Garlic Rosemary Beef Tips (Tender, Savory Perfection!)

There’s something deeply satisfying about the aroma of beef searing in a hot skillet, the smell of garlic and rosemary filling the kitchen as a rich, savory gravy begins to form. I discovered the magic of garlic and rosemary beef tips on a cozy winter evening when I needed comfort food that felt special but didn’t require hours of work. That first bite—tender beef bathed in a velvety sauce fragrant with fresh rosemary and roasted garlic—was pure comfort in a bowl.

What makes this dish so beloved is its versatility. You can have it on the table in 20 minutes for a quick weeknight dinner, or let it simmer slowly for a couple of hours until the beef becomes fork-tender and the flavors deepen into something truly extraordinary. Either way, the combination of earthy rosemary, sweet caramelized garlic, and rich beef creates layers of flavor that elevate simple beef tips into restaurant-quality fare.

Whether you’re craving a hearty Sunday dinner, need an impressive meal for guests, or simply want tender beef that melts in your mouth, you’ll get juicy, flavorful beef tips coated in a luscious garlic-rosemary gravy that begs to be soaked up with mashed potatoes or crusty bread.

Prep Time: 10 min | Cook Time: 20 min (quick) or 2 hours (slow-simmered) | Total: 30 min – 2 hr 10 min
Yield: 4-6 servings | Difficulty: Easy

Quick Stats Box:

Cuisine: American, Comfort Food
Course: Main Dish, Dinner
Diet: Gluten-free adaptable, low-carb
Best for: Sunday dinner, weeknight meals, special occasions, meal prep

Why This Recipe Works

Fresh rosemary is the star — Fragrant sprigs of rosemary infuse the gravy with earthy, pine-like flavor that complements beef beautifully
Searing locks in juices — Browning the beef tips creates a flavorful crust while keeping the interior tender and juicy
Two cooking methods, same great flavor — Make it quick on the stovetop in 20 minutes or slow-simmer for 2 hours until fork-tender
Rich, velvety gravy — Red wine and beef broth create a luxurious sauce that clings to every piece of beef
Simple ingredients, complex flavor — Garlic, rosemary, and quality beef are all you need for restaurant-worthy results

Ingredient Spotlight

Beef Tips or Sirloin

Use sirloin steak tips or sirloin cut into 1-inch cubes for the best balance of tenderness and flavor. Sirloin is lean enough to stay healthy but has enough marbling to remain juicy. You can also use beef stew meat, though it requires longer cooking time to become tender.

Fresh Rosemary

Fresh rosemary is essential here—its woody, aromatic quality infuses the gravy as it cooks. Dried rosemary can be used in a pinch (use 1 teaspoon dried for every tablespoon of fresh), but fresh sprigs add superior flavor and visual appeal.

Red Wine

A dry red wine like Merlot, Cabernet Sauvignon, or Pinot Noir adds depth and richness to the gravy. The alcohol cooks off, leaving behind complex flavor. If you prefer not to use wine, substitute with additional beef broth plus a splash of balsamic vinegar.

Ingredients

For the Beef:

1½-2 pounds beef sirloin tips or sirloin steak, cut into 1-inch cubes
⅓ cup all-purpose flour (or cornstarch for gluten-free)
3 tablespoons olive oil
Salt and freshly ground black pepper to taste
1 tablespoon onion powder
1 tablespoon garlic powder

For the Garlic Rosemary Gravy:

2 tablespoons butter
1 medium onion, diced
4-5 cloves garlic, minced
¼ cup Worcestershire sauce
½ cup dry red wine (or substitute beef broth)
2 cups beef broth
1-2 sprigs fresh rosemary
1 sprig fresh thyme (or ½ teaspoon dried thyme)
1 teaspoon brown sugar (optional, to balance acidity)
Salt and pepper to taste
2 tablespoons cornstarch + ¼ cup cold water (for thickening, if needed)

For Garnish:

2 tablespoons fresh chopped parsley
Extra fresh rosemary sprigs

Ingredient Notes:

Quality matters most: Choose well-marbled sirloin for the most tender, flavorful beef tips
Room temperature is key: Let beef sit at room temperature for 20-30 minutes before cooking for more even searing
Don’t skip: Browning the beef in batches—crowding the pan causes steaming instead of searing

Essential Equipment

You’ll Need:

Large heavy-bottomed skillet or Dutch oven — Cast iron or stainless steel works best for searing
Tongs — For turning beef without piercing it
Wooden spoon — For scraping up flavorful browned bits
Measuring cups and spoons
Sharp knife and cutting board — For cubing beef and chopping aromatics

Nice to Have:

Slow cooker or Instant Pot — For hands-off cooking methods
Meat thermometer — For checking doneness if desired

How to Make Garlic Rosemary Beef Tips (Step-by-Step)

Step 1: Prepare and Season the Beef

Cut the sirloin into uniform 1-inch cubes, trimming away any large pieces of fat. Pat the beef completely dry with paper towels—this is essential for proper browning. In a bowl, combine salt, pepper, onion powder, and garlic powder. Season the beef generously with this mixture, then toss with Worcestershire sauce. Sprinkle the flour over the beef and toss to coat lightly—you won’t use all the flour, just enough to create a light dusting. You’ll know it’s ready when each piece has a light coating that will help thicken the gravy later.

Step 2: Sear the Beef in Batches

Heat 3 tablespoons of olive oil in a large, heavy skillet or Dutch oven over medium-high heat until shimmering. When the oil is hot (it should shimmer but not smoke), add the beef in a single layer, working in batches to avoid crowding. Sear for 30-45 seconds per side until deeply browned on all sides. The beef should sizzle loudly when it hits the pan—if it doesn’t, the pan isn’t hot enough. Don’t move the beef around too much; let it develop a nice crust. Remove browned beef to a plate and set aside. Repeat with remaining beef. Pro tip: Don’t cook the beef all the way through at this stage—it will finish cooking in the gravy.

Step 3: Build the Aromatics

Reduce heat to medium. In the same skillet (with all those flavorful browned bits), melt 2 tablespoons of butter. Add the diced onion and sauté for 4-5 minutes until softened and translucent. If there’s any remaining flour, sprinkle it in now and stir until it’s no longer visible. Add the minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning. The kitchen should smell amazing at this point—sweet caramelized onions and aromatic garlic.

Step 4: Deglaze and Create the Sauce

Pour in the red wine (if using) and use a wooden spoon to scrape up all the browned bits stuck to the bottom of the pan—this is where huge flavor lives. Let the wine bubble and reduce by half, about 2-3 minutes. Add the beef broth, bringing the mixture to a simmer. You’ll know the wine has reduced enough when it’s slightly syrupy and you can see the bottom of the pan when you drag a spoon through.

Step 5: Add Herbs and Beef

Return the seared beef (and any accumulated juices) back to the skillet. Add the fresh rosemary sprigs and thyme, pushing them down into the liquid so they can infuse their flavors. If using brown sugar, stir it in now. Bring to a simmer, then choose your cooking method:

Quick Method (20 minutes): Simmer uncovered over medium-low heat for 15-20 minutes, stirring occasionally, until the beef is tender and the sauce has thickened. If needed, whisk together cornstarch and cold water, then stir into the sauce and simmer 2-3 minutes until thickened.

Slow-Simmer Method (2 hours): Bring to a simmer, then reduce heat to low, cover, and simmer gently for 2 hours or until the beef is fork-tender. Check occasionally and add more broth if the sauce gets too thick.

Common mistake: Boiling instead of simmering makes beef tough—keep it at a gentle bubble.

Step 6: Finish and Serve

Remove and discard the rosemary and thyme sprigs (they’ve done their job). Taste the gravy and adjust seasoning with salt and pepper as needed. If the sauce needs thickening, use the cornstarch slurry method; if it’s too thick, thin with a little broth. The gravy should coat the back of a spoon and cling to the beef. Garnish with freshly chopped parsley and serve hot.

Expert Tips & Tricks

Temperature Matters: Let beef come to room temperature before cooking—cold meat won’t sear properly and can toughen.

Don’t Skip the Searing: Properly browned beef creates the flavorful fond (browned bits) that forms the base of the gravy.

The Secret to Tender Beef: For the quick method, don’t overcook—remove beef when it’s still slightly pink inside as it will continue cooking in the sauce. For the slow method, low and slow is key.

Common Mistake: Adding too much flour makes the gravy gummy. Use just a light dusting on the beef and add cornstarch at the end only if needed.

Test Kitchen Discovery: Adding a tiny pinch of brown sugar balances the acidity from the wine and brings out the natural sweetness of the caramelized onions and garlic.

Customization Ideas

Dietary Modifications:

Gluten-Free: Use cornstarch instead of flour for dredging; thicken gravy with cornstarch slurry
Low-Carb/Keto: Skip the flour entirely and use only cornstarch for minimal thickening
Dairy-Free: Use olive oil instead of butter

Flavor Variations:

Mushroom Addition: Sauté 8 ounces sliced mushrooms with the onions for earthy depth
Creamy Version: Stir in ½ cup heavy cream or sour cream at the end for a richer gravy
Italian Herbs: Add fresh basil and oregano along with the rosemary
Balsamic Glaze: Add 2 tablespoons balsamic vinegar for tangy sweetness
Peppercorn Crust: Press cracked black peppercorns onto beef before searing for a steakhouse finish

Serving Styles:

Classic: Over creamy mashed potatoes or buttered egg noodles
Low-Carb: Serve over cauliflower mash or zucchini noodles
Rustic: With crusty bread for soaking up gravy
Elegant: Over creamy polenta or risotto

Storage & Meal Prep

Make Ahead:

Full dish: Make completely up to 2 days ahead; the flavors actually improve overnight. Store refrigerated and reheat gently.
Prep ingredients: Cut beef and chop vegetables up to 1 day ahead; store separately in the fridge
Gravy base: Make the sauce ahead and add freshly seared beef when ready to serve

Storing:

Fridge: Store in an airtight container for 3-4 days
Freezer: Freeze in portions for up to 3 months; thaw overnight in refrigerator before reheating

Reheating for Best Results:

Stovetop (best): Reheat gently over low heat, adding a splash of broth if needed to loosen the gravy. Slow cooker: Reheat on low for 1-2 hours for incredibly tender results. Microwave: Heat in 1-minute intervals at 70% power, stirring between, until warmed through.

What to Serve With Garlic Rosemary Beef Tips

Perfect Pairings:

Creamy mashed potatoes — The classic choice for soaking up that incredible garlic-rosemary gravy
Buttered egg noodles — Traditional and comforting, they catch every drop of sauce
Roasted garlic parmesan mashed potatoes — Extra garlic doubles down on the flavor
Crusty French bread — Essential for mopping up leftover gravy

Complete the Meal:

Start with a simple green salad with vinaigrette
Add roasted vegetables like carrots, green beans, or Brussels sprouts
Serve with Yorkshire pudding for a British-inspired feast
Finish with apple pie or chocolate mousse for a satisfying dessert

Nutrition Facts (Per Serving – based on 6 servings)

Note: Calculated using standard ingredient measurements and USDA nutritional database. Values vary based on cooking method and specific cuts of beef used.

Your Questions Answered

Can I use a different cut of beef?

Yes! Beef stew meat works well for the slow-simmer method. For quick cooking, stick with tender cuts like sirloin or tenderloin. Chuck roast also works but requires 2+ hours of simmering to become tender.

Do I have to use fresh rosemary?

Fresh is highly recommended for the best flavor, but you can substitute 1 teaspoon dried rosemary for every tablespoon of fresh. Add dried herbs earlier in the cooking process so they have time to rehydrate and release flavor.

Can I make this in a slow cooker?

Absolutely! Sear the beef first, then transfer everything to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours until fork-tender.

Why is my beef tough?

If using the quick method, the beef may have been overcooked or the heat was too high. For tougher cuts, use the slow-simmer method for at least 2 hours. Also ensure you’re cutting against the grain.

Can I skip the wine?

Yes. Replace with an equal amount of beef broth plus 1 tablespoon balsamic vinegar or red wine vinegar for acidity.

How do I thicken the gravy if it’s too thin?

Mix 2 tablespoons cornstarch with ¼ cup cold water, whisk into the simmering sauce, and cook 2-3 minutes until thickened. Add gradually—you can always add more but can’t remove it.

Recipe History & Cultural Context

Beef tips in gravy is a classic American comfort food that gained popularity in the mid-20th century, particularly in home cooking and casual dining restaurants. The dish represents economical cooking at its finest—taking less expensive cuts of beef and transforming them through proper technique and flavorful aromatics into something tender and delicious.

The addition of rosemary and garlic elevates this from basic beef tips to something more refined, drawing inspiration from both American steakhouse cuisine and European herb-roasting traditions. Rosemary has been paired with beef for centuries, particularly in Italian and French cooking, where the herb’s piney, aromatic quality complements the richness of red meat perfectly.

In modern home cooking, garlic rosemary beef tips have become a go-to recipe because they deliver restaurant-quality flavor with minimal fuss. The dish adapts beautifully to different cooking methods—quick weeknight searing or slow Sunday simmering—making it accessible regardless of how much time you have.

Today, this recipe represents the perfect marriage of comfort food tradition and contemporary flavor preferences. It’s proof that simple, quality ingredients prepared with care can create meals that feel special without requiring culinary school expertise.

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