet here:
Potato, Beef Tips and Gravy Skillet Recipemade it? tap the stars to add your rating!
- 1 tablespoon oil
- 1 pound beef tips
- 1 large onion (chopped)
- 2 large carrots (diced)
- 1/2 pound mushrooms (quartered)
- 1 tablespoon tomato paste
- 1/4 cup red wine (OR use water)
- 2 tablespoons flour
- 1/2 teaspoon salt
- black pepper (to taste)
- 2.5 cups beef stock (add a little more if the beef and potatoes look dry!)
- 1 bay leaf (optional)
- 1.5 pounds baby potatoes (diced)
- 1 tablespoon cornstarch (stirred into 3 tablespoons water to make a slurry (optional for a thicker gravy))
- Brown beef: Heat the oil in a large skillet over medium-high heat. Add the beef and cook about 30 seconds on either side, until browned.
- Sauté vegetables: Reduce the heat to medium. Add the onion and carrots to the skillet and stir well. Allow to cook for 2-3 minutes, then add the mushrooms and cook until they're starting to soften.
- Deglaze the pan: Stir the tomato paste into the skillet and cook for 30 seconds, then pour in the red wine. Allow the wine to cook away before sprinkling the flour over the beef and vegetables. Stir it in very well, until no white spots remain.
- Cook: Pour the stock into the skillet and stir well. Season with salt and pepper and add the bay leaf, if using. Allow to come to a boil before stirring in the potatoes. Reduce the heat to medium-low and allow the skillet to simmer for 10-15 minutes or until the potatoes are done.
- Thicken: Finally, stir the cornstarch slurry into the skillet (be quick or it won't work) and simmer until gravy has thickened. Double the cornstarch if you like a thick gravy.