When the week gets away from you, having a meal that feels like it took hours but really didn’t is a quiet kind of magic. This freezer beef tips and gravy recipe is exactly that kind of magic—rich, comforting, and forgiving enough to save you on those nights when cooking from scratch feels like a distant plan.
I remember the first time I made this dish, juggling a distracted toddler and a phone call that wouldn’t end. The beef sizzled, the mushrooms softened, and the house filled with that deep, savory aroma that made me pause despite the chaos. Somewhere between stirring the gravy and wiping up a rogue splash, I realized this was more than just dinner. It was a little anchor in a busy day. I didn’t get the timing perfect—maybe the beef simmered a minute longer than the recipe suggested—but the result was tender, rich, and so worth the small hiccups.
- It’s a meal that actually improves with a bit of waiting—perfect for prepping ahead and freezing.
- The gravy is rich and comforting, though it’s not a quick fix; it needs time to develop depth.
- The recipe’s forgiving, so a little wandering from the exact steps won’t wreck the dish.
- Freezing means you can always have a hearty dinner waiting, but remember it’s best reheated gently to keep the beef tender.
For anyone skeptical about freezing a stew, this is your reassurance: the flavors hold up beautifully, and the texture stays satisfying. It’s the kind of dish you’ll want to have ready before those unpredictable days arrive, so you can just pull it out, heat it up, and settle in.
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Freezer Beef Tips and Gravy
- Total Time: 1 hour 45 minutes
- Yield: 6 1x
Description
Tender beef tips cooked in a rich, savory gravy, perfect for freezing and reheating for a quick and comforting meal.
Ingredients
2 pounds beef sirloin tips, cut into 1-inch pieces
2 tablespoons vegetable oil
1 medium onion, diced
3 cloves garlic, minced
8 ounces mushrooms, sliced
2 cups beef broth
1 cup water
1/4 cup Worcestershire sauce
1/4 cup all-purpose flour
1/4 cup cold water
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
Heat the vegetable oil in a large skillet over medium-high heat.
Add the beef tips in batches and brown on all sides, about 4-5 minutes per batch. Transfer browned beef to a slow cooker or large pot.
In the same skillet, add the diced onion and cook until softened, about 3-4 minutes.
Add the minced garlic and sliced mushrooms to the skillet and cook for an additional 3-4 minutes until mushrooms are tender.
Transfer the onion, garlic, and mushroom mixture to the slow cooker or pot with the beef tips.
Pour the beef broth, water, and Worcestershire sauce over the beef and vegetables.
Add the dried thyme, salt, and black pepper. Stir gently to combine.
Cover and cook on low heat for 1 hour 30 minutes, or until the beef is tender.
In a small bowl, whisk together the all-purpose flour and cold water until smooth to make a slurry.
Stir the slurry into the beef and gravy mixture and cook uncovered for an additional 10 minutes, stirring occasionally, until the gravy thickens.
Allow the beef tips and gravy to cool completely before transferring to freezer-safe containers.
Label and freeze for up to 3 months.
To reheat, thaw overnight in the refrigerator and warm on the stovetop over medium heat until heated through.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
Don’t worry about needing special tools here—a sturdy pan and a slow cooker or heavy pot will do just fine. I usually serve these beef tips over buttered noodles or creamy mashed potatoes, which soak up the gravy perfectly. If you want to mix it up, adding a splash of red wine to the broth or swapping mushrooms for pearl onions can bring a different twist, though I haven’t tried all of these variations extensively.
Sometimes I toss in a handful of frozen peas at the end for a pop of color and a bit of sweetness, but that’s just me trying to sneak in some greens. If you’re feeling adventurous, a sprinkle of fresh parsley at the end adds a fresh note that cuts through the richness nicely.
FAQ
Can I freeze this for longer than 3 months? I’d stick to the 3-month guideline to keep the best flavor and texture, but it might still be safe beyond that.
What’s the best way to reheat without drying out the beef? Slow and gentle on the stove works best, stirring occasionally and adding a splash of water or broth if it seems too thick.
Can I make this in an Instant Pot? I haven’t tried it, but the slow cooker method is pretty straightforward and hands-off.
Is it okay if I brown the beef less thoroughly? It’s better browned for flavor, but in a pinch, you can skip a few pieces if you’re in a rush.
When you’re ready to cozy up with a meal that’s as easy as it is satisfying, this recipe is waiting in your freezer. Give it a go, save it for later, and enjoy the way a simple dish can feel like a warm hug on a plate.