Learn how easy it is to make Beef Tips and Gravy from scratch on the Stove Top or in the Crock Pot. These Sirloin tips are smothered in the most flavorful brown gravy and served with mashed potatoes, egg noodles, or with rice.

Beef Tips and Gravy
Welcome to one of my family’s favorite meals! We can’t resist this recipe with a side of creamy mashed potatoes and roasted carrots. I love assembling it the night before and cooking it in the Crock Pot during the day, or serving it as a quick skillet recipe!

You won’t believe how flavorful this gravy recipe is either. (I think I’ve definitely got easy gravy recipes down pat.)

There are plenty of seasonings in this recipe, but they really add the best flavor to the meat and gravy, mix them together ahead of time and cooking will be a snap.

Let’s get into everything you need to know to NAIL it!

What Cut of Meat is Beef Tips
Beef “tips” are smaller cuts of meat that are leftover from breaking down any of the larger, more tender sections.

For example, a Top Sirloin is a large, tender cut of meat. A Sirloin Tip is an outer ‘scrap’ from that particular section. It’s not quite as tender as the whole top sirloin, but works well for cutting into cubes to make beef tips or stews.

Sirloin or Tenderloin cuts are best for making beef tips on the stove top as they don’t require as much low and slow cooking to render down and tenderize.

Tender Cuts of Meat: Sirloin, Flank, Ribeye, Tenderloin.
Tougher Cuts of Meat: Chuck Roast, Rump Roast, Brisket. (Best suited for slow cooking.)
This guide from Fix.com provides a good visual as to the location of these cuts of meats, why they have varying degrees of toughness, and approximate cost per pound.

Are Beef Tips and Stew Meat the Same