These Smothered Beef Tips are everything you want in a comfort meal! The beef is braised until tender in a delicious sweet and tangy gravy and topped with sauteed mushrooms and pearl onions. The result is a super easy but incredibly delicious meal that everyone loves!
This is the dish I turn to when I want something delicious with minimal effort that’s also budget-friendly. It hits the spot in a similar way to other braised beef dishes such as pot roast, swiss steak, and steak pizzaiola.
Most of the time, smothered beef tip recipes call for filet tips or sirloin tips, but I’m using chuck roast to make this more economical, not to mention fall-apart-tender.
These smothered beef tips are great with roasted garlic mashed potatoes or rice pilaf, and a simple green vegetable, like roasted broccoli or green beans with garlic and oil.
Recipe Ingredients
All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.
- Beef. I prefer to use a whole chuck roast but you can also use pre-cut “stew beef”, which is usually a combination of ends from different cuts of beef.
- Beef stock. Whenever possible, I recommend using homemade beef stock. If you don’t have homemade, opt for a stock made with low-sodium beef base, such as Better Than Bouillon.
- Mushrooms and onions. Similar to my beef bourguignon recipe, I like to top my smothered beef tips with a combo of cremini mushrooms and pearl onions. I also add some green onion for garnish at the end. I listed the mushrooms and onions as optional, so feel free to skip this step if you prefer.
See the recipe card for full information on ingredients and quantities.
How to make it
- Preheat the oven to 300°F and set the racks far enough apart so a Dutch oven and its cover can fit. Finely dice 1 medium onion and mince 8 cloves of garlic. Cut a 2 1/2-pound chuck roast into 1-inch cubes and dry them well with paper towels. Season the beef cubes with 1 tablespoon of Diamond Crystal kosher salt and toss them in 1/2 cup of flour, then shake off the excess. You will not use all the flour so save the remaining flour for later on this recipe. Place the cubes on a parchment paper-lined baking sheet.
- Heat a Dutch oven to medium-high heat with 2 tablespoons of neutral oil. Once the oil is shimmering, add the beef cubes and brown on all sides. Work in batches to not crowd the pan and place the cooked beef cubes on a plate and set aside.
- Add the onion to the pot along with a pinch of salt. If the pot is dark from the beef, add a splash of water and use a wooden spoon to scrape the pot and dislodge any brown bits Cook the onion until soft, then add the garlic and cook until golden and fragrant.
- Add 3 tablespoons of tomato paste and cook for 3-5 minutes. Add a splash of water if the past starts to burn at all.
- Add 1/4 cup of the dredging flour and cook until the white spots have disappeared, about 1-2 minutes.
- Add 3 cups of no or low-sodium beef stock, 2 tablespoons of balsamic vinegar, 1 tablespoon of Worcestershire sauce, 1 tablespoon of brown sugar, and 1 teaspoon of crushed red pepper flakes and bring to a boil for 2 minutes. Use a wooden spoon to gently scrape the bottom of the pan and dislodge any brown bits.
- Return the beef cubes to the pot and cover. Place the pot in the oven and cook until tender, about 2 hours.
- Once the beef is tender, test for seasoning and adjust salt and pepper to taste. If more sugar is needed, add it now. If using the mushrooms and onions, cover the pot and set aside. If not using, you can serve now or for even more flavor, allow the beef to cool, store in the fridge overnight, and serve the next day.
Mushroom process (optional)
- Slice 1 pound of cremini mushrooms and mince 3 large green onions. Heat a large pan to a touch higher than medium heat and add 2 tablespoons of neutral oil and 20 pearl onions. Cook until the onions are tender and golden, about 4-5 minutes, then move to a plate and set aside.
- Add the mushrooms to the pan and cook until they release their water and start to brown, about 5-8 minutes. Once they begin to brown, add 3 tablespoons of butter and cook until glistening, about 2-3 minutes.
- Return the pearl onions to the pan and toss with the mushrooms to coat. Turn off the heat and season with salt and pepper, and add the green onion.
- You can either add the mushroom and onion mixture to the pot before serving, or divide them onto plates so each person gets an even amount of the mixture.
Top tips
- Make ahead. If possible, it’s best to let the pot of smothered beef tips cool and then refrigerate overnight. The flavors will intensify and taste even better. To reheat the next day, simmer on the stovetop over medium to medium-low heat until warmed. If the sauce is too thick, add a touch of water.
- Use homemade stock. Using homemade beef stock will not only yield better flavor, but it gives you full control over the sodium content in your dish.
- Taste test! Some people like this dish a little on the sweeter side, so be sure to taste at the end and adjust sugar as needed.
More comfy beef recipes
Here are a few of my favorite recipes to make when I’m craving some comfort food!
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Smothered Beef Tips – Sweet and Tangy
Easy and delicious Smothered Beef Tips are braised until tender in a tangy, sweet gravy and topped with mushrooms and onions. Perfect with a side of mashed potatoes!
Ingredients
- 2 1/2 pounds (1.4kg) chuck roast cut into 1" cubes
- 1 tablespoon Diamond Crystal Kosher salt or 1 1/2 teaspoons fine sea salt
- 1/2 cup (65g) all-purpose flour
- 2 tablespoons (30ml) neutral oil
- 1 medium onion finely diced
- 8 cloves garlic minced
- 3 tablespoons (45g) tomato paste
- 3 cups (720ml) low-sodium beef stock
- 1 teaspoon crushed hot red pepper flakes optional
- 1 tablespoon (15ml) worcestershire sauce
- 2 tablespoons (30ml) balsamic vinegar
- 1 tablespoon (13g) brown sugar
- salt and pepper to taste
For the mushrooms and pearl onions (optional)
- 2 tablespoons (30ml) neutral oil
- 3 tablespoons (42g) unsalted butter
- 20 pearl onions
- 1 pound (454g) cremini mushrooms sliced
- 3 large green onions minced, for garnish
Instructions
- Preheat oven to 300°F and set the racks apart so that a covered Dutch oven can fit.
- Dry off the beef cubes paper towels and season with salt. Toss the cubes into the flour then shake off the excess. Place the cubes on a parchment paper lined baking sheet. Save the remaining flour for later.
- Heat a Dutch oven to medium-high heat with the oil. Once shimmering add the beef cubes and brown on all sides. Work in batches to not crowd the pan. Place the cooked beef cubes on a plate and set aside.
- Add the onion to the pot along with a pinch of salt. If the pot is dark, add a splash of water and use a wooden spoon to scrape the pot and dislodge the brown bits. Cook the onion until soft then add the garlic and cook until golden and fragrant. Add the tomato paste and cook for 3-5 minutes. Add a splash of water if the paste starts to burn. Add a 1/4 cup of the remaining flour and cook until no white spots appear (1-2 minutes).
- Add the beef stock, balsamic vinegar, Worcestershire sauce, brown sugar, and hot red pepper flakes and bring to a boil for 2 minutes. With a wooden spoon scrape the bottom of the pot to remove all the brown bits.
- Return the beef cubes to the pot and cover. Place the pot into the oven and cook until tender (about 2 hours).
- Once the beef is tender, test for seasoning and adjust salt and pepper to taste. If more sugar is needed, mix it in now. If skipping the mushrooms, serve now, otherwise cover the pot and set aside.
For the mushrooms and pearl onions (optional)
- Heat a large pan to a touch higher than medium heat. Add the oil along with the pearl onions. Cook the onions until tender (about 4-5 minutes) then remove with a slotted spoon to a plate.
- Add the mushrooms to the same pan and cook until they release their water and start to brown (about 5-8 minutes). Once they begin to brown add the butter and cook until they are glistening (about 2-3 minutes). Return the pearl onions back to the pan and toss/mix to coat. Turn off the heat and eason with salt and pepper and add the green onion.
- You can mix all the mushrooms and pearl onions into the pot before serving or divide them onto plates so that each person gets a few pearl onions and mushrooms. Serve with mashed potatoes or crusty bread. See notes below about serving the next day which is preferred.
Notes
- Chuck roast is preferred but you can also use “stew beef” which is often a combination of ends from different cuts.
- If possible, it’s best to let the pot cool and then refrigerate overnight. The flavors will be much more concentrated and the taste will be that much better. To reheat the next day, simply simmer on the stovetop at medium to medium-low heat until hot. If the sauce is too thick, just add a bit of water to loosen it up.
- Leftovers can be saved for up to 3 days in the fridge and can be reheated on the stovetop or in the microwave.
Nutrition
Calories: 826kcal | Carbohydrates: 15.4g | Protein: 48.3g | Fat: 62.3g | Saturated Fat: 24.3g | Cholesterol: 190mg | Sodium: 1160mg | Potassium: 783mg | Fiber: 1.1g | Sugar: 7.4g | Calcium: 32mg | Iron: 6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Okay, our Christmas tradition is to have beef for dinner. I did not want prime rib. I wanted something different. We’ll, I saw the video for this recipe on YouTube. I went to a butcher and he said the exact same thing as James! I made it and my mother loved it. Hey, if mom approves what else is there to say?! Nothing else matters. 😁
So happy to hear that!
This recipe is so good made for my family; they all said it was the best thing I have ever made. The balanced flavor was the best part of it for me. Thank you for a fantastic recipe. I can’t wait to make another one of yours.
We’re so happy you enjoyed, Andrew! Thanks for the comment!
This recipe is an easy five star. For me, the flavor balance was just right – I wouldn’t change a thing. This dish will happily become a standard in our house. Thanks-!
We’re so happy you enjoyed, Steve!
Another banger recipe! The sauce is perfectly balanced – a little sweet, a little tangy, and a little heat along with that excellent beefy flavor. This one is a winner!
One small callout – in the recipe steps, it never mentions when to add the Worcestershire sauce (I’m assuming it’s at step 5).
Thanks again for another fabulous recipe! My husband also says thanks, lol. 🙂
Thanks, Crystal and you’re right, it’s step 5 for the Worcestershire sauce. We just updated the recipe with that info and appreciate you letting us know about that! We’re so happy you and your husband enjoyed the recipe!
this turned out pretty good. i expected it to be a bit tangy-er. I did add some additional balsamic vinegar, but it didn’t seem to add anything more to it. I added 1 tablespoon. I served it over rice and I did add the mushrooms and pearl onions. It took three hours in the oven and I did have the heat up to 325 degrees because I have a propane stove.
We’re happy you enjoyed it, Michele, and appreciate your comment on expecting it to be tangy-er.
I planned to make this tomorrow but my oven is broken. I assume I could follow the same steps and just simmer it on the stovetop covered. Do you have a recommendation on how long to cook it on the stovetop if I left it covered on a light simmer?
Hi Jim, keep the stovetop on low, covered, and stir occassionaly to prevent sticking/burning. It should take 1.5 to 2.5 hours or so, but you’ll really need to just check for tenderness to know if it’s done. Hope that helps, and hope you enjoy!
Does it make a difference if pearl onions are fresh or frozen? I’ve never cooked with them, or even eaten them. This recipe looks delicious!
Hi Shirley, you can use either!
I’ve made this with the tips, made with eye round and as swiss steaks cut from bottom round. This recipe is the best. My husband likes to take this dinner when he has to be overnight driving truck. It’s delicious reheats well.
So happy you enjoyed, Diane!
I made this recipe tonight and it did not disappoint. DELICIOUS. Will add this to our winter rotation.
very easy to make, tasted great! I’m sure I’ll make it again. Thank you.😊
We’re so happy you enjoyed it, Bob!
I like your recipes. You cook like I do.
Happy to hear that, Fred!
Wow! Chuck roast is now on my list! Thank you Jim & Tara!