Dump-and-Go Savory Beef Tips – Tender, Comforting, and Effortless

Weeknights can be chaotic, and that’s exactly when a recipe like this shines. Dump-and-Go Savory Beef Tips require minimal prep, but deliver big flavor and hearty comfort. Everything goes into one pot or slow cooker, and the result is tender beef in a rich, savory gravy.

It’s the kind of meal that tastes like you fussed over it, even though you didn’t. Serve it over mashed potatoes, egg noodles, or rice and dinner practically makes itself.

Dump-and-Go Savory Beef Tips - Tender, Comforting, and Effortless

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Prep Time 10 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 10 minutes mins

Servings 6 servings

Ingredients

  

• 2 to 2.5 pounds beef stew meat or sirloin tips, cut into 1- to 1.5-inch pieces
• 1 medium onion, thinly sliced (optional but recommended)
• 2 cups beef broth (low-sodium preferred)
• 1 packet dry onion soup mix (about 1 ounce)
• 2 tablespoons Worcestershire sauce
• 1 tablespoon soy sauce (low-sodium preferred)
• 2 cloves garlic, minced (or 1 teaspoon garlic powder)
• 1 teaspoon dried thyme (or Italian seasoning)
• 1 teaspoon smoked paprika (optional)
• 1 bay leaf (optional)
• 2 tablespoons cornstarch + 2 tablespoons water (for slurry)
• 2 tablespoons unsalted butter (optional, for richer gravy)
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish, optional)

Instructions

 

• Prep the beef: Pat the beef dry with paper towels. This helps it cook evenly and prevents watery gravy. Sprinkle with a little salt and pepper.
• Layer the ingredients: Add the beef to your slow cooker or a heavy Dutch oven. Scatter the sliced onion and garlic over the top.
• Make the sauce: In a bowl, whisk together beef broth, onion soup mix, Worcestershire sauce, soy sauce, thyme, and smoked paprika. Pour over the beef.
• Add aromatics: Toss in the bay leaf if using. Give everything a quick stir to coat.
• Cook low and slow: Slow cooker: Cook on Low for 7–8 hours or on High for 3.5–4 hours, until the beef is fork-tender.
• Oven method: Cover the Dutch oven and bake at 300°F (150°C) for 2.5–3 hours.
• Stovetop: Simmer covered on low heat for 2–2.5 hours, stirring occasionally.
• Thicken the gravy: Mix cornstarch and water to make a slurry. Stir it into the hot liquid. Cover and cook 10–15 more minutes until the gravy thickens. Stir in butter for extra richness, if desired.
• Taste and finish: Remove the bay leaf. Taste and adjust salt and pepper. Sprinkle with parsley.
• Serve: Spoon the beef and gravy over mashed potatoes, buttered noodles, rice, or creamy polenta.

Why This Recipe Works

This recipe leans on pantry staples to build deep flavor without extra steps. A blend of beef broth, onion soup mix, Worcestershire sauce, and a touch of soy sauce creates a well-rounded gravy with umami and a hint of sweetness.

Slow, gentle cooking turns budget-friendly beef into melt-in-your-mouth bites. Best of all, everything is dumped in at once—no browning required—making it as easy as it gets.

Shopping List

• 2 to 2.5 pounds beef stew meat or sirloin tips, cut into 1- to 1.5-inch pieces
• 1 medium onion, thinly sliced (optional but recommended)
• 2 cups beef broth (low-sodium preferred)
• 1 packet dry onion soup mix (about 1 ounce)
• 2 tablespoons Worcestershire sauce
• 1 tablespoon soy sauce (low-sodium preferred)
• 2 cloves garlic, minced (or 1 teaspoon garlic powder)
• 1 teaspoon dried thyme (or Italian seasoning)
• 1 teaspoon smoked paprika (optional)
• 1 bay leaf (optional)
• 2 tablespoons cornstarch + 2 tablespoons water (for slurry)
• 2 tablespoons unsalted butter (optional, for richer gravy)
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish, optional)

Step-by-Step Instructions

1. Prep the beef: Pat the beef dry with paper towels. This helps it cook evenly and prevents watery gravy.

   Sprinkle with a little salt and pepper.

2. Layer the ingredients: Add the beef to your slow cooker or a heavy Dutch oven. Scatter the sliced onion and garlic over the top.
3. Make the sauce: In a bowl, whisk together beef broth, onion soup mix, Worcestershire sauce, soy sauce, thyme, and smoked paprika. Pour over the beef.
4. Add aromatics: Toss in the bay leaf if using.

   Give everything a quick stir to coat.

5. Cook low and slow:
   • Slow cooker: Cook on Low for 7–8 hours or on High for 3.5–4 hours, until the beef is fork-tender.
   • Oven method: Cover the Dutch oven and bake at 300°F (150°C) for 2.5–3 hours.
   • Stovetop: Simmer covered on low heat for 2–2.5 hours, stirring occasionally.
6. Thicken the gravy: Mix cornstarch and water to make a slurry. Stir it into the hot liquid. Cover and cook 10–15 more minutes until the gravy thickens.

   Stir in butter for extra richness, if desired.

7. Taste and finish: Remove the bay leaf. Taste and adjust salt and pepper. Sprinkle with parsley.
8. Serve: Spoon the beef and gravy over mashed potatoes, buttered noodles, rice, or creamy polenta.

How to Store

• Refrigerate: Cool completely, then store in an airtight container for up to 4 days.
• Freeze: Portion into freezer-safe containers or bags.

  Freeze up to 3 months. Thaw overnight in the fridge.

• Reheat: Warm gently on the stovetop over low heat, adding a splash of broth or water if the gravy is too thick. Microwave in short bursts, stirring between intervals.

Health Benefits

• Protein-rich: Beef tips offer a solid dose of high-quality protein that supports muscle repair and keeps you satisfied.
• Iron and B vitamins: Red meat provides heme iron, which is easier for the body to absorb, along with B12 and niacin for energy metabolism.
• Customizable sodium: Using low-sodium broth and soy sauce keeps salt levels in check.

  You can also reduce or skip the onion soup mix and season with herbs instead.

• Balanced meal: Pair with fiber-rich sides like mashed cauliflower, brown rice, or steamed vegetables to round out the plate.

Common Mistakes to Avoid

• Using the wrong cut: Lean cuts can turn tough. Choose stew meat, chuck, or sirloin tips that benefit from slow cooking.
• Not cooking long enough: If the beef is chewy, it needs more time. Keep simmering until it’s fork-tender.
• Skipping the cornstarch slurry: Adding dry starch directly can clump.

  Always mix with cold water first.

• Over-salting early: Onion soup mix and soy sauce add salt. Wait to adjust seasoning until after the gravy reduces and thickens.
• Too much liquid: Don’t drown the beef. The listed amount of broth is enough; the meat will release juices as it cooks.

Alternatives

• Mushroom lovers: Add 8 ounces of sliced cremini or button mushrooms along with the onions for earthiness and extra texture.
• Gluten-free: Use certified gluten-free soy sauce or tamari and a gluten-free onion soup mix.

  Cornstarch is naturally gluten-free.

• Dairy-free: Skip the butter at the end or use a plant-based alternative.
• No onion soup mix: Replace with 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon dried parsley, and 1/2 teaspoon celery seed, plus extra salt to taste.
• Red wine boost: Swap 1/2 cup of the broth for dry red wine for a richer, more complex gravy.
• Pressure cooker/Instant Pot: Combine everything, cook on High Pressure for 25 minutes, natural release 10 minutes, then quick release. Add slurry and simmer on Sauté to thicken.
• Lighter option: Use lean sirloin and serve over steamed cauliflower rice or roasted vegetables.

FAQ

Can I skip the soy sauce?

Yes. It adds umami and depth, but you can omit it or replace it with coconut aminos for a slightly sweeter, lower-sodium option.

Do I have to brown the beef first?

No.

This is a true dump-and-go recipe. Browning adds flavor, but the seasonings and slow cooking deliver plenty of richness without the extra step.

What if my gravy is too thin?

Add another cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water), then simmer until thickened. Remember, it will thicken more as it cools slightly.

What if my gravy is too salty?

Stir in a splash of water or unsalted beef broth to dilute.

A knob of butter or a spoonful of plain Greek yogurt can soften the saltiness, too.

Which sides go best with beef tips?

Mashed potatoes, buttered egg noodles, white or brown rice, polenta, and roasted or steamed vegetables are all great choices.

Can I make it ahead?

Absolutely. The flavors deepen after a day in the fridge. Reheat gently and add a splash of broth to loosen the sauce if needed.

How do I keep the beef tender?

Choose the right cut and cook low and slow until the collagen breaks down.

If it’s still tough, it simply needs more time.

In Conclusion

Dump-and-Go Savory Beef Tips deliver comfort and convenience in one pot. With simple pantry ingredients and hands-off cooking, you get tender beef and a rich gravy that feels like a Sunday supper any night of the week. Keep the ingredients on hand, and this will quickly become a reliable, no-stress favorite for family dinners and easy leftovers.