Beef Tips Recipe

I love finding easy dinner ideas that feel like special occasion meals.

This ultimate beef tips recipe transforms simple stew meat into fork-tender perfection in a rich, decadent cream sauce. The secret ingredient is smoked paprika, which adds an incredible depth of flavor and unique color that sets it apart from standard brown gravy beef tips. The aroma of the caramelizing onions and smoked paprika filling my kitchen is truly what makes this a family favorite. This recipe is designed for maximum flavor and minimum fuss, perfect for beginners and experienced home cooks alike. Get ready for tender beef tips and a glossy, flavorful sauce that tastes like you simmered it all day long.

Ingredients

• Beef Sirloin or Round, cut into 1-inch cubes
  Use about 1.5 lbs (700g) of sirloin steak or round steak cut into uniform 1-inch cubes.
  Sirloin and round are ideal for braising; they become incredibly tender after a long simmer.
  For best results, pat the meat thoroughly dry with paper towels before seasoning.
• Vegetable Oil and Seasoning
  You’ll need 2 tablespoons (30g) of a high-heat oil like vegetable or canola oil for searing.
  Season with 1.5 teaspoons of sea salt (divided use) and 1/4 teaspoon (1.5g) freshly ground black pepper to develop the crust.
  Proper initial seasoning is essential for building a flavorful foundation.
• Aromatics and Base Flavors
  Use 2 medium (300g) yellow onions, thinly sliced, which will be slowly caramelized to create a sweet base.
  4 cloves (20g) of garlic, minced, add essential aromatic depth when added after caramelization.
  1/4 cup (15g) fresh parsley, finely chopped, for garnishing at the end.
• Smoked Paprika and Thickener
  1/4 cup (30g) all-purpose flour for thickening the sauce and creating a roux.
  2 tablespoons (15g) smoked paprika provides a rich, complex flavor that defines this beef tips recipe.
  Use high-quality smoked paprika for best results; a pinch for garnish adds visual appeal.
  Kitchen note: If you only have sweet paprika, it still works, but you’ll lose that unique smoky depth.
• Broth and Cream
  3 cups (700mL) vegetable broth or halal-certified beef broth, heated.
  Heating the broth prevents the roux from clumping when added to the pan.
  1/2 cup (120mL) heavy cream stirred in at the end to create a rich, creamy sauce.
  Swap: You can use half-and-half or evaporated milk if that’s what you have, though heavy cream provides the richest finish.

Instructions

1. Prep the Beef and Sear in Batches
   Start by patting your 1.5 lbs of beef tips completely dry with paper towels to ensure a good sear.
   Season generously with 3/4 teaspoon of the sea salt and all of the freshly ground black pepper.
   Heat 2 tablespoons of vegetable oil in a Dutch oven or heavy pot over medium-high heat until shimmering.
2. Sear the Beef Tips
   Add the beef tips in a single layer to the hot pot, working in batches to avoid overcrowding.
   Sear for 3-4 minutes per side until each piece develops a deep, rich brown crust.
   Remove the seared beef tips to a clean plate and set aside, reserving any rendered fat in the pot.
3. Caramelize the Onions
   Reduce the heat to medium-low, then add the thinly sliced yellow onions to the pot.
   Cook slowly for 15-20 minutes, stirring occasionally, until they are very soft, sweet, and deeply caramelized.
   Scrape up any brown bits (fond) from the bottom of the pot to incorporate into the onions for extra flavor.
4. Add Garlic and Smoked Paprika
   Add the minced garlic and 2 tablespoons of smoked paprika to the caramelized onions in the pot.
   Cook for 1 minute, stirring constantly, until fragrant, being careful not to let the garlic or paprika burn.
   If the pot becomes too dry, add a splash of water or broth to loosen the fond and keep things from sticking.
5. Create the Roux and Add Broth
   Sprinkle 1/4 cup of all-purpose flour over the onion mixture and stir well to create a simple roux.
   Cook for 1-2 minutes until no dry flour remains, then slowly whisk in the 3 cups of hot broth.
   Continue whisking until the sauce starts to thicken and all the browned bits (fond) are incorporated from the bottom of the pot.
   If the sauce clumps when adding broth, use a whisk to work out the lumps, ensuring a smooth base for this high-protein meal.
6. Simmer the Beef to Tenderness
   Return the seared beef tips and any accumulated juices to the pot with the thickened sauce.
   Bring the mixture to a gentle simmer, reduce the heat to low, then cover and cook for 1.5 to 2 hours.
   The goal is fork-tender beef; stir occasionally to ensure even cooking and prevent sticking to the bottom.
7. Finish with Cream and Seasoning
   Once the beef is tender, remove the lid and stir in 1/2 cup of heavy cream.
   Adjust the seasoning with the remaining 3/4 teaspoon of sea salt or to taste.
   Simmer gently, uncovered, for another 5-10 minutes, allowing the sauce to thicken slightly and become glossy.
8. Plate and Garnish
   Ladle a generous portion of the creamy beef tips over a bed of mashed potatoes or wide egg noodles.
   Garnish by sprinkling finely chopped fresh parsley over the beef and sauce.
   Dust lightly with an extra pinch of smoked paprika for visual contrast and depth. Serve immediately.

Best Side Dishes for Beef Tips with Cream Sauce

Choosing the right side dish for this beef tips recipe is all about soaking up the rich, creamy sauce. You want something hearty and comforting that complements the complex flavor of the smoked paprika without overwhelming it.

• Creamy Mashed Potatoes
  Mashed potatoes are the ultimate choice for soaking up every drop of the decadent cream sauce. For the best result, make them extra creamy with butter and heavy cream.
• Wide Egg Noodles
  A classic pairing for beef tips and stroganoff, wide egg noodles provide a great base for the rich sauce. Cook them al dente and serve a generous portion alongside the beef.
• Rice Pilaf or Basmati Rice
  If you prefer a lighter option, serve with fluffy rice that absorbs the sauce beautifully. A simple pilaf with onions and herbs complements the beef tips well without overpowering them, offering a slightly different texture than noodles or potatoes.
• Simple Steamed Vegetables
  For balance, cut through the richness of the cream sauce with a side of green beans, broccoli, or asparagus. Keep the seasoning minimal to let the beef tips recipe shine; a simple sprinkle of salt and pepper is perfect for healthy eating.

Meal Prep, Freezing, and Leftovers

This creamy beef tips recipe makes fantastic leftovers, and the flavors actually deepen overnight. Follow these simple steps for storage and reheating, making it a perfect meal prep recipe for busy weeknights.

• Storing Leftovers
  Store leftover beef tips in an airtight container in the refrigerator for up to 3–4 days. Make sure the container is completely sealed to keep the moisture in and prevent drying out.
• Freezing the Beef Tips
  Let the beef tips cool completely before transferring them to a freezer-safe container or bag. Freeze for up to 3 months; thaw overnight in the refrigerator before reheating. Note that the texture of the cream sauce may change slightly after freezing and thawing.
• Reheating Instructions
  Gently reheat on the stovetop over medium-low heat, stirring occasionally. If the sauce has thickened too much during storage, add a splash of broth or water to thin it out. Avoid high heat when reheating to prevent the cream sauce from separating or clumping.

Troubleshooting and Tips for Perfect Results

My sauce is too thin or separating.

If the sauce is too thin after simmering the beef, remove the lid and allow it to reduce, simmering uncovered for another 10–15 minutes. If the cream sauce separates, it’s often due to adding cold cream or boiling rapidly after adding the cream. Next time, add warm cream slowly and keep the heat low.

My beef tips aren’t tender enough.

The tenderness of the beef depends on the low-and-slow simmering time (1.5–2 hours). If the beef is still chewy, simply cover the pot and continue simmering until it reaches fork-tenderness. Don’t rush this step; the extended cooking time is essential for breaking down the tough fibers in the beef tips.

Can I make this in a slow cooker?

Yes, you can sear the beef tips on the stovetop first, then transfer everything to the slow cooker on low for 6–8 hours or high for 3–4 hours. Add the heavy cream during the last 30 minutes of cooking in the slow cooker. I find that searing on the stovetop first is essential for developing a deep flavor base for this beef tips recipe, even in the slow cooker.

Frequently Asked Questions

What cut of beef is best for this recipe?

We recommend sirloin or round steak. These cuts are naturally lean and become very tender when braised slowly for a long period, which is why they are ideal for a beef tips recipe.

Can I make this beef tips recipe without heavy cream?

Yes, you can use half-and-half, but the sauce won’t be as rich. Coconut milk is also an alternative for a dairy-free version, but it will change the flavor profile significantly.

Why do I need to caramelize the onions for so long?

Caramelizing the onions (15–20 minutes) develops a deep, sweet flavor base that is crucial for the overall taste of the sauce, unlike just softening them. This step creates a complex flavor that complements the smoked paprika.

Can I use unsmoked (sweet) paprika instead?

While you can, unsmoked paprika will provide a different flavor; the smoked paprika adds a unique depth that defines this specific recipe. I personally recommend using smoked paprika for the intended result of this beef tips recipe.

How do I prevent the beef tips from overcrowding while searing?

Always work in batches. If you add all the beef at once, it steams instead of searing, preventing the formation of a delicious brown crust. This crust, or fond, adds essential flavor to the sauce.

How much beef does this recipe yield?

This recipe comfortably yields 4 to 6 hearty servings, making it perfect for a family dinner. It’s great for meal prep or a cozy gathering.

Conclusion

This creamy smoked paprika beef tips recipe proves that comfort food can be both easy to make and deeply satisfying. The low-and-slow simmer creates fork-tender beef in a rich, flavorful sauce that’s perfect over noodles or mashed potatoes. Save this recipe for a cozy night in, and make sure to share it with friends and family!

beef tips recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Grace Miller
• Total Time: 145 minutes
• Yield: 6 servings 1x
• Diet: General

Print Recipe

Pin Recipe

Description

This ultimate creamy beef tips recipe creates fork-tender beef in a rich, decadent cream sauce, highlighted by the unique depth of smoked paprika. The low-and-slow braising method ensures maximum flavor and tender results, perfect for serving over mashed potatoes or egg noodles.

---

Ingredients

Scale 1x2x3x

• 1.5 lbs beef sirloin or round steak, cut into 1-inch cubes
• 2 tbsp vegetable oil
• 1.5 tsp sea salt, divided
• 0.25 tsp ground black pepper
• 2 medium yellow onions, thinly sliced
• 4 cloves garlic, minced
• 0.25 cup all-purpose flour
• 2 tbsp smoked paprika
• 3 cups vegetable or beef broth, heated
• 0.5 cup heavy cream
• 0.25 cup fresh parsley, chopped

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prep and Sear Beef: Pat the beef tips completely dry and season with 0.75 tsp of sea salt and all the black pepper. Heat oil in a large pot over medium-high heat, then sear the beef in batches until a brown crust forms on all sides. Remove the seared beef to a plate and set aside.
2. Caramelize Onions: Reduce heat to medium-low and add the sliced onions to the pot. Cook slowly for 15-20 minutes, stirring occasionally, until they are very soft, sweet, and deeply caramelized. Scrape up any fond from the bottom of the pot.
3. Bloom Aromatics: Add the minced garlic and smoked paprika to the caramelized onions in the pot. Cook for 1 minute, stirring constantly until fragrant.
4. Create Roux and Thicken Sauce: Sprinkle the flour over the onion mixture and stir well to create a roux, cooking for 1-2 minutes. Gradually whisk in the hot broth until smooth and thickened, incorporating any browned bits from the bottom.
5. Simmer to Tenderness: Return the seared beef tips to the pot with the thickened sauce. Bring to a gentle simmer, cover, reduce heat to low, and cook for 1.5 to 2 hours, or until the beef is fork-tender.
6. Finish with Cream: Once the beef is tender, remove the lid and stir in the heavy cream and remaining 0.75 tsp of sea salt. Simmer gently, uncovered, for another 5-10 minutes until the sauce thickens slightly and becomes glossy.
7. Plate and Garnish: Serve the creamy beef tips over mashed potatoes or egg noodles. Garnish with fresh parsley and a light dusting of smoked paprika before serving immediately.

Notes

To ensure a smooth sauce, make sure to add hot broth slowly to the roux while whisking continuously. If your sauce is too thin after simmering, remove the lid and cook uncovered for an additional 10-15 minutes to allow it to reduce. Avoid high heat when adding the cream to prevent separation.

• Prep Time: 15 minutes
• Cook Time: 130 minutes
• Category: Main Dish
• Method: Braise
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 320 kcal
• Sugar: 2 g
• Sodium: 1250 mg
• Fat: 19 g
• Saturated Fat: 6 g
• Unsaturated Fat: 13 g
• Trans Fat: 0 g
• Carbohydrates: 8 g
• Fiber: 1 g
• Protein: 28 g
• Cholesterol: 95 mg