Description
This hearty Potato, Beef Tips and Gravy Skillet recipe combines tender beef tips, baby potatoes, and vegetables in a rich, savory gravy. Perfect for a comforting weeknight dinner, it’s cooked all in one pan on the stovetop, delivering a deliciously thick and flavorful meal in under an hour.
Ingredients
Main Ingredients
- 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 water as substitute)
- 2 tablespoons flour
- 1/2 teaspoon salt
- Black pepper, to taste
- 2.5 cups beef stock (plus additional if needed)
- 1 bay leaf (optional)
- 1.5 pounds baby potatoes, diced
- 1 tablespoon cornstarch, mixed with 3 tablespoons water to make a slurry (optional for thicker gravy)
Instructions
- Brown beef: Heat the oil in a large skillet over medium-high heat. Add the beef tips and cook for about 30 seconds on each side until nicely browned, developing rich flavor.
- Sauté vegetables: Reduce heat to medium. Add chopped onion and diced carrots to the skillet and stir well. Cook for 2-3 minutes until they begin to soften. Then add the quartered mushrooms and continue cooking until mushrooms start to soften.
- Deglaze the pan: Stir in the tomato paste and cook for 30 seconds to release its flavors. Pour in the red wine (or water) to deglaze the pan, scraping up browned bits from the bottom. Allow the wine to evaporate before sprinkling flour evenly over the beef and vegetables. Stir thoroughly to incorporate and remove any raw flour spots.
- Cook: Pour beef stock into the skillet, stirring well to combine. Season with salt, pepper, and add the bay leaf if using. Bring the mixture to a boil, then stir in the diced baby potatoes. Reduce heat to medium-low and let the skillet simmer gently for 10-15 minutes, or until potatoes are tender.
- Thicken the gravy: Quickly stir the prepared cornstarch slurry into the skillet to thicken the gravy. Continue simmering until gravy reaches your desired thickness. For a thicker gravy, double the amount of cornstarch slurry.
Notes
- You can substitute red wine with water if preferred.
- Adjust beef stock quantity if the mixture looks too dry during cooking.
- For a thicker gravy, increase cornstarch slurry as needed.
- Make sure to brown the beef tips for better flavor development.
- Use baby potatoes for quicker cooking; larger potatoes will take longer to soften.