Name: joanna gaines beef tips recipe
Prep time: 15 min
Cook time: 13 h 20 min
Total time: 13 h 35 min
Ingredients: 2 pounds lean stew beef, cut into 2-inch cubes; 1 (10.5-ounce) can condensed cream of mushroom soup; 1 (1-ounce) package dry onion soup mix; 1/2 cup dry sherry (optional, see tips for sub); 1/3 cup water (use 2/3 cup if omitting sherry); 8 ounces cremini or baby bella mushrooms, sliced 1/2-inch thick; 1 small yellow onion, thinly sliced (optional addition); 3 cloves garlic, minced (optional addition); 1/2 teaspoon freshly ground black pepper; Cooked white rice or mashed potatoes, for serving

This melt-in-your-mouth joanna gaines beef tips recipe is made with tender stew meat, earthy mushrooms, and a rich sherry gravy, all ready in about 8 hours. The meat becomes so soft it practically falls apart the moment your fork touches it, creating a sauce that coats every grain of rice. I love how this dump-and-go meal tastes like I spent all day by the stove when I really just pressed a button.

🤎 Why This Classic Works:

I honestly used to think that using condensed soup and seasoning packets was cutting corners, but this recipe completely changed my mind. The combination of the onion soup mix with the dry sherry creates a depth of flavor that tastes incredibly sophisticated, almost like a traditional French braise, without any of the chopping or searing work. It’s the kind of “high-low” cooking that just makes sense for busy weeknights.

My biggest surprise was how the mushrooms transformed during the long cook time. Instead of getting slimy, they soaked up the savory beef juices and added a wonderful texture that balanced the softness of the meat. I learned that resisting the urge to peek at the slow cooker is crucial; lifting the lid lets out heat and moisture, which delays that perfect tenderness we are aiming for.

🔪 What Is The Best Cut Of Beef For Tips?

For the best results, stick to these three cuts depending on your budget and cooking style:

Top Sirloin: The gold standard. It’s lean, tender, and keeps its shape perfectly for a high-end look.
Tenderloin (Filet Mignon): The “melt-in-your-mouth” luxury choice. Best for a quick flash-sear.
Chuck Eye: The best “budget” option. It’s more marbled and flavorful than sirloin but needs a slightly longer sear to stay tender.

Pro Tip: Never buy pre-packaged “stew meat.” It’s usually tough scraps that cook unevenly. Buy a whole steak and cube it yourself for consistent quality.

🥩 Joanna Gaines Beef Tips Ingredients

2 pounds lean stew beef, cut into 2-inch cubes
1 (10.5-ounce) can condensed cream of mushroom soup
1 (1-ounce) package dry onion soup mix
1/2 cup dry sherry (optional, see tips for sub)
1/3 cup water (use 2/3 cup if omitting sherry)
8 ounces cremini or baby bella mushrooms, sliced 1/2-inch thick
1 small yellow onion, thinly sliced (optional addition)
3 cloves garlic, minced (optional addition)
1/2 teaspoon freshly ground black pepper
Cooked white rice or mashed potatoes, for serving

🥘 How To Make Joanna Gaines Beef Tips

Create the Gravy Base: In the bottom of a 6-quart slow cooker, whisk together the cream of mushroom soup, dry onion soup mix, dry sherry, and water. Stir until the mixture is smooth and well combined.
Add Beef and Vegetables: Season the cubed stew beef with the black pepper. Add the beef, sliced mushrooms, sliced onion, and minced garlic to the slow cooker. Toss everything gently with a spoon until the meat and vegetables are thoroughly coated in the soup mixture.
Slow Cook: Place the lid on the slow cooker. Cook on Low for 8 hours or on High for 4 hours. The dish is done when the beef is fork-tender and shreds easily.
Finish and Serve: Give the beef tips a final stir to incorporate the gravy. Serve hot over a bed of steamed rice or creamy mashed potatoes.

💡 Recipe Tips

The Sherry Substitution: If you don’t have dry sherry or prefer not to use alcohol, simply omit it and increase the water to 2/3 cup total. However, the sherry adds a distinct richness that mimics a slow-simmered demi-glace.
Cut Size Matters: Ensure your beef cubes are cut into uniform 2-inch pieces. If they are too small, they might disintegrate; too large, and they won’t get tender enough in the allotted time.
Searing is Optional: While Joanna’s recipe is a true dump-and-go meal, I sometimes brown the beef cubes in a hot skillet for 2 minutes per side before adding them to the pot. This adds a caramelized flavor layer, though it is not strictly necessary.
Thickening the Sauce: If you prefer a thicker gravy at the end, mix 1 tablespoon of cornstarch with 1 tablespoon of water and stir it into the slow cooker 30 minutes before serving.

👉 What Is The Best Way To Cook Beef Tips?

The most effective method for tender, “blog-worthy” results is a High-Heat Sear followed by a Deglaze. This creates a deep crust while keeping the center juicy.

The 4-Step Method

Dry and Season: Pat the beef completely dry with paper towels. Season with salt just before cooking. Moisture is the enemy of a good sear; if they’re wet, they’ll steam and get tough.
The Hard Sear: Get a cast-iron or heavy skillet smoking hot with a high-heat oil. Sear the cubes in batches for 2 minutes per side. Do not move them until they release naturally from the pan.
The Butter Baste: Lower the heat to medium, add a knob of butter, smashed garlic, and rosemary. Spoon the foaming butter over the tips for 1 minute to add richness and shine.
The Deglaze (The “Sauce” Secret): Remove the meat to a plate. Pour a splash of beef stock or red wine into the hot pan, scraping up the browned bits (fond). Toss the meat back in for 30 seconds to coat.

🍜 What To Serve With Beef Tips?

This rich, saucy dish begs for a starch to soak up the gravy, and steamed white rice is the traditional pairing for this specific recipe. For a comforting winter meal, serve it over buttery mashed potatoes or wide egg noodles.

🙏 How Do I Keep Beef Tips From Being Tough?

To ensure your beef tips stay tender and juicy, follow these four rules:

Don’t Overcrowd the Pan: If the pan is too full, the meat will steam in its own juices and turn gray and rubbery. Sear in small batches so the beef gets a dark, caramelized crust.
Sear Hot and Fast: Use high heat with a high-smoke-point oil (like avocado or vegetable oil). You want to brown the outside quickly without overcooking the center.
Cut Against the Grain: Look for the direction of the muscle fibers and slice perpendicular to them. This shortens the fibers, making the meat much easier to chew.
Use a Quick Marinade: A 30-minute soak with an acid (like balsamic vinegar or lemon juice) or a splash of Worcestershire sauce helps break down tough proteins before they hit the heat.

Pro Tip: If you accidentally overcook them, simmer them in a beef broth or gravy for 15–20 minutes. This “mini-braise” will help re-tenderize the fibers.

🎚 How To Store Leftovers Beef Tips?

Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually meld better the next day. You can also freeze the cooked beef tips for up to 2 months just thaw overnight in the fridge before reheating gently on the stove.

FAQs

Can I cook this in the oven instead? Yes, you can bake it in a covered Dutch oven at 300°F (150°C) for about 3 hours until the meat is tender.
What kind of beef is best? Chuck roast cut into cubes is the best option because it has enough fat and connective tissue to break down and become tender during slow cooking.
Is the onion soup mix salty? Yes, onion soup mixes can be high in sodium, which is why we don’t add extra salt to the recipe—only black pepper.
Can I add other vegetables? Absolutely; carrots or potatoes can be added at the beginning of the cooking time for a complete one-pot meal.

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📊 Beef Tips Nutrition Fact

Calories: 320
Total Fat: 14g
Saturated Fat: 5g
Cholesterol: 95mg
Sodium: 850mg
Total Carbohydrate: 12g
Protein: 34g